Crème Brûlée Cheesecake Bars That Will Wow Your Guests Recipe

Introduction

These Crème Brûlée Cheesecake Bars combine the rich creaminess of cheesecake with a buttery sugar cookie crust and a delightful toffee crunch. Perfect for impressing guests, they offer a unique twist on classic desserts in an easy bar form.

Ingredients

• 1 box Sugar Cookie Mix (or homemade sugar cookie dough)
• 1/2 cup Unsalted Butter, melted
• 1 large Egg
• 1/4 cup Light Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 box French Vanilla Pudding Mix (or regular vanilla pudding)
• 16 ounces Cream Cheese, softened
• 1/2 cup Sour Cream (full-fat Greek yogurt can be substituted)
• 2 large Eggs
• 3/4 cup Granulated Sugar (adjust to taste)
• 1/2 cup Toffee Bits

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with aluminum foil and lightly coat it with cooking spray.
2. Step 2: In a bowl, mix the sugar cookie mix, French vanilla pudding mix, melted butter, 1 egg, light brown sugar, and vanilla extract until a thick dough forms. Press this mixture evenly into the prepared pan to form the crust.
3. Step 3: In a separate bowl, blend the softened cream cheese, 2 eggs, sour cream, granulated sugar, and vanilla extract until smooth and creamy.
4. Step 4: Pour the cheesecake mixture evenly over the crust in the pan. Bake for 40-45 minutes or until the center is slightly jiggly but set.
5. Step 5: Remove from the oven, sprinkle the toffee bits evenly on top, and let the bars cool at room temperature for 30 minutes.
6. Step 6: Refrigerate the bars for at least 3 hours before slicing into squares to serve.

Tips & Variations

• Use homemade sugar cookie dough for a more personalized, rich crust flavor.
• Swap sour cream with full-fat Greek yogurt for a tangier taste and creamier texture.
• For extra caramel flavor, drizzle a bit of caramel sauce over the bars before serving.
• If toffee bits aren’t available, crushed butterfingers or chopped pecans work well as a crunchy topping.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. These bars can also be frozen for up to one month; thaw overnight in the fridge before serving. For best texture, warm slightly at room temperature before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars are ideal for making a day ahead. Refrigerate for at least 3 hours before serving to ensure they set properly and flavors meld.

Can I use regular vanilla pudding instead of French vanilla?

Absolutely. Regular vanilla pudding mix is a fine substitute and won’t significantly change the flavor or texture of the bars.

Crème Brûlée Cheesecake Bars That Will Wow Your Guests Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 627 reviews

These Crème Brûlée Cheesecake Bars combine the rich creaminess of cheesecake with a buttery sugar cookie crust and a delightful crunch from toffee bits. Perfect for impressing guests, this dessert features a smooth vanilla pudding-infused filling baked to perfection, then chilled to a luscious, sliceable texture.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 4 hours 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust Ingredients

• 1 box Sugar Cookie Mix
• 1/2 cup Unsalted Butter, melted
• 1 large Egg
• 1/4 cup Light Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 box French Vanilla Pudding Mix

Filling Ingredients

• 16 ounces Cream Cheese, softened
• 1/2 cup Sour Cream (or full-fat Greek yogurt)
• 2 large Eggs
• 3/4 cup Granulated Sugar
• 1 teaspoon Vanilla Extract (for filling)

Topping

• 1/2 cup Toffee Bits

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by lining it with aluminum foil and coating with cooking spray to prevent sticking.
2. Prepare Crust Mixture: In a large bowl, combine the sugar cookie mix, French vanilla pudding mix, melted unsalted butter, 1 large egg, light brown sugar, and 1 teaspoon vanilla extract. Mix thoroughly until it forms a thick dough that will serve as the crust.
3. Press Crust into Pan: Evenly press the cookie dough mixture into the bottom of the prepared pan to create a uniform crust layer.
4. Make Cheesecake Filling: In a separate bowl, blend softened cream cheese, 2 large eggs, sour cream, granulated sugar, and 1 teaspoon vanilla extract until the mixture is smooth and creamy with no lumps.
5. Assemble and Bake: Pour the cheesecake filling evenly over the pressed cookie crust. Place the pan in the preheated oven and bake for 40-45 minutes, or until the center is slightly jiggly but mostly set.
6. Add Toffee Topping and Cool: Remove from oven, sprinkle the top evenly with toffee bits, and allow to cool at room temperature for 30 minutes to set slightly.
7. Chill Before Serving: Refrigerate the bars for at least 3 hours to fully chill and firm up for clean slicing. Once chilled, cut into 12 bars and serve.

Notes

• Using full-fat Greek yogurt instead of sour cream is a great alternative for a slight tang and added creaminess.
• Ensure cream cheese is softened to room temperature for smooth mixing and a creamy filling texture.
• For easier slicing, chill for longer than 3 hours if time permits.
• Feel free to customize by adding chopped nuts or swapping toffee bits for caramel chips for varied textures.
• Make sure not to overbake to keep the cheesecake center creamy and not dry.

Keywords: Crème Brûlée, Cheesecake Bars, Sugar Cookie Crust, Toffee Bits, Vanilla Pudding, Dessert Bars, Cream Cheese Dessert