Dulce de Leche Cheesecake Bars

Okay, friends, I have a confession: these Dulce de Leche Cheesecake Bars are basically my new obsession. Imagine the creamy, dreamy texture of cheesecake paired with the rich, caramel-y sweetness of dulce de leche—and then cut into perfect little squares that you can eat one after another (no judgment here). Every time I make these, my kitchen fills with that warm, buttery aroma that just feels like a hug in dessert form. If you love cheesecake but want something a bit more fun and portable, this recipe is your golden ticket. And honestly, who doesn’t need a simple, show-stopping dessert that doubles as a sweet little pick-me-up?

Quick Facts

• Yield: Serves 12
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Ingredients

For the Main Dish:

• 1 ½ cups graham cracker crumbs (about 12 full sheets)
• 6 tbsp unsalted butter, melted
• 3 tbsp granulated sugar
• 16 ounces cream cheese, softened
• 1 cup dulce de leche (store-bought or homemade)
• ⅓ cup sour cream
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ⅛ tsp salt

How I Make It

Step 1:

Start by preheating your oven to 325°F. In a medium bowl, mix together the graham cracker crumbs, melted butter, and 3 tablespoons of sugar until the crumbs are evenly coated and look like wet sand. Press this mixture firmly into the bottom of a greased 9×9-inch baking pan to form a compact crust layer.

Step 2:

In a large bowl, beat the softened cream cheese with a handheld or stand mixer until smooth and creamy—no lumps! Add the dulce de leche, sour cream, ½ cup sugar, eggs, vanilla, and salt. Beat everything together just until combined; be careful not to overmix, or you’ll risk cracking the cheesecake in the oven.

Step 3:

Pour the cheesecake batter evenly over the graham cracker crust. Smooth the top with a spatula so it’s nice and even.

Step 4:

Bake in the preheated oven for about 35 minutes. You want the edges to be set but the center to still have a slight jiggle—that’s when it’s perfectly creamy once cooled.

Step 5:

Remove from the oven and let it cool completely at room temperature. Then, pop it in the fridge for at least 3 hours (overnight is ideal) so the cheesecake bars can firm up beautifully.

Step 6:

Once chilled, cut into 12 squares. If you want to get fancy, drizzle a little more warm dulce de leche on top or sprinkle with a pinch of flaky sea salt. Enjoy every luscious bite!

Variations & Tips

• Try adding chopped toasted pecans or walnuts into the crust for extra crunch.
• If you don’t have dulce de leche, caramel sauce or even sweetened condensed milk work in a pinch.
• Use a water bath when baking for an even creamier texture and fewer cracks.
• For a fun twist, swirl melted chocolate into the batter before baking.
• To make homemade dulce de leche, gently simmer sweetened condensed milk in a covered pot for about 2 hours.
• Always let the cheesecake cool gradually to prevent cracks—avoid quick temperature changes!

How I Like to Serve It

These bars are perfect for summer BBQs or casual get-togethers—easy to grab and seriously addictive. In cooler weather, I love pairing them with a warm cup of coffee or tea for a cozy afternoon treat. For holiday parties, serve alongside fresh berries to cut through the caramel richness and add some brightness.

Notes

• Store leftovers covered in the refrigerator for up to 4 days—cheesecake bars just get better as they chill!
• You can freeze the bars for up to a month; thaw overnight in the fridge before serving.

Closing: This recipe always wins over everyone because it’s effortlessly creamy, irresistibly sweet, and just simple enough to make any day feel special.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.