Print

Decadent Espresso Tiramisu Cheesecake Bars

espresso tiramisu cheesecake bars - featured image
Print Recipe

These espresso tiramisu cheesecake bars combine creamy cheesecake and classic tiramisu flavors in a handheld, sliceable dessert that’s quick and easy to make. Perfect for dessert lovers craving a rich coffee kick without complicated preparation.

Ingredients

Scale
  • 1 ½ cups ladyfinger cookies, crushed (or graham cracker crumbs as a fallback)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ cup strong brewed espresso, cooled (or 2 tablespoons instant espresso powder dissolved in ½ cup hot water)
  • 2 tablespoons coffee liqueur (optional)
  • 16 ounces cream cheese, softened (full-fat)
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup mascarpone cheese (optional)
  • 1 tablespoon all-purpose flour
  • Unsweetened cocoa powder, for dusting
  • Chocolate shavings or espresso beans (optional garnish)

Instructions

  1. Preheat your oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal.
  2. Prepare the crust: Mix crushed ladyfinger cookies, melted butter, and 2 tablespoons sugar until evenly coated. Press firmly into the bottom of the pan. Bake for 10 minutes until set and fragrant. Let cool slightly.
  3. Make the espresso soak: Combine cooled espresso and coffee liqueur in a shallow dish. Set aside.
  4. Prepare cheesecake filling: Beat softened cream cheese on medium speed until smooth (2-3 minutes). Add sugar and beat until combined.
  5. Add eggs one at a time, mixing well after each. Blend in vanilla extract and mascarpone (if using). Add flour and mix on low speed just until blended. Avoid overmixing.
  6. Assemble: Pour half the cheesecake filling over the crust and spread evenly. Quickly dip ladyfingers into espresso soak (about 1 second per side) and arrange a layer over the filling.
  7. Spread remaining cheesecake filling over the ladyfinger layer and smooth the top.
  8. Bake for 40-45 minutes until edges are set but center slightly jiggles. Do not overbake.
  9. Cool at room temperature for 1 hour, then refrigerate at least 4 hours or overnight.
  10. Before serving, dust with cocoa powder and garnish with chocolate shavings or espresso beans if desired. Cut into bars and serve.

Notes

Use softened cream cheese for smooth filling. Dip ladyfingers quickly to avoid sogginess. Avoid overmixing batter to prevent cracks. A water bath can be used for extra creamy texture but is optional. Chill bars thoroughly for best texture and flavor. Substitute mascarpone with cream cheese if unavailable. For gluten-free crust, use almond flour and gluten-free cookies. Instant espresso powder can replace brewed espresso.

Nutrition

Keywords: espresso tiramisu, cheesecake bars, coffee dessert, easy tiramisu, no-bake cheesecake, tiramisu bars, dessert bars, coffee cheesecake

Find it online: https://eliplate.com/decadent-espresso-tiramisu-cheesecake-bars-easy-recipe-for-dessert-lovers/