Crème Brûlée Cheesecake Bars


Two of the worlds best desserts come together to make these unbelievably delicious Crème Brûlée Cheesecake Bars. I don’t think I could express in words how much I love these things! They are a dream come true. Everything about them is absolutely amazing.

Creme Brulee Cheesecake Bars | Cooking Classy

The contrast of these bars is part of what makes them just so good. That brittle, perfectly caramelized, crunchy shell atop a silky smooth and richly creamy cheesecake, which rests over a slightly salty, slightly sweet, buttery graham cracker base that crumbles in your mouth with each bite. And then if you really want to go all out, top them with a little lightly sweetened whipped cream (because everything is good topped with a little cream) and then garnish them with fresh raspberries to add a layer of fresh flavor and a light tartness to compliment the tang of the cream cheese.

If you’re like me, you will want to savor each and every last spec of it, and then hide rest from the world because sometimes it just to hard too share something so good :). If you don’t already own a culinary torch, here’s your reason to buy one. Enjoy!

Creme Brulee Cheesecake Bars | Cooking Classy

Creme Brulee Cheesecake Bars | Cooking Classy

Creme Brulee Cheesecake Bars | Cooking Classy


Crème Brûlée Cheesecake Bars

5 from 2 votes

Yield: 9 - 12 bars



  • 1 1/4 cups finely crushed graham cracker crumbs (from 9 sheets)
  • 2 Tbsp granulated sugar
  • 6 Tbsp butter , melted (preferably salted)

Cheesecake filling

  • 3/4 cup granulated sugar
  • 1 1/2 Tbsp all-purpose flour
  • 2 (8 oz) pkgs cream cheese, softened
  • 3 large eggs
  • 3 Tbsp heavy cream
  • 3 Tbsp sour cream
  • 1 tsp vanilla extract


  • 6 Tbsp granulated sugar
  • Whipped cream , fresh raspberries and fresh mint for garnish (optional)


  1. For the crust:
  2. Preheat oven to 350 degrees. Generously butter an 8 by 8-inch baking dish. In a mixing bowl, whisk together graham cracker crumbs and sugar. Pour in butter and use a fork to mix until evenly moistened. Press mixture into an even layer in prepared baking dish and bake in preheated oven for 10 minutes. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.
  3. For the filling:
  4. In a mixing bowl, whisk together 3/4 cup granulated sugar with the flour. Add cream cheese to mixing bowl and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture just until smooth, about 1 minute. Add in eggs one at a time and mix just until combined after each addition. Add heavy cream, sour cream and vanilla and blend just until combined. Tap bowl forcefully against countertop about 30 times to release air bubbles. Butter the side of the baking dish and pour filling over crust. Set the 8 by 8-inch baking dish into a 13 by 9-inch baking dish (a roasting pan would be fine too) and pour about 3 cups of hot water into the 13 by 9-inch baking dish (or enough water to make the water level reach halfway up the sides of the 8 by 8-inch dish. You are only pouring the water into the pan without the cheesecake in it, simply to create a water bath which will help the cheesecake cook more evenly and reduce the possibility of cracking). Bake in preheated oven until cheesecake is fairly jiggly, about 42 - 45 minutes, then turn oven off and allow cheesecake to rest in warm oven with door closed about 10 minutes longer or until center only slightly jiggles. Remove from oven and allow to cool on a wire rack at room temperature 1 hour, then cover and chill 4 hours.
  5. For the topping:
  6. Cut bars into squares. Sprinkle each square with an even layer of sugar and melt sugar with a culinary torch (it will melt into beads then bubble, then caramelize and turn to a smooth surface). Allow topping to cool then pipe or spoon a small dollop of whipped cream over top, then add a raspberry and garnish with mint (garnish just before serving and melt sugar within several hours of serving for best results). Store in refrigerator in an airtight container.
  7. Recipe Source: Cooking Classy, inspired by Handle the Heat and Lauren's Latest


  • Amanda: These sound so incredibly good. The crunchy, caramelized shell you described has me drooling! :) February 14, 2014 at 10:14am Reply

    • Jaclyn: Glad they’ve got you drooling Amanda :)! February 14, 2014 at 5:57pm Reply

    • Louise melancon: If you don’t have a torch how do you make the brule August 7, 2016 at 3:07pm Reply

  • Anna@CrunchyCreamySweet: My MIL is a huge creme brulee fan. She would love these! February 14, 2014 at 11:09am Reply

