If you’re a fan of creamy desserts with a bold coffee twist, espresso swirl cheesecake bars are about to become your new favorite treat.
These decadent coffee cheesecake squares are the perfect balance of rich cream cheese, espresso flavor, and a luscious swirl of mocha.
Whether you’re planning a party, looking for a standout potluck dessert, or simply craving an easy dessert bar idea, these mini cheesecake bars are a crowd pleasing choice.
Not only are they visually stunning, but they’re also simple to prepare and can be made ahead of time, making them ideal for entertaining.
Why You’ll Love These Espresso Swirl Cheesecake Bars
The perfect combo: These mini cheesecake bars blend the creamy richness of cheesecake with the bold, aromatic flavor of espresso, making them a must try for coffee and dessert lovers alike.
Easy to make and share: With a straightforward recipe and a bite sized format, these cheesecake bars are ideal for sharing at parties, potlucks, picnics, or as a make ahead dessert for entertaining.
Visually stunning: The beautiful mocha swirl adds a touch of elegance, ensuring these cream cheese bars not only taste amazing but will also impress your guests with their presentation.
If you love coffee flavored treats, try my baked coffee cheesecake, these delicious mocha almond popsicles or my coffee walnut loaf cake.
Coffee Cheesecake Swirl Bar Ingredients
Let’s take a look at what you’ll need to make these coffee swirl cheesecake bars.
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 cream cheese dessert so delicious!
Oreo crumbs: Yes, you can buy Oreos already crushed up and ready to go! I recommend using these over using whole oreos – as removing the cream filling is slow work.
Espresso powder: This water soluble fine powder is perfect for baking to give a lovely rich coffee flavor. More concentrated than instant coffee granules and worth having a jar in the pantry for your coffee baking.
Sugar: White granulated sugar for sweetness in both the cheesecake crust and cream cheese filling.
Cream cheese: Full fat cream cheese is best for cheesecakes (in my opinion). Always soften before using.
Vanilla extract: A rich flavor addition to the cream cheese filling. Use the best quality vanilla you can afford for the best flavor.
Cocoa powder: Cocoa is what gives the cream cheese filling the rich brown color to create our swirl.
Heavy cream: Combined with the cream cheese to create the right consistency for the filling.
Egg white: Helps to bind the oreo crumbs into a crust. Ensure your egg white is room temperature.
Butter: Melted unsalted butter is also used to help bind the oreo crust.
Ingredient Substitutions
Oreo crumbs: Look for generic chocolate cookie crumbs, chocolate graham cracker crumbs or even a premade chocolate crust.
Espresso powder: You can use instant coffee granules dissolved with a small teaspoon of hot water instead of espresso powder. It won’t have as strong a flavor as the espresso powder though.
Vanilla: Vanilla essence is a suitable alternative to vanilla extract. However it is not as strong, so you may want to double the quantity.
Equipment Needed
To make this cheesecake bar recipe you will need:
- Mixing bowls
- Stand or handheld mixer
- 9 x 9 inch baking pan
- Parchment paper
- Mixing spoons, fork and a knife
How To Make Espresso Cheesecake Bars
Here’s a quick overview with pictures for how to make coffee cheesecake bars at home.
For the full recipe and ingredient list, scroll down to the printable recipe card.
Step 1: Preheat the oven to 325 F (160 C) and line a 9 x 9 inch baking pan with parchment paper. I like to have the paper hanging over the sides to make it easy to lift the whole cheesecake out of the pan after chilling.
Step 2: Place the oreo crumbs, sugar and espresso powder in a bowl and mix with a fork to combine. Add the egg white and melted butter and mix until a thick paste forms.
Step 3: Tip the oreo mixture into your lined pan, spread out evenly and press down firmly – including into the corners.
Tip: Pressing the crumbs down with the back of a spoon or the base of a glass works well.
Bake the crust in the oven for 15 minutes. Once cooked, remove from the oven and set aside to cool for 10 minutes.
Step 4: While the oreo crust is baking, take another mixing bowl and add the cream cheese and white sugar. Use a stand mixer or handheld mixer to blend until smooth.
Add the vanilla and half of the heavy cream. Blend again until combined.
Step 5: Once the crust has cooled slightly, add 3-4 large dollops of the white cream cheese filling on top of the crust. Spread them evenly apart – BUT DO NOT SMOOTH IT OUT!
Set the remaining cream cheese filling aside (we will use it later).
