Oh, that’s a heavenly dessert choice! 😋
Cream Cheese Custard Bars are rich, creamy, and buttery — with a sweet custard-like cream cheese filling sandwiched between layers of soft, golden crust. Think of them as a cross between cheesecake bars and custard pie.
Here’s a classic, foolproof recipe:
🍰 Cream Cheese Custard Bars
Servings: 12–16
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: ~1 hour
🧂 Ingredients
For the Crust & Topping:
-
1 box yellow cake mix (15.25 oz)
-
½ cup (1 stick) unsalted butter, melted
-
1 large egg
For the Cream Cheese Custard Filling:
-
8 oz cream cheese, softened
-
2 large eggs
-
2 cups powdered sugar
-
1 tsp vanilla extract
-
½ cup evaporated milk or half-and-half (for a custardy texture)
👩🍳 Instructions
-
Preheat Oven:
Preheat to 350°F (175°C).
Lightly grease or line a 9×13-inch baking dish with parchment paper. -
Make the Crust:
In a medium bowl, mix cake mix, melted butter, and 1 egg until a soft dough forms.
Press evenly into the bottom of the prepared pan. -
Make the Cream Cheese Custard Filling:
In a large bowl, beat cream cheese until smooth.
Add eggs, powdered sugar, vanilla, and evaporated milk.
Beat until creamy and well blended — the mixture should be pourable but slightly thick. -
Assemble:
Pour the cream cheese custard mixture evenly over the crust. -
Bake:
Bake for 35–40 minutes, or until the edges are golden and the center is mostly set (a slight jiggle is okay).
The filling will firm up as it cools. -
Cool & Chill:
Cool completely on a wire rack, then refrigerate for at least 2 hours before cutting into bars. -
Serve:
Dust with powdered sugar or top with fresh fruit (strawberries, raspberries, or blueberries are great).
🍮 Tips & Variations
-
Richer flavor: Use whole milk or heavy cream instead of evaporated milk.
-
Add a swirl: Drop spoonfuls of fruit jam (like raspberry or lemon curd) into the filling and swirl before baking.
-
Make it lemony: Add 2 tbsp lemon juice and zest to the custard for a bright twist.
-
Storage: Keep covered in the fridge up to 5 days; serve chilled or at room temperature.
Would you like me to give you a “from scratch” version (without cake mix, with homemade crust and custard layer)?
