Crème Brûlée Cheesecake Bars

Crème Brûlée cheesecake bars are a decadent twist on two classic desserts and come together with just a handful of ingredients. This recipe is famous in my house for family birthdays and holidays because it captures that silky custard flavor with an irresistible cookie base. Anyone looking to impress guests or just treat themselves needs this recipe in their repertoire.

I started making these bars when I wanted crème brûlée but did not have time for water baths or kitchen torches. Now it is my shortcut dessert for any big occasion and I never have leftovers.

Ingredients

• Sugar cookie mix: Gives a buttery sweet base that holds everything together choose a reputable brand for best texture
• Instant French vanilla pudding mix: Deepens the custard flavor and adds a rich body opt for a high quality pudding for distinctive vanilla notes
• Unsalted butter (melted): For maximum richness and moisture in the crust stick with unsalted so you control seasoning
• Egg: Adds structure and binds the crust use fresh large eggs for best rise
• Light brown sugar: Brings tenderness and subtle caramel flavor pick soft tightly packed sugar with moist feel
• Vanilla extract: Enhances everything with warmth and aroma pure extract yields superior flavor
• Cream cheese (room temperature, very soft): Main filling ingredient opt for block style instead of whipped for thick creamy texture
• Eggs plus egg yolks: Deliver classic cheesecake richness and help the filling set fully separate yolks carefully for smoothness
• Sour cream: Lends tang and extra creaminess full fat adds the most luxurious texture and flavor
• Granulated sugar: Sweetens and balances the tang choose pure cane sugar for smooth blending
• Toffee bits: Mimic crème brûlée’s signature crackly top buy fresh bits with no stickiness for authentic crunch

Instructions

Prep Pan and Oven:

Preheat oven to 350 F. Line a 9 by 13 inch pan with foil making sure it overhangs for easy removal. Mist the whole surface with nonstick spray so nothing sticks after baking.

Mix and Press the Crust:

Combine sugar cookie mix instant vanilla pudding melted butter egg brown sugar and vanilla in a large bowl. Use a sturdy spatula to fully blend everything until a very thick dough forms with no dry spots. Press this dough into your prepared pan in an even flat layer going right to the edges for a level bottom.

Make the Cheesecake Filling:

Wipe the large bowl clean with a paper towel. Add softened cream cheese whole egg egg yolks sour cream granulated sugar and vanilla. Use a handheld electric mixer on high speed to whip everything until smooth creamy and fully blended. Scrape the bowl often if needed to prevent lumps especially if your cream cheese is only partly soft.

Pour and Bake:

Spread the creamy cheesecake filling evenly over the crust with a flexible spatula so it’s nicely leveled. Transfer to the oven and bake for 40 to 45 minutes looking for a set but still slightly puffed center. Begin checking at 30 minutes just in case your oven runs hot. The bars should not jiggle in the very center when gently nudged.

Sprinkle and Cool:

Right after removing from the oven sprinkle the toffee bits over the hot bars. Allow the bars to cool uncovered at room temperature for 30 minutes so the steam escapes gently and the topping sets up.

Chill and Slice:

Cover the pan and refrigerate for three hours or until thoroughly chilled. Use the foil overhang to lift out the entire slab then slice into squares with a sharp knife for clean edges. Store air tight in the fridge for up to one week.

Cream cheese really brings out the velvetiness I love about these bars. Once I served them at a big family reunion and everyone asked for the recipe because they thought I had spent hours caramelizing sugar for a real crème brûlée top.

Storage Tips

Store sliced bars in an airtight container in the fridge for up to seven days. For longer storage wrap individual squares tightly and freeze for up to three months. Thaw overnight in the refrigerator so they keep their creamy texture.

Ingredient Substitutions

If you cannot find French vanilla pudding try regular instant vanilla pudding. Greek yogurt works instead of sour cream for a tangy result. For a nutty crunch swap the toffee bits for finely chopped roasted nuts though the caramel flavor will be different.

Serving Suggestions

Serve these bars on a platter with fresh berries or a dollop of whipped cream for a touch of lightness. They are lovely with fresh coffee for a brunch table or as a sweet finish to a fancy dinner party.

Cultural Note

Crème brûlée cheesecake bars meld together the best parts of classic French crème brûlée and beloved American cheesecake. This dessert is all about creamy comfort but reimagined for easy slicing and sharing at any gathering.

Seasonal Adaptations

Add fresh berries in summer for a fruity note. Swap in cinnamon toffee bits for a cozier winter version. In the fall top with a dusting of ground nutmeg or pumpkin spice with the toffee.

Recipe Notes

Bars cut cleanest after chilling overnight in the fridge. For creamier filling let your cream cheese come all the way to room temp before mixing. A metal spatula works best for serving squares without breaking the base.

Freezer Meal Conversion

To freeze wrap the cooled and fully chilled bars in plastic then foil. Label and freeze up to three months. For best results transfer to the fridge the night before you plan to serve so they thaw fully without condensation.

These bars always disappear fast at any gathering. Share generously and you will become known for this showstopper dessert!

Recipe Q&A

→ What type of crust is used?

A sugar cookie dough forms the buttery base, providing structure and subtle sweetness.

→ How do you achieve a creamy filling?

Very soft cream cheese, eggs, sour cream, and instant French vanilla pudding are blended smoothly for a rich texture.

→ Is the topping crunchy or soft?

Toffee bits sprinkled after baking deliver a crisp, caramel-like layer reminiscent of classic Crème Brûlée.

→ How long should the bars chill?

Refrigerate for at least 3 hours or until firm for clean slicing and optimal flavor development.

→ Can the bars be made ahead?

Yes, they store well airtight in the fridge for up to 1 week, making them ideal for advance preparation.