Dulce de leche chocolate cheesecake bars – rich creamy caramel-y cheesecake topped with a thin layer of dulce de leche and chocolate ganache and a sprinkle of fleur de sel. The perfect sweet and salty treat!
There’s no secret my favorite dessert is cheesecake. Chocolate cheesecake, if you want to narrow it down. I don’t have many cheesecake recipes on this blog because I rarely make some and when I do, I simply hide and don’t get out until the last crumb is gone. I’m so selfish when it comes to cheesecake.
Despite my selfishness, these bars are too good not to have you hidden in the closet as well. So, stop by the nearest Hispanic store and buy a can of dulce de leche, take the next day off work or hire a sitter and make these bars. You’re welcome!
These cheesecake bars follow pretty much a basic recipe for cheesecake with the exception of the added dulce de leche or a caramel taste. Although these bars have dulce de leche added to the filling, the flavor it’s not overpowering.
Since I love this rich caramel sauce I added a thin layer between the cheesecake and the chocolate ganache. Add a sprinkle of salt to bring out the flavors and balance the sweetness and you got yourself a wonderful treat to celebrate life.
The inspiration for the recipe came from a recipe I’ve eyed for a while on Bon Appetit website but except for the filling I changed everything.
Instead of making a graham crackers crust I used a mixture of oats and walnuts and skipped baking the crust alone for a couple of minutes. Once the cheesecake was baked I spread a thin layer of dulce de leche instead of making the dulce de leche glaze and topped everything with chocolate ganache.
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If you enjoyed these Dulce de Leche Chocolate Cheesecake Bars you may also like,
Chocolate cupcakes with dulce de leche frosting
Chocolate dulce de leche quick bread
Chocolate layer cake with dulce de leche frosting
Apple dulce de leche tart
Sending love your way,
Roxana
These are simply perfect. I love dulce de leche. I can’t wait to try.
Oh. My. Roxy, your Dulce de Leche Chocolate Cheesecake Bars recipe will become legendary. I can see this now! Pinned! xo
Wow these are pretty and look so yummy!The flavors are amazing together!
Holy moly – yes please! This is definitely something I can get on board with!
This recipe looks delicious. I have bookmarked it so I can try it out. I may make them for my birthday since I love cheesecake, caramel, and chocolate. If you get a chance stop by my blog Recipe for Life at deborah-bateman.blogspot.com and check out some of my family favorite recipes. I follow you on twitter and just added you to my circles on Google+. I look forward to sharing with you.
Blessings,
Deborah H. Bateman – Author
I’ll take 2 please, these bars look superb!
This is insane! I love every layer of these, I’m a caramel freak…love it!
Wow, what a bar! I bet these are so irresistible, Roxana. Great job!
This is a beautiful dessert! I love every single thing in them.
We’re having a party and these would be a hit at What’d You Do This Weekend?
Linda
http://www.tumbleweedcontessa.com/blog
These look incredible! Love that you topped them with dulce de leche and chocolate ganache!
You have definitely rung my bell with this recipe. Wow they look so inviting. Mmmm
Oh, my! I have no willpower when it comes to cheesecake. 🙂
I don’t remember the last time I saw such a spectacular recipe. WOW Roxana!
Holy. Cow. Roxana. OMG. These are stunning! I just bought my first can of dulce de leche to play with and I’m soooo excited!
These look irresistible. A great flavor combination.
It is well past midnight here in Toronto, and is it bad that I am craving badly for a piece of this dulce de leche bar? Being from the Philippines, I am very well aware of how addictingly delectable dulce de leche is! I am in love with this recipe!
I just drooled all over my keyboard!
These are so gorgeous, Rox. Blew my mind!
I’m glad you added the extra layer of caramel-I love caramel and these are heaven! They layers look beautiful!
these are gorgeous Roxana!!!
I can’t think of any possible way that chocolate cheesecake could get any better than this! Beautiful bars, Roxana!
