There’s something about the smell of caramel warming in the kitchen that makes everything feel like a celebration. These Dulce de Leche Chocolate Cheesecake Bars have been all over TikTok lately, and for good reason. They’re gooey, decadent, and crazy easy to pull off even on a weeknight.
Think creamy cheesecake meets rich chocolate and buttery caramel swirled right through the middle, all sitting on a simple graham cracker crust. It’s like a fancy bakery treat but you make it in one pan with ingredients you probably already have. Full details in the blog!
I started making these when my sister asked for something “special but not stressful” for a potluck, and now they’re my go-to crowd pleaser. I’ve tweaked the timing and the swirl technique about a dozen times so you get that perfect gooey center without any guesswork. Trust me, this one’s a keeper.
Easy Dulce de Leche Chocolate Cheesecake Bars Recipe
Ingredients
Method
- Set your oven to 350℉ and prepare a 9×13-inch baking pan by lining it with aluminum foil leaving two sides overhanging, then lightly spray with nonstick baking spray.
- Combine the finely crushed Oreo cookie crumbs with melted butter in a large bowl until thoroughly mixed.
- Press this crumb mixture firmly into the bottom and slightly up the sides of the prepared pan.
- Bake the crust for 10 minutes then transfer to a cooling rack to cool completely.
- Warm the dulce de leche in a microwave-safe bowl for 30 seconds and spread evenly over the cooled crust.
- Reduce oven temperature to 325℉.
- Fill a saucepan with a few inches of water and bring it to a low simmer, then place a heatproof bowl on top ensuring it doesn’t touch the water.
- Add both the semi-sweet and bittersweet chopped chocolate to the bowl and gently melt it, stirring occasionally with a rubber spatula.
- Remove from heat but keep the bowl sitting over the warm water.
- In a stand mixer, beat the cream cheese until smooth, making sure to scrape down the sides as needed.
- Add sugar, dark brown sugar, and cocoa powder to the cream cheese and beat until creamy and fully combined.
- Incorporate the eggs, egg yolks, and heavy cream, mixing briefly for about 20 seconds without over-mixing.
- Fold the melted chocolate into the batter gently, followed by adding vanilla and stirring for another 20 seconds.
- Use a spatula to fold the filling thoroughly, scraping from the bottom to ensure even blending.
- Pour the filling carefully over the dulce de leche layer in the crust and spread evenly.
- Bake the cheesecake for 30 minutes until the center is set but retains a slight jiggle.
- Remove from oven and cool on a wire rack, then loosen the foil edges from the pan and run a knife around the sides.
- Allow to cool completely at room temperature before refrigerating the cheesecake for at least 4 hours to chill and set.
- Prepare the ganache by placing chopped semi-sweet chocolate in a medium bowl.
- Heat 1 cup of heavy cream over medium heat until it just begins to simmer, then pour over the chocolate and let sit for 1 minute.
- Whisk the mixture until smooth and glossy.
- Let the ganache cool to room temperature before pouring it evenly over the chilled cheesecake.
- Set aside for about 1 hour until the ganache firms up.
- Optionally, sprinkle flaky sea salt or Maldon salt on top before serving.
Notes
- Store these bars loosely covered in the refrigerator for up to 5 days for best freshness.
Why You’ll Love These Dulce de Leche Chocolate Cheesecake Bars
These bars are the ultimate mashup of textures and flavors. You get the rich crunch of an Oreo crust, the gooey sweetness of dulce de leche, a silky chocolate cheesecake filling, and a glossy ganache on top. It’s like you took all the best desserts and put them in one pan.
They look fancy enough for a dinner party but come together without any complicated techniques or special equipment. Just a stand mixer, a 9×13 pan, and a little patience while they chill. And honestly? The hardest part is waiting for them to set in the fridge.
Plus, they’re freezer-friendly, which means you can stash a batch and pull out a few bars whenever you need a win. They slice clean, travel well, and taste even better the next day when all those caramel and chocolate layers really meld together.
