Salted Caramel Cheesecake Bars – The Ultimate Sweet-Salty Dessert

If you’re searching for a dessert that hits every single craving—creamy, sweet, salty, buttery, and decadent—then these Salted Caramel Cheesecake Bars are about to become your new favorite. They combine a buttery cookie-crumb crust, ultra-smooth vanilla cheesecake filling, and a glossy layer of rich salted caramel sauce, finished with flaky sea salt for contrast.

These bars are perfect for holidays, potlucks, bake sales, family dinners, or anytime you want something that feels bakery-level impressive but is still totally doable at home.

What makes salted caramel cheesecake bars so irresistible is the balance. The sweetness of caramel and cheesecake is cut by just enough salt to make every bite pop. It’s not cloying. It’s not heavy. It’s addictive in the best way.

Let’s walk through everything—from ingredients and technique to tips, variations, and serving ideas—so you can make perfect cheesecake bars every time.

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Why You’ll Love These Salted Caramel Cheesecake Bars

✔ Creamy, smooth cheesecake texture
✔ Sweet-salty caramel flavor bomb
✔ Easy bar format (no springform pan needed)
✔ Make-ahead friendly
✔ Perfect for slicing and sharing

Unlike classic round cheesecakes that need water baths and hours of babysitting, these bars bake faster, cool faster, and slice beautifully. That means less stress and more dessert.

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Ingredients

For the Crust

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tbsp granulated sugar

For the Cheesecake Filling

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup sour cream
• ¼ tsp salt

For the Salted Caramel Layer

• 1 cup caramel sauce (homemade or high-quality store-bought)
• 1 tsp flaky sea salt (plus extra for topping)

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Instructions

1. Preheat oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
2. Make the crust: In a bowl, mix graham crumbs, melted butter, and sugar until evenly combined. Press firmly into the bottom of the pan.
3. Bake crust for 10 minutes. Remove and let cool slightly.
4. Prepare filling: In a large bowl, beat cream cheese and sugar until smooth and fluffy.
5. Add eggs one at a time, mixing just until incorporated.
6. Mix in vanilla, sour cream, and salt. Do not overbeat.
7. Pour filling over crust and smooth the top.
8. Bake for 35–40 minutes, until center is just set with a slight jiggle.
9. Cool completely, then refrigerate for at least 3 hours.
10. Warm caramel slightly so it’s pourable, then spread evenly over chilled cheesecake.
11. Sprinkle with flaky sea salt.
12. Chill 30 minutes more, then slice into bars and serve.

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Tips for Perfect Cheesecake Bars

• Room temperature ingredients = smooth batter
• Don’t overmix after adding eggs
• Let bars chill fully before slicing
• Use a hot knife for clean edges

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Variations

Chocolate Salted Caramel Cheesecake Bars
Add ½ cup melted dark chocolate to the cheesecake batter.

Apple Caramel Cheesecake Bars
Swirl apple butter into the filling before baking.

No-Bake Version
Use a chilled cookie crust and no-bake cheesecake filling.

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Serving Suggestions

• With coffee or espresso
• As a holiday dessert tray centerpiece
• With fresh berries on the side
• Drizzled with extra warm caramel

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Storage & Make-Ahead

• Refrigerate up to 5 days
• Freeze up to 2 months (slice first!)

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Fun Food Fact

Salted caramel became wildly popular in France before taking over bakeries worldwide. The magic comes from contrast—salt enhances sweetness and deepens flavor.