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Homemade Creme Brulee Cheesecake Bars photo

Creme Brulee Cheesecake Bars

Indulge in these decadent Creme Brulee Cheesecake Bars! A perfect blend of creamy cheesecake and crunchy cookie base that will impress your guests.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the cookie base:
  • 1/4 cup butter softened
  • 1/3 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 whole egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 box (3.4 ounces) instant vanilla pudding mix not sugar-free
  • 1 cup flour
For the cheesecake and topping:
  • 4 ounces low-fat cream cheese softened
  • 1 cup non-fat plain Chobani Greek Yogurt
  • 1 whole egg
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1 tablespoon flour
  • 1/2 cup toffee bits semi-crushed

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking pan (9x9-inch)
  • Parchment paper
  • Spatula
  • Measuring cups and spoons

Method
 

Stepwise Method:
  1. Step 1: Prepare the Cookie Base - In a mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer to cream them together until light and fluffy. This should take about 2-3 minutes.
  2. Step 2: Add Egg and Vanilla - Add one egg and the teaspoon of vanilla extract to the butter-sugar mixture. Mix until well combined.
  3. Step 3: Combine Dry Ingredients - In a separate bowl, whisk together the baking soda, instant vanilla pudding mix, and flour. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  4. Step 4: Bake the Cookie Base - Preheat your oven to 350°F (175°C). Line the baking pan with parchment paper, leaving some overhang for easy removal later. Spread the cookie dough evenly across the bottom of the pan. Bake for 10-12 minutes, or until the edges are lightly golden. Allow it to cool slightly while you prepare the cheesecake filling.
  5. Step 5: Prepare the Cheesecake Filling - In a clean mixing bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, egg, vanilla extract, granulated sugar, and flour. Mix until all ingredients are fully incorporated and the mixture is creamy.
  6. Step 6: Add Toffee Bits - Gently fold in the semi-crushed toffee bits into the cheesecake mixture, ensuring they are evenly distributed.
  7. Step 7: Assemble and Bake - Pour the cheesecake filling over the cooled cookie base, spreading it evenly. Bake the entire pan for an additional 25-30 minutes, or until the center is set and no longer jiggly.
  8. Step 8: Cool and Chill - Once baked, remove the cheesecake bars from the oven and allow them to cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best texture and flavor.

Notes

  • For a dairy-free option, substitute butter with coconut oil.
  • Experiment with different pudding flavors for a unique twist.
  • Allow the bars to chill overnight for the best texture.