If you have a soft spot for desserts that combine creamy richness with a satisfying crunch, then you are in for a treat with this Toffee Crunch Cheesecake Bars Recipe. These bars bring together a buttery sugar cookie crust, a velvety cheesecake filling, and a generous topping of crunchy toffee bits that add an irresistible texture and sweetness. Whether you’re making a batch for a family gathering, a potluck, or just a cozy night in, these bars promise to be the showstopper that everyone will rave about.
Ingredients You’ll Need
The magic of the Toffee Crunch Cheesecake Bars Recipe lies in its simple, yet perfectly balanced ingredients. Each plays a crucial role in building layers of flavor and texture, from the buttery crust to the creamy filling and the crunchy toffee topping.
- Sugar cookie mix (17 oz): Serves as a soft, sweet base that crisps slightly during baking, giving structure to the bars.
- Vanilla instant pudding (3.5 oz): Adds tenderness and a hint of vanilla flavor to the crust, keeping it moist.
- Brown sugar (2 tablespoons, packed): Brings a deeper caramel note that complements the toffee perfectly.
- Butter (1/2 cup, melted): Binds the crust ingredients and gives a rich, buttery flavor essential for a luscious base.
- Vanilla (2 teaspoons): Incorporated both in the crust and filling, it enhances the overall sweetness and aroma.
- Eggs (2 whole eggs plus 3 egg yolks): Eggs provide structure and creaminess to the cheesecake filling, creating that ideal dense texture.
- Cream cheese (16 oz, softened): The star of the filling—smooth, tangy, and creamy for that classic cheesecake taste.
- Sour cream (1/2 cup): Adds a subtle tang and smooth texture, balancing the sweetness.
- Sugar (1/2 cup): Sweetens the filling just enough to counteract the tang of the cream cheese.
- Toffee bits (2/3 cup, finely crushed): The crunchy, sweet topping that lives up to the “crunch” in the recipe name and makes each bite exciting.
How to Make Toffee Crunch Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F and greasing a 13×9-inch baking pan to prevent sticking. In a large bowl, combine the sugar cookie mix, vanilla pudding mix, brown sugar, melted butter, one teaspoon of vanilla, and one whole egg. Stir this mixture until it forms a soft, cohesive dough. This cookie dough will form both the base and a bit of the edge crust, so be sure to press it evenly into the pan, covering the bottom and half an inch up the sides.
Step 2: Make the Creamy Filling
In a separate medium bowl, beat the softened cream cheese, sour cream, and sugar together using an electric mixer at medium speed until the mixture is smooth and free of lumps. Next, add the remaining whole egg, three egg yolks, and the second teaspoon of vanilla. Continue beating until everything is fully incorporated, silky, and creamy—this is what creates the luscious cheesecake texture that everyone loves.
Step 3: Combine and Bake
Spread the cheesecake filling evenly over the cookie crust in your pan. Make sure it’s level to ensure even baking. Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the center is set but still slightly jiggly. This gentle bake will give you that perfect balance between firm edges and a creamy middle.
Step 4: Add the Toffee Crunch
As soon as the bars come out of the oven, generously sprinkle the finely crushed toffee bits over the surface. The residual heat will slightly melt the toffee, helping it stick and intensify the flavor. Let the bars cool for about 30 minutes to come down to room temperature before moving on to chilling.
Step 5: Chill and Set
Refrigerate the pan for 2 to 3 hours so the bars can fully chill and firm up. This step is key for slicing clean, beautiful bars that hold their shape and deliver creamy, buttery bites every time.
How to Serve Toffee Crunch Cheesecake Bars Recipe
Garnishes
For a stunning presentation, consider dusting the bars with a light sprinkle of powdered sugar or adding a drizzle of caramel sauce over the toffee topping. Fresh raspberries or sliced strawberries also add a lovely burst of color and tang that pairs beautifully with the buttery sweetness of the bars.
Side Dishes
These bars are perfectly satisfying on their own, but for a special occasion, serve them alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The cool creaminess complements the dense cheesecake filling and crunchy toffee delightfully.
