I’ve created irresistible Sweet & Salty Caramel Cheesecake Bars—rich, creamy cheesecake nestled on a buttery crust, topped with luscious caramel and a sprinkle of crunchy salt. They deliver the perfect balance of sweet, creamy, and salty in every bite.

Why You’ll Love This Recipe

I love these bars because they hit all the flavor notes: smooth cheesecake, buttery base, gooey caramel, and that satisfying hint of salt. They feel decadent yet manageable in bar form—easy to slice, serve, and enjoy. Plus, they’re perfect for any occasion, from potlucks to cozy dessert nights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cream cheese, softened
granulated sugar
eggs
vanilla extract
sour cream (optional, for extra creaminess)
butter, melted (for crust)
graham cracker crumbs (or digestive biscuits)
caramel sauce (homemade or store-bought)
coarse sea salt or flaky finishing salt

directions

Prepare the crust:
I preheat my oven to 325 °F (160 °C). I mix melted butter with graham cracker crumbs until moistened, then press the mixture firmly into the bottom of a lined baking pan.
Make the cheesecake filling:
In a bowl, I beat softened cream cheese until smooth. I add sugar, eggs (one at a time), vanilla extract, and sour cream if I’m using it. I mix until silky and lump-free.
Bake the bars:
I pour the cheesecake batter over the crust, smoothing the top. I bake for about 25–30 minutes, until the edges are set but the center still jiggles slightly.
Cool and top with caramel:
After baking, I let the pan cool to room temperature. Then I pour caramel sauce evenly over the top and smooth it out. I sprinkle a pinch of coarse sea salt to balance the sweetness.
Chill before slicing:
I refrigerate the bars for at least 3 hours—or preferably overnight—until fully set. Then I lift them out, slice into squares, and serve.

Servings and Timing

Servings: Makes 16 bars (4×4-inch pieces)
Prep time: ~15 minutes
Bake time: 25–30 minutes
Chill time: Minimum 3 hours (best if chilled overnight)
Total time: Around 3¾ hours (mostly hands-off)

Variations

I swirl melted chocolate or peanut butter into the caramel before chilling.
I sprinkle crushed pretzels or roasted nuts on top for extra crunch.
I use salted caramel to intensify the sweet-salty contrast.
I add cinnamon or espresso powder to the filling for deeper flavor.
I swap graham crust for a gluten-free almond-flour crust to suit dietary needs.

storage/reheating

Refrigeration: I store bars covered in the fridge for up to 5 days—flavors improve with a day’s rest.
Freezing: I wrap individual bars tightly and freeze for up to 2 months. I thaw them in the fridge before serving for best texture.
Serving: These bars are best chilled—no reheating needed. If I want them softer, I let them sit at room temperature for 10 minutes before eating.

FAQs

Can I make the caramel from scratch?

Yes—I simmer sugar, butter, and cream until golden and thick. I add a pinch of salt, let it cool slightly before pouring over the cooled cheesecake.

How do I prevent cracks in the cheesecake?

I bake at a low temperature (325 °F) and avoid overmixing. I also let the bars cool gradually and chill thoroughly, which helps avoid cracking.

Can I use a store-bought crust?

Absolutely—I’ve used store-bought graham cracker crust. I just pour the filling in and bake directly—super simple!

Do I need sour cream in the filling?

No—it’s optional. Sour cream adds a bit of tang and smoothness, but the cheesecake is still creamy and rich without it.

How thick should the caramel layer be?

I aim for about ⅛ to ¼ inch of caramel—just enough to coat each bite without being overwhelming.

Conclusion

I adore these Sweet & Salty Caramel Cheesecake Bars because they combine rich creaminess, buttery crunch, gooey caramel, and a hint of salty balance in one amazing bar. They’re easy to make, easy to serve, and impossible to resist—perfect for when I want a dessert that feels both elegant and indulgent.