Description
Crème Brûlée Cheesecake Bars are a rich, beginner-friendly dessert featuring a sugar cookie crust, creamy cheesecake filling, and caramelized toffee topping.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C), line a 9×13-inch pan with foil or parchment, and spray with non-stick cooking spray.
- In a large bowl, mix sugar cookie mix, pudding mix, melted butter, egg, brown sugar, and vanilla until a thick dough forms. Press evenly into the pan to form the crust.
- Wipe out the bowl, then beat together cream cheese, egg, egg yolks, sour cream, sugar, and vanilla until smooth and creamy.
- Pour the cheesecake mixture over the crust and smooth the top with a spatula.
- Bake for 40–45 minutes or until the center is set and no longer jiggles.
- Immediately sprinkle toffee bits over the top and let the bars cool at room temperature for 30 minutes.
- Refrigerate for at least 3 hours or overnight before slicing and serving.
Notes
- Ensure cream cheese is fully softened to avoid a lumpy filling.
- If the edges brown too quickly, loosely cover them with foil halfway through baking.
- Toffee bits melt from residual heat—no torch needed for the brûlée effect.
- Use a hot knife for clean slices after chilling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 254
- Sugar: 19g
- Sodium: 179mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 81mg