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Decadent Dulce de Leche Cream Bars

Category: Sweet Treats to Satisfy Any Craving

Get ready for something special with these Dulce de Leche Cream Bars. They start off with graham crackers that crunch, then you pile on a mix of cream cheese and caramel-y dulce de leche. After baking until just right, the top gets another swirl of dulce de leche and whipped cream. To finish, sprinkle on some flaky salt for that sweet-salty magic. You get bites with every texture—soft, gooey, crisp, and so full of caramel. They're great for parties or just a fun treat with friends.

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Dana
Updated on Tue, 24 Jun 2025 16:11:29 GMT
A plate with some gold-edged treats piled up. Pin
A plate with some gold-edged treats piled up. | chefsnaps.com

If you're craving something super creamy and packed with caramel, these bars have your back. The base is a crunchy graham layer, topped with a smooth cheesecake filling and oozy swirls of dulce de leche, plus a lil' pinch of flaky salt for good measure. Folks always rave when I show up with them at get-togethers—and they make an awesome homemade present, too.

I can't go to a party without someone asking how to make these. Ever since that first holiday swap, they've been gone before I even set the platter down.

Dreamy Ingredients

  • fleur de sel: toss a sprinkle on top to make the sweet flavors pop it's key for that final special touch
  • heavy whipping cream: helps loosen up the dulce de leche for smooth spreading super fresh gives the best results
  • vanilla extract: caps off all those flavors real vanilla makes everything more fragrant
  • large eggs: room temp eggs blend in so much better and give you that just-set custardy cheesecake
  • dulce de leche: swirl in that slow-cooked caramel homemade or a jar version both work but the thickest one you can find makes it next-level
  • cream cheese: go for the full-fat blocks let them warm up so the mix goes silky steer clear of low-fat stuff
  • unsalted butter: melt it and mix in for your base brings all those crumbs together extra tasty if it's good-quality
  • ground cinnamon: adds cozy warmth fresh is best for extra flavor in the crust
  • granulated sugar: sugars up the whole dessert try organic if you like a caramel-y vibe
  • graham cracker crumbs: make a crunchy simple base use homemade or crush your own and get that fresh taste

Step-by-Step Walkthrough

Slice and Sprinkle:
Use a big sharp knife to cut the bars. Clean it off after each slice for perfectly neat squares. Finish with a light toss of salt over the top right before you serve—each piece will burst with flavor.
Finish and Chill:
Pour your dulce de leche topping across the cool cheesecake layer, then gently smooth it to every edge with a small spatula. Pop into the fridge and chill until everything’s firm—give it at least an hour.
Make the Topping:
Warm up dulce de leche together with cream in quick intervals in the microwave, stirring after each go. Add another splash of cream if it still seems too thick, but don’t let it get liquidy.
Bake the Bars:
Spoon the cheesecake mixture on your cooled crust. Spread it smooth all the way to the sides. Bake just until the tops puff up and the center wiggles a bit if you tap the pan. Let cool all the way down before moving on.
Make the Filling:
Beat the cream cheese and sugar together until it’s fluffy and totally smooth. Blend in dulce de leche till you’ve got a single uniform color. Add the eggs one at a time—just a quick mix-in with each—then stir in vanilla until just combined.
Make the Crust:
Toss together graham crumbs, sugar, and cinnamon so they’re evenly mixed. Pour in the melted butter and stir until no dry spots remain. Press this right into your pan, making sure to push it right to the corners and flatten it evenly. Bake till just golden at the edges, then cool it all the way.
Prepare the Pan:
Spray your pan all over with nonstick spray so none of the bars stick. Really get those corners coated for easy lifting later on.
A plate of square desserts. Pin
A plate of square desserts. | chefsnaps.com

I’m obsessed with using dulce de leche because the slow-cooked caramel just reminds me of home. My grandma used to always add it to our treats! Don’t forget that little sprinkle of sea salt—it’s the best hack for dialing up all the other flavors.

How to Store

Stash these in the fridge in a sealed container and they'll taste perfect for up to four days. If you want to freeze some, layer wax or parchment between each bar and keep up to a month. Move to the fridge to thaw and the base should stay crisp.

Easy Swaps

Can’t find graham crackers? Swap in vanilla wafers or digestive biscuits. If dulce de leche isn’t at your store, you can boil a can of sweetened condensed milk until it gets thick, rich, and golden. For the salty finish, Maldon or any flaky sea salt do the trick in a pinch.

