Dulce de Leche Cheesecake Bars Recipe

Looking for a rich, creamy dessert that’s easy to make and super crowd-pleasing?
Try these Dulce de Leche Cheesecake Bars . They’re gooey, buttery, and packed with sweet, caramel-like flavor from dulce de leche.

Perfect for potlucks, holidays, or just because you deserve something sweet.
Make once, bring to any gathering, and get ready for compliments.

Why You’ll Love This Recipe

• Creamy texture + dreamy dulce de leche = total magic
• Easy to make (no water bath needed!)
• Great for sharing or meal prep
• Bakes in one pan — less mess
• Rich but not too sweet
• Stores well in fridge

Ingredients You’ll Need

Crust:

• 2 cups graham cracker crumbs (~16–17 crackers)
• 2 tbsp sugar
• ¼ tsp cinnamon
• 10 tbsp salted butter, melted

Cheesecake Batter:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• ⅓ cup sour cream
• ½ cup dulce de leche
• 2 tsp vanilla extract
• 3 large eggs

Glaze:

• ⅔ cup dulce de leche
• 1 tbsp heavy cream

Substitutes & Tips:

• No graham crackers? Try digestive biscuits or Nilla wafers
• Don’t have dulce de leche? Caramel sauce works in a pinch
• Use unsalted butter if that’s what you’ve got — just add a pinch of salt
• Heavy cream can be swapped with milk for glaze, but texture might be thinner

How to Make Dulce de Leche Cheesecake Bars

Step 1: Prep the pan

Preheat oven to 350°F (175°C). Line a 9×13-inch metal baking pan with foil or parchment paper. Lightly grease it so bars lift out easily later.

Step 2: Make crust

In a bowl, mix graham cracker crumbs, sugar, and cinnamon. Add melted butter and stir until damp and clumpy. Press into bottom of pan. Bake 10 mins, then let cool while making batter.

Step 3: Mix cheesecake filling

Beat cream cheese, sugar, and sour cream with mixer until smooth. Add dulce de leche, vanilla, and eggs. Mix until just combined — don’t overdo it!

Step 4: Bake

Pour batter over cooled crust. Spread evenly. Bake 30–35 mins. Edges should puff up, center should be soft-set (not jiggly anymore).

Step 5: Cool completely

Let cool on wire rack at least 1 hour. Then chill in fridge for at least 2 hours (or overnight).

Step 6: Make glaze

Microwave dulce de leche and cream in 20-second bursts. Stir until pourable. Add more cream if needed. Spread over chilled bars.

Step 7: Slice and serve

Lift bars out using foil. Cut into squares. Keep refrigerated until ready to eat.

Tips & Tricks

• Let cream cheese come to room temp before mixing — no lumps!
• Don’t overmix the batter — keeps bars smoother and crack-free
• Chill well before slicing — makes cleaner cuts
• Use a plastic knife to cut if serving right from fridge
• Store in fridge for up to 4 days
• Double wrap and freeze for up to 2 months

Leftovers?

Store leftover bars in fridge in an airtight container for up to 4 days.
They actually taste better after sitting a bit — flavors settle nicely.

Want to freeze? Wrap tightly in plastic wrap + foil. Thaw in fridge before serving.

Final Words:

These Dulce de Leche Cheesecake Bars are everything you want in a dessert: creamy, rich, and just the right amount of sweet.
No fancy tools or tricks needed. Just a few ingredients and some time to chill.

Make a batch, share with friends, or save some for late-night cravings.
You won’t regret it.