Crazy for Crust

Aug 25

Creme Brulee Cheesecake Bars

These Creme Brulee Cheesecake Bars are part cheesecake, part cookie, and are all good!

Creme Brulee Cheesecake Bars | | #cheesecake #cookie #chobani

Before we start today, I’d like to thank you all for the overwhelming outpouring of support after my post on Friday night. I never ever in a million years think I’d get so many comments, messages, and emails, many of which had me in tears. So, thank you for your support, for your advice and kind words, and for sharing your experiences with me. I heart all of you, and I’m so glad we have each other.

Now, it’s kind of hard to segue from body-image issues into delicious creme brûlée cheesecake bars, but hey, that’s life, right? Actually, working on this blog, building relationships with all of you, and baking make me happy. When I’m doing this job; when I’m in the kitchen creating, I’m enjoying myself quite a bit, regardless of how I feel when I eat what I’m making.

So, we’re still going to talk sugar, okay? Because that’s what I do. I ply you with sugar and talk your ear off. It’s who I am, and I think I’m pretty good at it!

It’s a job, and someone has to do it! :)

Creme Brulee Cheesecake Bars | | #cheesecake #cookie #chobani

Last week I posted on Facebook about cheesecake. I asked what kind I should make, and one of the suggestions was creme brulee. And man, my mouth watered for that!

Now, I still have a cheesecake up my sleeve, but when I started thinking about what would make a good creme brûlée cheesecake, I found these bars. And I wanted to make my version of them.

The reason I asked about cheesecake in the first place is because I had an idea, one that I still have to try. I took a baby step with these bars: I used some Chobani Greek Yogurt mixed with the cream cheese.

Creme Brulee Cheesecake Bars | | #cheesecake #cookie #chobani

I am in love with greek yogurt lately. I eat it every day in a breakfast smoothie, and I’ve been trying to substitute it for oil or butter more often in baking. Cheesecake was just the next logical step. And guess what?

It totally worked. According to this Chobani graphic, you can substitute greek yogurt equally for cream cheese. I used 4 ounces of cream cheese and 1 cup of nonfat plain greek yogurt for these bars. And the texture of the cheesecake is exactly how I would have expected it to be.

It kind of blew my mind a little.

Creme Brulee Cheesecake Bars | | #cheesecake #cookie #chobani

The base of the bars is a variation of my sugar cookie recipe. I actually have a new one for you soon, one that Jordan helped me make. It includes a box of vanilla pudding, which I think makes every cookie 100x better immediately. The cookie base is pressed into a 9″ square pan and topped with the cheesecake filling.

A quick note about your pan. I used a 9″ square metal cake pan, that I’d lined with foil and spray, as I always do. The bottom of the bars cooked too much (not a really noticeable amount and they taste fine, but they’re too done for me). Normally I use a glass pan and for some reason reached for a metal pan. I have noted in the recipe that you should use a glass pan for best results.

Once the bars are baked, you immediately top them with some crushed toffee bits. The heat of the bars melts the toffee bits to the top, and gives it a little caramel crunch, much like you would get when eating a creme brulee. These are SO good. The cheesecake is creamy and perfect. Paired with the cookie base and toffee crunch, these are one of my new favorites!

Creme Brulee Cheesecake Bars | | #cheesecake #cookie #chobani

I think I need to ask Facebook what they want more often. Y’all have some awesome ideas!! :)

Creme Brulee Cheesecake Bars

Creme Brulee Cheesecake Bars

A cookie base with a greek yogurt cheesecake and topped with toffee bits! {Recipe inspired by Betty Crocker}


    For the cookie base
  • 1/4 cup butter, softened
  • 1/3 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 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 (you can use regular fat too), softened
  • 1 cup non-fat plain Chobani Greek Yogurt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1 tablespoon flour
  • 1/2 cup toffee bits, semi-crushed


  1. Preheat oven to 350 degrees. Line a 9” square glass pan with foil and spray with cooking spray. I do not suggest using a dark or coated pan for these bars!
  2. Make the cookie base: Beat butter and sugars with a mixer until fluffy. Beat in egg, vanilla, and baking soda. Mix in pudding mix and flour. Press into prepared pan.
  3. Make the cheesecake: beat cream cheese and yogurt until no lumps remain. Beat in egg, sugar, vanilla extract, and flour. Mix until smooth. Pour and spread over cookie base.
  4. Bake bars for about 27-30 minutes. They will lose their sheen around the edges, but still wiggle a little in the middle. Remove from oven and immediately sprinkle with toffee bits. Let cool to room temperature and then chill until set, at least 3 hours or overnight. Slice into bars.

