These Dulce de Leche Chocolate Cheesecake Bars will absolutely blow your mind! A rich, velvety layer of dulce de leche spread over a decadent Oreo crust, finished with a touch of flaky sea salt to create the perfect harmony of sweet and salty in every bite.
I’ve always been an admirer of Baker by Nature. Her recipes and photography are nothing short of magical. She gets it right every single time.
It’s rare for me to spotlight another blogger’s recipe, and it’s not because I don’t adore them (I absolutely do). The truth is, my brain is constantly overflowing with recipe ideas. There are so many that I can barely keep up, let alone make space for anyone else’s.
Seriously, you should see the never-ending list of recipes Cade and I have brainstormed. It’s hundreds deep, and my “finisher” personality struggles with it. Crossing off every recipe on that list would be the most satisfying thing ever. But for every one I check off, I come up with six more. The cycle never ends.
Then I came across these chocolate cheesecake bars, and I couldn’t stop thinking about them. You have to check out Baker by Nature’s stunning photos. They are pure art. But I kept imagining how perfect they’d be with a layer of dulce de leche. Once the idea hit, it became a must.
So, all my other recipes are on hold, and Cade’s are too. Grab your comfiest sweatpants, fire up Netflix, and settle in. These dulce de leche chocolate cheesecake bars are worth staying in for. Trust me, you won’t regret it!
Is Dulce de Leche the Same As Caramel?
Like caramel, dulce de leche is creamy, rich, and absolutely delicious. However, while they are often compared due to their similarities, they are definitely not the same.
The biggest difference between the two lies in their preparation methods. Specifically, dulce de leche is made from condensed milk (or sometimes a combination of milk and sugar), whereas caramel is created using just sugar and water.
Let’s be honest—how could you possibly compare milk to water? One is creamy, indulgent, and downright luxurious, while the other is simply water ultimately, when it comes to taste and texture, dulce de leche wins, hands down!
How Do You Soften Dulce de Leche?
You can soften dulce de leche in the microwave or a pan over low heat on the stove.
What Ingredients Will I Need For These Dulce de Leche Chocolate Cheesecake Bars?
Crust
- Oreos, crushed into fine crumbs
- Butter, melted
Filling
- Dulce de Leche
- Semi-Sweet chocolate
- Bittersweet Chocolate (or German chocolate for a sweeter flavor)
- Cream Cheese, softened
- Sugar
- Dark Brown Sugar (or light brown sugar)
- Cocoa Powder
- Large Eggs
- Egg Yolks
- Heavy Cream
- Vanilla
Ganache
- Semi-Sweet Chocolate
- Heavy Cream
The measurements for each ingredient can be found in the recipe card below.
Is Heavy Cream And Half and Half The Same Thing?
No, they are not the same. In fact, heavy cream, half and half, and even whipping cream are all distinct products. Specifically, half and half consists of equal parts milk and cream, while heavy cream is made entirely of cream.
The major difference between these options lies in their fat content:
- Half and Half: Contains 10-18% fat.
- Heavy Cream: Has a significantly higher fat content at 36%.
- Whipping Cream: Ranges between 30-36% fat.
So, while they may seem similar, their composition and uses in cooking and baking vary considerably!
Which Cream to Buy for Whipped Cream?
When making stabilized whipped cream or regular whipped cream, the choice of cream matters!
You can use either whipping cream or heavy cream, but we strongly recommend heavy cream. Here’s why:
- Better Flavor: Heavy cream has a higher fat content, which enhances the flavor and richness of your whipped cream.
- Better Structure: The higher fat content also helps the whipped cream hold its shape longer, making it ideal for piping and decorating.
For the best results, always reach for heavy cream when making whipped cream!
Is Neufchatel Cheese the Same as Cream Cheese?
Not exactly, but they’re very similar!
We often use Neufchâtel cheese as a substitute for cream cheese when we want to cut back on fat and calories. Here’s what sets them apart:
- Similarities: Both are dense, tangy, and spreadable when softened.
- Key Difference: Neufchâtel is made with only milk (23% milk fat), while cream cheese is made with both milk and cream (33% milk fat).
So while they’re interchangeable in most recipes, cream cheese is richer due to its higher fat content.
What Is Ganache?
Ganache is a mixture of chocolate and heavy cream, used to make truffles and other chocolate candies, or it can be used as a filling in cakes and pastries.
The texture of ganache depends on how much cream to chocolate is used: a greater amount of cream creates a “loose” ganache that is fairly liquid at room temperature, suitable for frosting cakes.
A greater amount of chocolate creates a “firm” ganache that has the consistency of a thick paste at room temperature, and that hardens when refrigerated. This type of ganache is often formed into balls and rolled in cocoa powder to create simple truffles.
How to Pipe Whipped Ganache For Dulce de Leche Chocolate Cheesecake Bars
We chose to do a whipped ganache just to lighten things up a bit since it has powdered sugar in it.
