As the sun sets and the evening air turns crisp, there’s nothing quite like the comfort of a homemade treat wafting through the kitchen. I stumbled upon this Chocolate Dulce de Leche Cheesecake Bars recipe during one of my late-night dessert cravings. Trust me, this delightful creation is a fantastic way to delight your family or impress guests without the fuss of traditional cheesecakes.
Imagine a smooth layer of cream cheese mixed with luscious dulce de leche, all baked atop a crunchy Oreo crust, and then draped in rich chocolate ganache. These bars are a perfect blend of sweet and salty with that irresistible creaminess that brings a smile with every bite. Whether you’re a seasoned chef or just someone looking to elevate your dessert game, this recipe will make you feel like a star in your own kitchen. Just grab your apron, and let’s dive into this easy yet elegant creation that promises to turn any gathering into a celebration!
Why Love Dulce de Leche Chocolate Cheesecake Bars?
Indulging in these decadent bars is an experience like no other!
Irresistible flavors combine creamy cheesecake, rich chocolate, and sweet dulce de leche for a treat that’s both elegant and comforting.
Simplicity shines through—this recipe is straightforward, even if you’re a novice in the kitchen.
Crowd-pleaser status guaranteed; everyone will be raving about this unique dessert!
Perfect for gatherings—these bars slice beautifully for easy serving, so you can give your guests a delightful, handmade treat without stress.
Make sure to also check out my tips for successful baking in the kitchen!
Dulce de Leche Chocolate Cheesecake Bars Ingredients
For the Crust
• 1 Package Oreos – crushed into fine crumbs, adds a delicious chocolate base.
• 1/2 Cup Butter – melted, acts as the binder for your crust.
For the Cheesecake Filling
• 1 Can Dulce de Leche – this will give your cheesecake its rich, sweet flavor.
• 6 Ounces Semi Sweet Chocolate – perfectly balances the sweetness of the filling.
• 6 Ounces Bittersweet Chocolate – enhances the depth of chocolate flavor in your bars.
• 3 Packages Cream Cheese (24 ounces total) – softened, creates the smooth, creamy texture we adore.
• 1 Cup Sugar – provides sweetness to counterbalance the creamy ingredients.
• 1/4 Cup Dark Brown Sugar – adds a touch of richness and complexity.
• 2 Tablespoons Cocoa Powder – deepens the chocolate notes in the cheesecake.
• 4 Large Eggs – helps to set the filling, giving it the right consistency.
• 2 Egg Yolks – adding extra richness to your cheesecake.
• 1 Cup Heavy Cream – ensures a luxurious, creamy filling.
• 2 teaspoons Vanilla – enhances the overall flavor profile beautifully.
For the Ganache
• 12 Ounces Semi Sweet Chocolate – creates a luscious, glossy topping for the bars.
• 1 Cup Heavy Cream – to melt with the chocolate for that dreamy ganache texture.
Dive into your baking journey and enjoy making these delectable Dulce de Leche Chocolate Cheesecake Bars that everyone will love!
How to Make Dulce de Leche Chocolate Cheesecake Bars
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Preheat the oven to 350℉. Line a 9×13-inch baking pan with aluminum foil, allowing it to overlap on two sides for easy removal later. Lightly spray with nonstick baking spray.
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Combine the crushed Oreos and melted butter in a large bowl. Press this mixture firmly into the bottom of your prepared pan, slightly up the sides. Bake for 10 minutes and let it cool on a wire rack.
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Heat the dulce de leche in a microwave-safe bowl for 30 seconds, then pour it over the cooled cheesecake crust, spreading it evenly. Set aside while you prepare the filling.
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Simmer water in a saucepan—just a few inches is enough. Place a heatproof bowl filled with chopped semi-sweet and bittersweet chocolate above it. Stir occasionally until melted, then remove from heat, keeping the bowl over the warm water.
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Whisk together the cream cheese in a stand mixer until smooth. Gradually add sugar, brown sugar, and cocoa powder, then beat until everything is well incorporated.
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Add the eggs and egg yolks along with the heavy cream, mixing until just combined (around 20 seconds will do).
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Fold in the melted chocolate and drizzle in the vanilla, stirring gently to combine.
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Scrape the luscious filling into the prepared crust, spreading it evenly. Bake at 325℉ for about 30 minutes until the center is just slightly jiggly. Cool completely in the pan, then refrigerate for a minimum of 4 hours.
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Prepare the ganache by adding the chopped chocolate to a medium bowl. In a small saucepan, bring the heavy cream to a gentle simmer. Pour it over the chocolate, allowing it to sit for 1 minute before whisking until smooth.
