Toffee Cheesecake Bars
Prep
20 mins
Cook
40 mins
Servings
9
Difficulty
Easy
Toffee Cheesecake Bars are a delicious dessert combining graham cracker crumbs, creamy cheesecake filling and generous toffee bits. Ready in just an hour from start to finish, with twenty minutes of preparation and forty minutes of baking, these bars suit anyone looking for an indulgent treat. The recipe uses butter, sugar, eggs, milk and flour to create a rich, satisfying sweet.
Ella x
Ingredients
- 200 gbutter
- 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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