Best Dulce de Leche Cheesecake Bars

Dulce de Leche Cheesecake Bars are the perfect combination of creamy, sweet, and indulgent. With a buttery graham cracker crust, rich cheesecake filling, and a luscious swirl of dulce de leche on top, these bars offer all the flavor of a classic cheesecake in a simple, handheld form.

Why You’ll Love This Recipe

I love how these bars give me all the satisfaction of a full cheesecake without the hassle of a springform pan or water bath. The dulce de leche adds a deep caramel flavor that pairs beautifully with the tangy cream cheese, and the graham crust gives it a nice contrast in texture. They’re easy to slice, easy to serve, and always a hit at gatherings or as an anytime treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Unsalted butter (melted)

• Brown sugar

For the filling:

• Cream cheese (softened)

• Granulated sugar

• Eggs

• Vanilla extract

• Sour cream or heavy cream

• Dulce de leche (plus extra for swirling on top)

Directions

1. I preheat the oven to 325°F (163°C) and line an 8×8 or 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.

2. For the crust, I mix the graham cracker crumbs, melted butter, and brown sugar until combined. I press the mixture firmly into the bottom of the pan and bake it for 8–10 minutes, then let it cool slightly.

3. For the filling, I beat the softened cream cheese until smooth, then add sugar and continue beating until light and fluffy.

4. I add the eggs one at a time, mixing well after each. Then I stir in vanilla and sour cream or cream.

5. I fold in about half of the dulce de leche, just enough to flavor the batter without fully blending it in.

6. I pour the filling over the crust and smooth the top. I drizzle the remaining dulce de leche over the surface and use a knife or skewer to swirl it gently.

7. I bake the bars for 35–40 minutes, or until the center is just set and no longer jiggly.

8. I cool the pan completely at room temperature, then chill the bars in the fridge for at least 4 hours or overnight before slicing.

Servings and timing

This recipe makes about 9 to 12 bars, depending on how I slice them.

Prep time: 20 minutes
Cook time: 40 minutes
Chill time: 4 hours
Total time: 5 hours

Variations

• I’ve used a chocolate cookie crust instead of graham crackers for a richer base.

• Sometimes I sprinkle a bit of sea salt on top before baking to bring out the caramel flavor.

• For a nutty twist, I add a layer of chopped pecans or walnuts between the crust and filling.

• I’ve swirled in a little espresso powder to deepen the flavor of the dulce de leche.

storage/reheating

I store the bars in an airtight container in the fridge for up to 5 days. They taste best cold, straight from the fridge. I don’t recommend freezing these bars, as the texture of the cream cheese filling can change. No reheating is needed—they’re meant to be enjoyed chilled.

FAQs

What is dulce de leche?

It’s a rich, creamy caramel-like sauce made by slowly heating sweetened condensed milk. I use store-bought or homemade—both work beautifully.

Can I use a store-bought crust?

Yes. I’ve used a pre-made graham cracker crust pressed into a square pan when I’m short on time, and it holds up well.

Can I make these without sour cream?

Absolutely. I’ve used heavy cream instead, and the texture stays creamy and smooth.

How do I get clean cuts?

I chill the bars completely, then use a sharp knife dipped in hot water and wiped clean between each cut. That gives nice, clean edges.

Is this recipe very sweet?

It’s rich and sweet, but the tangy cream cheese balances the dulce de leche. I find it perfectly indulgent without being overpowering.

Conclusion

Dulce de Leche Cheesecake Bars are a decadent treat that always impresses, whether I’m making them for a special occasion or just to satisfy a caramel craving. They’re creamy, rich, and irresistibly good—everything I want in a cheesecake, but easier and more portable. Once I make them, they never last long.