Salted Caramel Cheesecake Bars

Salted Caramel Cheesecake Bars are a decadent dessert that combines a crunchy, buttery graham cracker crust with a rich, creamy cheesecake layer swirled with caramel and then topped with more warm, gooey salted caramel. The result is a heavenly sweet-and-salty treat that’s easier to make than a full cheesecake because it’s baked in a square pan, without needing a water bath. And once chilled, the bars slice beautifully for sharing, making them ideal for parties or just a cozy afternoon indulgence.

Why You’ll Love This Recipe

• Perfect balance of flavors: Sweet caramel, tangy cream cheese, and a hint of salt make each bite irresistible.
• Creamy texture: The filling is ultra-smooth and rich, with no lumps when made carefully.
• Simpler than a classic cheesecake: No water bath, shorter bake and chill time, and easy to slice into neat bars.
• Transport-friendly: Baked in a metal pan, these bars are great for potlucks or packing to go.

Ingredients

For the crust:

• 9 (135 grams) graham crackers
• 1/4 teaspoon ground cinnamon
• 6 tablespoons (85 grams) unsalted butter, melted

For the filling:

• 16 ounces (454 grams) cream cheese, completely softened to room temperature
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup homemade caramel sauce, or store-bought
• 1/4 cup (57 grams) sour cream or plain yogurt, at room temperature
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine sea salt

For the topping:

• 1/3 cup homemade caramel sauce, or store-bought
• Flaky sea salt, for sprinkling

Directions

Make the crust:

1. Preheat your oven to 350°F (175 °C). Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang so you can lift the bars out later.
2. In a food processor, pulse the graham crackers until they are finely ground.
3. Add the melted butter to the ground crackers and pulse again until the crumbs are evenly moistened.
4. Press the crumb mixture firmly into the bottom of the prepared pan. Use the bottom of a measuring cup or a glass to press down evenly.
5. Bake in the preheated oven for about 10 minutes, or until the crust is fragrant.
6. Remove the pan from the oven and place it on a cooling rack to cool completely. Meanwhile, reduce the oven temperature to 325°F (163 °C).

Make the filling:

7. In a large bowl, beat together the cream cheese, sugar, and 1/2 cup of caramel sauce using an electric mixer. Scrape down the sides and bottom of the bowl regularly to keep everything smooth and lump-free.
8. Add the sour cream (or yogurt) and mix until combined.
9. Add the eggs, one at a time, mixing after each addition so everything incorporates well.
10. Stir in the vanilla extract and fine sea salt, mixing just until everything is combined — be careful not to over-mix.
11. Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.
12. Bake at 325°F (163 °C) for 40 to 45 minutes, or until the edges are puffed and slightly cracked, and the center is just set but still has a gentle jiggle.
13. As soon as the baking time is up, turn off the oven, crack the door open, and leave the cheesecake bars inside for 30 minutes to cool gradually. (You can prop the door open slightly with a wooden spoon.)
14. After 30 minutes, remove the pan and transfer it to a wire rack to let it cool completely.

Make the topping:

15. Place the 1/3 cup caramel sauce in a microwave-safe bowl, and heat in 10-second intervals, stirring in between, until it’s smooth and pourable.
16. Pour the warmed caramel over the cooled cheesecake layer, spreading evenly so it covers the surface.
17. Chill the bars in the refrigerator for at least 4 hours, or ideally overnight, until they are fully set.
18. Just before serving, sprinkle flaky sea salt over the top to give that signature salted caramel finish.

Pro Tips and Variations

• Be sure your cream cheese is fully softened — cold cream cheese often causes lumps.
• Scraping down your bowl after each addition helps keep the batter smooth and avoids lumps.
• After baking, cooling the bars in the oven with the door cracked helps prevent cracks and gently finishes the bake.
• Use a light-colored metal baking pan (8×8″) for best baking results.
• You can double the recipe and bake in a 9×13-inch pan — check for doneness around 45 minutes.

Serving Suggestions

• Cut into neat bars with a large, sharp knife. For clean slices, run the knife under hot water and wipe it between cuts.
• Serve with extra warm caramel sauce drizzled on top, and maybe a scoop of vanilla ice cream for an indulgent touch.
• Garnish with a few flakes of sea salt to enhance the contrast of sweet and salty.

Storage / Reheating

• Store the cheesecake bars in an airtight container in the fridge for up to 3 days.
• You can freeze the plain, untopped bars (without the final layer of caramel) for up to 1 month. When ready to eat, thaw in the fridge overnight, then add the caramel topping just before serving.

FAQs

Do I need a water bath for these bars?
No — that’s one of the great things here. Because these are bars (not a full round cheesecake), there’s no need for a water bath.

Can I make these in a different size pan?
Yes, if you double the recipe, you can bake in a 9×13-inch pan, but you’ll need to bake a little longer.

Can I use a different cookie base instead of graham crackers?
Yes — digestive biscuits, vanilla wafers, or Biscoff cookies all work as substitutes.

Conclusion

Salted Caramel Cheesecake Bars deliver everything you love in a traditional cheesecake — creamy texture, luscious caramel — but in a faster, simpler, and more portable form. With a buttery graham cracker crust, rich caramel cheesecake filling, and a final drizzle of salted caramel and sea salt, they’re perfect for sharing or treating yourself. Give them a try, chill well, and enjoy that dreamy balance of sweet and salty in every bite.

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