Creme Brulee Cheesecake Bars
Servings: 6 servings
Cost: $5
Ingredients
- For the cookie base
- 1/4 cup butter softened
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 box 3.4 ounces instant vanilla pudding mix (not sugar-free)
- 1 cup flour
- For the cheesecake and topping
- 4 ounces low-fat cream cheese you can use regular fat too, softened
- 1 cup non-fat plain Chobani Greek Yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1 tablespoon flour
- 1/2 cup toffee bits semi-crushed
Instructions
- Preheat oven to 350 degrees. Line a 9” square glass pan with foil and spray with cooking spray. I do not suggest using a dark or coated pan for these bars!
- Make the cookie base: Beat butter and sugars with a mixer until fluffy. Beat in egg, vanilla, and baking soda. Mix in pudding mix and flour. Press into prepared pan.
- Make the cheesecake: beat cream cheese and yogurt until no lumps remain. Beat in egg, sugar, vanilla extract, and flour. Mix until smooth. Pour and spread over cookie base.
- Bake bars for about 27-30 minutes. They will lose their sheen around the edges, but still wiggle a little in the middle. Remove from oven and immediately sprinkle with toffee bits. Let cool to room temperature and then chill until set, at least 3 hours or overnight. Slice into bars.
Nutrition
Calories: 442kcal | Carbohydrates: 60g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 107mg | Sodium: 373mg | Potassium: 145mg | Fiber: 1g | Sugar: 42g | Vitamin A: 647IU | Vitamin C: 0.04mg | Calcium: 53mg | Iron: 1mg
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