- Heat the Cream: In a small saucepan, heat the cream over medium heat until a soft boil develops.
- Combine with Chocolate: Place the chopped chocolate in a bowl and pour the heated cream over it.
- Let It Sit: Allow the mixture to sit undisturbed for 5 minutes to help the chocolate melt.
- Stir: Gently stir until the chocolate is fully melted and smooth.
- Cool and Thicken: Let the mixture cool and thicken until it’s nearly solid. To speed up the process, place it in the refrigerator.
- Whip the Ganache: Transfer the thickened ganache to a mixing bowl. Using a whisk attachment or beaters on a hand mixer, whip the ganache on medium speed for about 5 minutes until it becomes light and fluffy.
- Add Powdered Sugar and Cream: Gradually mix in powdered sugar and a small drizzle of heavy cream to achieve the desired texture.
- Pipe and Enjoy: Fill piping bags with the whipped ganache and decorate your cheesecake bars!
How to Pipe Ganache For Dulce de Leche Chocolate Cheesecake Bars:
For a more shiny look, this is how you pipe ganache.
- Add 12 ounces of semisweet chocolate to a bowl.
- Pour 1/3 cup of heavy cream into a saucepan over medium-high heat until a soft boil occurs.
- Gently pour the cream over the chocolate and allow to sit 10 minutes loosely covered.
- Stir together until shiny and melted.
- Allow to cool. Fill a piping bag and pipe!
- Enjoy!
Watch How this Recipe is Made!
These Dulce de Leche Chocolate Cheesecake Bars are a total treat for your taste buds. They’re rich, creamy, chocolatey, and absolutely irresistible. That gooey layer of dulce de leche is pure magic. Whether you’re making them for a special occasion or just treating yourself (because you totally should), these bars are guaranteed to steal the show. Be ready for everyone asking for the recipe. One bite and you’ll be hooked. Enjoy every last crumb!
More Decadent Desserts That You’re Sure to Love:
Description
A creamy, decadent version of chocolate cheesecake with an oreo crust, thick dulce de leche, perfectly whipped chocolate cheesecake and a silky chocolate ganache on top!
For the Crust
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Preheat the oven to 350℉.
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First, line a 9×13-inch baking pan with aluminum foil, allowing two of the sides to overlap and spray lightly with nonstick baking spray. Set aside.
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In a large bowl, combine the crushed cookie crumbs and melted butter, mix well to combine.
1 Package Oreos, 1/2 Cup Butter
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Press into the pan and up the sides just a little.
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Bake for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until totally cool.
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In a microwave safe bowl, add the dulce de leche and heat for 30 seconds. Pour over the cheesecake crust and set aside.
1 Can Dulce de Leche
For The Filling
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Lower the temperature to 325℉.
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Fill a saucepan with a few inches of water and bring it to a low simmer over medium heat. Place a heatproof bowl that will not touch the simmering water but touch all the sides, on top of the saucepan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot.
6 Ounces Semi Sweet Chocolate, 6 Ounces Bittersweet Chocolate
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Heat until the chocolate is completely melted, stirring occasionally with a rubber spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside.
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In the bowl of a stand mixer, whisk the cream cheese until completely smooth, scraping down the sides of the bowl as needed.
3 Packages Cream Cheese
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Add in both sugars and cocoa powder and beat until smooth and creamy. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds, do not over-mix.
1 Cup Sugar, 1/4 Cup Dark Brown Sugar, 2 Tablespoons Cocoa Powder, 4 Large Eggs, 2 Egg Yolks, 1 Cup Heavy Cream
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Fold in the chocolate. Finally add in the vanilla and stir for another 20 seconds.
2 teaspoons Vanilla
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Using a rubber spatula, stir the filling, scooping from the very bottom several times to ensure it’s evenly blended.
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Using the spatula again, scrape the filling into the crust and gently spread it out evenly.
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Next, bake the cheesecake for 30 minutes, or until the center of the cake is set but still slightly jiggly. Keep in mind that the cake will set completely as it cools.
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Remove the cake from the oven and place the pan on a wire rack. Carefully loosen the foil from the sides, then run the tip of a knife around the sides of the pan.Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 4 hours.
For the Ganache
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Add chopped chocolate to a medium bowl; set aside.
12 Ounces Semi Sweet Chocolate
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In a small saucepan over medium-heat, bring the cream to a simmer. Then, pour the cream on top of the chocolate pieces and set aside for 1 minute to begin to melt. With a whisk, begin to stir the melted chocolate into the cream, whisking until smooth and glossy.
1 Cup Heavy Cream
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Set aside to cool to room temp.
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Finally, pour ganache the over cooled cheesecake. Set aside until ganache is set, about 1 hour.
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Top with flaky sea salt or Maldon salt (Optional).
These bars can be stored, loosely covered, in the refrigerator, for up to 5 days.
Calories: 1014kcal
