Espresso Cheesecake Bars

This pretty layered bar has a sweet cream-cheese filling atop a mocha-flavored crushed-cookie crust.


25 servings


1 1/2 cups chocolate cookie crumbs
1 teaspoon instant espresso coffee powder
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup granulated (white) sugar
1/2 teaspoon vanilla extract
1 egg


Preheat oven to 350°F (177°C). In medium bowl, combine cookie crumbs, 1/2 teaspoon of the espresso coffee powder and melted butter; mix well. Reserve 1/4 cup mixture for topping. Press remaining mixture in bottom of ungreased 8-inch square pan.

Beat cream cheese in medium bowl at medium speed until smooth and creamy. Add sugar, remaining 1/2 teaspoon espresso coffee powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture.

Bake for 15 to 20 minutes or just until center is set. Cool 30 minutes or until completely cooled. Cover loosely; refrigerate 3 to 4 hours or until firm. With hot, wet knife, cut into bars.

Estimated Time

Preparation Time: 15 minutes Total Time: 4 hours 5 minutes

Additional Information

Espresso is full-flavored coffee produced by forcing steam or hot water through finely ground dark-roasted coffee beans.

Look for chocolate cookie crumbs in the grocery store baking aisle.

Instead of chocolate cookie crumbs, crush chocolate wafers. Place chocolate wafers in a resealable plastic food storage bag and press it with a rolling pin.

Use instant coffee granules in place of the instant espresso coffee powder.


Store in refrigerator.

Nutritional Information

Amount per serving: Calories 85 (Calories from Fat 55), Total Fat 6 g (Saturated Fat 3 g), Cholesterol 25 mg; Sodium 80 mg; Total Carbohydrate 7 g (Dietary Fiber 0 g, Sugars 4 g), Protein 1 g; Exchanges: 1/2 Starch; 1 Fat; Carbohydrate Choices: 1/2

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