Cream Cheese Custard Bars: A Velvety Two-Layer Dream

Ouadie Rhabbouron

Silky cream cheese meets rich custard in these luxuriously smooth bars with a buttery shortcrust pastry crust. Half cheesecake, half flan, this unforgettable dessert is perfect for parties, potlucks, or whenever you're craving something decadently different.

✨ Why you'll love this recipe

✔ No double boiler required – Easier than classic cheesecake!
✔ Two irresistible layers – Creamy cheese + wobbly custard
✔ Five-star texture – Firm enough to slice, soft enough to melt in your mouth
✔ Make-ahead magic – Tastes even better chilled overnight

📝 Ingredients

For the shortcrust pastry crust

    • 1 1/2 cups (190 g) all-purpose flour

    • 1/2 cup (100 g) granulated sugar

    • 1/2 cup (115 g) cold butter, cubed

  • 1 teaspoon vanilla extract

For the cream cheese layer

    • 8 ounces (225 g) cream cheese, softened

    • 50 g of sugar

    • 1 large egg

  • 1 teaspoon vanilla extract

For the custard layer

  • 2 cups (480 ml) whole milk

  • 3 large eggs

  • 1/2 cup (100 g) sugar

  • 2 tablespoons cornstarch

  • 1 teaspoon vanilla extract

  • A pinch of salt

Optional gasket

  • Fresh berries

  • Powdered sugar

  • A drizzle of caramel

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