  • Anne@FromMySweetHeart: Hi Jaclyn! Just found you through Laura at Tutti Dolci and so glad I did. You have a beautiful site with such amazing recipes! And these Creme Brulee Cheesecake Bars look amazing. Stunning photos, too! : ) February 14, 2014 at 12:11pm Reply

    • Jaclyn: Thanks Anne :)! February 14, 2014 at 1:22pm Reply

  • Laura (Tutti Dolci): These bars are so gorgeous, I love the brûlée topping! February 14, 2014 at 12:15pm Reply

    • Jaclyn: Thanks Laura! February 14, 2014 at 1:22pm Reply

  • Angela: These are nothing short of stunning!!!! Cannot wait to try! Pinning! ~Angela from LeMoine Family Kitchen February 14, 2014 at 12:30pm Reply

    • Jaclyn: Thanks Angela! February 14, 2014 at 1:21pm Reply

  • Ellen: This looks delicious! Any recommendations for those of us without a culinary torch? February 14, 2014 at 12:44pm Reply

    • Jaclyn: You could try putting them under the broiler but I just can’t guarantee great results. I like to use the culinary torch because it gives you more control. February 14, 2014 at 1:22pm Reply

      • Ellen: Thanks! I’ve always wanted one. Now I “need” one! Right? haha February 14, 2014 at 4:02pm Reply

  • Danae @ reciperunner: These look beautiful and I can only imagine how amazing they taste! I will definitely be trying them! February 14, 2014 at 1:40pm Reply

    • Jaclyn: Thanks Danae! February 14, 2014 at 5:56pm Reply

  • Shari Kelley: Wow, these are so beautiful! Every time I go to your blog I am blown away by the photos. I can’t wait to try these. Our whole family loves crème brulee. Thank you for sharing this recipe with us, Jaclyn! February 14, 2014 at 2:38pm Reply

    • Jaclyn: Thanks so much for the compliment Shari! February 14, 2014 at 5:56pm Reply

  • Averie @ Averie Cooks: Jaclyn! They’re so gorgeous! And I love the contrasting colors with the dark/light and that pop of red! So beautiful! pinned of course! February 14, 2014 at 2:40pm Reply

    • Jaclyn: Thanks Averie :)! February 14, 2014 at 5:56pm Reply

  • Charmaine (The Party DIY): My husband absolutely LOVES cheesecake and if I somehow can find a way to make these babies without completely burning the dessert he may not want to eat anything else haha. February 14, 2014 at 4:03pm Reply

    • Jaclyn: Haha I hope you do make them Charmaine! I’ve found to sometimes do it in thinner layers it helps reduce the possibility of burning – then again I was too impatient to do that myself so ended up with a few dark spots as you can see :). I just say it added more depth of flavor. February 14, 2014 at 5:59pm Reply

  • Ellen: Jaclyn! I didn’t realize you were my Pinterest friend. :) I also didn’t realize that so many recipes that you pin are actually yours personally from your blog! You now have a new fan. I’ll have to go back through past posts and also share it with a few friends so that they can follow you too! February 14, 2014 at 4:07pm Reply

    • Jaclyn: I’m so happy to have a new fan Ellen :)! Thanks so much for sharing!! February 14, 2014 at 5:55pm Reply

  • Mimi @ Culinary Couture: These are absolutely gorgeous! Best combination of dessert I’ve seen so far! February 14, 2014 at 5:46pm Reply

    • Jaclyn: Thanks Mimi! February 14, 2014 at 5:59pm Reply

  • Stephanie @ Eat. Drink. Love.: You have such a gift for making everything look so gorgeous! February 14, 2014 at 9:19pm Reply

    • Jaclyn: Thanks Stephanie :)! February 25, 2014 at 11:15pm Reply

  • Erin | The Emerging Foodie: Oh my goodness. This is pure brilliance! I love this idea. And your photos are drop-dead gorgeous! Love this, Jaclyn! February 14, 2014 at 10:46pm Reply

    • Jaclyn: Thanks Erin! February 25, 2014 at 11:15pm Reply

  • Julia @Vikalinka: Two of my favourite things together-cheesecake and creme brulee! Wow. The photos are gorgeous too. I think it’s time to put my new blow torch to a good use. :-) February 15, 2014 at 3:23am Reply

    • Jaclyn: Thanks Julia! February 25, 2014 at 11:15pm Reply

  • jessica @ Portuguese Girl Cooks: Oh my goodness, these are dessert perfection!! February 15, 2014 at 5:22am Reply

