Every family has that one dessert that seems to carry generations of warmth and laughter in every bite. For some, it’s a spice-laden pie or a crumbling coffee cake. In our home, it’s always been Dulce de Leche Chocolate Cheesecake Bars. These decadent bars aren’t just a dessert—they’re an heirloom of flavors, passed around during birthdays, rainy day pick-me-ups, and those long, cozy winter nights that call for something extra special.
What makes them so memorable isn’t just their irresistible richness, but the beautiful layering of textures and flavors that feel both luxurious and deeply comforting. A crisp Oreo crust anchors the bars, adding a satisfying bite beneath the silken dulce de leche spread. A luscious cheesecake filling, kissed by melted chocolate and heavy cream, sits atop like a soft cloud. The crowning glory is a shiny chocolate ganache—dark, smooth, and glistening with a light sprinkle of flaky sea salt.
Dulce de leche, with its caramel sweetness, speaks to Latin American roots, where slow-cooked milk transforms into gold. Paired with chocolate, it creates a blend that feels like a warm hug—familiar, indulgent, and just a little celebratory. These bars are perfect for the holidays but are just as welcome at a summer potluck or a simple weekend treat for your family. Once you make them, they’ll likely become a tradition in your own kitchen too
Why You’ll Love This Recipe
- Layered decadence: Every layer—from the Oreo crust to the chocolate ganache—adds a new level of richness and satisfaction.
- Comfort meets elegance: These bars feel both homemade and bakery-worthy, making them suitable for every occasion.
- Family favorite: Kids love the sweetness; adults appreciate the complexity.
- Customizable: Easily adapted with different chocolates or add-ins like nuts or a swirl of peanut butter.
- Freezer-friendly: Great for making ahead and storing for spontaneous dessert cravings.
Dulce de Leche Chocolate Cheesecake Bars
Description
Every family has that one dessert that seems to carry generations of warmth and laughter in every bite. For some, it’s a spice-laden pie or a crumbling coffee cake. In our home, it’s always been Dulce de Leche Chocolate Cheesecake Bars. These decadent bars aren’t just a dessert—they’re an heirloom of flavors, passed around during birthdays, rainy day pick-me-ups, and those long, cozy winter nights that call for something extra special.
What makes them so memorable isn’t just their irresistible richness, but the beautiful layering of textures and flavors that feel both luxurious and deeply comforting. A crisp Oreo crust anchors the bars, adding a satisfying bite beneath the silken dulce de leche spread. A luscious cheesecake filling, kissed by melted chocolate and heavy cream, sits atop like a soft cloud. The crowning glory is a shiny chocolate ganache—dark, smooth, and glistening with a light sprinkle of flaky sea salt.
Dulce de leche, with its caramel sweetness, speaks to Latin American roots, where slow-cooked milk transforms into gold. Paired with chocolate, it creates a blend that feels like a warm hug—familiar, indulgent, and just a little celebratory. These bars are perfect for the holidays but are just as welcome at a summer potluck or a simple weekend treat for your family. Once you make them, they’ll likely become a tradition in your own kitchen too.
Ingredients
- For the crust:
-
1 (14 oz) package Oreo cookies, finely crushed
-
½ cup unsalted butter, melted
- For the dulce de leche layer:
-
1 (13.4 oz) can dulce de leche
- For the chocolate cheesecake filling:
-
6 oz semi-sweet chocolate, chopped
-
6 oz bittersweet or German chocolate, chopped
-
3 (8 oz) packages cream cheese, softened
-
1 cup granulated sugar
-
¼ cup packed dark brown sugar
-
2 tablespoons unsweetened cocoa powder
-
4 large eggs
-
2 large egg yolks
-
1 cup heavy cream
-
2 teaspoons vanilla extract
- For the chocolate ganache topping:
-
12 oz semi-sweet chocolate, chopped
-
1 cup heavy cream
-
Flaky sea salt (optional)
Instructions
Step 1: Prepare the Oreo crust
Begin by preheating your oven to 350°F (177°C). Line a 9×13-inch pan with foil or parchment paper, making sure it hangs over the edges for easy lifting later. Crush the Oreo cookies into fine crumbs and mix them with the melted butter. Press this mixture evenly into the bottom of your prepared pan, ensuring you build slightly up the sides to hold the filling. Bake for 10 minutes, then let it cool completely.
Step 2: Spread the dulce de leche
Warm the dulce de leche slightly—about 30 seconds in the microwave—to make it more spreadable. Then, carefully spread it across the cooled crust in an even layer. This step adds a caramel surprise between the crust and cheesecake.
Step 3: Melt the chocolate
Lower your oven temperature to 325°F (163°C). Using a double boiler (or a microwave in short bursts), gently melt the semi-sweet and bittersweet chocolates together. Stir until smooth and set aside, keeping the mixture warm.
Step 4: Make the cheesecake filling
In a large mixing bowl, beat the cream cheese until light and fluffy. Gradually add the granulated and brown sugars, along with the cocoa powder, and continue to mix until smooth and creamy. Add in the eggs and yolks one at a time, mixing just until combined. Slowly incorporate the heavy cream and vanilla extract. Finally, fold in the melted chocolate until fully blended but do not overmix.
