Creme Brulee Cheesecake Bars

Creme Brulee Cheesecake Bars | 2CookinMamas

Some days you just need something sweet and over-the-top and these rich, creamy bars will do the trick. Now, we are all for healthy eating but sometimes, just sometimes, you need just a little treat to brighten up your day. So who better to bring it to you than the 2 Cookin’ Mamas!?

This particular recipe, originally from the Betty Crocker website, looked so good we just had to try it. What could be better than cream cheese, toffee and sugar cookies? Um, nothing! And it was super delicious! It was really easy to make and would be perfect for a snack after school or a quick dessert when unexpected company was coming. The picture was taken with all we had left after everyone scarfed them down. You do have to be quick around our family! If you love cheesecake and toffee you will love these.

Crème Brûlée Cheesecake Bars


  • 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix (found in cookie or baking aisle)
  • 1 small box (4-serving size) vanilla instant pudding and pie filling
  • 2 Tablespoons packed brown sugar
  • ½ cup butter, melted
  • 2 ½ teaspoons vanilla
  • 2 eggs + 3 egg yolks
  • creme brulee cheesecake bars steps2 packages (8 oz each) cream cheese, softened
  • ½ cup sour cream
  • ½ cup sugar
  • 1 (8-oz) pkg toffee bits, finely crushed (use a rolling pin in a ziploc bag)


Heat oven to 350 degrees.

Lightly spray bottom and sides of 13×9-inch pan with non-stick spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2″ up sides of pan.

In a bowl, beat cream cheese, sour cream and sugar with mixer until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.

Bake 30-35 minutes or until set in center. Remove from oven and immediately sprinkle top with crushed toffee bits. Cool 30 minutes then place in refrigerate for about 3 hours or until chilled. For bars, cut into 6 rows by 3 rows. Store covered in refrigerator.

Makes 18 2″x3″ bars.





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