Coffee Cheesecake Bars

    11 hours 30 minutes

    These coffee cheesecake bars are so good either served as a snack or as a rich dessert with a little whipped cream. A bit of trouble but well worth it.

    15 people made this

    Makes: 24 bars

    • Crust
    • 60g unsalted butter
    • 60g dark chocolate, diced
    • 1/3 cup (40g) plain flour
    • 1/3 cup (65g) white sugar
    • 1 egg
    • 1/2 teaspoon vanilla essence
    • pinch salt
    • Filling
    • 1/3 cup (80ml) thickened cream
    • 1 1/2 tablespoons instant coffee powder
    • 220g cream cheese, softened
    • 2/3 cup (130g) white sugar
    • 1 egg
    • 1 egg yolk
    • 1/4 cup (60g) sour cream
    • 1 tablespoon plain flour
    • 1/2 teaspoon vanilla essence
    • 1/3 cup mini dark chocolate chips
    • Topping
    • 1 cup (230g) sour cream
    • 1/3 cup (40g) icing sugar

    Preparation:45min  ›  Cook:45min  ›  Extra time:10hours chilling  ›  Ready in:11hours30min 

    1. First make the crust. Begin by melting butter in medium saucepan over low heat. Add 60g chocolate to the butter; stir until chocolate melts and remove from heat. Whisk in 1/3 cup flour, 1/3 cup sugar, 1 egg, 1/2 teaspoon vanilla essence and pinch of salt. Spread batter in thin layer on bottom of greased and floured 20cm square tin.
    2. Bake at 180 degrees C until a skewer inserted into centre comes out with only moist crumbs attached, about 10 minutes. Cool.
    3. Next make the filling. In a small saucepan, stir cream and coffee powder over medium-high heat until coffee powder dissolves. Cool.
    4. Beat cream cheese and 2/3 cup sugar in large bowl until light and fluffy. Beat in 1 egg and yolk. Add 1/4 cup sour cream, 1 tablespoon flour, 1/2 teaspoon vanilla and the coffee/cream mixture; beat until smooth. Stir in chocolate chips. Spoon filling evenly over crust.
    5. Reduce oven temperature to 165 degrees C. Bake about 35 minutes, or until filling puffs slightly around the edges and centre is set. Cool completely on rack. Cover pan with foil and chill overnight.
    6. Now make the topping. In a small saucepan, stir 1 cup sour cream and icing sugar over low heat until sugar dissolves; do not boil. Spread topping evenly over filling. Cool slightly. Cover and chill until topping sets, at least 2 hours. Cut into 24 bars. Serve cold.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (13)


    OMG! By far the most successful dessert i have ever tried!! id give this TEN stars. i have made it several times, and its always ALWAYS a hit. ofcourse i never make the sourcream topping, instead i melt some chocolate and drizzle it on the squares makes it look very professional. and i use a teaspoon of coffee powder instead of tbsp. ppl find it hard to believe i didnt buy them from somewhere. im never ever letting go of this recipe!  -  03 Sep 2005  (Review from Allrecipes USA and Canada)


    The chocolate crust is good but the sour cream topping has GOT to go. It's just not a good tast to go with the rest of the bar's ingredients. I don't know if it depends of the coffee brand used but the coffee powder did NOT dissolve in the cream. They're OK only because the chocolate saves them but I don't think I'll be keeping this recipe in my Recipe Box. Sorry  -  16 Feb 2001  (Review from Allrecipes USA and Canada)


    We found this recipe to be wonderful! Instead of using instant coffee, we used a mocha/cappuccino instant coffee mix, and it was great! We weren't sure why you needed to heat the sour cream topping mixture...the powdered sugar dissolved just fine. And, we also didn't refrigerate overnight...but it was still delicious! Thanks for a keeper recipe!!!  -  26 Jan 2003  (Review from Allrecipes USA and Canada)