A good cheesecake has to be one of the best sweet treats to bake at home. Most commonly enjoyed as a dessert, my baked coffee cheesecake slice is oh so simple to make and utterly delicious as an afternoon snack too.
If you love coffee and cheesecake, you will enjoy my espresso coffee cheesecake slice recipe.
Why You’ll Love This Coffee Cheesecake Recipe
Cheesecake is a popular dessert choice for celebrations, but what if you can’t wait for the next birthday or big occasion to enjoy it?
The answer is my coffee cheesecake bars recipe! Baked in a loaf tin or small tray and sliced into small (or not so small) slices or bars, all of a sudden a decadent dessert becomes a lovely little treat to enjoy with a cup of coffee before the kids get home from school.
It’s super easy to make and has a lovely espresso swirl that gives the cheesecake a delicious coffee flavor without being too overpowering.
Not only that, my baked cheesecake slice recipe is also a crowd pleaser at school fetes, the bake sale or your next party.
If you love coffee flavored desserts, try my coffee mousse, or a creamy coffee panna cotta.
Espresso Cheesecake Ingredients
To make my espresso cheesecake recipe you will need the following ingredients.
The specific quantities and steps are listed in the recipe card below, so here I just want to touch on each of the ingredients that make this cheesecake so delicious!
- Graham crackers: The most popular cracker for a cheesecake base. If you’re in the UK or Australia, McVites Digestives and Arnotts Granitas work well too.
- Butter
- Sugar
- Cinnamon: Not essential, but adds a little more depth to the base flavor.
- Cream Cheese: I always use Philadelphia cream cheese for my cheesecakes.
- Heavy Cream
- Eggs
- Vanilla Extract: Use the best quality vanilla you can afford for the best taste.
- Espresso: I use an espresso machine, but you can also use a moka pot or pod machine.
You will also need a loaf pan or small square cake tin. I use a 9×5-inch loaf pan for this cheesecake slice recipe, but you could also use an 8-inch square tin.
Substitutions
If you don’t have an espresso machine, you will need to brew a strong batch of coffee in your coffee maker.
Note an espresso machine will produce the best flavor and caramel color on top as it a more concentrated coffee. But as long as you brew it strong in a coffee maker, you will still have a lovely coffee flavor in your cheesecake.
Considering an espresso machine? See my espresso machine reviews for the best options.
How To Make Coffee Cheesecake Slice
Here’s a quick overview of how to make coffee cheesecake slice at home. For the full recipe and ingredient list, just scroll down to the printable recipe card.
Before you start, pre-heat the oven to 325F (160C/140C fan) and line your pan with baking paper.
As we are using a loaf tin instead of the typical spring form pan, I recommend lining the tin so there is plenty of paper up both sides of the tin. This will make it easier to remove the cheesecake from the pan post-cooking.
Step 1: Prepare your cheesecake base. The first step is to blitz your cheesecake crumb base. Throw the biscuits in a food processor or good quality blender and blend.
Once you have a nice fine grind, pop them in a bowl and combine with the sugar, melted butter and cinnamon.
Tip the mix into the base of your lined tin, spread it out and press down firmly with a spatula or your fingers to achieve a nice flat, firm crumb base.
Pop in the oven and bake for 10 minutes.
Step 2: Prepare the cheesecake filling. While your cheesecake base is cooking, make a start on your filling. In an electric mixer beat the softened cream cheese until smooth.
Add the sugar then the eggs, one at a time, blending well on a low to medium speed between each addition.
Reduce the mixer speed and add the thickened (heavy) cream and vanilla extract. Beat on low-medium speed for a couple of minutes until the mixture is creamy and well combined.
Step 3: Add the cheesecake filling to the pan in two steps. In order to achieve a caramel, uneven finish on the top of your coffee cheesecake slice, you want to pour just half the batter on top of your crumb base in your tin.
Then add the espresso to the remaining batter in the bowl and mix just once to combine. Pour this remaining batter into your tin and swirl with a spoon to achieve a marbled effect on top.
Step 4: Bake your cheesecake. Pop your cheesecake into the oven and bake for 50 minutes or until set. It should not be runny in the centre, but a slight jiggle in the middle when gently shaking the pan is okay.