  • Helen @ Scrummy Lane: These photos are just beautiful! And what a fabulous idea to combine cheesecake with creme brulee … I bet it tastes amazing! February 15, 2014 at 2:21pm Reply

    • Jaclyn: Thanks Helen! February 25, 2014 at 11:13pm Reply

  • Jen @ Savory Simple: These are SO gorgeous. Amazing. February 16, 2014 at 10:52am Reply

    • Jaclyn: Thanks so much Jen :)! February 16, 2014 at 3:42pm Reply

  • Colleen Murphy: I made these for my family last night. I made it as a traditional round cheesecake though. They were beautiful. I used light cream cheese, cream and sour cream also. But I think my children’s favourite part was caramelising the sugar with the culinary torch. February 16, 2014 at 3:11pm Reply

    • Jaclyn: I’m so glad your family enjoyed these Colleen and that you were able to make them together, how fun! Thanks for your comment! February 17, 2014 at 1:08pm Reply

  • Diane: These look so elegant!

    I am wondering if the topping stays nice & crispy after refrigerating… February 18, 2014 at 10:24pm Reply

    • Jaclyn: Mine did for about 6 hours but that time could probably vary. I hope you try them Diane :)! February 18, 2014 at 10:41pm Reply

  • Marla Meridith: Gorgeous bars! February 21, 2014 at 5:15am Reply

    • Jaclyn: Thanks Marla! February 21, 2014 at 11:34am Reply

  • Emmie: This looks amazing! I love cheesecake and I love creme brulee, so this definitely can’t be a bad thing.

    I’ve been thinking about purchasing a culinary blowtorch for a while now. Which brand do you have? Is it safe and easy to use? (They do scare me a little.) February 22, 2014 at 1:51am Reply

    • Jaclyn: I have this one here:
      I probably couldn’t give the best review on it as it’s the only kitchen torch I’ve ever owned. So far it has worked just fine for me, the only thing I wish is that it had a bigger flame, sometimes I feel like it can take a while to get the whole thing torched – but maybe they are all like that. February 25, 2014 at 11:20pm Reply

  • Kerry: Oh my culinary goodness!!! So excited to try these tomorrow!!!! February 22, 2014 at 10:10pm Reply

    • Jaclyn: I hope you love them Kerry! February 22, 2014 at 11:32pm Reply

  • Shiran @ Pretty. Simple. Sweet.: Wow Jaclyn, these bars look amazing! The photos are so gorgeous! February 23, 2014 at 3:14am Reply

    • Jaclyn: Thanks Shiran :)! March 1, 2014 at 11:45pm Reply

  • Yari: I just want to say thank you for this recipe! I made them for my best friend’s bachelorette party and they were a hit! They are an amazing combination of creme brulee and cheesecake! July 27, 2014 at 7:17am Reply

    • Jaclyn: I’m so happy to hear they were a hit Yari! Thanks for leaving a comment! August 13, 2014 at 8:58pm Reply

  • Ginger: Can these be frozen July 28, 2014 at 5:21pm Reply

    • Jaclyn: Without the bruleed topping that would be fine, I’d burlee the tops after freezing and thawing. August 13, 2014 at 8:57pm Reply

  • Caitlyn: Do you have a substitute for heavy cream that could work, its impossible to find it anywhere, where I live. July 31, 2014 at 2:59pm Reply

    • Jaclyn: Regular whipping cream would work fine. August 28, 2014 at 8:34pm Reply

  • Carolyn Griffin: Tried this recipe this weekend. It was great! Husband says is a “keeper”. The cheese cake layer is so creamy. The creme brulee topping was a crunchy touch. I used blueberries for garnish with the whipped cream. A hit! August 3, 2014 at 2:32am Reply

    • Jaclyn: I’m so happy to hear they were a hit! Thanks for your comment Carolyn! August 3, 2014 at 9:36am Reply

  • Paola: I made these for a baby shower and used blueberries because it was a for a boy! Huge success! thank you for the recipe! August 27, 2014 at 3:30pm Reply

  • Mimi D.: Hi There! These look amazing! I do have a question about the texture: Do they have the exact cheesecake texture or are they a mix of both custard and cheesecake? The reason why I am asking is because a friend of mine (who will not share a similar recipe) made “cheese cake” like bars but they also had a custard texture to them with fruit inside.