These look seriously amazing! I love the salt on the top!
These look like little bites of perfection. Yum!
Dulce de leche, chocolate ganache, that little sprinkling of salt.. these are heaven, Roxana!
Mmmm! Cheesecake is one of my top dessert choices too. I just can’t stay out of it when I make some. These are gorgeous looking with all the yummy layers!!!
You are killing me with your dulce de leche desserts! Love the triple (or quadruple) layering in these bars…I want to dive right in!
Cheesecake isn’t even one of my favorite desserts, but I NEED these in my life! They look amazing!
These are perfect, look so pretty and I’m sure that they are very tasty,too!
These look so good, they remind me of the little cheesecake bite you buy at the frozen section in Sam’s Club but I know these are going to be way better.
they look perfect!
Oh em gee, these look too good for words.
dulce de leche-yes, please! Funny how you have a cheesecake weakness…I think it can be cured for anyone w/this yummy version.
You had me at Dulce de Leche! Wow – these look and sound amazing. I would have a hard time sticking to just one. Smile.
Cheesecakes are one of my favorites, too, but I don’t make them because my husband isn’t a fan. Crazy, right? But this week a coworker brought caramel-apple cheesecake bars to work and begged her for the recipe. Now I have two cheesecake bar flavors to try. Love dulce de leche!
What is fleur the sel and where would I find it?
Hi Lynne,
Fleur de sel it’s a hand-harvested sea salt. If you don’t have any, you can use sea salt instead.
Roxana
I’m down for dulce de leche anything! Especially in cheesecake form. These are beautiful and you really did a great job with them. 🙂
I’m pretty sure I’m not sharing these bars when I make them!
I am flabbergasted, Roxana. This looks amazing!!
I made your cheesecake and these are so delicious! They were so good that I had to share just to get them out of the house. My neighbors loved me.
I didn’t realize that these were gluten-free the first time I saw them. So sharing these on FB!
Making these for a second time for a pool party/get-together. First batch was PHENOMENAL!! Can’t wait to share the second batch!!
do you keep these refrigerated? the recipes just let them sit out but i always refrigerate cheesecake
Hi Wendy,
It depends on how long you would keep the cheesecake bars. If it’s just for a couple of hours, keep them at room temperature. Longer, I suggest refrigeration and serve cold or at room temperature (I prefer cold)
Roxana
These are just beautiful! My question is, how do you cut them so perfectly? What’s the secret?
Hi Lisa,
I have no secret, I just let them rest until set and use a very sharp knife, which I clean after each cut.
Roxana
Can i use cashew nuts instead of walnuts?
I haven’t tried with cashews, but if those are the only nuts you have, I guess you can use them.
My advice would be to either use walnuts as mentioned in the recipe or pecans since both these nuts are softer, blending easily with the oats
Made these today. Next time I will make a shortbread base as I didn’t care for the oatmeal crust as I found it very grainy. I used Eagle Brand dulce de leche but it wasn’t thick enough (a bit runny) which made the spreading of the chocolate ganache layer difficult. Nice flavor and very rich tasting.
Can the dulce de leche chocolate cheesecake bars be frozen?
Hi MP,
I have never tried freezing any type of cheesecake. I really don’t know if you can freeze these bars or not. I know you can refrigerate them for a couple of days in an air-tight container.
if you freeze them, please come back and let us know.
hi just am making these and want to confirm that there is no sugar added to the crust.
Hi Jill,
I prefer not to add sugar to my cheesecake crust, but if you want, you can add 1-2 tablespoons of white granulated sugar.
Hello, how can adjust the cooking time if I wanna make this recipe in a 9inch square pan? Thanks so much!
Hi Tonia,
You can make just half of the recipe and bake into an 8X8″ pan.
You could use a 9X9″ pan, but the cheesecake will be a little thinner and you will have to bake it a few minutes less.
Happy baking,
Roxana