Tessa’s Recipe Rundown
Taste: Rich and complex sweetness perfectly offset by delicate saltiness. Who doesn’t love the salty-sweet combination?
Texture: Smooth creamy filling, soft sticky topping, and crunchy toothsome crust.
Ease: If you have a food processor, this recipe is a cinch. Cheesecake has a reputation for being difficult and demanding, but cheesecake bars are so much easier to make and transport, and they taste just as great.
Pros: So delicious.
Cons: None.
Would I make this again? Yes, these are great for parties!
This post may contain affiliate links. Read our disclosure policy.
These Dulce de Leche Cheesecake Bars are heavenly slices of silky-smooth cheesecake, with the most perfect salty-sweet flavors throughout. I can’t get enough!
I absolutely love making cheesecake bars. They’re quicker and easier than a full cheesecake, but equally delicious and impressive.
I have quite a few delicious recipes for cheesecake bars – from Classic Cheesecake Bars, to Nutella Cheesecake Bars, to even Chocolate Chip Cookie Cheesecake Bars!
Free Cheesecake Guide!
Discover the #1 secret for flawlessly smooth, luscious cheesecake in this FREE guide. Bake compliment-winning cheesecakes all the time!
But the combination of dulce de leche and cheesecake is definitely among my favorite combos.
Dulce de leche perfectly complements the tang and touch of saltiness of these Dulce de Leche Cheesecake Bars. Plus, when you serve anything with Dulce de Leche to your friends, coworkers, or family, there’s always a touch of exoticness that makes it so easy to delight and impress.
Sprinkle of Science
How to Make Dulce de Leche Cheesecake Bars
How to Make Smooth, Creamy Cheesecake Bars
- Be sure your cream cheese is COMPLETELY softened to room temperature.
- Mix it very well with the sugar.
- Once you add eggs, only mix until combined to prevent sinking or cracking (though the risk of that happening is far smaller with bars!).
- Also, be sure to frequently scrape down the sides and bottom of your food processor bowl or mixing bowl, as well as your blade or mixer attachment, to prevent lumps.
What Kind of Cream Cheese For Cheesecake Bars?
- Be sure to use blocks of full-fat, high-quality cream cheese.
- Do not use reduced fat or your cheesecake bars may be watery, rubbery, or otherwise lackluster.
- Definitely don’t use whipped cream cheese or cream cheese for spreading on a bagel.
- Opt for the best brand you can find as some generic brands have too much water content!
What Pan Should I Use For Dulce de Leche Cheesecake Bars?
This recipe requires a 9 by 13-inch baking pan. I recommend using a light-colored metal baking pan. This is my favorite 9 by 13-inch pan for cheesecake bars, double batches of brownies, sheet cakes, and more. Avoid using glass or ceramic pans – learn more about Glass vs. Metal Baking Pans here.
Salty-Sweet Cheesecake Bars
Don’t omit the sprinkling of fleur de sel, or any flaky sea salt you can find. The salt really rounds out the sweet flavors, bringing the salty-sweet deliciousness to a whole new level.
Where to Find Dulce de Leche?
You can find prepared Dulce de Leche in most grocery stores, generally in the baking or Latin section, or sometimes by other spreads and syrups. I usually buy the Nestle brand, which is available at most grocery stores. You can also buy high-quality Argentinian dulce de leche online. OR, make your own here.
How to Store Dulce de Leche Cheesecake Bars
Dulce de Leche Cheesecake Bars can be made and refrigerated 2 days ahead of time or frozen, without topping, in an airtight container for up to 2 months. Defrost overnight in the fridge or on the counter for a couple of hours before topping and serving. The crust will soften more the longer the bars sit.
More Recipes You’ll Love:
- Brown Butter Dulce de Leche Cookie Cups
- Dulce de Leche Banana Cupcakes with Chocolate Frosting
- Classic Cheesecake Bars
- Nutella Cheesecake Bars
- Chocolate Chip Cookie Cheesecake Bars
Dulce de Leche Cheesecake Bars
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
For the crust:
- 15 (230 grams) whole graham crackers
- 1/4 teaspoon ground cinnamon
- 6 tablespoons (85 grams) unsalted butter, melted
For the filling:
- 24 ounces (680 grams) cream cheese, room temperature
- 1 cup (200 grams) sugar
- 3 large eggs
- 1/2 cup (150 grams) dulce de leche
- 2 teaspoons vanilla extract
For the topping:
- 2/3 cup (200 grams) dulce de leche
- 3 tablespoons (or more) heavy whipping cream
- Fleur de Sel, for sprinkling
Instructions
- Preheat the oven to 350°F. Line a 9 by 13-inch baking pan with foil, leaving an overhang.
- In the work bowl of a food processor, pulse the graham crackers and cinnamon until finely ground. Add the melted butter and pulse until moistened. Press the mixture into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
Make the filling:
- In the bowl of a food processor or stand mixer, blend the cream cheese and sugar until smooth and creamy, scraping down the sides of bowl as needed. Add eggs one at a time, blending after each addition. Add dulce de leche and vanilla and blend until just combined. Spread batter evenly over cooled crust.
- Bake until just set in center and edges are puffed and slightly cracked, about 35 to 40 minutes. Transfer to rack to let cool completely.
Make the topping:
- In a microwave-safe bowl, heat dulce de leche and 3 tablespoons cream in 10-second bursts, stirring between bursts, until melted and smooth. Add more cream by the teaspoon if needed to make pourable. Pour glaze over cooled cheesecake and spread evenly. Refrigerate until chilled, about 3 hours (glaze will not be firm).
- The cheesecake can be made and refrigerated 2 days ahead of time. Sprinkle bars with fleur de sel just before serving.
Recipe Notes
This post was originally published in 2010 and has been updated with additional recipe tips and new photos by Constance Higley.
Espectacular!!! Mariela Monsalve
hi!
if i want the cake to be higher, wich baking pan should i use?
thanks!
Hi Tessa, thank you for sharing this recipe. They must be delicious and I can’t wait to use your recipe.
[…] Dulce de leche, caramel, butterscotch. What is it about cooking sugar + milk or cream that makes it so unbelievably good?! […]
Tessa, I am not sure if you are updating every recipe you ever posted in the new format, but whatever it is, thank you so much for bringing up this one from 2010. I love it, it looks soooo good. Thank you!
This is a great recipe, and the photo is beautiful!!
Nestles makes a dulce de leche, too that is about $2 a can. I know that's beneath some people, but . . . I made these Sunday and they were delicious!! And I did spring for the salt from Williams Sonoma, too.
I was reading BA last week and came across this recipe. It sounded so good. . . But I'm currently staying at my grandparent's house. You just reminded me that once I get home, I have to bake these!
Ooh… Thanks for the reminder about this recipe. I saw it in BA and it looks great! I know I'd LOVE it!