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This Dulce de Leche Cheesecake turns the rich, caramelized flavor of dulce de leche into the most decadent cheesecake bars, with a buttery graham crust, a silky caramel cheesecake layer, and a fluffy whipped dulce de leche topping finished with flaky sea salt. I made these for a birthday dinner and they vanished before the candles were even out. If you love caramel desserts, you have to try our caramel apple pie egg rolls too.
Made in a simple square pan and cut into bars, this dulce de leche cheesecake is pure caramel heaven in every creamy bite.
Dulce de Leche Cheesecake Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 48 minutes
- ⏳ Total Time: 5 hours 8 minutes
- 🍽️ Serving: 16 bars
- ⚡ Calories: 226kcal
- 🌶️ Flavor Profile: Rich, creamy, caramel, and lightly salty
- ✋ Difficulty: Easy, no harder than our no-bake raspberry cheesecake bites
Quick Answer
The secret to a smooth dulce de leche cheesecake is blending the cream cheese completely on its own first to remove any lumps, then adding the sugar, dulce de leche, and eggs one at a time. Baking low and slow until the center is just set, then chilling for at least 4 hours, gives this dulce de leche cheesecake its signature silky, creamy texture.
Jump to:
- Dulce de Leche Cheesecake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Dulce de Leche Cheesecake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Dulce de Leche Cheesecake FAQs
- Other Recommended Easy Dessert Recipes
- Dulce de Leche Cheesecake
Why This Recipe Works
Click to see the technique science
- Dulce de leche goes in the batter and on top. Using it in both the filling and the whipped topping gives these bars a deep, double caramel flavor.
- Blending the cream cheese first prevents lumps. Smoothing the cream cheese alone before adding anything else guarantees a silky dulce de leche cheesecake.
- A graham crust adds buttery crunch. The cinnamon graham base balances the rich caramel filling with a little texture and warmth.
- Flaky sea salt cuts the sweetness. A sprinkle of salt on top keeps the caramel from being too sweet and makes every bite pop.
- Bars are easier than a whole cheesecake. Baked in a square pan and cut into squares, this dulce de leche cheesecake is simple to make and serve.
Why You’ll Love This Recipe
- It delivers rich, double dulce de leche flavor in both the filling and the topping.
- A buttery cinnamon graham crust and flaky sea salt balance all that caramel sweetness.
- They are easy to make in a square pan and cut into perfect bars, just like our fudgy brownies.
Key Ingredients
Here is what you need for this dulce de leche cheesecake. A few quality ingredients make all the difference.
- Dulce de leche: The caramelized star, used in both the cheesecake filling and the whipped topping.
- Cream cheese: Full-fat blocks give the cheesecake its rich, creamy body.
- Graham crackers: Crushed with butter and cinnamon for a buttery, crunchy crust.
- Eggs: Added one at a time to set the cheesecake without overmixing.
- Heavy cream and sea salt: The cream whips the dulce de leche topping fluffy, and flaky salt finishes it.
See recipe card for exact quantities.
Variations and Substitutions
This dulce de leche cheesecake is easy to make your own. Try these ideas.
- Add chocolate: Drizzle melted chocolate over the top or swirl it into the batter.
- Make it nutty: Sprinkle toasted pecans or a pretzel crust for crunch.
- Espresso twist: Add a teaspoon of espresso powder to deepen the caramel flavor.
- Full cheesecake: Use the same filling in a springform pan for a classic round dulce de leche cheesecake.
- More caramel treats: Try our fried ice cream for another sweet, caramel-kissed dessert.
How to Make Dulce de Leche Cheesecake
- Make the crust. Stir the graham cracker crumbs, sugar, and cinnamon with melted butter until crumbly.
- Press the crumb mixture into a parchment-lined 9×9 pan and bake at 350 degrees Fahrenheit for 8 minutes, then cool.
- Blend the cream cheese alone until smooth, then beat in the sugar, dulce de leche, vanilla, and lemon juice until creamy.
- Mix in the eggs one at a time, pour the batter over the crust, and bake 35 to 40 minutes until the center is just set. Cool, then chill 4 hours.
- Whip the dulce de leche with heavy cream until light and fluffy to make the topping.
- Spread the whipped caramel topping over the chilled cheesecake, sprinkle with flaky sea salt, then cut into bars and serve.
Recipe Tips & Tricks
- Use room-temperature cream cheese so it blends completely smooth with no lumps.
- Blend the cream cheese first, alone, before adding anything else for the silkiest dulce de leche cheesecake.
- Do not overbake, the center should still be slightly jiggly when it comes out and will set as it chills.
- Chill at least 4 hours, or overnight, so the bars slice cleanly.
- Use the parchment sling to lift the whole cheesecake out for easy cutting, just like our fudgy brownies.
- Wipe the knife between cuts with a warm cloth for clean, bakery-style bars.
Serving Ideas and Suggestions
These dulce de leche cheesecake bars are rich enough to stand alone, but a little extra drizzle of warm dulce de leche or a dollop of whipped cream makes them feel extra special. They are perfect for parties, holidays, and birthdays, right alongside our caramel apple pie egg rolls.