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Pour the silky ganache over the cooled cheesecake and let set until firm, about 1 hour. For an extra touch, sprinkle with flaky sea salt or Maldon salt before serving.
Optional: Garnish with fresh berries for a pop of color.
Exact quantities are listed in the recipe card below.
Dulce de Leche Chocolate Cheesecake Variations
Feel free to explore exciting twists on this delicious dessert to match your taste and dietary preferences!
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Gluten-Free: Substitute crushed gluten-free cookies for the Oreo crust to keep it delicious and inclusive.
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Nutty Twist: Add crushed nuts, like walnuts or pecans, to the crust for an added crunch and rich flavor profile.
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Caramel Drizzle: Drizzle extra dulce de leche on top of the ganache just before serving for an extra layer of sweetness.
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Minty Fresh: Mix in peppermint extract in place of vanilla for a refreshing mint chocolate flavor, perfect for the holidays.
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Spicy Kick: Add a pinch of cayenne pepper or chili powder to the chocolate filling for a surprising hot twist that beautifully contrasts the sweetness.
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Chocoholic Delight: Use all bittersweet chocolate instead of semi-sweet for a richer, more intense chocolate experience.
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Fruit Fusion: Top your bars with fresh berries like raspberries or strawberries to add tartness and a beautiful pop of color to each slice.
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Vegan Option: Replace cream cheese with cashew cream and use aquafaba instead of eggs for a plant-based version that doesn’t skimp on flavor.
What to Serve with Chocolate Dulce de Leche Cheesecake Bars?
As you indulge in these creamy, chocolatey bites, consider these delightful pairings to elevate your dessert experience.
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Fresh Berries: The tartness of strawberries or raspberries contrasts beautifully with the rich sweetness of the cheesecake bars, adding a burst of color and flavor.
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Coffee or Espresso: A steaming cup of rich coffee complements the chocolate, enhancing its flavors while providing a comforting warmth.
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Whipped Cream: A dollop of lightly sweetened whipped cream adds a lightness that balances out the dense cheesecake, making each bite even more enjoyable.
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Caramel Sauce: Drizzling extra caramel over the bars intensifies the richly sweet flavors of the dulce de leche, creating an indulgent treat.
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Ice Cream: Serve alongside a scoop of vanilla or coffee ice cream for a creamy combination that melts delightfully on your palate.
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Chocolate Shavings: Garnishing with dark chocolate shavings enhances the visual appeal and adds an extra layer of chocolate flavor that chocolate lovers will adore.
Let these pairings inspire you to create a dessert spread that delights the senses and brings smiles all around!
Make Ahead Options
These Dulce de Leche Chocolate Cheesecake Bars are perfect for meal prep enthusiasts! You can prepare the crust and filling up to 24 hours in advance, allowing for a stress-free baking experience. Simply bake the Oreo crust and let it cool completely before adding the dulce de leche layer. For the filling, mix everything and store it in an airtight container in the fridge. When you’re ready to bake, just pour the cheesecake filling over the crust and follow the baking instructions. To ensure they stay just as delicious, refrigerate them after cooling and only pour the ganache on when you’re ready to serve—this keeps the bars fresh and maintains the rich flavors. Enjoy delightful results with minimal effort!
How to Store and Freeze Dulce de Leche Chocolate Cheesecake Bars
Fridge: Keep your cheesecake bars covered in an airtight container in the refrigerator for up to 5 days for the best flavor and freshness.
Freezer: For longer storage, wrap individual bars tightly in plastic wrap, then place them in a freezer-safe container. They can be frozen for up to 2 months.
Thawing: To enjoy, thaw frozen bars in the refrigerator overnight. This ensures they retain their delicious creamy texture.
Reheating: If you prefer them slightly warm, microwave individual bars for about 10-15 seconds. Enjoy them chilled or warmed for a delightful treat!
Expert Tips for Dulce de Leche Chocolate Cheesecake Bars
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Chill Time Matters: Refrigerate your cheesecake bars for at least 4 hours to achieve the perfect texture; this step ensures the flavors meld beautifully.
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Crust Perfection: Press the Oreo crust firmly and up the sides to create a solid base; a loose crust can crumble when you cut the bars.
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Watch the Baking Time: Bake until the center is slightly jiggly. Overbaking can lead to a dry texture, so keep a close eye on them.
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Smooth Ganache: Allow the cream to sit on the chocolate for a full minute before whisking. This helps achieve that glossy finish without any graininess.
