Dulce de Leche Cheesecake Bars

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Rich, creamy, and utterly indulgent, these Dulce de Leche Cheesecake Bars are a slice of heaven in handheld form. Featuring a buttery graham cracker crust, a luscious dulce de leche-infused cheesecake filling, and a glossy dulce de leche topping sprinkled with a hint of fleur de sel, these bars strike the perfect balance between sweet and salty. Whether for a party or an after-dinner treat, this dessert guarantees smiles with every bite!

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Why You’ll Love These Cheesecake Bars

• Creamy Delight: The dulce de leche filling offers a luxurious caramel flavor that melts in your mouth.
• Elegant Topping: A glossy layer of dulce de leche with a sprinkling of fleur de sel adds a gourmet touch.
• Perfect Portions: Cut into bars, they’re an easy-to-serve dessert for gatherings or a quick indulgence.

Ingredients

Crust:

• 2 ¼ cups finely ground graham crackers (about 17 crackers)
• 2 tablespoons sugar
• ¼ to ½ teaspoon ground cinnamon
• 10 tablespoons melted butter (1 ¼ sticks)
• Nonstick spray

Filling:

• 3 eight-ounce packages cream cheese, at room temperature
• 1 cup sugar
• 3 large eggs, at room temperature
• ½ cup dulce de leche (plus more for topping)
• 2 teaspoons vanilla extract

Topping & Finishing:

• About ⅔ cup dulce de leche (remaining from can)
• 3 or more tablespoons heavy whipping cream
• Fleur de sel

Instructions

Crust:

1. Preheat the oven to 350°F (175°C). Coat a 13 x 9 x 2-inch metal or glass baking pan with nonstick spray. For easier removal, line the pan with foil and spray the foil.
2. Combine graham cracker crumbs, sugar, and cinnamon in a medium bowl. Add melted butter and stir until evenly coated.
3. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, or until the crust is lightly golden. Cool completely on a wire rack.

Filling:

1. In a food processor (or mixer), blend cream cheese and sugar until smooth and creamy, stopping occasionally to scrape down the sides.
2. Add dulce de leche and blend until fully incorporated.
3. Add eggs one at a time, blending for 3–5 seconds after each addition. Finish by adding vanilla and blending until smooth.
4. Pour the batter over the cooled crust, spreading it evenly.
5. Bake for about 38 minutes, or until the center is just set and the edges are slightly puffed and cracked. The center should feel slightly firm to the touch. Cool completely on a wire rack.

Topping & Finishing:

1. In a microwave-safe bowl, mix dulce de leche with 3 tablespoons of cream. Microwave for 10 seconds, stir, and repeat in 10-second intervals until smooth and pourable. Add more cream by teaspoonfuls if needed for the desired consistency.
2. Pour the topping evenly over the cooled cheesecake and spread smoothly. Refrigerate for at least 1 hour. Note: The topping will remain slightly soft.
3. Cut the cheesecake into 24 bars (4 lengthwise strips, then 6 crosswise strips). Sprinkle fleur de sel over the bars just before serving.

Notes

• The dulce de leche topping may have small lumps but these are barely noticeable once the bars are cut.
• If presentation matters, cut the bars ahead of time for cleaner edges.
• Experiment with flavors by substituting the graham crackers with chocolate or cinnamon cookies.

These Dulce de Leche Cheesecake Bars are a decadent treat that will steal the show at any gathering!