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Sweets from friends:
Brownie Stuffed Cheesecake with a Peanut Butter Cookie Crust by Back for Seconds
Mini Heath Bar Cheesecakes By Dinners, Dishes, and Desserts
Favorite Cheesecake by Something Swanky


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This post may be linked to: Chef in TrainingLil’ LunaBuns In My OvenChic-and-CraftyI’m Lovin’ it FridaysStrut your Stuff Saturday, Weekend PotluckWeekend Wrap Up PartySundae Scoop Link Partyand all of these too!

While Chobani sent me product to play with, this post is not sponsored. I just love their product, and wanted to share!

76 Responses to “Creme Brulee Cheesecake Bars”

  1. Averie @ Averie Cooks posted on August 25, 2013 at 3:29 am (#)

    Great bars and I love creme brulee and nice to know you did this with Chob! That’s always a bonus when desserts turn out healthier and taste just as good! :)

    And interesting about the glass/metal pans. I always! bake with metal and line w/ foil. I’m also an under-baker :) so I rarely notice anything too done. lol


    • Dorothy Kern replied on August 25th, 2013 at 7:39 am

      So strange! I normally take things out underbaked, but with the cheesecake top I couldn’t. The bottom just browned SO quickly. I’m thinking a lower oven temp with the darker pan might be in order. I’ll just have to make these again…darn. 😉


  2. Madison posted on August 25, 2013 at 4:23 am (#)

    I love these creme brulee bars and the addition of toffee bits! Give me toffee with cream cheese anyday: and I’m game! These look amazing!


  3. Nancy P.@thebittersideofsweet posted on August 25, 2013 at 4:30 am (#)

    I am actually pretty obsessed with Chobani! I have been using it lately to bake everything! I had not trying substituting it for cream cheese yet! These look fantastic!


    • Dorothy Kern replied on August 25th, 2013 at 7:38 am

      I was shocked at how well it worked! I’m totally doing it again. Thanks Nancy!


      • Nikki replied on August 25th, 2013 at 10:25 am

        I wonder if this would turn out just as good if you used all greek yogurt in place of the cream cheese, since the chart you shared seemed to suggest you could. Have you ever tried making your own greek yogurt. It is super easy and SO much cheaper than buying it at the store!!

        • Dorothy Kern replied on August 25th, 2013 at 3:29 pm

          I haven’t! I had no idea you even could. But I am going to try a full cheesecake, it’s on my list for the next few weeks!

  4. Jamie @lifelovelemons posted on August 25, 2013 at 4:30 am (#)

    I’m pretty sure these are going to be illegal in at least 43 states…


    • Dorothy Kern replied on August 25th, 2013 at 7:37 am

      Yup, I’m pretty sure too!


  5. Tieghan posted on August 25, 2013 at 5:13 am (#)

    So pretty and incredible! I love the toffee bits and the fact that you used choaoni is awesome! I love the big chobani plain yogurts for both eating with fruit and baking/cooking! I use a scoop or two of it at least once a day and go through at least a container a week!

    Anyway, these bars look great and are so fun!


    • Dorothy Kern replied on August 25th, 2013 at 7:37 am

      Me too Tieghan! The stuff is amazing!


      • christina replied on September 5th, 2013 at 2:38 pm

        did you know chobani has as a big recall?

        • Dorothy Kern replied on September 5th, 2013 at 4:30 pm

          I just saw that this afternoon! Crazy! I guess it can happen to anyone these days!

  6. Tahnycooks posted on August 25, 2013 at 6:22 am (#)

    GIMMMMIEE….GIMMMIEE!! Super yum!!! These are so cute too!


