Magical Dulce de Leche Bars

As seen in Sweet Treats to Satisfy Any Craving.

Rich graham delivers the crunch, creamy cheese and sweet leche melt together above it, and a caramel glaze plus sea salt just tops it all. Fast to throw together and super tasty, they’re soft inside and that golden layer on top is total bliss. Bring these to your next hangout or sneak one on a weeknight—these bars roll creamy, sweet, and salty into every mouthful. Chill 'em first and then dig in when you're ready.

Barbara Chef
Created By Sasha
Last updated on Sat, 21 Jun 2025 15:17:09 GMT
Plated sweets, ready to dig in. Save Pin
Plated sweets, ready to dig in. | foodthingle.com

If you want a treat that'll kick up any party or family get-together, these Dulce de Leche Cheesecake Bars are the answer. The smooth filling with the sticky caramel topping is a hit every single time. Whenever there's a potluck or holiday event, I pull these out because they're way simpler than a whole cheesecake but still have that cozy vibe everyone wants.

When I bring these out, folks swipe them up fast. The first time I baked them was for a family reunion and now my cousins are always begging for the secret.

Ingredients

  • Heavy whipping cream: Use a good fresh one and it'll help make the caramel layer smooth to pour
  • Graham cracker crumbs: Pulse whole crackers in your blender for that perfect texture—fine and crumbly
  • Sugar: Superfine sugar is best if you can get it; it holds things together and adds just the right sweetness
  • Dulce de leche: Find a brand you love or cook up some condensed milk till it goes caramel brown; make sure it's pourable but not too runny
  • Melted butter: Unsalted works best so your crust isn't salty; melt and slightly cool before mixing in
  • Vanilla extract: Pure vanilla goes a long way for really bold, warm flavor
  • Eggs: Go for large ones, and let them sit out to warm up so they blend right in
  • Cream cheese: Full fat only! Let it get soft on the counter so everything whips up super smooth
  • Fleur de sel: A sprinkle of this light flaky salt on top before serving gives it a fancy crunch
  • Ground cinnamon: Just a bit in the base amps up the cozy flavor; fresh spice makes a big difference

Tempting Step-by-Step Directions

Slice and Finish:
Run a clean knife through and cut into 24 pieces. Wipe the blade between each slice for picture-perfect edges. Dust a bit of flaky salt on top before serving.
Glaze and Chill:
Pour your warmed caramel topping right over the cheesecake, spreading it out so it goes edge to edge. Let the whole thing chill for at least an hour till it sets up.
Make the Dulce de Leche Topping:
Pop some dulce de leche into a microwave bowl with a splash of cream. Nuke in short bursts, giving it a stir in between until it loosens up and drips off a spoon. Add extra cream if it needs it.
Cool Bars:
Let the pan hang out on a rack until completely cooled. If you rush this, the topping can go runny.
Spread and Bake the Filling:
Plop the creamy batter over the totally cooled crust and smooth it out to the sides. Bake at 350 till the outsides look puffed with a tiny wiggle in the middle, usually about 38 minutes. It shouldn't look sloppy in the center.
Add Eggs and Vanilla:
Drop in eggs one by one, mixing softly after each so it's not overworked. Pour in some vanilla last and blend just to mix.
Mix the Filling:
Beat cream cheese and sugar in your mixer or processor 'til totally lump free. Scrape the sides a few times. Squirt in the dulce de leche and whip again until it all looks blended.
Bake and Cool the Crust:
Bake the crust at 350 degrees for ten minutes until you spot a golden color at the edges. Let it cool on a wire rack so it’s ready for the next layer.
Make the Crust:
Stir up graham crumbs, sugar, and cinnamon. Pour in that butter, then mash the crumb mix into your pan nice and tight—use your hands or the bottom of a cup to get into the corners.
Prepare the Pan:
Spray a 13 by 9 pan with nonstick, then if you want, line with foil for easier lifting and give it another quick spray so nothing sticks.
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A plate of desserts with a brown sauce. | foodthingle.com

For me, the best bit is the dulce de leche layer. My grandma always had a jar in the fridge and we’d sneak spoonfuls when nobody was looking. Sharing these bars feels like passing along that little taste of comfort.

How to Keep Them Fresh

Seal these bars up tight in the fridge and they’re good for about five days. If you're stacking them, slip some parchment in between layers so they don’t stick together. You can even stash them in the freezer for a month—just thaw in the fridge when you want a quick treat.

Easy Ingredient Swaps

No graham crackers? Digestive biscuits work great, just dial back the sugar a bit. Out of dulce de leche? Whip up some homemade or use thick caramel sauce if you’re desperate—just know the flavor’s a little different.