    Thanks so much!! September 6, 2014 at 3:21pm Reply

    • Jaclyn: They have a cheesecake texture because otherwise I didn’t think they’d hold their shape well once cut if it was custard like. September 6, 2014 at 11:14pm Reply

  • Mercedes: Just tried these this weekend for a dinner party. They were spectacular! I twisted the crust recipe a bit and added finely shredded coconut. Delish! Thanks for sharing. September 28, 2014 at 8:21am Reply

  • Ada: Hi Jaclyn,

    Can this recipe be doubled and baked in a 9 x 13 inch pan? January 11, 2015 at 1:42pm Reply

    • Ada: It’s me again. Can this be baked the night before? January 11, 2015 at 1:43pm Reply

      • Jaclyn: Yes definitely! January 15, 2015 at 8:57pm Reply

    • Jaclyn: I think that should be fine, it may need to bake a little longer as the bars will be a bit thicker. 1 1/2 of the recipe might be even better. January 15, 2015 at 8:57pm Reply

  • Beth: Hi Jaclyn!
    Can I use the ready made pie crust instead? May 22, 2015 at 7:00am Reply

    • Jaclyn: That should be just fine. Different flavor but still good. I hope you love them! June 20, 2015 at 10:29pm Reply

  • Elizabeth: The cheesecake ingredients look the same as a classic cheesecake ( w the exception of the heavy cream) so does that mean I could double the recipe and pour the batter into a 9″ springform pan and it still come out great?

    I made the bars last year and they were amazing! Just want to know if it’ll work for a 9″! June 21, 2015 at 6:56am Reply

    • Jaclyn: It would but it would be a pretty shallow cheesecake so I would double the recipe (and only use 5 eggs). I’m glad you liked the bars :)! June 22, 2015 at 10:08pm Reply

  • Paulette Gleason: Hi Jaclyn, I will definitely make these bars. I love Creme Brule. when I make your Key Lime cup cakes which I have made several times because they are such a BIG HIT I put the graham crackers and the butter together in my food processor I find this work much faster. July 15, 2015 at 12:32pm Reply

  • Kim: Made this with my two daughters today. Delicious! Thanks for such a great recipe. September 12, 2015 at 10:53pm Reply

  • Bonnie: Hi…this looks so good. Can I make the custard the night before, (if so how do I store it?) and then add the topping right before I serve it? November 18, 2015 at 10:05am Reply

  • Kerry: Hello! Just wanted to make this cake tonight so hopefully I can get a quick answer.
    I don’t have time to chill it for 4 hours, does that matter much? I think the most I can chill it for is 1 maybe 1.5 … :S any input is appreciated. Thanks! May 9, 2016 at 12:04pm Reply

  • Georgina: can these squares be frozen before putting the topping on June 23, 2016 at 2:26pm Reply

  • Malinda Damron: I have a question…
    We have a desert contest at work on Monday, and I wanted to make these for the contest. If I make them Sunday night and store them in the fridge over night, will they still be good the next day? July 2, 2016 at 1:19pm Reply

    • Jaclyn: Yes you can definitely make them a day in advance BUT don’t add the sugar topping and brulee until the following day. Hope you win :)! July 2, 2016 at 1:38pm Reply

  • Ana: These look delicious!! Can’t wait to try out this recipe this weekend. Thanks for the recipe!! November 16, 2016 at 9:04am Reply

    • Jaclyn: I hope you love them Ana! November 16, 2016 at 11:04am Reply

  • Briana: What piping tip did you use? November 1, 2017 at 9:54am Reply

  • Sinead: Greetings from Ireland. These caught my eye on Pinterest and gave them a try. Oh wow they were amazing. I didn’t have the four hours chilling time just barely 2 hours. My daughter said “if daddy doesn’t like these i’ll eat his” needless to say daddy LOVED them along with my mother and brothers. Definitely going into the recipe book and can’t wait to try your other recipes. Sinead 😊 November 17, 2017 at 2:10am Reply

    • Jaclyn: Thanks Sinead! Thanks foe leaving a great review all the way from Ireland! :) November 21, 2017 at 11:42am Reply

  • Daniela: Is the oven temperature in farenheight or Celsius? December 2, 2017 at 7:40pm Reply

  • Bev: A heavenly combo – cheesecake with a brûlée topping! I made these yesterday and they were wonderful. They were simple to put together. The hardest part was waiting for them to chill😊. I served with fresh whipped cream. The bars were a delightful combination of creamy cheesecake and crunchy topping. Thank you for another great recipe!!!?? January 26, 2018 at 6:22am Reply

    • Jaclyn: So glad you liked them! January 26, 2018 at 9:59am Reply

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