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Oven Temperature: Lower the temperature to 325℉ after baking the crust to ensure the filling cooks evenly without cracking.
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Use Room Temperature Ingredients: Ensure your cream cheese is softened to room temperature for a smooth filling; cold cream cheese can lead to lumps.
These tips will help you create the most delightful Dulce de Leche Chocolate Cheesecake Bars your family and friends will crave!
Dulce de Leche Chocolate Cheesecake Bars Recipe FAQs
How do I know if my ingredients are ripe or of good quality?
Absolutely! For the best flavor, make sure your cream cheese is at room temperature—this prevents lumps and ensures a creamy texture. When selecting chocolate, opt for high-quality brands, as they significantly impact the overall taste. If your eggs are fresh, the shells should be clean and free from cracks. Also, when choosing dulce de leche, look for a can that doesn’t have any dents or bulges to ensure freshness.
How should I store leftover cheesecake bars?
Very! To store your delicious cheesecake bars, keep them covered in an airtight container in the fridge. They’ll stay fresh for up to 5 days. If you notice any condensation in the container, try to wipe it away gently before sealing it, as moisture can affect the texture of the bars.
Can I freeze these cheesecake bars? If so, how?
Yes, indeed! To freeze your Dulce de Leche Chocolate Cheesecake Bars, first, wrap each bar tightly in plastic wrap to maintain freshness. Then, place them in a freezer-safe container or zip-top bag for added protection. They can be frozen for up to 2 months. When you’re ready to enjoy, simply thaw them in the fridge overnight for best results!
What if my cheesecake bars crack during baking?
No worries! If your bars crack, it usually means the oven temperature was too high, or they were overbaked. To avoid this next time, be sure to lower the oven temperature to 325℉ after baking the crust. Also, make sure to bake until there’s a slight jiggle in the center, which ensures they stay moist and creamy.
Are there any dietary considerations I should keep in mind?
Definitely! If you’re serving guests with food allergies, remember that this delicious recipe contains dairy, gluten, and eggs. If anyone has a dairy intolerance, you can use vegan cream cheese or cashew-based alternatives. For a gluten-free option, substitute the Oreos with gluten-free cookies or a grain-free alternative. For pets, avoid giving them any chocolate, as it can be harmful to them.
How long do these cheesecake bars last in the fridge versus the freezer?
Great question! In the refrigerator, your cheesecake bars are best enjoyed within 5 days for optimal taste and texture. In contrast, when you freeze them properly, they can last up to 2 months. When ready to thaw, plan to move them to the fridge overnight, so they regain their creamy consistency without compromising flavor.
Indulge in Dulce de Leche Chocolate Cheesecake Bars Today
Ingredients
Equipment
Method
- Preheat the oven to 350℉. Line a 9×13-inch baking pan with aluminum foil, allowing it to overlap on two sides for easy removal later. Lightly spray with nonstick baking spray.
- Combine the crushed Oreos and melted butter in a large bowl. Press this mixture firmly into the bottom of your prepared pan, slightly up the sides. Bake for 10 minutes and let it cool on a wire rack.
- Heat the dulce de leche in a microwave-safe bowl for 30 seconds, then pour it over the cooled cheesecake crust, spreading it evenly. Set aside while you prepare the filling.
- Simmer water in a saucepan—just a few inches is enough. Place a heatproof bowl filled with chopped semi-sweet and bittersweet chocolate above it. Stir occasionally until melted, then remove from heat, keeping the bowl over the warm water.
- Whisk together the cream cheese in a stand mixer until smooth. Gradually add sugar, brown sugar, and cocoa powder, then beat until everything is well incorporated.
- Add the eggs and egg yolks along with the heavy cream, mixing until just combined (around 20 seconds will do).
- Fold in the melted chocolate and drizzle in the vanilla, stirring gently to combine.
- Scrape the luscious filling into the prepared crust, spreading it evenly. Bake at 325℉ for about 30 minutes until the center is just slightly jiggly. Cool completely in the pan, then refrigerate for a minimum of 4 hours.
- Prepare the ganache by adding the chopped chocolate to a medium bowl. In a small saucepan, bring the heavy cream to a gentle simmer. Pour it over the chocolate, allowing it to sit for 1 minute before whisking until smooth.
- Pour the silky ganache over the cooled cheesecake and let set until firm, about 1 hour. For an extra touch, sprinkle with flaky sea salt or Maldon salt before serving.
- Optional: Garnish with fresh berries for a pop of color.