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stack of cheesecake boars with toffee bits on top
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4.50 from 4 votes

Creme Brulee Cheesecake Bars

Author: Dorothy Kern

Ingredients

  • 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

Instructions

  • 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!
  • 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.
  • 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.
  • 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.