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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.

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