How to Serve

These bars cut into nice tidy squares—so they’re awesome for passing around at brunch, showers, or as a fun dinner party ending. Top with berries or a dollop of whipped cream if you want to go all out. I always bring a batch to game night… and they never last long.

A plate of desserts on a table. Pin
A plate of desserts on a table. | chefsnaps.com

Backstory

Dulce de leche holds a special spot in lots of Latin American homes and you can seriously taste that heritage here. Family caramel recipes get handed down forever! Each pan of these brings a little bit of that celebration straight to your kitchen.

Recipe FAQs

→ Is homemade dulce de leche okay to use?

Definitely—making your own gives the bars awesome flavor and a homemade vibe.

→ Any tips for easy, neat cutting?

Pop the bars in the fridge till firm, then grab a sharp knife and dip it in hot water. Wipe it off after each cut so the slices look clean.

→ Can I swap out the graham cracker base?

Yep, digestive biscuits or even vanilla wafers will give you a base that's tasty and holds together well.

→ Do I have to refrigerate them once baked?

Yep, toss them in the fridge so the top sets up nice and they stay fresh and creamy.

→ Which kind of salt is good for topping?

Flaky finishing salt like fleur de sel really brings out the caramel without making it too salty.

Dulce Leche Bars

Lush creamy bars layered with dulce de leche, thick cream cheese, salty sprinkles, and a crunchy graham bottom.

Preparation Time
30 min
Cooking Time
48 min
Total Time
78 min
By: Dana

Category: Desserts

Difficulty: Intermediate

Cuisine: Latin American

Yield: 24 Servings (24 bars)

Dietary Preferences: Vegetarian

Ingredients

→ Crust

01 Spray for nonstick baking, use as much as you need
02 140 grams of melted unsalted butter
03 2 grams ground cinnamon
04 25 grams plain sugar
05 270 grams graham cracker crumbs, finely crushed

→ Filling

06 200 grams sugar (granulated)
07 680 grams cream cheese, softened at room temperature
08 120 grams dulce de leche, let it get to room temp
09 10 millilitres vanilla extract
10 3 eggs, bring them to room temperature

→ Topping and Finishing

11 Bit of fleur de sel for a salty touch
12 45 millilitres heavy cream, plus more if needed
13 180 grams dulce de leche

Steps

Step 01

Flip the oven on to 175°C. Spray a 33 x 23 x 5 cm pan with nonstick stuff. If you want, line it with foil, then spray that too so cleanup is simple.

Step 02

Dump cinnamon, sugar, and graham cracker crumbs in a mixing bowl. Pour melted butter over the crumbs and stir till it all looks damp. Pack this into the bottom of your prepared pan, squishing it down even. Pop it in the oven for about 10 minutes, or till the edges brown up a bit. Let it relax on a rack till totally cool.

Step 03

Grab a big bowl and beat the cream cheese and sugar smooth—use a food processor or a mixer. Blend in that dulce de leche so it all turns the same color. Crack in the eggs one at a time, stirring lightly as you go. Splash in vanilla at the end and mix just enough to combine.

Step 04

Spread your filling evenly over the cooled crust, push it into the corners. Bake at 175°C till it sets at the edge and only wiggles a little in the center, about 38 minutes. Pull it out and let it cool all the way on a rack.

Step 05

In a bowl safe for the microwave, stir 180 grams dulce de leche with 45 ml cream. Heat for 10 seconds at a time, mixing after every zap, till it turns silky. If you want it runnier, add cream little by little.

Step 06

Pour that warm topping all over the cheesecake layer, get it to the edges with a spatula. Stick the whole thing in the fridge for at least an hour so the topping firms up and everything gets cold.

Step 07

Slice chilled bars into 24 with a super sharp knife, wiping it off after each cut so edges stay neat. Dust with a pinch of fleur de sel right before you put them out to eat.

Notes

  1. Chill bars and slice them with a sharp, warm blade for clean pieces. No worries if the topping's a little lumpy—it’ll still taste just as good.

Required Tools

  • Baking pan 33 x 23 x 5 cm
  • Mixing bowls
  • Stand mixer or food processor
  • Offset spatula
  • Wire rack
  • Microwave-safe bowl
  • Sharp knife

Allergen Information

Check every ingredient for potential allergens, and consult a healthcare professional if uncertain.
  • Has dairy (cream cheese, butter, heavy cream)
  • Has eggs
  • Made with gluten (graham crackers)

Nutritional Details (Per Serving)

These details are for reference purposes and don't replace professional medical advice.
  • Calories: 297
  • Fats: 18 g
  • Carbohydrates: 30 g
  • Protein: 4 g