Creme Brulee Cheesecake Bars

A recipe for Creme Brulee Cheesecake Bars! These decadent bars combine two delicious desserts in one to create a creamy cheesecake with a caramelized coating and graham cracker crust.

Fifteen Cheesecakes

Today, we are helping Camilla of Culinary Cam celebrate her 15th wedding anniversary!

She had cheesecakes instead of the traditional cake on her wedding day, so we are all sharing cheesecake recipes for the day.

Congratulations Camilla and thanks for hosting this event!

Looking for more cheesecake recipes?

In 2016, we got together again to celebrate Camilla’s 16th anniversary and I made Badischer Rahmkuchen (Baden-Style Cheesecake).

I also have recipes for Strawberry Cheesecake Parfaits, Cinnamon Roll Cheesecake, and Cheesecakes in Jars for more fun variations.

Creme Brulee Cheesecake Bars

I am joining in the celebration with a recipe for Creme Brulee Cheesecake Bars!

I wanted the opportunity to participate in the event, but couldn’t make anything overly complicated while adjusting to having Claire at home (she was a little under two weeks old during the making of this recipe).

These Creme Brulee Cheesecake Bars were perfect. They combine some of the best of both desserts without the use of a water bath or risk of cracking/falling!

A graham cracker based crust is briefly baked, then covered with a sweetened cream cheese mixture before continuing to bake until set.

Allow to cool thoroughly in the refrigerator for at least 3 hours to overnight, then cut into individual bars, cover with sugar, and torch until caramelized.

The result is a crumbly graham cracker crust covered with a smooth and creamy cheesecake and crisp, golden topping. 

A Few Creme Brulee Cheesecake Bar Tips

Bring the cream cheese completely to room temperature before blending in with the rest of the ingredients. This will help create a smooth and creamy texture.

Refrigerate the bars for at least 3 hours to overnight before slicing. They need to be well-chilled to set fully.

Sprinkle with a thin, even layer of the sugar to torch and develop the Crème Brûlée on top.

The Creme Brulee Cheesecake Bars are delicious on their own or you can top with with fresh berries for garnish.

This is an easy make-ahead dessert, but don’t add the sugar and torch until immediately before serving. The caramelized layer will soften with time and lose that notable crispness.

Check out everyone else’s cheesecakes:

• Cherry Cheesecake Bites by Cookaholic Wife
• Chocolate Topped Peppermint Cheesecake by Amy’s Cooking Adventures
• Classic Cheesecake with Strawberry Puree by Making Miracles
• Creme Brulee Cheesecake Bars by Tara’s Multicultural Table
• Irish Cream Cheesecake by A Day in the Life on the Farm
• Matcha-Yuzu Cheesecake with a Meyer Lemon Glaze by Culinary Adventures with Camilla
• Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair
• Mudslide Cheesecake by Sew You Think You Can Cook
• Ricotta Cheesecake with Shortbread Crust by Living the Gourmet
• Samoa’s Cheesecake by Goodie Godmother
• Sopapilla Puff Pastry Cheesecake by Pink Cake Plate
• Skinny Vanilla Bean Cheesecake by Renee’s Kitchen Adventures

This recipe was originally posted in March 2015 and updated in April 2023.

Creme Brulee Cheesecake Bars Recipe

Adapted from Handle the Heat

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Creme Brulee Cheesecake Bars

A recipe for Creme Brulee Cheesecake Bars! These decadent bars combine two delicious desserts in one to create a creamy cheesecake with a caramelized coating and graham cracker crust.

Course Dessert

Cuisine N/A

Keyword bar, cheesecake, cream cheese, creme brulee, dessert, graham cracker, sour cream

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Resting Time: 3 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 16 Bars

Ingredients

Graham Cracker Crust:

• 3.5 ounces (100 grams) graham crackers about 7
• 1/2 cup (62 grams) all-purpose flour
• 1/4 cup (50 grams) light brown sugar
• 6 tablespoons (85 grams) unsalted butter melted
• 1 large egg

Cheesecake:

• 1 pound (454 grams) cream cheese softened at room temperature
• 3/4 cup (150 grams) granulated sugar
• 1/4 cup (65 grams) sour cream
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla bean paste or vanilla extract
• 1/4 teaspoon salt

Topping:

• 2-4 tablespoons (25-50 grams) granulated sugar

Instructions

To make the Graham Cracker Crust:

• Preheat oven to 350˚F (180˚C). Line an 8×8 inch (20 x 20 centimeter) square baking dish with parchment, allowing the sides to overhang for easy cheesecake removal.
• In a food processor, process the graham crackers until finely ground. Transfer to a large bowl.
• Add the flour and brown sugar to the bowl, mixing to combine.
• Stir in the butter and egg until well combined, then transfer to the parchment-lined baking dish. Press into an even layer.
• Bake in preheated oven until set, 10-15 minutes. Remove from the oven and allow to cool slightly.

To make the cream cheese layer:

• Decrease oven temperature to 300˚F (150˚C).
• In the bowl of a stand mixer with the paddle attachment or a large bowl, beat together the cream cheese, sugar, and sour cream until smooth.
• Beat in the eggs, egg yolk, vanilla bean paste, and salt, scraping down the sides of the bowl as needed to make sure everything is evenly combined.
• Evenly pour the cream cheese mixture over the graham cracker crust in the baking dish.
• Bake in preheated oven until set, but with the center still very slightly wobbly, about 45 minutes.
• Allow to cool in pan until room temperature, then cover and refrigerate until firm, 3 hours to overnight.

To serve:

• Gently remove the cheesecake from the pan by pulling up the parchment and cut into 16 equal bars.
• Sprinkle the top of each bar with an even layer of sugar and torch until the tops are crisp and caramelized.
• Serve immediately.