Creative Ways to Present
Try cutting the bars into bite-sized squares and serving them on a dessert platter for parties. You can also layer them in a clear glass trifle dish with alternating layers of whipped cream and toffee bits for an eye-catching dessert centerpiece that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
Store any leftover Toffee Crunch Cheesecake Bars Recipe in an airtight container in the refrigerator. They stay fresh and delicious for up to 4 days, allowing you to enjoy that perfect creamy crunch any time without losing texture or flavor.
Freezing
If you want to make these bars ahead for a special event, they freeze beautifully. Wrap the pan tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving to maintain the bars’ texture and flavor.
Reheating
Because these bars are best enjoyed chilled, reheating is not necessary. If you prefer them slightly warm, let the bars sit at room temperature for 20 minutes before serving to soften slightly without melting the toffee topping.
FAQs
Can I use homemade cookie dough instead of sugar cookie mix?
Absolutely! A well-balanced homemade sugar cookie dough can work just as well for the crust, provided it has a good balance of sweetness and butteriness to mimic the texture from the mix.
What type of cream cheese works best?
Use full-fat cream cheese that is softened to room temperature for the creamiest, richest filling. Avoid whipped or reduced-fat versions, as they may affect the texture and stability of the cheesecake layer.
Can I substitute the toffee bits with something else?
If toffee bits are hard to find, finely chopped English toffee candy or even chopped caramelized nuts make great alternatives that retain the signature crunch.
How do I get clean slices when cutting these bars?
Use a sharp knife dipped in hot water and wiped dry before each cut. This method helps achieve smooth, clean edges without cracking or crumbling the bars.
Can these bars be made gluten-free?
Yes! Use a gluten-free sugar cookie mix and ensure your vanilla pudding mix is gluten-free. This swap allows you to enjoy these bars without sacrificing flavor or texture.
Final Thoughts
Making the Toffee Crunch Cheesecake Bars Recipe is like inviting a little slice of heaven into your kitchen. With their creamy, buttery base and that addictive crunch of toffee on top, these bars are guaranteed to become a go-to dessert. So gather your ingredients, bake a batch, and prepare to share a sweet moment that everyone will remember and ask you to make again and again!
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
Delight in these rich and creamy Toffee Crunch Cheesecake Bars featuring a buttery sugar cookie crust, smooth vanilla cheesecake filling, and a crunchy toffee topping. Perfect as a decadent dessert for any occasion, these bars offer a perfect balance of sweetness and texture.
Ingredients
Crust
- 1 (17 oz) sugar cookie mix
- 1 (3.5 oz) box vanilla instant pudding mix
- 2 tablespoons packed brown sugar
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1 whole egg
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup sugar
- 1 whole egg
- 3 egg yolks
- 1 teaspoon vanilla extract
Topping
- 2/3 cup toffee bits, finely crushed
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 13×9-inch baking pan 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 vanilla, and 1 whole egg. Stir until a cohesive dough forms.
- Form the Crust: Press the cookie dough evenly into the bottom and about 1/2 inch up the sides of the prepared baking pan to create the crust base.
- 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. Add the remaining whole egg, 3 egg yolks, and 1 teaspoon vanilla extract. Continue beating until the mixture is silky and fully combined.
- Assemble the Bars: Spread the cheesecake filling evenly over the cookie crust in the baking pan, smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the center is set and the edges are lightly golden.
- Add Topping: Immediately after removing from the oven, sprinkle the crushed toffee bits evenly over the warm cheesecake surface to allow them to slightly adhere.
- Cool and Chill: Let the bars cool at room temperature for 30 minutes. Then refrigerate for 2 to 3 hours or until thoroughly chilled and firm.
- Serve: Once chilled, cut into 18 bars and serve as a decadent dessert or snack.
Notes
- For best results, make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Use finely crushed toffee bits to ensure a nice crunchy topping that complements the creamy cheesecake.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- These bars can be made a day ahead and refrigerated to enhance flavor melding.
- If desired, garnish with whipped cream or additional toffee bits before serving.
