Brownie Cheesecake Bars with Dulce de Leche
Best of both worlds
You want Brownie Cheesecake Bars. But you also want Dulce de Leche Cheesecake bars. Why can’t you have both? Enter these brownie cheesecake bars topped with dulce de leche. Or these dulce de leche cheesecake bars with a brownie crust. I really don’t know how I should call them. I just know they are little bombs of sweetness with its soft and chewy brownie bottom, its super creamy and fluffy cheesecake center and its dulce de leche topping that brings all its lovely notes of caramel to these cheesecake bars.
I made these brownie cheesecake bars just because. It was a Sunday afternoon and I was a bit bored to be honest. Lately I’ve been tidying up my home and just thinking about what the future could be holding up for me, trying to make sense of my last couple of months (if you are new to the blog, welcome, and you can read here). But that Sunday afternoon my mind just wanted to be blank. I just needed to feel disconnected. I just needed to float over the clock. So that I did.
After a few hours though, I needed to make something a bit fun. And brownie cheesecake bars were the perfect answer. I remembered that I had in my pantry a dulce de leche can so I thought about making dulce de leche cheesecake bars instead. However, why would I need to choose between brownie cheesecake bars and dulce de leche cheesecake bars? Who said I couldn’t put them together? So that’s exactly what I did, merging brownies and dulce de leche into a heavenly mini cheesecake bite. And trust me, they are the most delicious cheesecake squares!
And they are truly fun to make, because even though these brownie cheesecake bars have three layers, each layer is super easy to make. You just need basic baking ingredients. And the last layer is just opening a can of dulce de leche caramel my friends. For a cheesecake bars recipe, it doesn’t get easier than this one that I’m sharing in this post.
Because of the chocolate chips in the brownie batter, the crust of these cheesecake bars is like biting a candy. The cheesecake layer is light but still decadent. My secret is to use the whisk attachment to mix the batter but in slow speed. And I used puréed dulce de leche on top to add that hint of caramel. You won’t be able to put down these dulce de leche cheesecake bars.
This recipe is an adaptation of my Lemon Curd Brownie Cheesecake Bars. Let me walk you through my steps for making these cute and delicious mini cheesecakes. Hope you make them soon. Don't forget to take a snap and tag me so I can share your wonderful creation with the world!
How to make brownie cheesecake bars with dulce de leche topping
Start by cutting two pieces of parchment paper in a 8” rectangle. Full explanation below.
Take out your cream cheese and eggs for both layers so they are at room temperature. If cream cheese is not very soft, heat it in 15 seconds and power 3 intervals until it’s very soft but not oily or separated.
Preheat your oven to 350°.
Make your brownie bottom batter and bake according to recipe.
Next, while the brownie layer is baking prepare the cheesecake batter.
Take out the brownies and increase oven temperature to 425°.
This is kind of optional but I like to place a large baking tray at the bottom rack of the oven and fill it with water more than half. The steam the water will produce will help in baking the cheesecake evenly so it’s super creamy.
Pour cheesecake layer batter over the brownie bottom layer.
When oven is ready, place pan again. Bake according to recipe, decreasing temperature to 275° after the first 5 minutes. If you love silky and creamy cheesecakes, baking at a lower temperature is another key.
Take out and let it cool down.
Spread dulce de leche on top. Chill everything for a few hours, preferably overnight.
Cut them and sprinkle a bit of salt on top if desired.
