Cappuccino Cheesecake Bars

Cappuccino Cheesecake Bars | browneyedbaker.com #recipe

If you don’t like the taste of coffee, you can stop right here.

While some coffee-flavored desserts are mixed together with things like chocolate or butter that temper the flavor, there is no buffer in this recipe. It’s a coffee wallop, if ever there was one. I have never been a coffee drinker, as it’s just too bitter for me unless I include a truckload of sugar and cream. At that point, I’d much rather eat my calories than drink them (pass the chocolate chip cookie, please). However, I am a huge fan of coffee-flavored desserts. Go figure, so weird, right?! I’m quite sure it just might have something to do with that whole sugar notion.

Cappuccino Cheesecake Bars | browneyedbaker.com #recipe

While cheesecakes are one of my favorite dessert categories, making them can sometimes be overwhelming for beginners and time-consuming for everyone. Thus, the cheesecake bar! It mixes up very quickly and is significantly less muss and fuss than baking an entire cheesecake.

These babies have espresso powder in both the crust and the filling, so there is no meek or subtle flavor here. The cheesecake bars are smooth and creamy and taste just like a cappuccino; all you need is a dollop of whipped cream on top and dessert is ready!

Cappuccino Cheesecake Bars | browneyedbaker.com #recipe

One year ago: Buttermilk Pie and Black and White Cookies
Two years ago: Chocolate Fudge Brownies with Chocolate Buttercream Frosting
Three years ago: Hot Cross Buns

Cappuccino Cheesecake Bars

Yield: 16 bars

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 4 hours

Creamy cheesecake bars spiked with espresso powder and topped with whipped cream.

Ingredients:

For the Crust:
1¼ cups graham cracker crumbs (9 whole graham crackers)
¼ cup granulated sugar
1½ teaspoons espresso powder
¼ cup unsalted butter, melted

Make the Filling:
2 (8-ounce) packages cream cheese, at room temperature
⅔ cup granulated sugar
5 teaspoons espresso powder
1 tablespoon heavy cream
1 teaspoon vanilla extract
1 egg

Directions:

1. Preheat oven to 350 degrees F. Line an 8-inch square baking dish with aluminum foil and spray lightly with non-stick cooking spray; set aside.

2. Make the Crust: In a medium bowl, stir together the graham cracker crumbs, sugar and espresso powder. Drizzle the melted butter evenly over the mixture and use a fork to stir until all of the crumbs are evenly moistened. Turn the crust into the prepared pan and press into an even layer. Bake for 10 minutes; the crust should be light brown and fragrant. Remove from the oven and place on a wire rack to cool for 10 minutes.

3. Make the Filling: In a small bowl, stir together the espresso powder, heavy cream and vanilla extract until smooth and the espresso powder is dissolved, set aside.

4. In a large bowl, beat the cream cheese on medium speed until soft, about 2 minutes. Add the sugar and beat until light and fluffy, an additional 2 to 3 minutes. Add the espresso mixture and beat to combine, then add the egg and beat until everything has been thoroughly combined.

5. Spread the filling over the prepared crust and bake until the filling appears set, 25 to 30 minutes. Remove from the oven and allow to cool to room temperature, then refrigerate until completely chilled, at least 2 hours. Cut into bars and serve with whipped cream. Leftovers can be stored, covered, in the refrigerator for up to 3 days.

(Recipe adapted from Bon Appetit)

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46 Responses to “Cappuccino Cheesecake Bars”

  1. Ami@NaiveCookCooks on April 24, 2014 at 12:43 am

    You are killing me, in a good way though lol!! I love these and wish I was your neighbor :)

    Reply

  2. Nazia @ This Baker Girl Blogs on April 24, 2014 at 2:06 am

    Cappuccino and cheesecake? I am so down with that.

    Reply

  3. Sara on April 24, 2014 at 2:16 am

    These sound great! Can you freeze them?

    Reply

  4. rich on April 24, 2014 at 3:31 am

    epresso powder is just coffee right?

    Reply

    • Michelle on April 24th, 2014 at 11:22 am

      Hi Rich, It’s actually not. Espresso powder is a very fine grind and dissolves quite easily in liquid at room temperature, coffee grounds do not.

      Reply

  5. Lily (A Rhubarb Rhapsody) on April 24, 2014 at 5:34 am

    Oh this is torture, I’ve been trying to reduce my coffee intake (it’s not going well) and this post has me trying to convince myself it’s okay as long as it’s not in drink form. :P

    Reply

  6. Katrina @ Warm Vanilla Sugar on April 24, 2014 at 6:45 am

    Such a fabulous flavour!! These bars look super yummy!

