Ingredients
For the Shortbread Crust
1 ½ cups (190g) all-purpose flour
½ cup (100g) granulated sugar
½ cup (115g) cold butter, cubed
1 tsp vanilla extract
For the Cream Cheese Layer
8 oz (225g) cream cheese, softened
¼ cup (50g) sugar
1 large egg
1 tsp vanilla extract
For the Custard Layer
2 cups (480ml) whole milk
3 large eggs
½ cup (100g) sugar
2 tbsp cornstarch
1 tsp vanilla extract
Pinch of salt
Optional Garnish
Fresh berries
Powdered sugar
Caramel drizzle
Step-by-Step Instructions
- Make the Crust
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
In a food processor, pulse flour, sugar, butter, and vanilla until crumbly.
Press firmly into the pan. Bake 15 mins until lightly golden.
- Prepare Cream Cheese Layer
Beat cream cheese and sugar until smooth.
Add egg and vanilla, mix until creamy.
Spread over warm crust (this prevents cracks!).
- Create the Custard
Whisk milk, eggs, sugar, cornstarch, vanilla, and salt in a saucepan.
Cook over medium heat, stirring constantly, until thickened (8-10 mins).
Pour over cream cheese layer.
- Bake & Chill
Bake 25-30 mins until edges are set (center will jiggle slightly).
Cool 1 hour, then refrigerate 4+ hours (overnight preferred).
- Slice & Serve
Run a knife around edges, lift using parchment.
Cut into squares, garnish, and enjoy chilled!
Pro Tips for Perfect Bars
✅ Room temp cream cheese – Prevents lumps
✅ Strain custard – For ultra-smooth texture
✅ Chill thoroughly – Ensures clean slices
✅ Glass pan – Promotes even baking