3 recipes I think you’ll love if you’re loving this one:
Brown Butter Ferrero Rocher Brownies
Classic Easy Tiramisu with Brownie Crust
Homemade Creamy Dulce de Leche Ice Cream
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Brownie Cheesecake Bars with Dulce de Leche
Ingredients
Brownie Layer
◯ Organic free range butter – 7 TBSP
◯ Natural granulated sugar – ½ cup + 2 TBSP, 130g
◯ Unsweetened cocoa powder – ¼ cup + 3 TBSP, 50g
◯ Vanilla extract – ½ Tsp
◯ Fine sea salt – ¼ Tsp
◯ Organic eggs – 1
◯ Unbleached organic all purpose flour – ¼ cup + 3 TBSP, 65g
◯ Mini semi-sweet chocolate chips – ½ cup, 90g
Cheesecake Layer
◯ Cream cheese, at room temperature – 2 - 8 oz packages, 452g
◯ Natural granulated sugar – ¾ cup, 150g
◯ Organic eggs – 2, large
◯ Egg yolks – 1, from large eggs
◯ Unbleached organic all purpose flour – 2 TBSP, 18g
◯ Lemon juice – 1 TBSP, about the juice of half a medium lemon
◯ Vanilla paste or pure vanilla extract – ½ Tsp
Dulce de Leche Layer
◯ 1-15 oz. can of dulce de leche
Details
Yield:
about 16 mini bars of 2” squared
Total time:
1 to 1.5 hours plus chilling time
Active time:
30 to 40 minutes in intervals
Equipment:
8 x 8 baking pan, stand or electric handheld mixer, parchment paper, large skillet, large glass bowl
Steps
To prepare your 8 x 8 pan:
Cut a piece of cold butter and rub the bottom and sides of your pan. Rub the outer sides as well. This will serve as “glue” to keep the parchment paper on place.
Cut 2 - 8” x 16” parchment paper pieces. Place one paper centered into the pan and press through the bottom and sides, inside and out. Rub a bit of butter in the center and place the other piece of paper across. Again press the paper so it folds the pan. Place it in the fridge.
To make the brownie layer:
Preheat oven to 350°.
Put butter in a large glass bowl and place it on a large skillet filled with some water. Heat it over medium heat until melted. Add the sugar and stir until the sugar dissolves into the butter. You’ll end up with a paste that is smooth and just a bit grainy. Take it out of the skillet and let it cool down.
After the butter mixture has cooled down mix in the cocoa powder. Add the vanilla and salt and stir. Add the egg and mix well. Add the flour and gently mix just until you can’t see streaks of flour. Add the semi-sweet chocolate chips or chunks and mix them in.
Transfer the batter to the pan and press it down with your hands to make it even. Bake for 20 minutes. While the brownies bake, prepare cheesecake filling.
Take the brownies out of the oven and increase oven temperature to 425°. If possible, place a large baking tray at the bottom rack of the oven and fill it with water to more than half.
To make the cheesecake filling:
Either in the bowl of a stand up mixer and using the whisk attachment or in a medium bowl using an electric hand mixer with the beaters attached, beat together in medium speed the cream cheese for 3 minutes. Add the sugar and mix for 1 minute, making sure there is no sugar on top of the bowl.
Decrease speed to low and add the eggs and egg yolk, one at a time. Add flour, lemon juice and vanilla paste, waiting a few seconds before each addition to allow each ingredient to incorporate well. Scrap the wall of the bowl between additions, if needed. Stop mixing as soon as everything is well incorporated.
When the oven is ready on 425°, pour cheesecake mixture over brownie layer. Bring pan to oven and bake for 5 minutes and then drop oven temperature to 275°.
Bake for 15 to 20 minutes, until the mixture looks shiny and firm but not dry. It should be a bit jiggly in the center. If it’s too wobbly, bake it for 1 or 2 more minutes.
When time’s up, turn oven off and open the door by half. Wait about 10 minutes before retiring the pan. Let the cheesecake cool down. Chill for 20 minutes before spreading the dulce de leche.
To spread the dulce de leche:
Warm the dulce de leche about three times in 10 seconds intervals to make it spreadable. Spread over cheesecake layer with a spatula or the back of a spoon. Chill for a few hours or overnight to set the dulce de leche.
Taking the bars out:
Pull up one side of the bars at a time using the parchment paper just until you feel the bars are coming up. After releasing the four sides, gently pull two of the sides until they come out. Cut in squares. Store them in the fridge.