What Makes Them So Good
- Three luxe layers: crunchy Oreo base, caramel center, creamy chocolate cheesecake, and ganache on top
- No water bath needed: just bake in a foil-lined pan and you’re done
- Make-ahead magic: they chill for hours anyway, so bake them the night before
- Always a crowd pleaser: nobody ever turns down chocolate and caramel
Key Ingredients & What They Do
This recipe uses a mix of chocolates to give you that deep, bakery-style flavor. The semi-sweet and bittersweet chocolate (or German chocolate if you want it a little sweeter) balance the richness of the cream cheese and the sticky sweetness of the dulce de leche.
The Oreo crust is a shortcut that tastes like you spent way more time than you did. Just crush the cookies, toss them with melted butter, press into the pan, and bake for 10 minutes. Done.
Cream cheese is the star heremake sure it’s softened or you’ll end up with lumps. The eggs and egg yolks give the cheesecake that dense, velvety texture, and the heavy cream keeps everything smooth and rich. The ganache is just chocolate and cream, but it sets up glossy and perfect every time.
| Ingredient | Why It Matters | Swap Ideas |
|---|---|---|
| Oreos | Easy, buttery crust with chocolate flavor | Graham crackers for a milder base |
| Dulce de Leche | Gooey caramel layer that stays soft | Cajeta for a deeper, Mexican-style flavor |
| Cream Cheese | Creates that classic cheesecake texture | Nonethis one’s essential |
| Semi-Sweet + Bittersweet Chocolate | Balances sweetness with deep cocoa flavor | Use all semi-sweet if that’s what you have |
| Heavy Cream | Adds richness and helps ganache set glossy | Noneyou need the fat content |
How to Make These Step by Step
Start by lining your 9×13 pan with foil so the bars lift out clean later. Crush up the Oreos until they’re fine crumbs, mix them with melted butter, and press them into the pan. Bake at 350°F for 10 minutes, then let it cool completely.
Warm the dulce de leche in the microwave for 30 seconds so it’s pourable, then spread it over the cooled crust. Set that aside while you make the filling.
Melt your chocolate over a double boiler (or just a heatproof bowl over simmering water). In your stand mixer, beat the cream cheese until it’s totally smooth, then add the sugars and cocoa powder. Add the eggs, yolks, and cream, but don’t overmixjust until combined. Fold in the melted chocolate and vanilla, then scrape it all into the pan over the dulce de leche layer.
Bake at 325°F for about 30 minutes. The center should still jiggle a littleit’ll set as it cools. Let it cool on the counter, then chill in the fridge for at least 4 hours.
For the ganache, heat the cream until it simmers, pour it over chopped chocolate, wait a minute, then whisk until smooth. Let it cool to room temp, then pour it over the chilled cheesecake. Let it set for an hour before slicing.
| Step | Time | What to Watch For |
|---|---|---|
| Crust | 10 min bake | Cool completely before adding dulce de leche |
| Filling | 30 min bake | Center should still jiggle slightly |
| Chill | 4+ hours | Don’t skip thisit needs time to set |
| Ganache | 1 hour set | Let it cool before pouring or it’ll melt the cheesecake |
Pro Tips for Perfect Bars
Pro Tip: Let your cream cheese sit out for at least an hour before you start. Cold cream cheese equals lumpy filling, and nobody wants that.
Shortcut: If you don’t have a double boiler, microwave the chocolate in 20-second bursts, stirring in between. Just don’t let it seize up.
Note: If your ganache is too thick to pour, warm it gently in the microwave for 10 seconds and stir. It should be glossy and pourable but not hot.
Serving Ideas & How to Store Them
These bars are rich, so cut them into small squares12 servings is plenty. A little flaky sea salt on top of the ganache before it sets is chef’s kiss. You can also add a dollop of whipped cream or a drizzle of extra dulce de leche if you’re feeling extra.