Serve them chilled, straight from the fridge, with a hot cup of coffee or espresso to balance the sweetness. The flaky sea salt on top makes them taste like a gourmet salted-caramel dessert.
For a full dessert spread, pair these caramel bars with something fruity like our lemon blueberry trifle. Store leftovers in the fridge and they stay creamy for days.
Dulce de Leche Cheesecake FAQs
Dulce de leche is a thick, golden caramel sauce made by slowly heating sweetened milk until it caramelizes. It has a deeper, richer flavor than regular caramel, which is what gives this dulce de leche cheesecake its signature taste.
Yes, it is the perfect make-ahead dessert. Bake and chill the dulce de leche cheesecake up to 2 days in advance, then add the whipped topping and sea salt before serving.
Cracks usually come from overbaking or overmixing the eggs. Mix the eggs in just until combined and pull the dulce de leche cheesecake while the center is still slightly jiggly. The caramel topping also hides any small cracks.
Chill the dulce de leche cheesecake completely, lift it out using the parchment, and cut with a sharp knife wiped clean and warmed between each slice.
Absolutely. Use the same filling in a springform pan, adjusting the bake time as needed, for a classic round dulce de leche cheesecake instead of bars.
Store the bars in an airtight container in the fridge up to 5 days. You can also freeze them, well wrapped, for up to 2 months and thaw in the fridge before serving.
Craving more caramel? Try our caramel apple pie egg rolls next for another irresistible sweet treat.
For another creamy cheesecake bar, try our spiced caramel apple cheesecake bars.
If swirled cheesecakes are your thing, try our white chocolate raspberry cheesecake.
Keep the cheesecake streak going with my swirled no bake blueberry cheesecake.
For a lighter-touch showstopper, our mini trifles layer custard and raspberry in a glass.
Dulce de Leche Cheesecake
Equipment
Ingredients
Graham Cracker Crust
- 2 ¼ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¾ cup unsalted butter melted
Cheesecake Filling
- 3 – 8 ounce packages of cream cheese
- 1 cup granulated sugar
- ½ cup dulce de leche
- 1 tablespoon lemon juice fresh squeezed
- 2 teaspoons vanilla extract
- 3 large eggs
Topping
- ⅔ cup dulce de leche caramel
- 3 tablespoons heavy cream
- flakey sea salt
Instructions
- Prepare a 9×9 square baking dish with parchment paper and set aside. Preheat the oven to 350°F.
- Add the graham cracker crumbs, sugar, and cinnamon to a mixing bowl and stir to combine.2 ¼ cup graham cracker crumbs, 2 tablespoons granulated sugar, ½ teaspoon ground cinnamon
- Add the melted butter and combine until a crumbly mixture is formed. Pour this into the prepared pan and press the mixture into the bottom of the pan.¾ cup unsalted butter
- Bake in the oven for 8 minutes, remove from the oven, and cool on a wire rack while you make the filling.
- Add the cream cheese to a large bowl. Blend alone until smooth and creamy to prevent clumps in the cheesecake later.3 – 8 ounce packages of cream cheese
- Add the sugar to the cream cheese and blend again with a hand mixer until smooth and fluffy.1 cup granulated sugar
- Add the dulce de leche caramel. Blending together once more.½ cup dulce de leche
- Add the vanilla, lemon juice, and one egg. Mix together with the hand mixer until just combined.1 tablespoon lemon juice, 2 teaspoons vanilla extract, 3 large eggs
- Add in the other 2 eggs, one at a time, mixing in between. Once thoroughly combined, you should have a nice, smooth, and slightly orange/brown batter.
- Pour this on top of the graham cracker crust and smooth it out.
- Bake in the oven for 35-40 minutes or until the cheesecake has started to puff and has some cracks in the center. When out of the oven, the center will likely still be a little jiggly. Let this cheesecake cool for 1 hour on a wire rack. Place in the fridge to cool completely, 4 hours.
- To make the topping, add the dulce de leche and heavy cream to a medium mixing bowl. Whip with a hand mixer until the caramel has lightened a few shades and become fluffy.⅔ cup dulce de leche caramel, 3 tablespoons heavy cream
- After the cheesecake is cool, pour the caramel topping on it. Spread evenly across the top.
- To finish, sprinkle with some sea salt. Cut into bars and serve.flakey sea salt
Notes
- Ensure all ingredients, especially the cream cheese, are at room temperature for a smooth, even cheesecake mixture.
- Mix at a low to medium speed to avoid introducing too much air into the cheesecake filling.
- For clean slices, use a sharp knife dipped in hot water, wiping it between cuts.
- Needs to be stored in the refrigerator, also can be frozen, see tips above.
Nutrition
Love This Recipe?
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Yes, it is in a can. It is much thicker than caramel sauce, so I’m not sure if it would work the same.
I’m not sure I’m familiar with dulce du Leche. Is it in a can?
Could I substitute my homemade caramel instead?