  7. Kristin posted on August 25, 2013 at 8:10 am (#)

    I know what you mean… No matter how I feel about myself on any particular day, baking/creating sugary stuff is very therapeutic!

    Scott would love these. I don’t do cheesecake stuff very often.


    • Dorothy Kern replied on August 25th, 2013 at 8:54 am

      Totally therapeutic! Thanks Kristin!


  8. Erin @ Making Memories posted on August 25, 2013 at 8:20 am (#)

    These look wonderful! I love the crunchy top of creme brulee! Can’t wait to try these.


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  10. Laura @ Lauras Baking Talent posted on August 25, 2013 at 9:42 am (#)

    Love creme brule! These look amazing :)


  11. Cathy Pollak ~ Noble Pig posted on August 25, 2013 at 9:49 am (#)

    Very courageous post you wrote. It’s hard to put stuff like that out there but it helps in the healing…bravo to you! I love these bars, I would wrap them up individually and eat them in a weak sweet moment…which is often!! Pinned!!


    • Dorothy Kern replied on August 25th, 2013 at 3:31 pm

      I have a lot of those moments! Thank you Cathy, and thanks for reading my story! :)


  12. Heather @ French Press posted on August 25, 2013 at 2:04 pm (#)

    creme bruee is my all time favorite dessert, and I LOVE that you did this with yogurt. I made cheesecake with yogurt this weekend too :)


    • Dorothy Kern replied on August 25th, 2013 at 3:33 pm

      YUM! I can’t wait. A cheesecake is totally on my list.


  13. Julianne @ Beyond Frosting posted on August 25, 2013 at 3:44 pm (#)

    oh my gosh these bars sound heavenly. I love the cookie base! I have get try this Greek yogurt thing. I bought a couple just to eat but I couldn’t get into it. I should try baking with it though/


    • Dorothy Kern replied on August 25th, 2013 at 6:22 pm

      Yeah, I’m not a fan of just eating it. But then again, I don’t like eating any yogurt. But I love cooking and baking with it and putting it in smoothies!!


  14. Ashley @ Kitchen Meets Girl posted on August 25, 2013 at 4:30 pm (#)

    Dorothy – these look fabulous! Love the toffee bits for the perfect caramel crunch – so yummy! You know I love baking with Greek yogurt; this recipe is definitely a winner!


    • Dorothy Kern replied on August 25th, 2013 at 6:22 pm

      I am so addicted to baking with greek yogurt!!


  15. LIsa @ Wine & Glue posted on August 25, 2013 at 7:16 pm (#)

    1. I heart you too!! 2. You are BRILLIANT at this job!! Like soul mates. 3. Holy crap do these look amazing (pinned!!) 4. Greek Yogurt for cream cheese!!?!?!?! What the what?? Mind totally blown.


    • Dorothy Kern replied on August 25th, 2013 at 7:19 pm

      1. Will you be my BFF? 2. Thanks, you make me cry a little. 3. Thank you! 4. I KNOW, RIGHT? *mind blown*


  16. Lindsey @ American Heritage Cooking posted on August 25, 2013 at 7:38 pm (#)

    What?! There is greek yogurt in those? They look so delish! I eat Fage 2% every single morning, so I hear ya on the obessession. I have been slow to embrace substituting greek yogurt for oil or cream cheese in dessert, but now that it has your blessing, I feel totally confident that it will taste amazing!


    • Dorothy Kern replied on August 26th, 2013 at 7:02 am

      Totally try it Lindsey! It does change the texture, so you have to do baby steps (do some oil, some yogurt to start with) and change up the ratio as you go. I love that it adds some protein, and takes out all the bad fats!


      • Lindsey @ American Heritage Cooking replied on August 26th, 2013 at 6:05 pm

        Alright you’ve convinced me! I think I should probably just start with your cheescake recipe above so that I know it will taste great! Baby steps!

        • Dorothy Kern replied on August 26th, 2013 at 7:47 pm

          It’s so good Lindsey!! Enjoy!