Store them loosely covered in the fridge for up to 5 days. They also freeze beautifullywrap individual bars in plastic wrap, then toss them in a freezer bag. Pull one out and let it thaw in the fridge for a few hours whenever you need a treat.
If you’re bringing these to a party, let them sit at room temp for about 15 minutes before serving. The ganache softens just a little and the flavors really come alive.
| Storage Method | How Long | Best For |
|---|---|---|
| Fridge (covered) | Up to 5 days | Quick grab-and-go dessert |
| Freezer (wrapped) | Up to 3 months | Make-ahead stash for parties |
| Room temp | 15 minutes before serving | Softens ganache, brings out flavor |
Expert Insight: The Secret to Perfect Dulce de Leche Chocolate Cheesecake Bars
According to pastry chef and food scientist Stella Parks, the key to exceptional cheesecake bars lies in proper temperature control and layering technique. “When working with dulce de leche chocolate cheesecake bars, room temperature ingredients are essential for achieving that silky, lump-free texture. The caramel’s natural thickness also provides structural support, helping prevent cracks while adding deep, complex sweetness that balances the tangy cream cheese and rich chocolate.” This is why letting your ingredients sit out for 30 minutes before mixing makes all the difference between good and bakery-quality results.
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Why I Love These Dulce de Leche Chocolate Cheesecake Bars
I’ll never forget the first time I made these Dulce de Leche Chocolate Cheesecake Bars for a family gatheringthey disappeared before dessert was even officially served! My sister kept sneaking back to the kitchen for “just one more bite.” Now they’re my go-to whenever I need something impressive but secretly simple, and honestly, the hardest part is not eating half the pan before guests arrive.
FAQs (Dulce de Leche Chocolate Cheesecake Bars)
Can I make these bars ahead of time?
Yes, this recipe actually tastes better after chilling overnight. The flavors meld beautifully and the bars slice much cleaner when fully set. Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months.
What if I can’t find dulce de leche?
You can substitute Mexican cajeta or make your own by simmering sweetened condensed milk. Store-bought caramel sauce works too, but choose a thick variety for best results. Look for dulce de leche in the international aisle of most US grocery stores.
How do I get clean bar slices?
Use a sharp knife warmed under hot water and wiped clean between each cut. Make sure the bars are completely chilled for at least 4 hours before slicing. This prevents the layers from smearing together and creates professional-looking squares.
Can I use low-fat cream cheese?
I don’t recommend it for this recipe. Low-fat cream cheese contains more water and less fat, which affects the texture and setting ability. Full-fat cream cheese creates the rich, creamy consistency that makes these bars so indulgent and helps them hold their shape.
How long do the bars need to chill?
These freezer friendly dulce de leche chocolate dessert bars need at least 4 hours to set properly, but overnight is ideal. The cheesecake layer firms up during this time, making them much easier to cut and serve. Don’t rush this step for best results.
Conclusion
These Dulce de Leche Chocolate Cheesecake Bars are pure comfort in every bitegooey caramel, velvety chocolate, and that buttery Oreo crust all come together in about an hour of hands-on time. You’ll love how impressive they look sitting on the counter, and even better, how they taste after that first fridge-cold forkful. They’re the kind of dessert that makes people ask for the recipe before they’ve even finished their square.
If you want to switch things up, try swapping the Oreos for a graham cracker dulce de leche chocolate crust or drizzle a little salted caramel on top before the ganache sets. These bars freeze beautifullyjust wrap them individually and pull one out whenever you need a little pick-me-up. A trick I learned from my mom: let them sit at room temp for 15 minutes before serving so all those layers really shine.
I’d love to see how yours turn out! Snap a photo and tag me, or leave a comment telling me if you grew up eating dulce de leche like I did. These bars are perfect for sharing with someone you loveor keeping all to yourself on a quiet Sunday afternoon. Either way, I hope they bring a little sweetness to your table.
