Toffee Cheesecake Bars are the ultimate dessert hybrid—combining the rich, creamy decadence of classic cheesecake with the buttery crunch and caramelized sweetness of toffee bits, all layered over a golden cookie crust. These indulgent bars strike the perfect balance between creamy and crunchy, sweet and salty, smooth and textured, making them a standout treat for any occasion from holiday parties to casual get-togethers. With every bite, the richness of the cream cheese filling melds with the delightful toffee crunch, offering a flavor experience that’s both nostalgic and elevated, making these bars irresistible to cheesecake lovers and toffee fans alike.
The History of Toffee Cheesecake Bars
The roots of cheesecake stretch back to ancient Greece, where it was served to athletes during the first Olympic Games as a source of energy. Romans later adopted and modified the recipe, spreading it throughout Europe, where regional versions emerged over centuries. In the United States, cheesecake evolved into the dense, creamy dessert we know today, thanks to the invention of cream cheese in the late 19th century. Toffee, with its origins in Britain during the early 19th century, is made by caramelizing sugar and butter to create a hard, brittle candy. Combining toffee and cheesecake in bar form is a more recent innovation, likely developed in modern American kitchens as part of the dessert bar trend. These bars take two beloved sweets—classic cheesecake and buttery toffee—and fuse them into a single handheld dessert that’s easy to slice, serve, and share. As a result, Toffee Cheesecake Bars have found a special place in contemporary dessert culture, cherished for their rich textures, layered flavors, and irresistible sweetness.
Ingredients Breakdown
Crust: 1 1/2 cups graham cracker crumbs – forms the sturdy, buttery base. 1/4 cup brown sugar – adds caramel notes and enhances the toffee flavor. 6 tablespoons unsalted butter, melted – binds the crumbs together and gives a rich flavor. Filling: 16 oz full-fat cream cheese, room temperature – the star of the cheesecake layer, creamy and tangy. 1/2 cup granulated sugar – sweetens the filling without overpowering it. 2 large eggs – provides structure and helps the cheesecake set. 1 tsp vanilla extract – brings warm, sweet depth to the filling. 1/4 cup sour cream – adds tang and smooth texture. 1/2 cup toffee bits – folded into the batter for added crunch and flavor. Topping: 1/2 cup additional toffee bits – sprinkled on top for a caramelized crunch. Optional: a drizzle of melted chocolate or caramel sauce to enhance presentation and flavor.
Step-by-Step Recipe
- Preheat your oven to 325°F (165°C) and line an 8×8-inch square baking pan with parchment paper, allowing a bit of overhang for easy removal. 2. In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the crumbs are evenly moistened. 3. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake for 8–10 minutes, then remove from the oven and let cool slightly. 4. While the crust is cooling, prepare the cheesecake filling. In a large bowl, beat cream cheese with a hand or stand mixer until smooth and fluffy, about 2 minutes. 5. Add the granulated sugar and beat until fully combined. Mix in the eggs one at a time, followed by the vanilla extract and sour cream. Blend until the batter is smooth and creamy. 6. Gently fold in 1/2 cup of toffee bits. 7. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. 8. Sprinkle the remaining 1/2 cup of toffee bits evenly over the top. 9. Bake for 35–40 minutes, or until the edges are set and the center has a slight jiggle. 10. Let the bars cool completely at room temperature, then refrigerate for at least 3 hours or overnight. 11. Once chilled, lift the bars out using the parchment overhang and cut into squares using a sharp knife, cleaning the blade between each cut for neat edges.
Tips for the Perfect Toffee Cheesecake Bars
Make sure the cream cheese is fully softened to room temperature before mixing—it ensures a smooth, lump-free batter. Use parchment paper with overhang to make it easier to lift the bars out of the pan without damaging the crust or cheesecake layer. Avoid overbaking—the cheesecake should still jiggle slightly in the center when you take it out of the oven; it will firm up as it chills. For sharp, clean slices, use a hot, dry knife and clean it between each cut. To prevent cracks, avoid sudden temperature changes—let the bars cool gradually at room temperature before placing them in the refrigerator. Don’t skip the sour cream—it adds a subtle tang and keeps the texture smooth and creamy. For an extra flavor twist, sprinkle a pinch of sea salt over the top before baking to enhance the toffee’s caramel tones.
