Dulce de Leche Cheesecake Bars

Recently, I was asked which I would be more willing to give up forever – cheese or chocolate? My first instinct was cheese, but then I thought to ask if cream cheese would be included. I have to tell you, cream cheese would be a pretty tough thing to give up, even for a short time.

The most cream cheese for your baking money is, of course, cheesecake. In the case of this dessert, we’re talking cheesecake bars. You still get the awesomeness of cheesecake, but in a slightly simpler form.

Dulce de Leche Cheesecake Bars are rich, creamy, delicious bars with dulce de leche both in the filling and the topping.

This is a straightforward cheesecake recipe, but with one small but huge exception. Dulce de Leche. I don’t know about you, but I adore that rich caramel goodness.

Not only does the cheesecake itself have a good dose of dulce de leche mixed into it, but there’s a rich dulce de leche topping as well. Oh, it’s good. Seriously good.

One little word of warning… These are very gooey and hard to cut smoothly. You can likely tell that from my photos. Use a sharp knife and wipe it off between cuts.

Now, this part is going to come as a shock. The original recipe suggested sprinkling the tops of these bars with a little sea salt. I didn’t do it. I know, right? I do so love the sweet and salty thing, but I decided to try the bars without the salt. After I tasted them, I just couldn’t bear to change anything about them. So, no salt. But, feel free to sprinkle away when you bake them. I’m sure it’s divine.

Dulce de Leche Cheesecake Bars

Prep Time: 30 minutes

Cook Time: 52 minutes

Yield: 24 bars

Dulce de Leche Cheesecake Bars


    For the crust:
  • 2 & 1/4 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 10 tablespoons unsalted butter, melted
  • For the filling:
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup dulce de leche
  • 2 teaspoons vanilla extract
  • For the glaze:
  • 2/3 cup dulce de leche
  • 3 tablespoons heavy whipping cream
  • sea salt, optional


To make the crust:

Preheat oven to 350°. Spray a 9"x 13"x 2" baking pan with cooking spray.

Mix graham cracker crumbs, sugar, and cinnamon. Add melted butter. Stir until combined.

Press crust mixture firmly onto bottom of prepared pan. Bake 10 minutes. Cool on wire rack.

To make the filling:

Using an electric mixer on medium speed, beat cream cheese and sugar until smooth and creamy. Add eggs, one at a time, mixing well after each addition. Mix in dulce de leche and vanilla.

Spread batter evenly over partially baked, cooled crust. Bake 38-42 minutes, or until center is set and edges are puffed and slightly cracked. Cool completely on wire rack.

To make the glaze:

Place dulce de leche and cream in microwave-safe bowl. Heat in 10-second intervals until melted. Stir until blended. If mixture is too thick to pour, add more cream, a teaspoonful at a time, until pourable.

Pour glaze over cooled cheesecake. Spread evenly. Refrigerate 1 hour or until chilled. Note that the glaze will not become firm.

Cut into bars. Sprinkle with sea salt, if using.


Dulce de leche can be found in most supermarkets. Look near the condensed milk or in the specialty foods section. I used most of a 15.85 ounce jar.

Recipe adapted from Bon Appetit and Epicurious.


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  1. JEP December 18, 2012 Reply

    Cheesecake is my favorite dessert. I like EASY & dulce-de-leche is a flavor I love.

  2. Poornima December 18, 2012 Reply

    I could never give up either of them, Id probably go crazy. Love these bars!

  3. vanillasugarblog December 18, 2012 Reply

    you know it is so time for me to finally do a dulce de leche cheesecake.
    with all the cheesecakes i’ve done, i haven’t done this.
    that photo, oh Jen I’m on a diet (lost 20 pounds so far), and that one photo has me wanting sugar so badly!

  4. Sandra December 19, 2012 Reply

    Seriously good is an understatement.

  5. Kelly December 20, 2012 Reply

    I made these tonight for a party. Came home with an empty pan. They were awesome. I’ll make them again. Easy but great!

  6. Jenny @ BAKE December 20, 2012 Reply

    I totally couldn’t give up cheese! and this recipe is another reason to stay in the Cheese over Chocolate Camp!

  7. Bryan March 18, 2013 Reply

    If I do decide to add sea salt to the top, how much do you think I should add? Big fan of your blog, by the way! :)

  8. jennifer March 18, 2013 Reply

    Hi, Bryan! A little sea salt can go a long way. I’d start with 1/4 teaspoon. You can always add a little more if you want them saltier.

  9. Kendall Stark November 30, 2013 Reply

    I made this cheesecake earlier today and just had a piece, and it is something else! I made it for my husband, who’s a cheesecake nut and he was over the moon about it. My only complaint is that I probably left it in the oven for a tad too long, because the sides came out a little too brown for my liking. But that could have been because of the dark color of my pan. Anyway, we still have tons left over to enjoy!

  10. Melissa December 19, 2013 Reply

    Thanks for posting such a delicious recipe! Do you think it could be made in a springform and sliced like a whole cheesecake?

    • Author
      Jennifer McHenry December 19, 2013 Reply

      Melissa, I think it would work. The thickness will vary depending on the size pan you’re using, so you may need to adjust the baking time.

  11. Toni Miller January 10, 2014 Reply

    Whoa, whoa, whoa….cheese or chocolate?! Neither is impossible, it just can’t happen!

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