Crème Brûlée Cheesecake Bars

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Crème Brûlée Cheesecake Bars

There’s something about crème brûlée that just feels like a special occasion. That caramelized sugar topping, the creamy, melt-in-your-mouth center—it’s pure indulgence. But as much as I love the idea of torching individual custards for a fancy dessert, the reality is that on a busy weeknight (or even a packed weekend), I need something a little less high-maintenance. That’s where these Crème Brûlée Cheesecake Bars come in.

I first made them on a whim when we had friends over for coffee and dessert. I wanted something that had that “wow” factor but wouldn’t have me stuck in the kitchen when everyone else was chatting away in the living room. The buttery graham cracker crust comes together in minutes, the cheesecake layer is luxuriously smooth, and the brûléed sugar topping adds that satisfying crack with every bite. It’s all the elegance of crème brûlée wrapped up in a make-ahead, easy-to-serve bar.

The first time my family tried them, I barely had time to set the plate down before they were disappearing one by one. My husband swears they’re “dangerously good,” and my kids have officially requested them for every holiday from now until forever. The best part is, they look and taste like they took hours to make, but they’re secretly very simple. They store beautifully, slice cleanly, and bring a little touch of fancy to any gathering—without the fuss.

Whether you’re baking for a party, a potluck, or just because you need a little sweet joy in your week, these bars deliver every single time.

Questions I Often Get Asked About This Recipe

Can I make these ahead of time?
Yes! In fact, they taste even better after chilling overnight. Just add the sugar topping and torch (or broil) before serving.

Do I need a kitchen torch?
Not necessarily. A broiler works well for caramelizing the sugar if you don’t have a torch—just keep a close eye so it doesn’t burn.

Can I freeze them?
Absolutely. Freeze without the sugar topping, then thaw in the fridge and brûlée just before serving.

What type of sugar is best for the topping?
Superfine or caster sugar works best for an even, crisp caramel layer, but regular granulated sugar will do the job too.

Can I use a different crust?
Definitely—shortbread or crushed vanilla wafers make a lovely variation.

What You Need to Make Crème Brûlée Cheesecake Bars

Ingredients

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

2 tbsp granulated sugar (for crust)

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar (for filling)

3 large eggs

1/2 cup sour cream

2 tsp vanilla extract

1/4 tsp salt

1/4 cup superfine sugar (for topping)

Equipment

9×13-inch baking dish

Mixing bowls

Electric mixer

Offset spatula

Kitchen torch or oven broiler

How to Make Crème Brûlée Cheesecake Bars

Prepare the crust – Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and 2 tbsp sugar until combined. Press into the bottom of a greased 9×13-inch baking dish. Bake for 10 minutes and set aside.

Make the filling – In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined. Add eggs one at a time, mixing well after each addition. Stir in sour cream, vanilla, and salt.

Assemble – Pour the filling over the baked crust, smoothing the top.

Bake – Bake for 35–40 minutes, or until the center is set but still slightly jiggly. Cool completely, then refrigerate for at least 4 hours or overnight.

Brûlée topping – Just before serving, sprinkle superfine sugar evenly over the top. Use a kitchen torch to caramelize until golden and crisp, or place under a hot broiler for 2–3 minutes.

Slice and serve – Use a sharp knife, wiping between cuts, for clean slices.

Tips for Making the Best Crème Brûlée Cheesecake Bars

For an extra creamy texture, make sure your cream cheese is at room temperature before mixing.

Chill thoroughly before slicing—this helps the bars keep their shape.

If broiling the topping, keep the oven door slightly open to monitor the sugar as it melts.

A light sprinkle of flaky sea salt over the brûléed sugar takes the flavor to the next level.

Swap the graham cracker crust for chocolate cookies for a decadent twist.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Made these for my book club, and everyone wanted the recipe. So easy but so impressive!” – Karen L.

⭐️⭐️⭐️⭐️ “Loved them! I think next time I’ll use vanilla bean paste for a stronger vanilla flavor.” – Michelle D.

⭐️⭐️⭐️⭐️⭐️ “Perfect for our anniversary dinner. My husband said it’s the best dessert I’ve ever made.” – Laura P.

⭐️⭐️⭐️⭐️ “They were tasty, but my brûlée topping got a bit too dark under the broiler. I’ll use a torch next time.” – Chris F.

⭐️⭐️⭐️⭐️⭐️ “These bars are my new go-to for holidays. Make-ahead, easy to serve, and everyone loves them!” – Amanda R.

Printable Recipe

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