Creme Brulee Cheesecake Bars

Name: Creme Brulee Cheesecake Bars
Prep time: 15 min
Cook time: 45 min
Total time: 4 h
Cuisine: American
Ingredients: 1 (17.5 oz) pouch sugar cookie mix; 1 (3.5 oz) box instant French vanilla pudding mix; 1/2 cup unsalted butter, melted; 1 large egg; 2 tbsp light brown sugar; 2 tsp vanilla extract; 2 (8 oz) blocks cream cheese, softened; 1 large egg; 3 large egg yolks; 1/2 cup sour cream; 1/2 cup granulated sugar; 2 tsp vanilla extract; 1/2 cup toffee bits

Jump to Recipe

If there’s one dessert that instantly makes me feel like a fancy pastry chef without actually needing the skills of one, it’s Creme Brulee Cheesecake Bars. I still remember the first time I tried to make crème brûlée from scratch—I nearly scorched the sugar and gave up halfway. But this recipe? It skips the torch and the stress while still delivering that luscious, caramelized top and creamy filling we all love. The best part? It’s incredibly beginner-friendly and doesn’t require any special tools or pastry training.

These bars are a dream come true for new bakers. With a soft cookie crust, a rich cheesecake center, and a beautifully crackled topping thanks to melted toffee bits, you get all the textures and flavors of a gourmet dessert with none of the hassle. Plus, it’s a make-ahead recipe, which means no last-minute scrambling when guests arrive.

Why This Recipe is Special

Creme Brulee Cheesecake Bars are both iconic desserts, but combining them creates something truly unique. This recipe simplifies both by removing the water bath and blowtorch and replacing them with easy-to-handle ingredients like cookie mix and toffee bits. The sugar cookie crust brings a chewy sweetness that contrasts perfectly with the silky, tangy filling. And since it’s baked in a pan and sliced into bars, it’s perfect for sharing—or for savoring one square at a time.

Even better, the recipe uses pantry staples and has room for flexible substitutions, making it a great fit for beginner cooks who are still building confidence in the kitchen.

Ingredients and Preparation

Sugar Cookie Mix – This forms the base crust. It’s sweet, soft, and super easy to press into the pan. You can substitute it with graham cracker crumbs and butter for a traditional cheesecake crust if needed.

French Vanilla Instant Pudding Mix – Adds flavor depth and helps bind the crust. If you can’t find French vanilla, regular vanilla pudding mix works fine—it just changes the flavor slightly.

Butter – Brings richness and helps hold the crust together.

Egg – Adds structure and moisture to both the crust and the filling.

Light Brown Sugar – Deepens the flavor with a hint of molasses.

Vanilla Extract – Enhances the dessert’s sweet aroma throughout both layers.

Cream Cheese – The star of the cheesecake layer. Its creamy texture is essential; make sure it’s fully softened to avoid lumps.

Sour Cream – Adds tanginess and keeps the filling silky smooth.

Granulated Sugar – Sweetens the cheesecake without overpowering it.

Toffee Bits – These melt just enough to mimic a brûléed top, adding crunch and caramel flavor. Heath brand works best, but any toffee bits will do.

Step-by-Step Instructions

Step 1
Preheat your oven to 350°F (175°C), and line a 9×13-inch baking pan with aluminum foil or parchment paper for easy cleanup. Lightly spray it with non-stick cooking spray.

Step 2
In a large bowl, combine the sugar cookie mix, French vanilla pudding mix, melted butter, egg, light brown sugar, and vanilla extract. Stir until a thick dough forms. Press this dough evenly into the bottom of your prepared pan to form the crust.

Step 3
Wipe out the mixing bowl, then add the softened cream cheese, one whole egg, egg yolks, sour cream, granulated sugar, and vanilla extract. Beat with a hand mixer on high until smooth and creamy. If the cream cheese is too cold, it won’t blend well—make sure it’s at room temperature.

Step 4
Pour the cheesecake filling evenly over the crust in the pan, using a spatula to smooth the top. Bake in the preheated oven for 40 to 45 minutes, or until the center is just set and no longer jiggles when you gently shake the pan.

Step 5
Immediately sprinkle the toffee bits over the hot cheesecake layer. Let the bars cool at room temperature for about 30 minutes, then cover and refrigerate for at least 3 hours (overnight is even better) before slicing into squares.

Beginner Tips and Notes

If the edges of your crust start browning too quickly, cover them loosely with foil halfway through baking.
If your filling is lumpy, it’s likely because the cream cheese wasn’t softened enough—pop it in the microwave for a few seconds next time to warm it gently.
Use a bench scraper or large knife dipped in hot water for clean slices after chilling.
You don’t need a torch to get that “crème brûlée” top—the toffee bits melt beautifully from the residual heat of baking.

Serving Suggestions

These cheesecake bars are rich, so serve them in small squares alongside fresh berries or a light fruit salad to balance out the sweetness.
For a fancy twist, drizzle a little caramel or white chocolate sauce over the top just before serving.
Leftovers should be stored in an airtight container in the refrigerator and will keep for up to 5 days. You can also freeze individual bars (wrapped in plastic and foil) for up to a month—just thaw overnight in the fridge before serving.

Conclusion

If you’ve ever wanted to impress guests or simply treat yourself without the stress of traditional baking, these Creme Brulee Cheesecake Bars Bars are your go-to dessert. They’re simple, satisfying, and full of flavor—everything a beginner baker could hope for in a homemade treat. Give them a try and let me know in the comments how they turned out for you. I’d love to hear your twist on this easy sheet pan dessert and any tips you discovered along the way.

FAQ About Creme Brulee Cheesecake Bars

Q1: Can I make these cheesecake bars without sugar cookie mix?

Yes, if you don’t have sugar cookie mix, you can use a simple graham cracker crust or even a shortbread cookie base. Just combine crushed cookies with melted butter until it holds together like wet sand.

Q2: How do I know when the cheesecake layer is fully baked?

The cheesecake is done when the edges are set and the center jiggles slightly when you gently shake the pan. It will firm up more as it cools and chills in the fridge.

Q3: Can I freeze these bars for later?

Absolutely. Once fully chilled and sliced, wrap individual bars tightly in plastic wrap and foil. Store in the freezer for up to 1 month. Thaw in the refrigerator before serving.

More Relevant Recipes