Variations and Customizations
Chocolate Toffee Cheesecake Bars: Add 1/4 cup of cocoa powder to the cheesecake batter or swirl in melted chocolate before baking. Nutty Toffee Bars: Add 1/3 cup chopped pecans or almonds into the batter for added crunch and flavor complexity. Salted Caramel Toffee Bars: Drizzle salted caramel over the bars after baking and chilling for a sweet-and-salty finish. Gluten-Free Version: Use gluten-free graham crackers or a gluten-free cookie base instead of regular graham crumbs. Mini Cheesecake Bites: Bake the mixture in a mini muffin tin with liners for bite-sized, party-ready treats. Espresso Toffee Bars: Add 1 teaspoon of instant espresso powder to the batter for a coffee-flavored twist. Holiday Spice Version: Add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the crust or filling for a warm seasonal flavor.
Health Considerations and Nutritional Value
Toffee Cheesecake Bars are a rich dessert, high in sugar and fat due to ingredients like butter, cream cheese, and toffee bits. On average, one bar (depending on size) contains approximately 250–350 calories, with most of the fat coming from cream cheese and butter, and carbohydrates primarily from sugar and graham crackers. For a slightly lighter version, consider using reduced-fat cream cheese and cutting back slightly on the sugar. To boost nutritional value, some bakers substitute part of the crust with ground oats or almond flour for more fiber and protein. These bars are not suitable for those with dairy allergies, and they contain gluten unless gluten-free ingredients are used. While they aren’t a low-calorie or nutrient-dense food, they can certainly be enjoyed in moderation as a satisfying dessert or celebratory treat.
FAQ
Can I make these bars ahead of time? Yes! They store well in the fridge for up to a week and can also be frozen for up to two months.
How should I freeze them? Chill the bars completely, cut them into squares, freeze them on a tray until solid, then wrap each square in plastic wrap and foil. Thaw in the fridge overnight before serving.
Can I use store-bought toffee bits? Absolutely—store-bought bits like Heath or Skor work perfectly and save time.
Why did my cheesecake crack? Overbaking or rapid cooling can cause cracks. Bake until just set, cool slowly, and refrigerate only after they reach room temperature.
Can I double the recipe? Yes, double the ingredients and use a 9×13-inch pan. Bake at 325°F for about 40–45 minutes, checking for doneness around the edges.
Do I have to use sour cream? It’s recommended for best texture and tang, but you can substitute plain Greek yogurt if needed.
Can I add toppings after baking? Definitely—drizzle with melted chocolate, caramel, or even a dollop of whipped cream just before serving.
Toffee Cheesecake Bars
Ingredients
For the Crust
- 1 cup crushed graham crackers approximately 7 full sheets
- 5 tablespoons melted butter
- 1/4 cup granulated sugar
For the Chocolate Layer
- 1 cup melted semi-sweet chocolate
For the Cheesecake
- 16 ounces 2 bricks softened cream cheese
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 egg at room temperature
For the Filling
- 1/2 cup English toffee bits with chocolate such as Heath
- Caramel sauce for drizzling
For the Topping
- 3/4 cup English toffee bits with chocolate
Instructions
Preparing the Crust
- Preheat your oven to 350°F (175°C).
- Line an 8×8 or 9×9-inch baking pan with parchment paper for easy removal.
- Crush approximately 7 graham cracker sheets using a food processor or by placing them in a ziplock bag and crushing with a rolling pin until fine.
- In a bowl, mix the crushed graham crackers with granulated sugar and melted butter until fully combined.
- Press the mixture firmly into the bottom and slightly up the sides of the prepared pan using your fingers or the back of a measuring cup to create an even crust.
- Melt the semi-sweet chocolate chips and spread the chocolate evenly over the graham cracker crust. Set aside while you prepare the filling.
Making the Cheesecake Batter
- Using a stand mixer with the paddle attachment or a hand mixer, beat the softened cream cheese until completely smooth, scraping down the sides of the bowl as needed.
- Add in the sugar, vanilla extract, flour, and salt, and mix on medium speed until the mixture is smooth. Scrape down the sides of the bowl again to ensure even mixing.
- Add the egg and mix on low speed just until it is incorporated—do not overmix.
Assembling the Cheesecake Bars
- Pour and spread half of the cheesecake batter evenly over the chocolate-coated crust.
- Sprinkle 1/2 cup of the English toffee bits with chocolate evenly over the cheesecake layer.
- Lightly drizzle caramel sauce over the toffee layer for extra richness.
- Gently spread the remaining cheesecake batter on top, covering the toffee and caramel layer completely.
- Sprinkle the remaining 3/4 cup of English toffee bits evenly over the top of the cheesecake.
- Bake for 40 to 45 minutes, or until the edges are lightly golden and the center is set with a slight jiggle.
- Remove from the oven and let the cheesecake cool at room temperature for 1 to 2 hours. Then refrigerate for at least 4 hours, preferably overnight, to allow the bars to fully set before slicing and serving.