Toffee Cheesecake Bars
Prep
20 mins
Cook
40 mins
Servings
9
Difficulty
Easy
Indulge in a rich, buttery toffee cheesecake on a bed of shortbread crust, all in a convenient bar form.
Ella x
Ingredients
- 200butter
- 400 ggranulated sugar
- 200 glight brown sugar
- 3eggs
- 300 mlmilk
- 200 gtoffee bits
- 250 gall-purpose flour
- 3 gbaking soda
- 6 gsalt
- 100 gunsalted butter, melted
- 250 ggraham cracker crumbs
- 200 mlvegan whipped cream (optional)
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line an 18x18cm baking tin with parchment paper.
Tip: Use a sharp knife to trim the parchment paper to the correct size.
- 2
Prepare the shortbread crust by mixing the butter, granulated sugar, light brown sugar, and flour in a bowl until well combined.
Tip: Press the mixture into the prepared baking tin.
- 3
Bake the shortbread crust for 20 minutes, or until lightly golden.
Tip: Allow it to cool completely.
- 4
In a separate bowl, beat the eggs and milk until well combined.
Tip: Add the melted butter and whisk until smooth.
- 5
In a separate saucepan, melt the toffee bits over low heat, stirring occasionally.
Tip: Remove from heat and let cool slightly.
- 6
In a large mixing bowl, combine the cooked toffee, eggs, and milk mixture. Beat until well combined.
Tip: Pour the cheesecake mixture over the cooled shortbread crust.
- 7
Bake the cheesecake for 25-30 minutes, or until set.
Tip: Avoid overbaking, as it can cause the cheesecake to crack.
- 8
Allow the cheesecake to cool completely in the baking tin.
Tip: Once cooled, refrigerate for at least 4 hours or overnight.
- 9
Cut the cheesecake into 9 equal bars.
Tip: Serve chilled, garnished with vegan whipped cream if desired.
- 10
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tip: Refrigerate at 4°C or below.
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