Caramel Cheesecake Bars
These Caramel Cheesecake Bars are an indulgent dessert anyone can make. They’re tangy and sweet, and the rich caramel adds a subtle salty note for balance.
Servings: 12
Calories: 473kcal
Ingredients
- 1 ¼ cup all-purpose flour
- 1 ¼ cup crushed graham crackers
- ½ cup salted butter melted
- 16 oz cool whip thawed
- 1 8-ounce brick cream cheese softened
- 1 cup powdered sugar
- 3 cups heavy cream
- 1 5-ounce box vanilla pudding mix
- ½ cup caramel sauce extra for topping, optional
Instructions
- Preheat your oven to 350°F.
- Whisk together the flour, crushed graham crackers, and melted butter in a small bowl. Press the crust mixture into a 9x13 baking pan greased with butter or nonstick cooking spray. Bake for 20 minutes.
- While the crust is baking, use an electric hand mixer to whisk the cream cheese, powdered sugar, and half the cool whip together until smooth.
- Once the crust is done baking, pour the cool whip mixture into the pan.
- Gently whisk together the vanilla pudding mix, heavy cream, and caramel sauce until homogenous. Pour the pudding mixture into the pan and then top it with the remaining cool whip.
- Chill your caramel delight in the freezer for 4 hours and then slice it. Enjoy!
Notes
- Be careful not to overbake your crust as that can make it very dry and crumbly. This will also make it fall apart easily when slicing.
- Store leftover squares in an airtight container in the refrigerator for up to 3 days.
- Try this recipe with your favorite homemade caramel sauce. Just ensure it is completely cooled before you use it.
Nutrition
Calories: 473kcal | Carbohydrates: 44g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 199mg | Potassium: 137mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1187IU | Vitamin C: 0.4mg | Calcium: 97mg | Iron: 1mg