  17. canepa posted on August 26, 2013 at 2:56 am (#)

    A recipe perfect for me and my family. I just made one small change, I add some hemp seeds, we learned to put it almost in every dish.


    • Dorothy Kern replied on August 26th, 2013 at 7:01 am

      I’m glad you liked them! I’ve never used hemp seeds. Are they for nutritional benefits? I’ll have to do some research!


  18. Danielle posted on August 26, 2013 at 6:53 am (#)

    Woohoo – can’t WAIT to try these out! I was keeping my fingers crossed you pull something like this together to share with us all, so THANK YOU!!! Going out to by the ingredients today for sure 😀


    • Dorothy Kern replied on August 26th, 2013 at 6:57 am

      Enjoy!! Thanks Danielle!


  19. Tina @ Tina's Chic Corner posted on August 26, 2013 at 10:06 am (#)

    Creme brulee and cheesecake in one delicious dessert!? Yes please. :) These look gorgeous and tasty!


  20. Jennifer @ Not Your Momma's Cookie posted on August 26, 2013 at 3:44 pm (#)

    These look crazy amazing! Creme brulee is one of my favorites – your bars always look so picture perfect :)


    • Dorothy Kern replied on August 26th, 2013 at 7:48 pm

      Thanks Jennifer! Sometimes I pray when I cut them, lol.


  21. Sheila @ Sweet Baked Life posted on August 26, 2013 at 6:16 pm (#)

    Creme Brulee is one of my all-time favorite desserts. And making with cheesecake is pure genius! This is on my list of yummy sweet things to make! :)


  22. Shari posted on August 26, 2013 at 7:46 pm (#)

    Oh Dorothy, these look divine! I could sit down with one of these and a tall glass of milk right now!! Yum!


  23. Renee @ Awesome on $20 posted on August 26, 2013 at 10:39 pm (#)

    You have the very best job. I love the use of melty toffee bits as faux brulee. These sound so good.


  24. Meghan @ The Tasty Fork posted on August 27, 2013 at 8:05 pm (#)

    I’ve been wanting to try making cheesecake with Greek Yogurt! I’m totally going to try these creme brulee cheesecake bars and use your recipe as my guide. :) Thank you so much for linking up to Wake Up Wednesdays! I’m going to share this post on FB, Twitter, G+ and Pinterest.


    • Dorothy Kern replied on August 28th, 2013 at 6:48 pm

      Thanks Meghan! A full one with no cream cheese is next on my list!


  25. Samantha @ Five Heart Home posted on August 27, 2013 at 8:53 pm (#)

    These look AMAZING, Dorothy! I’ve been following your fabulous blog for awhile and always have lots of positive comments in my head, but I’m trying to get better at actually sharing them… :) Your recipes are always so creative and this one is no exception. Thanks for sharing your awesome ideas with the rest of us!


    • Dorothy Kern replied on August 28th, 2013 at 6:47 pm

      Aw, thanks Samantha! I know, I’m a bit of a reader-not-commenter too, at least lately. Thanks for leaving one!


  26. Erin @ The Spiffy Cookie posted on August 28, 2013 at 6:15 am (#)

    Creme brulee AND cheesecake? AND you made it with Chobani? Swoon.


  27. Jocelyn @BruCrew Life posted on August 28, 2013 at 1:42 pm (#)

    Jaw dropping over here!!!! These.are.awesome!!!! I love that you put the toffee on top to melt and get crunchy…you are the coolest :-) I heart you!!!!


    • Dorothy Kern replied on August 28th, 2013 at 6:39 pm

      Thanks Jocelyn! I heart you too!


  28. Amy posted on August 30, 2013 at 1:49 pm (#)

    You are SO creative, Dorothy!! Seriously. Creme brulee + cheesecake + cookies?? Where do you come up with these ideas? I need to tap into that reservoir! And I really love how you used crushed toffee bits to simulate the creme brulee topping. They probably taste even better (and stay crunchy long after you add them too)!


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  30. Imelda posted on October 29, 2013 at 6:47 am (#)

    Thank you for sharing your knowledge I baking I m enjoying a lot…..


