Espresso Swirl Cheesecake Bars

espresso swirl cheesecake bars on paper top view.

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These espresso swirl cheesecake bars are the perfect blend of creamy cheesecake and bold coffee flavor. With a mocha swirl and a rich, creamy taste, everyone will love these bite size cheesecake squares.

Prep Time20

Cook Time15

Chill Time4

Total Time4 35

Course: Dessert

Cuisine: American

Servings: bars

Author: Rachel Rodda

Equipment

9x9 baking dish

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 9x9 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