Dulce de Leche Cheesecake Bars

Name: Dulce de Leche Cheesecake Bars
Prep time: 25 min
Cook time: 48 min
Total time: 1 h 13 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 spray Nonstick vegetable oil spray; 2¼ cups graham crackers; 2 tablespoons sugar; ¼ teaspoon ground cinnamon; 10 tablespoons unsalted butter; 24 ounces cream cheese; 1 cup sugar; 3 large eggs; ½ cup dulce de leche; 2 teaspoons vanilla extract; ⅔ cup dulce de leche; 3 tablespoons heavy whipping cream; 1 pinch Fleur de sel

Decadent cheesecake bars featuring a graham cracker crust, creamy dulce de leche-infused filling, and a glossy caramel topping finished with a sprinkle of fleur de sel.

24 servings

1 hr 53 min

Published October 4, 2025

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Ingredients

•1 spray Nonstick vegetable oil spray
•2¼ cups graham crackers
•2 tablespoons sugar
•¼ teaspoon ground cinnamon
•10 tablespoons unsalted butter
•24 ounces cream cheese
•1 cup sugar
•3 large eggs
•½ cup dulce de leche
•2 teaspoons vanilla extract
•⅔ cup dulce de leche
•3 tablespoons heavy whipping cream
•1 pinch Fleur de sel

Cooking Instructions

1.
Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
10 min
2.
Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.
38 min
3.
Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD: Can be made 2 days ahead. Cover; chill.
60 min
4.
Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.
5 min
5.
* A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.
6.
** A type of sea salt; available at some supermarkets and at specialty foods stores.

Ingredients

•1 spray Nonstick vegetable oil spray

•2¼ cups graham crackers

•2 tablespoons sugar

•¼ teaspoon ground cinnamon

•10 tablespoons unsalted butter

•24 ounces cream cheese

•1 cup sugar

•3 large eggs

•½ cup dulce de leche

•2 teaspoons vanilla extract

•⅔ cup dulce de leche

•3 tablespoons heavy whipping cream

•1 pinch Fleur de sel

Cooking Instructions

Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.

10 min

Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.

38 min

Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD: Can be made 2 days ahead. Cover; chill.

60 min

Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.

5 min

* A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.

** A type of sea salt; available at some supermarkets and at specialty foods stores.