Once the timer has gone off you have two options. To achieve a perfectly set cheesecake with no cracks, turn the oven off and leave the door closed to cool the cheesecake completely in the oven.
Alternatively, if perfection is not your vibe, remove the pan from the oven and leave to cool in the tin.
Once cooled, remove the cheesecake from the tin by lifting the paper on either side of the tin and slice into portions.
If there are any slices left, cover and refrigerate.
Recipe Tips For Making The Best Coffee Cheesecake Bars
- Use the right size tin: Don’t use too big a tin as the filling to crumb ratio will be too think.
- Room temperature ingredients: Ensure your ingredients, especially your cream cheese and eggs are at room temperature before using.
- Bake the base first: Don’t skip this step! Baking the base first helps stop the base going soggy and is essential for a good cheesecake!
- Don’t overmix: You want to the filling ingredients to be well combined without overmixing. Too much air in your mixture will result in lots of air bubbles in your cheesecake.
- Espresso swirl: Don’t mix your espresso in to the mixture. Give it just a single stir so you can get a nice swirl on top once poured in the pan.
- Slice small for parties: If you are making this baked coffee cheesecake recipe to offer individual portions at a school fete or at a party, don’t cut the each slice too large – as they can be a little hard to eat with your hands. Smaller is better.
How To Store
Leftover cheesecake can be stored in the fridge for up to 5 days – but, really, it’s unlikely to last that long!
More Coffee Desserts And Snacks
- These mocha almond popsicles are a tasty Summery treat.
- My chocolate chip mocha muffins are a popular recipe.
- This peppermint mocha frappe with chocolate pudding is like a dessert, in a glass!
- These Tiramisu desserts are simply divine!
See more coffee dessert recipes or browse all our coffee recipes.
Loved this recipe? Leave a review, and join me on Facebook and Pinterest for more tasty coffee recipe ideas.
Baked Coffee Cheesecake Slice
Ingredients
For the cheesecake crust:
- 1 cup graham cracker crumbs
- 3 tablespoons superfine sugar
- 5 tablespoons butter melted
- pinch cinnamon
For the cheesecake filling:
- 1 ½ cups cream cheese softened
- ½ cup superfine sugar
- ½ cup heavy cream
- 2 eggs
- 1 teaspoon vanilla extract
For the coffee swirl topping:
- ¼ cup espresso
Instructions
- Preheat the oven to 325℉ (160℃ / 140℃ fan forced). Line a 9×5 inch (22x13cm) loaf pan with baking paper and set aside (note 2).
Cheesecake Base
- Blitz the graham crackers in a food processor until they resemble fine crumbs.
- Transfer the crumbs to a medium mixing bowl and stir in the sugar and cinnamon. Then add the melted butter and mix to combine.
- Press the crumb mixture firmly into the bottom of the prepared pan and bake in the oven for 10 minutes.
Prepare the espresso cheesecake filling
- Place the cream cheese in a large mixing bowl and mix with an electric mixer until the cream cheese is smooth.
- Add the sugar and mix on low until combined.
- Add the eggs one at a time and mix well between each addition.
- Add heavy cream and vanilla extract and beat on low-medium speed for 4 minutes or until creamy.
Layer And Bake
- Pour half the mixture over the graham cracker crust in the pan.
- Add the espresso to the remaining batter and stir just once. Do not over mix.
- Pour this mixture over the rest of the batter and swirl it with a spoon.
- Bake for 50 minutes or until set. The centre should not be runny when you give the pan a gentle shake.
- Once baked, remove from the oven and set aside to cool completely in the pan.
- Remove the cheesecake slice from the pan by lifting the two sides of baking paper and slice or refrigerate until required. Enjoy!
Notes
- If you don’t have a loaf tin, an 8-inch (20 cm) square tin is an equivalent alternative.
- Generously line the tin so there is baking paper up each side to help you remove the slice from the pan once cooked.
- For a no-crack cheesecake, when the slice is set, turn the oven off and leave the door closed and cool completely (around 1 hour).
- Portion size is completely up to you, but I slice this baked espresso cheesecake into 8 slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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