Step 5: Bake the cheesecake layer
Pour the cheesecake batter gently over the dulce de leche layer and smooth out the top. Bake for about 30 minutes, or until the edges are set and the center slightly jiggles. Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
Step 6: Finish with ganache
To make the ganache, bring the heavy cream to a low simmer and pour it over the chopped chocolate. Let it sit for a minute, then stir until glossy and smooth. Allow the ganache to cool to room temperature before spreading it over the chilled cheesecake. Sprinkle with flaky sea salt, if desired, and refrigerate until the ganache is set.
Step 7: Slice and serve
Lift the bars from the pan using the foil or parchment edges. Slice with a hot, clean knife for sharp edges. Serve chilled and watch them disappear.
Notes
These bars are incredibly rich—smaller portions go a long way. They also freeze beautifully, making them ideal for party prep or gifting during the holidays.
INGREDIENTS YOU’LL NEED
For the crust:
- 1 (14 oz) package Oreo cookies, finely crushed
- ½ cup unsalted butter, melted
For the dulce de leche layer:
- 1 (13.4 oz) can dulce de leche
For the chocolate cheesecake filling:
- 6 oz semi-sweet chocolate, chopped
- 6 oz bittersweet or German chocolate, chopped
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- ¼ cup packed dark brown sugar
- 2 tablespoons unsweetened cocoa powder
- 4 large eggs
- 2 large egg yolks
- 1 cup heavy cream
- 2 teaspoons vanilla extract
For the chocolate ganache topping:
- 12 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
- Flaky sea salt (optional)
How to Make Dulce de Leche Chocolate Cheesecake Bars
Step-by-Step Instructions
Step 1: Prepare the Oreo crust
Begin by preheating your oven to 350°F (177°C). Line a 9×13-inch pan with foil or parchment paper, making sure it hangs over the edges for easy lifting later. Crush the Oreo cookies into fine crumbs and mix them with the melted butter. Press this mixture evenly into the bottom of your prepared pan, ensuring you build slightly up the sides to hold the filling. Bake for 10 minutes, then let it cool completely.
Step 2: Spread the dulce de leche
Warm the dulce de leche slightly—about 30 seconds in the microwave—to make it more spreadable. Then, carefully spread it across the cooled crust in an even layer. This step adds a caramel surprise between the crust and cheesecake.
Step 3: Melt the chocolate
Lower your oven temperature to 325°F (163°C). Using a double boiler (or a microwave in short bursts), gently melt the semi-sweet and bittersweet chocolates together. Stir until smooth and set aside, keeping the mixture warm.
Step 4: Make the cheesecake filling
In a large mixing bowl, beat the cream cheese until light and fluffy. Gradually add the granulated and brown sugars, along with the cocoa powder, and continue to mix until smooth and creamy. Add in the eggs and yolks one at a time, mixing just until combined. Slowly incorporate the heavy cream and vanilla extract. Finally, fold in the melted chocolate until fully blended but do not overmix.
Step 5: Bake the cheesecake layer
Pour the cheesecake batter gently over the dulce de leche layer and smooth out the top. Bake for about 30 minutes, or until the edges are set and the center slightly jiggles. Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
Step 6: Finish with ganache
To make the ganache, bring the heavy cream to a low simmer and pour it over the chopped chocolate. Let it sit for a minute, then stir until glossy and smooth. Allow the ganache to cool to room temperature before spreading it over the chilled cheesecake. Sprinkle with flaky sea salt, if desired, and refrigerate until the ganache is set.
Step 7: Slice and serve
Lift the bars from the pan using the foil or parchment edges. Slice with a hot, clean knife for sharp edges. Serve chilled and watch them disappear.
Helpful Tips
- Let all ingredients (especially cream cheese) come to room temperature for a smooth filling.
- Use a hot knife for clean slices. Wipe between cuts.
- Chill thoroughly before serving for the best texture.
- Ganache can be flavored subtly with a drop of espresso extract or almond extract.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours (including chilling)
- Yield: 12–16 bars
- Category: Dessert Bars
- Method: Baking
- Cuisine: American, Latin-inspired
- Diet: Vegetarian
Notes
These bars are incredibly rich—smaller portions go a long way. They also freeze beautifully, making them ideal for party prep or gifting during the holidays.
Nutritional Information (per serving)
- Calories: ~1,014 kcal
- Carbs: 83g
- Fat: 72g
- Protein: 12g
- Fiber: 4g
- Sugar: 65g
Frequently Asked Questions
Can I make these ahead of time?
Yes! In fact, they taste even better the next day after the flavors meld.
Do I have to use bittersweet chocolate?
Not necessarily. You can use all semi-sweet or swap for German-style chocolate for a sweeter result.
Is there a substitute for dulce de leche?
A thick caramel sauce can work in a pinch, but the rich flavor of dulce de leche is unmatched.
Storage Instructions
Store the cheesecake bars in an airtight container in the fridge for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil. Thaw in the refrigerator before serving.
Related Recipes
If you liked these bars, you’ll definitely enjoy these other cheesy delights:
- Better Than Anything Bars
- Maltesers Rocky Road
- A Cozy Tale of Red Velvet Brownies
- Mini Chocolate Cheesecake Bites
Conclusion
When life calls for something sweet, soulful, and absolutely unforgettable, look no further than these Dulce de Leche Chocolate Cheesecake Bars. They are a tribute to the flavors of home and celebration, made for sharing and savoring. Whether you bake them for a party, a gift, or just because your heart needs something warm and chocolatey, these bars will always deliver.