Mocha Swirl Cheesecake Bars
Decadent mocha-infused cheesecake bars with a chocolate cookie crust
Welcome to a delightful fusion of coffee and dessert! These Mocha Swirl Cheesecake Bars are inspired by the classic Italian affogato, where hot espresso meets creamy gelato. We've transformed this concept into a luscious cheesecake bar, perfect for coffee enthusiasts and dessert lovers alike.
Our recipe features a rich chocolate cookie crust, topped with a velvety cream cheese filling infused with espresso. The star of the show is the mocha swirl, created by blending melted dark chocolate with strong brewed coffee. This creates a mesmerizing marbled effect and adds depth to the flavor profile. We recommend using a medium-dark roast coffee for a balanced taste that complements the chocolate without overpowering it.
Why You’ll Love This Recipe
Get ready to fall in love with these Mocha Swirl Cheesecake Bars! Here's why you'll adore this recipe:
- Perfect blend of flavors: The combination of rich chocolate, tangy cream cheese, and bold coffee creates a harmonious taste sensation.
- Make-ahead friendly: These bars can be prepared in advance, making them ideal for entertaining or busy schedules.
- Visually stunning: The mocha swirl pattern adds an elegant touch, making these bars as beautiful as they are delicious.
- Customizable: Easily adjust the coffee strength or chocolate type to suit your preferences.
- Portable treat: Great for picnics, potlucks, or gifting to coffee-loving friends.
Mocha Swirl Cheesecake Bars
Decadent mocha-infused cheesecake bars with a chocolate cookie crust
Equipment
- 9x13 inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Knife
- Measuring cups and spoons
Ingredients
- 2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 2 tbsp espresso powder
- 4 oz dark chocolate, chopped
- 1/4 cup strong brewed coffee
- 2 tbsp cocoa powder
Instructions
- Preheat oven to 325°F (165°C). Line a 9x13 inch baking pan with parchment paper.
- Mix chocolate cookie crumbs with melted butter. Press into the prepared pan. Bake for 10 minutes, then cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
- Dissolve espresso powder in 2 tbsp hot water. Add to the cream cheese mixture and blend well.
- Pour the cheesecake batter over the cooled crust.
- Melt dark chocolate with coffee. Stir in cocoa powder until smooth.
- Drop spoonfuls of the mocha mixture over the cheesecake batter. Swirl with a knife to create a marbled effect.
- Bake for 35-40 minutes, until the center is almost set. Cool completely, then refrigerate for at least 3 hours.
- Cut into bars and serve chilled.
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