If you have a sweet tooth craving something rich, creamy, and delightfully crunchy, this Toffee Crunch Cheesecake Bars Recipe is your new best friend. Imagine velvety cheesecake layered on a buttery sugar cookie crust, all topped with the irresistible snap of toffee bits. These bars strike the perfect balance between smooth and crunchy, making every bite a celebration. Whether it’s for a casual get-together or a special treat, these cheesecake bars will quickly become a crowd favorite that you’ll find yourself making again and again.
Ingredients You’ll Need
These ingredients are surprisingly straightforward, but each plays an essential role in crafting the perfect texture and flavor combination of these cheesecake bars. From the rich cream cheese to the toffee bits that bring the signature crunch, every element works together seamlessly.
- Sugar cookie mix: Provides a sweet, buttery base that’s easier than making a crust from scratch.
- Vanilla instant pudding: Adds moisture and a subtle vanilla flavor that keeps the crust tender.
- Brown sugar: Brings a hint of caramel warmth to complement the toffee.
- Butter (melted): Binds the cookie dough and enriches the crust’s flavor and texture.
- Vanilla extract: Enhances the overall sweetness and flavors in both the crust and filling.
- Eggs and egg yolks: Provide structure and creaminess to the cheesecake filling.
- Cream cheese (softened): The star of the dessert, lending that luscious, smooth cheesecake texture.
- Sour cream: Adds tanginess and keeps the filling rich yet light.
- Sugar: Sweetens the cheesecake to perfection.
- Toffee bits (finely crushed): Delivers the signature crunch and caramel flavor that makes these bars unforgettable.
How to Make Toffee Crunch Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by heating your oven to 350°F and prepping a 13×9-inch baking pan with cooking spray. In a large bowl, combine the sugar cookie mix, vanilla instant pudding, brown sugar, melted butter, 1 teaspoon of vanilla, and one whole egg. Stir everything together until a cohesive dough forms—it should be soft but not too sticky. This crust is the base that sets the stage for the creamy filling and toffee crunch.
Step 2: Press the Dough
Take the dough and press it evenly into the bottom of your prepared pan, also pressing it about half an inch up the sides. This not only creates a sturdy base but helps to cradle the creamy cheesecake filling so it doesn’t spill over during baking. The slightly raised edges give the bars a nice shape and extra cookie goodness.
Step 3: Make the Cream Cheese Filling
In a separate medium-sized bowl, beat the softened cream cheese, sour cream, and sugar using an electric mixer on medium speed until it becomes smooth and creamy. Then, add the remaining whole egg, the three egg yolks, and the remaining teaspoon of vanilla. Continue beating until the mixture is silky and perfectly combined, ensuring that the filling will bake evenly and have that signature smooth texture.
Step 4: Spread the Filling Over the Crust
Gently pour the cream cheese mixture over your pressed-out cookie dough in the baking pan, spreading it out into an even layer. Take care not to disturb the crust too much—you want a distinct, lovely contrast between the cookie base and cheesecake topping.
Step 5: Bake and Add the Toffee Topping
Bake the bars for 30 to 35 minutes, until the cheesecake center is just set but still slightly jiggly in the middle. Right after taking them out of the oven, quickly sprinkle the crushed toffee bits evenly over the surface. They will slightly melt and stick, creating that perfect crunchy topping that makes these bars truly special.
Step 6: Chill and Set
Allow the bars to cool at room temperature for about 30 minutes before transferring them to the fridge. Refrigerate for 2 to 3 hours or until thoroughly chilled and firm. This cooling step is crucial for the bars to achieve their signature texture and make slicing a breeze.
How to Serve Toffee Crunch Cheesecake Bars Recipe
Garnishes
These bars shine as is, but feel free to elevate them with a few garnishes. A dusting of powdered sugar or a drizzle of chocolate sauce adds a lovely touch. For a fresh dimension, top with some sliced strawberries or a dollop of whipped cream to complement the toffee crunch with a hint of lightness.
Side Dishes
Because these bars are rich and decadent, pairing them with lighter sides is perfect. Fresh fruit or a simple green salad with a citrus vinaigrette can help balance the richness. For a cozy dessert experience, serve alongside a cup of strong coffee or a warm cup of tea to make the flavors really pop.
Creative Ways to Present
Cut the Toffee Crunch Cheesecake Bars into bite-sized squares for a pretty dessert platter at parties. Or layer crumbled bars with whipped cream and berries in individual parfait glasses for a fun twist. These bars also work wonderfully topped with a scoop of vanilla ice cream for an indulgent treat that never fails to impress your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover bars in an airtight container in the refrigerator for up to 5 days. Keeping them chilled helps retain the creamy texture and the crunchy toffee topping remains delightfully crispy. Just make sure they’re well covered to avoid absorbing other fridge odors.