    Reply

  7. My Linh on April 24, 2014 at 7:09 am

    Cappucino? YES PLEASE! What a great idea :D Would love to have a piece (or two.. or three… ^_~)

    Reply

  8. Lisa @ Simple Pairings on April 24, 2014 at 7:55 am

    LOVE this! I’m a huge fan of coffee/espresso/cappucino/etc, and I don’t even need any sugar in any of them! Putting that into a cheesecake sounds heavenly!

    Reply

  9. Jenna on April 24, 2014 at 8:27 am

    Yummy! they look soo good.. in the photo it looks like pumpkin pie :)
    I never thought of having coffee flavored cheesecake before.. must try!

    Reply

  10. Caroline {TheBarbeeHousewife} on April 24, 2014 at 10:15 am

    Cappuccino and cheesecake? Be still my heart. These look absolutely delicious.

    Reply

  11. Steph on April 24, 2014 at 11:12 am

    i am obsessed with everything coffee and these look amazing!!!! i’ll be trying them out this coming weekend.

    question – could you make this in in a springform pan if you wanted the circular traditional cheesecake shape? I love me a bar but i also have a new cakestand that needs something pretty in it..

    thanks for the recipe!

    Reply

    • Michelle on April 25th, 2014 at 12:48 pm

      Hi Steph, You could, but I don’t know how high of a cheesecake this particular recipe would yield. You may need more filling for a more substantial cheesecake.

      Reply

  12. Kelly on April 24, 2014 at 11:40 am

    Wow! These are calling me my name! I just experimented with mocha ice cream last night so I am on a coffee dessert kick! These look great!

    Reply

  13. Patty on April 24, 2014 at 12:48 pm

    I’m with you, Michelle; I don’t like coffee unless it’s milky and sweet, but I love coffee flavored anything. Isn’t espresso powder awesome stuff to bake with?!
    Must give this one a try.

    Reply

    • carolyn parrillo on April 24th, 2014 at 1:12 pm

      Where can you buy espesso powder?

      Reply

      • sara on April 24th, 2014 at 1:33 pm

        that’s my question too – I’ve looked all over and can’t find it!

        Reply

        • Laura (Tutti Dolci) on April 24th, 2014 at 2:29 pm

          Starbucks Via is a great substitute for instant espresso – it dissolves easily and adds great coffee flavor!

          Reply

        • Heather on April 24th, 2014 at 4:09 pm

          I use the brand Medaglia d’Oro instant espresso for baking. You can find it at most grocery stores. Google it, and you’ll find a store locator.

          Reply

        • ~LaLonne on July 23rd, 2014 at 3:58 pm

          I had trouble finding it too, but I finally found it at WinCo next to the canned & powered coffee crystals. Now I find it in that spot in almost any store I go to – go figure! :)

          Reply

      • Michelle on April 25th, 2014 at 12:48 pm

        Hi Carolyn, I buy it either at the local Italian grocery store or order it from Amazon or King Arthur Flour.

        Reply

  14. Jessica @ A Kitchen Addiction on April 24, 2014 at 2:01 pm

    Love coffee flavored desserts! These bars are perfect!

    Reply

  15. Laura (Tutti Dolci) on April 24, 2014 at 2:27 pm

    I love coffee-flavored desserts, these bars are just perfect!

    Reply

  16. Sally T. on April 24, 2014 at 2:50 pm

    Oh those look so good.I have a question
    where do you buy expresso powder?

    Reply

    • Michelle on April 25th, 2014 at 12:49 pm

      Hi Sally, I either purchase it from the local Italian grocery store, or order it from Amazon or King Arthur Flour.

      Reply

  17. Heather on April 24, 2014 at 3:58 pm

    Re: espresso powder. This is the brand I use for baking! http://www.amazon.com/Medaglia-DOro-Instant-Espresso-Coffee/dp/B002BTI9B0

    It can be found at most grocery stores. There’s a locator here:
    http://www.medagliadoro.com/find-a-store.aspx

    Reply

  18. wendyworldly on April 24, 2014 at 5:25 pm

    These sound delish but I’m wondering how a bar is easier than a cake? The ingredients are the same, the only difference is whether you press the base into a pan or into a springform pan. Or am I missing something here?

