Home Recipes Dulce de Leche Chocolate Cheesecake Bars

Dulce de Leche Chocolate Cheesecake Bars

by Victoria

Hello, Kitchies!
Imagine biting into a rich, creamy cheesecake layered with the smooth sweetness of dulce de leche, nestled between a chocolate cookie crust and a luscious chocolate ganache topping. These Dulce de Leche Chocolate Cheesecake Bars are a luxurious treat that brings together the best of creamy, caramel, and chocolatey goodness in every bite.

These bars are perfect for any occasion—from a cozy weekend dessert to a show-stopping party treat. With their velvety texture and irresistible layers, they look as impressive as they taste. But don’t let their elegance fool you; they’re easier to make than you might think!

So grab your baking tools, and let’s dive into this recipe that’s destined to be your new favorite. You’ll thank yourself (and me!) later when you take that first glorious bite!


Recipe Highlights in Todd Wilbur’s Style

This recipe takes a classic cheesecake bar and elevates it with rich, caramel-like dulce de leche and a decadent chocolate topping. The cookie crust provides the perfect crunch to balance the creaminess. With just a few steps, you’ll have a dessert that’s as gourmet as anything you’d find in a bakery—but made right in your own kitchen.

Get ready to wow your taste buds with the perfect harmony of flavors and textures. One bite, and you’ll see why these cheesecake bars are worth every second in the kitchen.


Exciting Story

When I first served these Dulce de Leche Chocolate Cheesecake Bars, they disappeared in minutes. My husband, a confessed chocoholic, couldn’t stop raving about the balance of the bittersweet chocolate and creamy dulce de leche. My kids, on the other hand, were convinced I’d brought home dessert from a fancy bakery.

Now, this dessert has become a staple at family gatherings. It’s one of those recipes where everyone asks, “Did you bring those cheesecake bars?” Watching their excitement makes baking them all the more rewarding.


Why These Dulce de Leche Chocolate Cheesecake Bars

  • Combines the luxurious flavors of caramelized dulce de leche and deep, rich chocolate.
  • Layers of texture: crunchy cookie crust, creamy cheesecake, and silky ganache.
  • Easy to slice and serve—perfect for parties or gifting.
  • Looks elegant but is surprisingly simple to make.

Cuisine

Fusion dessert with Latin American and American influences.


Ingredients

For the Chocolate Cookie Crust:

  • 2 cups chocolate cookie crumbs (such as Oreos, filling removed)
  • 6 tbsp unsalted butter, melted

For the Cheesecake Layer:

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup dulce de leche

For the Chocolate Ganache:

  • 1 cup semisweet or dark chocolate chips
  • ½ cup heavy cream

How to Make Dulce de Leche Chocolate Cheesecake Bars

  1. Prepare the Crust:
    Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
    In a medium bowl, combine the chocolate cookie crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the pan to create an even crust. Bake for 10 minutes, then set aside to cool.
  2. Make the Cheesecake Layer:
    In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
    Spread the cream cheese mixture evenly over the cooled crust. Dollop the dulce de leche on top and gently swirl it with a knife or skewer for a marbled effect.
  3. Bake the Cheesecake Layer:
    Bake for 25–30 minutes, or until the center is set and no longer jiggly. Let it cool completely on a wire rack before chilling in the refrigerator for at least 2 hours.
  4. Make the Ganache Topping:
    In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat in 30-second intervals, stirring after each, until smooth and glossy. Pour the ganache over the chilled cheesecake layer and spread evenly.
  5. Chill and Slice:
    Chill the bars in the refrigerator for another hour, or until the ganache is set. Use a sharp knife to cut into squares, wiping the blade clean between cuts for neat edges.

Tips for Dulce de Leche Chocolate Cheesecake Bars

  • Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter.
  • Easy Swirling: Use a toothpick or skewer for delicate swirls of dulce de leche.
  • Clean Cuts: Chill thoroughly before slicing and use a hot, clean knife for picture-perfect bars.

Substitutions and Variations

  • Crust: Swap chocolate cookie crumbs for graham crackers or Biscoff cookies for a different flavor.
  • Ganache Alternative: Top with whipped cream or a drizzle of melted dulce de leche instead of ganache.
  • Flavor Additions: Add a pinch of sea salt to the ganache for a salted caramel twist.

Make a Healthier Version

  • Use low-fat cream cheese and a sugar substitute for a lighter option.
  • Replace heavy cream in the ganache with coconut cream for a dairy-free alternative.

And there you have it!

These Dulce de Leche Chocolate Cheesecake Bars are the ultimate indulgence, perfect for sharing or savoring solo. Let us know how yours turn out, and don’t forget to explore our other decadent dessert recipes for more inspiration!


Categories: Dessert, Bars, Cheesecake, Special Occasion

Tags: dulce de leche, chocolate, cheesecake, ganache, indulgent desserts, easy recipes


Frequently Asked Questions

1. Can I use store-bought dulce de leche?
Absolutely! Store-bought works perfectly, or you can make your own with sweetened condensed milk.

2. How do I store these bars?
Keep them in an airtight container in the fridge for up to 5 days.

3. Can I freeze them?
Yes! Wrap individual bars tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.

4. Can I double the recipe?
Sure! Use a 9×13-inch pan and adjust the baking time as needed.

5. What’s the best way to swirl the dulce de leche?
Dollop it in small spoonfuls and use a toothpick or knife to create gentle swirls.

6. Can I make this gluten-free?
Yes, just use gluten-free chocolate cookies for the crust.

Enjoy the magic of dulce de leche and chocolate in every bite! 😊

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Dulce de Leche Chocolate Cheesecake Bars


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  • Author: Victoria

Description

These Dulce de Leche Chocolate Cheesecake Bars are a luxurious treat that brings together the best of creamy, caramel, and chocolatey goodness in every bite.


Ingredients

Scale

For the Chocolate Cookie Crust:

  • 2 cups chocolate cookie crumbs (such as Oreos, filling removed)
  • 6 tbsp unsalted butter, melted

For the Cheesecake Layer:

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup dulce de leche

For the Chocolate Ganache:

  • 1 cup semisweet or dark chocolate chips
  • ½ cup heavy cream

Instructions

  1. Prepare the Crust:
    Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
    In a medium bowl, combine the chocolate cookie crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the pan to create an even crust. Bake for 10 minutes, then set aside to cool.
  2. Make the Cheesecake Layer:
    In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
    Spread the cream cheese mixture evenly over the cooled crust. Dollop the dulce de leche on top and gently swirl it with a knife or skewer for a marbled effect.
  3. Bake the Cheesecake Layer:
    Bake for 25–30 minutes, or until the center is set and no longer jiggly. Let it cool completely on a wire rack before chilling in the refrigerator for at least 2 hours.
  4. Make the Ganache Topping:
    In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat in 30-second intervals, stirring after each, until smooth and glossy. Pour the ganache over the chilled cheesecake layer and spread evenly.
  5. Chill and Slice:
    Chill the bars in the refrigerator for another hour, or until the ganache is set. Use a sharp knife to cut into squares, wiping the blade clean between cuts for neat edges.

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