  31. Mindy posted on November 18, 2013 at 7:29 pm (#)

    If I want to make this in a 9’in spring form pan, do you know how long I should bake it for? I just like the shape better for presentations 😀


    • Dorothy Kern replied on November 19th, 2013 at 7:03 am

      It will probably take longer than the bars. Start at the bar time and go up from there. I am thinking around 40 minutes, but I’d start at 25 and check it every so often after!


  32. Angela posted on November 26, 2013 at 4:12 pm (#)

    These bars are amazing!!!!! Thank you! We had recently had creme brulee cheesecake for the first time ever & I had to find a recipe to try and replicate it. These hit the spot!


    • Dorothy Kern replied on November 26th, 2013 at 4:27 pm

      I’m so glad you liked them Angela!!


  33. Sharon Johnson posted on December 28, 2013 at 10:48 pm (#)

    Can’t wait to serve these tomorrow. They are cooling from the oven now. When I put them into the refrigerator should they be covered?


    • Dorothy Kern replied on December 30th, 2013 at 6:42 pm

      Just saw this! I’m so sorry; I’ve been out of town. I always cover things in the fridge, just to cut down on them drying out. A simple plastic wrap or tupperware will be fine!


  34. Claire posted on January 1, 2014 at 6:15 am (#)

    This looks delicious. I’m thinking about making this with a graham cracker crust to make it a bit healthier. How do you think that would work?


    • Dorothy Kern replied on January 1st, 2014 at 7:01 am

      That would definitely work!! Enjoy!


  35. Sandy_of_WV posted on January 20, 2014 at 6:36 pm (#)

    On counter cooling right now – then to the fridge – to hopefully enjoy tomorrow evening but… reading over the comments “after I made them” [oops!] – just a bit worried – substituted some sour cream for the Greek yogurt – I have read before on substitutions and that’s what I did [oh no!] – only had a 6 oz Greek yogurt so used rest with sour cream but… comments are saying it is cream cheese for Greek yogurt — just hope that I didn’t mess up this recipe.

    Doubled recipe – put into 9×13 – baked 47 minutes – [with opening door 3 times then adding more time] – definitely would have been less baking time if door had remained closed — will let you know tomorrow evening on how this turned out — I am NOT a “pro” at baking or “blogger” but just had to give them a try! :)


    • Dorothy Kern replied on January 21st, 2014 at 7:21 am

      I bet they’ll be fine! In normal cheesecakes I use cream cheese and sour cream, so subbing some for the yogurt should work out! Let me know! Enjoy!!


    • Sandy_of_WV replied on February 8th, 2014 at 7:43 pm

      Wanted to let you know… [tried to respond by email but got returned]
      • was baked too long but still eatable
      • will def make again, like recipe says [in smaller pan]
      • Top was little crumbly/dry — wasn’t sure how jiggly it should have been before removing from oven.
      • Is there a reason for foil in pan? — kinda thinking next time I won’t put so I can see crust baking -but- let me know of reason for it.
      •• Thanks… :)


      • Dorothy Kern replied on February 9th, 2014 at 9:41 am

        Foil is definitely not required – I just like being able to remove the entire slab of whatever I’m making for cutting. It makes for pretty pictures and pretty slicing, but you can just make them straight in the pan if you like!

        What email did you use? I know that I’m out of town right now, so any emails got sent a “out of office”. The email is crazyforcrustblog @ – is that the one you used?

        Thanks for your comment!

  36. Sandy_of_WV posted on January 20, 2014 at 6:40 pm (#)

    Might want to add… COVER in fridge – noticed in comments that someone asked and you said… “A simple plastic wrap or Tupperware will be fine!”


  37. Sarah posted on April 3, 2014 at 8:28 pm (#)

    Fantastic bars! Few changes I made: I used a ten inch springform pan w/t foil, used cheesecake flavored pudding, added toffee bits to the filling and used more cream cheese and less yogurt (needed to get it out of my fridge!) I only cooked it for 25 min and it came out perfect, very impressed with the flavor. Love using the yogurt instead of cream cheese (found via Pinterest).


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