Chocolate Caramel Cheesecake Bars

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Prep time: 30 minutes
Bake time: 35–40 minutes
Chilling time: 4 hours
Yield: 12–16 bars

Ingredients

Chocolate Crust

  • 250 g chocolate cookies, crushed
  • 80 g unsalted butter, melted
  • 1 tablespoon cocoa powder

Cheesecake Layer

  • 450 g cream cheese, softened
  • 100 g granulated sugar
  • 2 large eggs
  • 120 ml heavy cream or sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Caramel Layer

  • 200 g granulated sugar
  • 90 g unsalted butter
  • 120 ml heavy cream
  • ½ teaspoon salt

You can also use about 300 g ready-made thick caramel sauce.

Chocolate Topping

  • 180 g milk or semi-sweet chocolate
  • 100 ml heavy cream
  • 20 g butter

Optional:

  • Chocolate shavings
  • Chopped nuts
  • Pinch of flaky salt

Instructions

1. Prepare the Pan

Preheat the oven to 170°C / 340°F.

Line a 20 × 20 cm / 8 × 8-inch baking pan with parchment paper.

2. Make the Chocolate Crust

Mix the crushed chocolate cookies, cocoa powder, and melted butter until the crumbs look like wet sand.

Press the mixture firmly and evenly into the bottom of the pan.

Bake for 8–10 minutes, then let it cool slightly.

3. Prepare the Cheesecake Filling

Beat the cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, mixing gently after each addition.

Add the cream, vanilla, and cornstarch.

Mix just until smooth. Avoid overbeating.

Pour the cheesecake mixture over the baked crust and smooth the surface.

4. Bake

Bake for 30–35 minutes, or until the edges are set and the center still has a slight wobble.

Turn off the oven and leave the cheesecake inside for about 10 minutes.

Remove and let it cool completely.

5. Make the Caramel

Place the sugar in a saucepan over medium heat.

Allow it to melt gradually until it becomes a deep amber color.

Carefully add the butter and stir.

Slowly pour in the heavy cream while stirring continuously.

Add the salt.

Cook for another 1–2 minutes until smooth and slightly thickened.

Let the caramel cool for about 10–15 minutes.

6. Add the Caramel Layer

Pour the caramel over the completely cooled cheesecake.

Spread it evenly.

Refrigerate for about 30–45 minutes so the caramel firms up slightly.

7. Make the Chocolate Ganache

Heat the heavy cream until hot but not boiling.

Pour it over the chopped chocolate.

Leave for 1–2 minutes, then stir until smooth.

Add the butter and mix until glossy.

8. Finish the Bars

Pour or drizzle the chocolate ganache over the caramel layer.

For the look in the photo, don’t make the chocolate completely flat. Drizzle it generously in waves across the surface.

Sprinkle chocolate shavings on top.

9. Chill

Refrigerate for at least 4 hours, preferably overnight.

This is important so all the layers become firm and easy to cut.

10. Slice

Remove from the pan using the parchment paper.

Use a sharp knife to cut into squares.

For clean professional slices, dip the knife in hot water, wipe it dry, and repeat between cuts.

Professional Tips

Use full-fat cream cheese for the best texture. Let the cheesecake cool completely before adding caramel, otherwise the layers may mix together.

For a firmer caramel layer like the one in the image, chill the caramel briefly before pouring it over the cheesecake.

For the best presentation, add the chocolate drizzle only after the caramel layer has set slightly.

Layer order:
Chocolate cookie crust → creamy cheesecake → thick caramel → chocolate ganache drizzle → chocolate shavings.

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