If you’ve been searching for the perfect dessert that’s both decadent and bite-sized, you’ve found it: Dulce de Leche Cheesecake Bites! These little squares of joy combine a buttery graham cracker crust, rich and creamy cheesecake, and a luscious dulce de leche caramel topping. Finished with a sprinkle of sea salt, each bite offers the perfect balance of sweet and salty flavors.

Whether you’re hosting a party, treating your family, or just want to indulge your sweet tooth, these cheesecake bites are sure to impress. Let’s get baking!

How to Make Dulce De Leche Cheesecake Bites

Ingredients you’ll need for graham cracker crust

2 ¼ cups graham crackers, crumbled
2 tablespoons sugar
½ teaspoon cinnamon
¾ cup unsalted butter, melted

Ingredients you’ll need for cheesecake filling

3 (8 oz) packages of cream cheese
1 cup white granulated sugar
½ cup dulce de leche
1 tablespoon lemon juice
2 teaspoons vanilla extract
3 eggs

Ingredients you’ll need for the topping

⅔ cup dulce de leche caramel
3 tablespoons heavy cream
Sea salt

Step by Step Guide

1. Line a 9×9 baking dish with parchment paper and preheat your oven to 350°F.

2. Blend the graham crackers into fine crumbs. Mix with sugar, cinnamon, and melted butter until crumbly.

3. Press the mixture evenly into the prepared baking dish and bake for 8 minutes. Let cool.

4. Beat the cream cheese until smooth. Gradually mix in the sugar, dulce de leche, vanilla, lemon juice, and eggs (one at a time) until you have a creamy batter.

5. Pour the cheesecake mixture over the cooled crust. Spread it evenly and bake for 35-40 minutes, or until puffed with slight cracks in the center. Let cool for 1 hour.

6. Whisk together the dulce de leche and heavy cream until light and fluffy. Spread evenly over the cooled cheesecake.

7. Sprinkle sea salt over the caramel topping for a hint of savory flavor.

8. Cut the cheesecake into 16 mini squares. Enjoy these creamy, sweet, and slightly salty bites!

For the smoothest cheesecake, make sure your cream cheese is at room temperature before mixing. Allow the cheesecake to cool completely before adding the topping to prevent it from melting, and use a sharp knife to cut clean squares, wiping the blade between slices for a polished look.

And there you have it! These Dulce de Leche Cheesecake Bites are the perfect balance of indulgence and convenience. They’re rich enough to satisfy your dessert cravings, yet small enough to keep portion sizes in check (or at least give you the illusion of restraint!).

Serve them at your next dinner party, bring them to a potluck, or keep a stash in the fridge for when you need a sweet pick-me-up. Trust me, once you try them, they’ll become your go-to dessert for every occasion. Happy baking!

Ingredients

For Graham Cracker Crusts

2 ¼ cups graham crackers, crumbled
2 tablespoons sugar
½ teaspoon cinnamon
¾ cup unsalted butter, melted

For Cheesecake Filling

3 (8 oz) packages of cream cheese
1 cup white granulated sugar
½ cup dulce de leche
1 tablespoon lemon juice
2 teaspoons vanilla extract
3 eggs

For Topping

⅔ cup dulce de leche caramel
3 tablespoons heavy cream
Sea salt

Instructions

Line a 9×9 baking dish with parchment paper and preheat your oven to 350°F.
Blend the graham crackers into fine crumbs. Mix with sugar, cinnamon, and melted butter until crumbly.
Press the mixture evenly into the prepared baking dish and bake for 8 minutes. Let cool.
Beat the cream cheese until smooth. Gradually mix in the sugar, dulce de leche, vanilla, lemon juice, and eggs (one at a time) until you have a creamy batter.
Pour the cheesecake mixture over the cooled crust. Spread it evenly and bake for 35-40 minutes, or until puffed with slight cracks in the center. Let cool for 1 hour.
Whisk together the dulce de leche and heavy cream until light and fluffy. Spread evenly over the cooled cheesecake.
Sprinkle sea salt over the caramel topping for a hint of savory flavor.
Cut the cheesecake into 16 mini squares. Enjoy these creamy, sweet, and slightly salty bites!