    Reply

    • Michelle on April 25th, 2014 at 12:49 pm

      Many people are intimidated by an entire cheesecake, as it can crack on top. Making cheesecake bars is also significantly less time-consuming, as they take less time to bake and cool.

      Reply

      • wendyworldly on April 25th, 2014 at 1:16 pm

        Yes, I used to be intimidated as I thought they were a lot of work but when I started making them, I discovered how easy they are to make. I can’t recall having one crack…I must be lucky! My favourite is a Philadelphia Creqm Cheese recipe for caramel Cheesecake…so delicious!

        Reply

  19. Rosemary S ☕️ on April 24, 2014 at 6:09 pm

    Yummy coffee and cheesecake I love coffee can drink it all day will try recipe love you can freeze it. Thanks for all your recipes Michelle not sure if I can find espresso powder in sydney will search net many thanks from down under

    Reply

  20. Angelyn @ Everyday Desserts on April 24, 2014 at 9:32 pm

    I barely drink coffee, but I can definitely do it in desserts. These look perfect!

    Reply

  21. Sumaiya on April 25, 2014 at 12:56 am

    Hi! Can I substitute espresso powder with instant coffee granules?

    Reply

    • Michelle on April 25th, 2014 at 4:09 pm

      Yes, that would work, as long as they’re instant!

      Reply

  22. Gry on April 25, 2014 at 7:30 am

    Oh, I love both coffee and coffee flavoured – well anything! I so wish I could have one of those right now, without having to bake them first. I’ll make them soon and then freeze them in single portions, that will be perfect for a day like today!

    Reply

  23. Erika on April 25, 2014 at 6:13 pm

    wow!! these must be gorgeous! gotta do them soon as I’m a coffee lover! :)

    Reply

  24. Jaclyn on April 26, 2014 at 8:44 pm

    I adore cheesecake and this version looks awesome!

    Reply

  25. Kate on April 28, 2014 at 11:10 pm

    I’m currently stuffing my face with this cappuccino cheesecake. It is INCREDIBLE.
    I made the filling as directed and poured it into a prepared graham cracker crust – it made just enough to fill it to the top and made a perfect cheesecake.

    Reply

  26. Rick on April 29, 2014 at 5:44 pm

    How many times can you safely double (triple) a recipe whether it be this recipe or a cake or cupcake recipe without breaking the integrity (consistency) of the receipe?

    Reply

  27. Lynna on May 2, 2014 at 4:27 am

    Omg. I`m totally in love with this!!! I love cappuccino flavored desserts!

    Reply

  28. Robinmon on May 11, 2014 at 9:23 pm

    This was the bomb! So good. I made this for mother’s day and my mom was impressed. It was the perfect finish to a perfect day. I followed it exactly and added french vanilla pudding mix to the cool whip for a yummy topping. Thanks for all your great recipes!!

    Reply

  29. Ala'a on June 4, 2014 at 10:39 am

    I made these and were insanely delicious :) Thank you so much Michelle for your spectacular recipes ♡I have a question though, would it work if I double the cheesecake recipe and bake it in a 9″ springform pan? If so, shall I bake it for an hour? Thanks in advance :)

    Reply

    • Michelle on June 5th, 2014 at 9:24 am

      Hi Ala’a, I’m so glad you enjoyed them! You could double it and bake it in a springform pan, I’m not sure how long you would need to bake it for though, I’ve never tried it that way.

      Reply

  30. Yelena on June 17, 2014 at 3:52 pm

    Hi, Michelle! I made your Cappuccino cheesecake bars multiple times! I LOVE it! I like coffee taste, and it wakes me up in the morning making me energetic and ready to go… :-) The only thing is I don’t know how to cut this cake in a beautiful manner. Your picture shows how perfect your bars are. Mine always crumble. Can you give me an advice how to make a clean cut, so that it would be presentable for my friends… :-)

    Reply

    • Michelle on June 18th, 2014 at 9:36 am

      Hi Yelena, I use the aluminum foil lining to lift the bars out of the pan and place on a cutting board. Then, I use a large pizza wheel to cut clean slices. If what I’m cutting is a little messy, I will wipe the wheel clean between cuts. I hope that helps!

      Reply

  31. Yelena on June 18, 2014 at 10:10 am

    OMG, Michelle! It’s the most helpful advice I’ve ever gotten. Thank you so much! I love your recipes…I’ve made a whole collection out of them. I always get lots of compliments from my family and friends when I make baking goodies using your recipes… :-)

    Reply

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