Toffee-Topped Cheesecake Bars

Kelly Williams


My all-time favorite, hands-down, go-to bar cookie! These are in category all by themselves! Stash a couple aside for yourself, or you might not get any! *Cut smaller for holiday cookie trays and place into large paper (or foil) candy cups. A must-try recipe for you! Merry Christmas and Happy Holidays! (photo from bing images)


★★★★★ 4 votes

Makes 36 bars, or more if cut smaller
20 Min
40 Min


  • 1 1/4 cups
  • 1 cup
    powdered sugar
  • 1/2 cup
    baking cocoa powder
  • 1/4 tsp.
    baking soda
  • 1 1/2
    sticks butter
  • 8 oz.
    softened cream cheese
  • 14 oz.
    can sweetened condensed milk
  • 2
  • 1 tsp.
  • 1 (8 oz.)
    pkg. (1 1/2 cups) english toffee bits, divided

How to Make Toffee-Topped Cheesecake Bars


  1. Heat oven to 350 degrees F. In medium bowl, combine flour, powdered sugar, cocoa and baking soda. Cut in butter until mixture is crumbly. Press into bottom of ungreased 13x9-inch baking pan. Bake 15 minutes.
    In large bowl, beat cream cheese until fluffy. Add sweetened condensed milk, eggs and vanilla. Beat until smooth. Stir in 1 cup toffee bits. Pour mixture over hot crust. Bake 25 minutes or until set and edges just begin to brown.
    Remove from oven. Cool 15 minutes. Sprinkle remaining toffee bits evenly over top. Cool completely. Refrigerate several hours or until chilled. Store leftovers covered in refrigerator.

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About Toffee-Topped Cheesecake Bars

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