Step 6: In a microwaveable bowl or a saucepan add the remaining heavy cream. Heat until just warm. Add the espresso powder and cocoa powder to the warmed cream and stir until combined.
Step 7: Take this cream mixture and add it to the leftover white cream cheese you set aside. Mix until well combined.
Step 8: Now place spoonfuls of the brown cream cheese filling in between the dollops of white cream cheese in the pan.
Use a knife to drag through the brown and white cream cheese fillings in the pan to create a swirling pattern.
Shake and lightly tap the pan on the counter to help the filling spread out – don’t use your knife to spread the filling out or you will lose your pattern.
Step 9: Sprinkle some extra espresso powder over the top (optional) or even some shaved chocolate, then chill in the fridge for at least 4 hours, or overnight.
When ready to serve, cut the bars and enjoy!
Recipe Tips For Success
Room temperature ingredients: Ensure the cream cheese and egg white are room temperature before using.
Drape the parchment paper: Generously line your baking pan so you can easily lift the cheesecake out of the pan once chilled. This makes it easier to cleanly slice and serve the cheesecake bars.
Limit the swirl: Don’t over spread the two cream cheeses once in the pan – the more you spread the mixture with the knife, the less pattern you will have.
How To Store Espresso Cheesecake Bars
Leftover cheesecake bars are best stored in the fridge in an airtight container for up to 5 days.
The mocha cheesecake can also be frozen whole or in bars for up to 1 month. Once frozen, the bars should be placed in a freezer safe bag or container.
What To Drink With Cheesecake Squares
These coffee cheesecake squares would pair perfectly with my chocolate shaken espresso, this iced caramel macchiato or my instant coffee frappe.
When serving as a dessert, my siciliano cocktail would be the perfect accompaniment.
More Coffee Flavored Desserts You’ll Love
Find all my coffee desserts here or browse all my coffee recipes.
Loved this recipe? Leave a review, and join me on Facebook and Pinterest for more tasty coffee recipe ideas.
Espresso Swirl Cheesecake Bars
Equipment
Ingredients
For The Crust
- 1½ cups oreo crumbs
- ¼ cup white sugar
- ½ tablespoon espresso powder
- ¼ cup unsalted butter melted
- ½ egg white
For The Filling
- 12 ounces cream cheese softened
- ¾ cup white sugar
- ⅔ cup heavy cream divided in half
- ½ teaspoon vanilla extract
- 1 tablespoon espresso powder
- ½ tablespoon cocoa powder
Instructions
- Preheat the oven to 325℉ (160℃) and line a 9×9 baking pan with parchment paper.
- In a mixing bowl add the oreo crumbs, white sugar and espresso powder. Mix together with a fork until combined.
- Add the egg white and melted butter to the crumb mixture. Mix until a thick oreo paste forms.
- Pour the crumb mixture into the prepared baking pan and press firmly to cover the entire pan evenly.
- Bake the crust in the oven for 15 minutes.
- Meanwhile, start on the filling. Add the cream cheese and white sugar to a large mixing bowl and using a stand mixer with a paddle attachment or a handheld mixer, blend until the mixture is lump free.
- Add the vanilla and half of the heavy cream to the cream cheese mixture. Blend until smooth.
- Once the oreo crust is ready and out of the oven, let it cool for at least 10 minutes.
- Then, take 3 or 4 large spoonfuls of cream cheese filling and dollop evenly on top of the cooled oreo crust. Do not spread out! Set the remaining cream cheese filling aside.
- In a microwavable bowl or in a saucepan, add the other half of the heavy cream and heat gently until just warm.
- Add the espresso powder and cocoa powder to the warmed cream and stir until combined.
- Add this warm cream mixture to the remaining cream cheese filling. Mix until smooth and well combined.
- Place spoonfuls of this filling in between the plain cream cheese filling already in the baking pan.
- Use a knife and drag it through the brown and white cream cheese filling to create a pretty swirl effect on top of the bars. Shake and lightly tap the pan on the counter to help the filling spread out without ruining the swirl.
- Sprinkle extra espresso powder on top (optional) and chill in the fridge for at least 4 hours or overnight.
- Cut into bars and enjoy!
Notes
- Use Oreo baking crumbs (already broken down) or a generic chocolate cookie crumb mix.
- Press the crumb mixture firmly and evenly into the tray, making sure to press into the corners. The back of a large spoon, or the base of a glass works well.
- Don’t smooth the cream cheese fillings out – you will lose the swirl effect.
- Store leftovers in the fridge in an airtight container for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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