The ultimate dulce de leche chocolate cheesecake bars includes dulce de leche spread thick all over the oreo crust and a sprinkle of flaked sea salt on top.
Can we just sit and snuggle and stare at these bars all evening?
I mean, it’s an oreo crust- that’s a win.
A layer of thick and indulgent dulce de leche- heaven on earth if you ask me.
Creamy chocolate cheesecake that will make you weak in the knees.
Silky chocolate ganache with a sprinkle of flaked sea salt- if that’s not a finisher I don’t know what is.
I’ve long admired Baker by Nature and her incredible recipes and photography. She nails it every single time.
It’s not very often that I’ll talk about another blogger’s recipe and it’s not because I don’t have love for them, I do! It’s just because my own brain is full of so many ideas I just can’t fit in recipes from others.
No really. You should see the constant list of recipe ideas we have on hand. There’s hundreds and my “finisher” personality gets all worked up at the thought of never getting all of those recipes done. It would feel so satisfying to me. But the problem is for every recipe I cross off I think up 6 more so it never ends.
That is until I couldn’t get these chocolate cheesecake bars out of my head. You should for sure go check out her incredible photos. They are unreal. But I couldn’t stop thinking about adding dulce de leche. It just had to happen.
And so, I’ve put all of my recipe ideas and Cade’s on hold, let’s get out our sweat pants and netflix together because these dulce de leche chocolate cheesecake bars call for staying in.
Is Dulce de Leche the Same As Caramel?
Dulce de leche is luscious and it reminds me a lot of caramel, but no they are not the same.
The main difference between these two is that dulce de leche is made from condensed milk or sometimes milk and sugar, and caramel is made from sugar and water.
Clearly there is one far superior than the other, how could you ever compare milk versus water?!
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.
Is Heavy Cream And Half and Half The Same Thing?
No. Heavy cream, half and half and even whipping cream are all different. Half and half is simply equal parts milk and cream. Whereas heavy cream is just cream.
The major difference lies in the fat.
- Half and Half- 10-18% fat
- Heavy Cream- 36% fat
- Whipping Cream- 30-36% fat
Which Cream to Buy for Whipped Cream
So which cream do you buy if you’re making stabilized whipped cream or just whipped cream?
You can actually buy either whipping cream or heavy cream for whipped cream, but we prefer HEAVY CREAM. The higher fat content will give better flavor but more importantly, it will hold its form better than just whipped cream.
Is Neufchatel Cheese the Same as Cream Cheese?
We use neufchatel cheese instead of cream cheese all the time when we are looking to save a little on fat and calories. They are very similar products.
Both cheeses are dense, tangy and spreadable when softened.
The biggest difference between the two is the Neufchâtel is made using only milk (23% milkfat), and, cream cheese is made with milk and cream (33% milk fat).
What Is Ganache?
Ganache is 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 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
We chose to do a whipped ganache just to lighten things up a bit since it has powdered sugar in it.
- Heat cream in a small sauce pan until a soft boil develops.
- In a bowl, add the chopped chocolate.
- Pour the cream over the chocolate and allow it to sit for 5 minutes.
- Stir until all chocolate has melted and set aside to cool and thicken until it’s almost perfectly hard. We place it in the fridge.
- Add the chocolate to a mixing bowl and on medium speed, whip the chocolate using the whisk attachment or beaters on a hand mixer until fluffy, about 5 minutes.
- Add in powdered sugar and a dribble of heavy cream. Mix again and fill piping bags.
How to Pipe Ganache
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!
More Decadent Desserts You’re Sure to Love:
- Salted Caramel Crème Brûlée
- Lime Cheesecake with Triple Berry Sauce
- Lemon Poppy Seed Cake with Cream Cheese Frosting
- Flourless Chocolate Cake
- Mini Fruit Tarts
- Caramel Brownies from Scratch
- Instant Pot Peanut Butter Cup Cheesecake
- Nutella Dulce de Leche Chocolate Chip Cookie Pie
- Peanut Butter Cheesecake Oreo Brownies
- Reese’s Peanut Butter Marshmallow Cookie Pie
- All our DESSERT RECIPES!
Dulce de Leche Chocolate Cheesecake Bars
- 1 Package Oreos crushed into fine crumbs
- 1/2 Cup Butter melted
- 6 Ounces Semi Sweet Chocolate
- 6 Ounces Bittersweet Chocolate german chocolate works for a sweeter chocolate flavor
- 3 Packages Cream Cheese 8 ounces each for a total of 24 ounces, softened
- 1 Cup Sugar
- 1/4 Cup Dark Brown Sugar light works too
- 2 Tablespoons Cocoa Powder
- 4 Large Eggs
- 2 Egg Yolks
- 1 Cup Heavy Cream
- 2 Teaspoons Vanilla
- 1 Can Dulce de Leche
- 12 Ounces Semi Sweet Chocolate
- 1 Cup Heavy Cream
For the Crust
- Preheat the oven to 350
- Line a 9x13-inch baking pan with aluminum foil, allowing two of the sides to overlap and spray lightly with nonstick baking spray. Set aside.
- In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
- Press into the pan and up the sides just a little.
- Bake for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until totally cool.
- In a microwave safe bowl, add the dulce de leche and heat for 30 seconds. Pour over the cheesecake crust and set aside.
For The Filling
- Lower the temperature to 325 degrees.
- 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.
- 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.
- In the bowl of stand mixer, whisk the cream cheese until completely smooth, scraping down the sides of the bowl as needed.
- 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.
- Fold in the chocolate. Finally add in the vanilla and stir for another 20 seconds.
- Using a rubber spatula, stir the filling, scooping from the very bottom several times to ensure it’s evenly blended.
- Using the spatula again, scrape the filling into the crust and gently spread it out evenly.
- Bake the cheesecake for 30 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
- 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
- Add chopped chocolate to a medium bowl; set aside.
- In a small saucepan over medium-heat, bring the cream to a simmer. 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.
- Set aside to cool to room temp.
- Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.