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Salted Caramel Cheesecake Bars with Potato Chip Crust

Sweet and savory. Moist and crunchy. Three layers of deliciousness. Relish the contrasting flavors and textures of this luscious dessert!

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Prep Method: BakedFried



Prep Time

30 Mins

Cook Time

45 Mins


Serves 8


Sweet and savory. Moist and crunchy. Three layers of deliciousness. Relish the contrasting flavors and textures of this luscious dessert!


  • ¾ cup White Sugar
  • 3 tbsp Butter
  • ¼ cup Whipping Cream
  • ½ tsp Sea Salt
  • 400g Frozen Potato Chips
  • Corn or Olive Oil
  • 3 tbsp All-Purpose Flour
  • 150g Unsalted Butter
  • 225g Cream Cheese
  • ½ cup White Sugar
  • 1 Egg
  • ¾ cup Whipping Cream
  • ½ tsp Vanilla Extract


Salted Caramel

  1. In a pot on medium heat, heat up white sugar and let it sit there until it turns amber in color. Do not mix, best to give the whole pot a swirl to make sure all sugar granules are cooking.
  2. Once sugar is completely melted, take the pot out from the heat, and add in butter. Aggressively whisk away for sugar and butter to combine back again.
  3. When mixture is well combined, gradually pour in whipping cream on one hand while whisking the mixture on the other hand. Stop whisking when all whipping cream is poured in.
  4. Bring the pot back to the stove and boil for 1 minute.
  5. Remove from heat and sprinkle with sea salt. Stir to combine. Set aside to cool.

Potato Chip Crust

  1. In a pot of oil in medium heat, fry USA frozen potato chips for 2-3 minutes until crispy.
  2. Transfer to a strainer or plate with paper towel to drain out excess oil.
  3. Let it cool down completely before the next step.
  4. In a resealable bag, add in cooled down potato chips. Close the bag and using a rolling pin, crush chips into granules. Repeat for all potato chips. Transfer to a boil.
  5. Add in all purpose flour and melted butter. Mix until well combined.
  6. Pre heat oven to 175C
  7. In an 8×8” baking pan with parchment paper, pour in crust mixture and firmly press down into the bottom of the pan. The more compact, the better!
  8. Bake at 175C for 7 minutes. Take out and put on a cooling rack to cool down separately.

Cake Assembly

  1. Pre heat oven to 175C before making the cheesecake batter.
  2. In a mixer, cream together cream cheese and white sugar for 2-3 minutes until light and airy.
  3. With a mixer on low, add in egg until well combined.
  4. Add in sifted all-purpose flour and sea salt. Mix only until combined.
  5. Pour in vanilla extract and whipping cream. Mix only until combined.
  6. Scrape the sides of the bowl to make sure all ingredients are well incorporated. Give a last mix in the mixer for 30 seconds.
  7. In the baking pan with the potato crust, pour in cheesecake batter and evenly spread it out with the back of a spoon or an offset spatula.
  8. Add in dollops and sprinkle salted caramel on top of the cheesecake batter.
  9. Optional to get a toothpick and draw a line that passes thru each salted caramel pipe. Get creative with the design.
  10. Bake cheesecake bars at 150C for 30 minutes. Insert a toothpick to check if cake is done. If it comes out clean, it’s done.
  11. Place on a cooling rack and let it cool to room temperature before refrigerating overnight.
  12. Come the next day, take out the whole set of cheesecake bars from the pan and cut into squares.’’
  13. Best served chilled – enjoy!


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