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Brownie Bottom Dulce De Leche Cheescake

An intriguing brownie bottom cheesecake combining fudgy brownie, delicate no-bake cheesecake, dulce de leche taste, crunchy snacks and homemade salted caramel into one extraordinary whole. A real decadent dessert!
Prep Time 20 mins
Cook Time 25 mins
Cooling time 5 hrs
Total Time 5 hrs 45 mins
Course Dessert
Cuisine American
Servings 4 people
Calories 350 kcal



  • 125 g butter
  • 180 g sugar
  • 100 g bittersweet chocolate
  • 2 eggs
  • 25 g cocoa powder
  • 80 g flour
  • ½ tbsp salt


  • 3 tbsp unflavored powdered gelatin
  • 50 ml cold water
  • 300 g creamy cheese
  • 250 g mascarpone
  • 150 ml heavy cream
  • 300 g dulce de leche


  • salted caramel
  • 50 g pretzels


  • Preheat oven to 180˚C. Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes.
  • Sprinkle the gelatin over the cold water in a microwave-safe bowl or small saucepan. Mix and allow for gelatin to “bloom” for at least 10 minutes.
  • Meanwhile, in a large bowl, mix together the cream cheese, mascarpone cheese and heavy cream until smooth. Then, add the dulce de leche, beating until incorporated. 
  • Once softened, microwave or heat up the gelatin for 30 seconds, until the gelatin is dissolved and liquid. Be careful not to let it reach its boiling point - high heat can make the gelatin lose its efficacy.. Set aside to cool a little bit. 
  • To the slightly cooled, but still liquid gelatin, add a tablespoon of cheese mass and mix with thoroughly. Add another two tablespoons of cheese mass, mix until thoroughly combined, using spoon to break up gelatin lumps. Once incorporated, pour the gelatin into the cheese mass bowl and immediately mix it until smooth and incorporated. Scrape bottom and sides of bowl well with rubber spatula.
  • Pour the batter over cool brownie bottom, smooth the top. Refrigerate for at least few hour or overnight to firm up.
  • After few hours in the fridge the cake is almost ready to serve. Run an offset spatula or a thin butterknife around the edge of the cake, then remove the outer ring. Leave it on the pan base, and transfer to a serving platter or cake stand. Top with salted caramel sauce and pretzels or any toppings you like. Slice and serve.
  • Store the cake in the fridge for up to 3-4 days. 
Keyword Brownie, cheescake, dulce