These toffee cheesecake bars have a graham cracker crust and chocolate base. They are also filled with Heath toffee and chocolate bits and caramel sauce, then topped with more Heath!
Quick Tips
- Line your pan with parchment paper for easy removal of the bars
- One bag of Heath Milk Chocolate English Toffee Bits is the perfect filling and topping!
- Use any caramel drizzle to fill the cheesecake bars, but only use a light layer or the bars will be messy
Equipment
- hand mixer or stand mixer
- 8×8 or 9×9 square pan
- silicone spatula is always helpful for scraping down bowls
Ingredient Notes
- Cream cheese– should be softened/room temperature
- Granulated sugar
- Egg– egg should be at room temperature
- Vanilla extract
- Salt
- Flour– all-purpose flour works best
- English toffee and chocolate bits- I prefer Heath Milk Chocolate English Toffee Bits
- Caramel sauce– any caramel drizzle or caramel topping works
- Chocolate chips– any baking chocolate works since it will be melted, but I prefer to use semi-sweet chocolate chips
- Graham crackers
- Butter
Looking for other cheesecake bar recipes?
- Gingerbread Cheesecake Bars with a Cranberry Swirl
- Brownie Bottom Dulce de Leche Cheeecake Bars
- Pumpkin Pie Cheesecake Bars
How to make Toffee Cheesecake Bars
This dessert is like a candy bar in cheesecake form! They are super simple to make, you just need to assemble a few layers.
To make these cheesecake bars, just follow these 3 steps:
- Make the crust
- Make the cheesecake batter
- Assemble the bars
How to make the crust
Before making your crust, line an 8×8 or 9×9 pan with parchment paper and set it aside.
To make the crust, use a food processor to finely crush about 7 graham crackers (you need about 1 cup of graham cracker crumbs to cover the bottom of the pan). Mix the graham cracker crumbs with melted butter and ¼ cup of sugar.
Use your fingertips or the back of a measuring cup to press the mixture firmly throughout the lined pan.
Next, melt the chocolate chips using a double boiler on the stove or using a microwave. Evenly spread the chocolate over the graham cracker crust. Set it all aside while you make the cheesecake batter.
How to make the cheesecake batter
In a stand mixer fitted with the paddle attachment or in a large bowl with a hand electric mixer, beat the softened room temp cream cheese until smooth. Then scrape down the sides of the bowl with a silicone spatula once complete.
Add sugar, vanilla extract, flour, and salt. Beat on medium speed until smooth. Do not over beat, as this will cause the cheesecake to have a crumbly texture rather than smooth. Scrape down the sides of bowl.
Next add in the egg and beat on low until just combined. Do not over beat.
How to assemble the cheesecake bars
Spread half of the cheesecake batter over the prepared crust.
Next, evenly sprinkle ½ cup of chocolate toffee bits evenly over the batter. Then lightly drizzle caramel sauce over the toffee bits.
Spread the remaining cheesecake batter over the top. Spread it lightly as to not mix the toffee into the batter.
Lastly, sprinkle ¾ cup of chocolate toffee bits over the top of the cheesecake. Bake the bars for 40-45 minutes at 350 degrees or until the edges just begin to brown.
Allow the cheesecake to cool to room temperature for 1-2 hours, then move it to the fridge and let it set overnight before enjoying.
Variations/Substitutions
- Substitute cornstarch for flour in the cheesecake batter using a 1:1 ratio if you’d like
- Use pretzels or gluten-free graham crackers for the crust as well if you’d like to make these gluten-free!
- Swap the toffee bits with Reese’s, Rolos, chocolate chips or another chocolate candy to switch it up!
- Omit the caramel drizzle if desired, or swap it out for chocolate sauce or a peanut butter drizzle
Toffee Cheesecake Bars
Ingredients
Method
- Preheat oven to 350 degrees.
- Line 8×8 or 9×9 pan with parchment paper.
- Finely chop 7 graham cracker sheets using a food processor or rolling pin.
- Stir together crushed graham crackers, sugar and melted butter.
- Press the mixture down on the bottom and edges of lined pan using your fingertips or the back of a measuring cup.
- Melt chocolate chips and evenly spread all of the chocolate across the graham cracker crust. Set aside.
- In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
- Add sugar, vanilla extract, flour and salt. Beat on medium until smooth. Scrape down the bowl once complete.
- Add in egg and beat on low until just combined. Do not over beat.
- Spread half of the cheesecake batter evenly over the melted chocolate and crust.
- Evenly sprinkle ½ cup of the chocolate toffee bits over the batter.
- Lightly and evenly drizzle with caramel sauce.
- Spread the remaining cheesecake batter over the toffee and caramel filling.
- Evenly sprinkle the remaining ¾ cup of chocolate toffee bits over the cheesecake.
- Bake for 40-45 minutes, or until the edges begin to brown.
- Remove from the oven and allow the cheesecake to cool to room temperature (1-2 hours). Then place it in the fridge for at least 4 hours to set (overnight is preferred).
Bonnie says
Card club loved these bars.
Victoria Seim says
I made these bars the other day and everyone loved them! They are so delicious and easy to make. I will definitely make these again.
Christinna says
These were CRAZY good. First bite and my eyes rolled. Second bite, I had to leave the room cause it was going to be a Harry Met Sally moment. Thank you for making my dreams come true. Honestly though, I had a slice of toffee cheesecake while down in New Orleans. It was the best dessert I’d had ever had. I have looked for years for a recipe with similar flavors. My daughter found this recipe and made it on our bake night and it was as good as I remember from NOLA.
Jackie says
I’m SO glad that you enjoyed it! Your comment made my day 🙂
LuAnn says
Can this recipe be doubled for a 13×9 baking pan? They do look delicious. Thanks for sharing.
Jackie says
Yes just double all ingredients for a 9×13 pan. Enjoy!!
Christy says
Just made these for my husband and family for Father’s Day. I knew he’d like the Toffee and graham cracker crust was a must. Everyone LOVED them, including my parents! They think the cheesecake bars must have been hard to make, but I assured them your recipes are very easy to follow and always turn out great. : )
Jackie says
I’m so glad that you liked them! These are one of my favorites as well 🙂
Kathleen says
Oh, My Goodness!!! These are Amazing!!!!! You have to make them!!!! I made these for visiting friends who loved them, and I reluctantly sent a few home with them. I’m putting the rest in the freezer to enjoy with others and to treat myself. It satisfies any cheesecake craving I might have in a very manageable serving!
Terri M. says
These bars were delicious! The only downside was the chocolate layer made them very difficult to cut and bite through. I refrigerated the bars per the instructions and an wondering if I need to let them warm up before serving. Or, is there something I can do differently so the chocolate layer doesn’t get so hard?
Jackie says
apologies that the chocolate was too hard for you! I will add in a note in my recipe, but you can add a little bit of cream to the chocolate to help soften it for when you’re eating it.
Lisa Kunstman says
How much cream should I put in the chocolate chips? Do I use heavy whipping cream. I’m confused? I want to try this so bad!
Jackie says
I would recommend heating up 1/4 cup of heavy cream to almost boiling and then adding it to the chocolate chips in a medium mixing bowl. Stir until the chocolate chips have fully melted. Microwave for 20-30 second intervals if needed to fully melt the chocolate chips. Let me know if you have any other questions!