A while back I joined Pinterest, and one of the first things I pinned was a recipe for Dulce de Leche Cheesecake Bars. I’ve been wanting to try them ever since, but it took me a long time to actually make them. Now that I have, I’m convinced they should have been part of my life much earlier.
I’m not a huge fan of dulce de leche, so I left it out of this version. The simplified result is a buttery graham cracker crust, a light and fluffy cheesecake layer, and a rich dark chocolate glaze on top. It’s simple, elegant, and utterly delicious.
These bars do test your patience. Cheesecake requires cooling time, and I’m not one to wait. I took pictures before the bars were completely cooled so the chocolate was still glossy and drippy — great for photos, though not ideal for the best texture. After a full chill overnight in the refrigerator the bars set beautifully and the flavor improved dramatically. The glaze firms slightly, and the cheesecake becomes cloud-like in texture. My tip: photograph while the glaze is still shiny if you want dramatic photos, but refrigerate for the best taste before eating.
Chocolate-Covered Cheesecake Bars
Adapted from Brandy’s Baking
Yields: one 8×8 pan
For the crust
1 package graham crackers, crushed
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
For the filling
16 oz (2 blocks) cream cheese, at room temperature
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract (or a splash)
For the chocolate topping
4 oz dark chocolate chips
1/4 cup (4 tbsp) unsalted butter
2 teaspoons light corn syrup
1 tablespoon heavy cream
Method:
1. Preheat the oven to 325°F. Line an 8×8-inch baking pan with parchment paper and lightly spray the paper with nonstick spray.
2. Combine the crushed graham crackers and sugar in a food processor or bowl, then add the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and let cool while you prepare the filling.
3. In a stand mixer fitted with the whisk or paddle attachment, beat the cream cheese until light and smooth, about 1–2 minutes. Add the sugar and beat until combined. Scrape the bowl, then add the eggs one at a time, mixing until incorporated. Stir in the vanilla. Pour the batter over the cooled crust and return the pan to the oven.
4. Bake the cheesecake layer for 45–55 minutes, until the top is set and the center is no longer jiggly. Remove from the oven and let cool to room temperature on a wire rack.
5. Prepare the chocolate topping while the bars cool. In a double boiler or a heatproof bowl set over gently simmering water, combine the dark chocolate, butter, corn syrup, and heavy cream. Stir constantly until the mixture is melted and smooth. Pour the warm glaze over the cooled cheesecake, spreading it evenly.
6. Chill the bars for at least 3 hours, preferably overnight, to allow the cheesecake to set and the glaze to firm. Lift the bars from the pan using the parchment paper, then cut into squares. I cut 12 squares and found the portions generous.
Store leftovers refrigerated and enjoy cold. These bars combine a crisp, buttery crust with a light cheesecake center and a rich dark chocolate finish—simple to make and wonderfully satisfying.