Creamy squares of cheesecake covered in salty sweet caramel are the ultimate dessert for sharing in these Salted Caramel Cheesecake Bars! These are great for making ahead and less finicky than traditional cheesecake! Caramel, especially salted caramel, is one of our favorite dessert flavors! Be sure to check out some of our other caramel recipes like Carmelitas, Chocolate Salted Caramel Whoopie Pies, and Homemade Caramel Apples! I love cheesecake, but I don’t always love dealing with things like springform pans and water baths. Bars just seem like a more friendly, approachable, and relaxed version of one of our favorite treats! Put down the knife and fork and enjoy these little handheld squares of cheesecake and caramel that are great for potlucks, parties, and dessert trays!
Why this recipe works
No need to worry about a water bath when you are cutting the bars into squares anyway. Even a crack down the middle isn’t a huge deal since the bars will be covered with caramel anyway! You can use storebought caramel sauce or make your own homemade salted caramel sauce from scratch! The recipe is simple and sweet with just a handful of ingredients that combine to make something really special.
Recipe Ingredients
Caramel sauce: You can pick up a jar of your favorite caramel sauce from the store for an easy shortcut, or make a batch of salted caramel sauce and have extra for dipping apples or drizzling over waffles or pancakes! Cream cheese: I recommend using full-fat cream cheese for this recipe for best results. Be sure to let it sit out on the counter for at least an hour to come to room temperature so it will combine well with the other ingredients. Graham crackers: I love a classic graham cracker crust! But you can switch things up with Oreos, biscoff cookies, or finely crushed iced oatmeal cookies instead!
How to Make this Recipe
Find the FULL RECIPE and instructions on Imperial Sugar’s website.
Recipe Tips
Storage: These bars will do well in the fridge for 4-5 days. You may want to reserve some extra caramel sauce for adding on top if it slides off after cutting the bars. Freezing: Both the cheesecake portion and the caramel freeze well for up to 3 months. Just wrap the cheesecake bars in plastic wrap before freezing to protect them. Then thaw in the fridge or on the counter for a couple of hours before serving. Don’t cut into the bars too early. Cheesecake needs time to cool completely and then chill in the fridge in order to set up. Try a caramel variation like an apple cider caramel or by adding pumpkin spice to your caramel for a flavor twist!
Be sure to stop by Imperial Sugar’s site for the FULL RECIPE! I have partnered with them now for a few years and love their products for my baking needs!
More Cheesecake Recipes
Chocolate Chip Cookie Dough Cheesecake Triple Chocolate Cheesecake No-Bake Cheesecake (+ 8 Simple Homemade Toppings!) Black Forest Cheesecake
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