Fun Ways to Serve

Pop these bars on a dessert tray at your next party, or pair with coffee for a chill afternoon. I love topping them with whipped cream or some berries—cuts the sweetness and adds some color.

A plate of desserts with a gold trim. Save Pin
A plate of desserts with a gold trim. | foodthingle.com

Cultural Note

Dulce de leche comes straight from Latin American kitchens. It’s just milk and sugar cooked forever until it’s thick and golden, way different than usual American caramel. When you layer it over a classic cheesecake base, you’re kinda bringing together old-school comfort food and homegrown sweets in one pan.

Common Recipe Questions

→ My crumb base keeps breaking apart. What am I doing wrong?

Really pack that graham layer down and get it flat in the pan. Let it set up and cool off before you pour on the next part—it helps hold things together.

→ Can I swap in a homemade dulce de leche?

For sure! Any homemade or store-bought jar does the trick, so grab what you love and keep going.

→ Is it better cold or warmed up a bit?

Chill 'em all the way till you’re ready to serve. They’ll be easy to cut up and stay nice and firm that way.

→ How do I keep my top layer smooth and not lumpy?

Microwave the dulce de leche and a splash of cream in steps, giving it a stir between each burst. Even if some bits stay, that's fine! Just steer clear of overheating it.

→ What’s special about that fancy salt on top?

It pops with a tiny crunch and wakes up the flavors, making the sweet leche layer even better.

Leche Bars

Silky bars full of cheesy twang, caramel sweetness, crumbly graham, and a little salty pop each time you bite.

Preparation Time
20 Minutes
Cooking Time
48 Minutes
Overall Time
68 Minutes
Created By: Sasha

Recipe Type: Desserts

Skill Level: Moderate

Regional Style: American

Output: 24 Number of Servings (24 cheesecake bars)

Special Diets: Meat-Free

What You'll Need

→ Crust

01 Spray for nonstick baking
02 10 tablespoons melted unsalted butter
03 Half a teaspoon of ground cinnamon
04 2 tablespoons white sugar
05 2 and 1/4 cups graham cracker crumbs, crushed very fine

→ Filling

06 2 teaspoons vanilla, liquid form
07 Half a cup dulce de leche, let it reach room temp
08 3 eggs, large and already at room temp
09 1 cup regular sugar
10 24 ounces cream cheese, soft and at room temperature

→ Topping and Finishing

11 Pinch of fleur de sel for dusting
12 Extra cold heavy cream as needed, plus three tablespoons
13 Two-thirds cup dulce de leche

Steps to Follow

Step 01

Chop cooled cheesecake into 24 bars using a sharp knife. Clean the blade after each pass so every edge looks neat. Just before you serve, sprinkle the tops of the bars with a little fleur de sel.

Step 02

Spread your warm topping over the cheesecake layer so it hits every corner. Use an offset spatula for easy spreading. Now stash the pan in the fridge for at least an hour, or until the topping's nice and firm.

Step 03

Mix up dulce de leche and three tablespoons of heavy cream in a microwave-safe bowl. Warm in the microwave ten seconds at a time, stirring after each blast, till it's smooth and pourable. If it's still thick, mix in more cream—just a teaspoon at a time—till it flows but doesn't run off everywhere.

Step 04

Pour the cheesecake batter over your cooled crust and spread it right to the edges. Bake at 350°F for 38 minutes or so, until edges puff up and crack a little and the middle is just set. The center should shimmy when jiggled. Cool completely on a rack.

Step 05

Grab a mixer or food processor and mix the cream cheese and sugar together till it's totally smooth (don't forget to scrape the sides). Blend in dulce de leche until the mixture's all one color. Drop in eggs one by one, blending slowly after each, then add the vanilla and just mix until it's all together. Stop as soon as everything's blended.

Step 06

In a medium bowl, combine the crushed graham crumbs, sugar, and cinnamon. Pour in melted butter, stirring to coat everything. Press this mix into the bottom of your prepared pan, going for an even layer. Bake for about 10 minutes till the edges are barely golden. Set on a wire rack and let cool all the way.

Step 07

Turn your oven on to 350°F. Spray a 13 by 9 by 2 inch baking pan with nonstick spray. For easy lifting, line it with foil, then hit the foil with another shot of spray if you want bars that pop right out.

Additional Tips

  1. Make sure bars are super cold before cutting for tidy slices—use a sharp, warmed knife. If your topping comes out a little chunky, don't stress—it won't mess with the taste or texture.

Essential Tools

  • 13 by 9 by 2 inch pan
  • Electric mixer or food processor
  • Bowl safe for microwave
  • Mixing bowls
  • Spatula

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • This includes dairy (cream cheese, butter, cream), eggs, plus gluten from the graham crackers.

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 275
  • Fat Content: 17 g
  • Carbohydrates: 27 g
  • Protein: 4 g