Freezing
You can freeze these cheesecake bars for longer storage. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 months. When you’re ready to enjoy, thaw them overnight in the refrigerator to maintain their creamy texture without sogginess.
Reheating
Because these bars are best served cold, reheating is generally unnecessary. If you prefer, you can let the bars sit at room temperature for 15-20 minutes before serving to slightly soften the filling. Avoid microwaving as it can alter the texture and make the toffee topping lose its crunch.
FAQs
Can I make the crust from scratch instead of using a sugar cookie mix?
Absolutely! A homemade sugar cookie dough or even a graham cracker crust can be a delicious alternative. Just keep in mind that the cookie mix simplifies the process without sacrificing flavor.
What type of toffee bits work best?
Finely crushed store-bought toffee bits like Heath or Skor bars are perfect here. They melt slightly during baking to adhere to the cheesecake and provide the signature crunch.
Can I use light cream cheese or reduced-fat sour cream?
For the best creamy texture and flavor, full-fat cream cheese and sour cream are recommended. Using lighter options may affect the richness and consistency of the bars.
How do I know when the cheesecake bars are done baking?
The edges should look set and slightly golden, while the center should be just set with a slight jiggle when you gently shake the pan. Overbaking can cause cracks and dry texture.
Can I substitute the brown sugar in the crust?
You can substitute with white granulated sugar, but the molasses in brown sugar adds a lovely depth and subtle caramel notes that complement the toffee wonderfully.
Final Thoughts
These Toffee Crunch Cheesecake Bars Recipe are nothing short of a showstopper when it comes to desserts. Their combination of creamy cheesecake, buttery cookie crust, and crunchy toffee makes every bite pure joy. If you want to impress your friends or just treat yourself to a wonderful homemade dessert, I promise these bars will deliver happiness by the slice. Go ahead, give them a try—your sweet cravings will thank you!
Print
Toffee Crunch Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 50 minutes
- Yield: 18 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Toffee Crunch Cheesecake Bars combine a buttery sugar cookie crust with a smooth, creamy cheesecake layer, topped with crunchy crushed toffee bits for a delightful dessert that’s perfect for any occasion.
Ingredients
Crust Ingredients
- 1 17 oz sugar cookie mix
- 1 3.5 oz box vanilla instant pudding
- 2 tablespoons packed brown sugar
- 1/2 cup butter, melted
- 2 teaspoons vanilla, divided
- 2 eggs, divided (1 whole egg for crust, 1 whole egg + 3 yolks for filling)
Cheesecake Filling Ingredients
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup sugar
- 1 whole egg + 3 egg yolks (see crust section)
Topping
- 2/3 cup toffee bits, finely crushed
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking pan thoroughly with cooking spray to prevent sticking.
- Make the Crust Dough: In a large mixing bowl, combine the sugar cookie mix, vanilla instant pudding mix, brown sugar, melted butter, 1 teaspoon of vanilla, and 1 whole egg. Stir until the dough forms a uniform consistency.
- Press the Dough into the Pan: Spread the dough evenly into the bottom of the prepared baking dish, pressing it about 1/2 inch up the sides to form a crust.
- Prepare the Cheesecake Filling: In a separate medium bowl, use an electric mixer on medium speed to beat the softened cream cheese, sour cream, and sugar until smooth and creamy. Then add the remaining 1 teaspoon of vanilla, 1 whole egg, and 3 egg yolks. Beat until the mixture is fully combined and smooth.
- Add Filling to the Crust: Pour and spread the cheesecake filling evenly over the pressed crust in the pan.
- Bake the Bars: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the center is set and no longer jiggly.
- Top with Toffee Bits: Immediately after removing the bars from the oven, sprinkle the finely crushed toffee bits evenly over the surface to allow them to adhere slightly as the bars cool.
- Cool and Chill: Let the bars cool at room temperature for about 30 minutes. Then refrigerate for 2 to 3 hours, or until thoroughly chilled and firm before cutting into bars.
Notes
- Be sure to press the crust evenly to ensure consistent baking.
- Use softened cream cheese for a smooth, lump-free cheesecake filling.
- For best flavor, crush the toffee bits finely so they adhere well to the surface.
- Refrigeration is key to set the cheesecake layer properly before serving.
- These bars can be stored covered in the refrigerator for up to 3 days.
