Cheesecakes recipes are usually super complex and require lots of steps. However, cheesecake bar recipes simplify everything. The don’t need to be perfect because these ones are covered in a ganache so you won’t even be able to see the cracks!

Whether you need a special occasion dessert for the holiday season, or just something want to share something with the coffee lovers in your life, these brownie bottom bars are perfect.

Coffee Cheesecake Bars Ingredients

• Brownie mix – To make these bars easy, we’re just using a box mix here. You can use homemade brownies if you prefer and have the time to make them. We added a touch of vanilla extract to make them extra special.
• Cream cheese – Make sure this is room temperature. No one likes big chunks of cream cheese in their cheesecake!
• Granulated sugar – We need an element of sweet to these cheesecake bars, and white sugar will do just that.
• Eggs – Eggs are used in cheesecake to provide a thickening agent. They also provide richness and flavor to these coffee cheesecake bars. Any time eggs are called for, always assume it’s a large egg.
• Vanilla extract – Vanilla is added to most baked goods to provide flavor. It helps balances out the coffee and chocolate flavors of these cappuccino cheesecake bars. But if you are looking for coffee overload, swap this for coffee extract.
• Marshmallow fluff – Not only does this provide a sweet flavor, but it also gives a fluffy texture to the coffee cheesecake layer. It’s our secret ingredient!
• Instant coffee – Instead of brewed coffee, we’re just using regular instant coffee (that same stuff used to make the whipped coffee mixture- dalgona coffee) to provide that bold coffee flavor. Try decaf if you are planning to serve these to kids… although kids don’t seem to be big fans of mocha flavored desserts.
• Semi-sweet chocolate chips – To make the ganache layer, we need to melt chocolate chips with the heavy whipping cream.
• Heavy cream – When added to the melted chocolate chips, heavy cream thins out the mixture and makes the perfect ganache.

How to Make Coffee Cheesecake Bars

1. Prepare and bake brownies. Prepare the brownie mix as the instructions are listed on the box, plus vanilla extract for extra flavor. I lined the pan with parchment paper to use a sling to remove the brownies easily. ALso spray the parchment with cooking spray for easiest handling. Bake in the prepared pan following the temperature and time instructions on the box for a 9×9 baking dish. Once baked, allow to cool enough to touch.
2. Preheat oven. Using a large spoon, lightly press down on the brownie to compact it down slightly and heat the oven for the next layer. .
3. Make cheesecake filling. To start the filling, place the cream cheese and sugar into a large bowl. Beat until smooth and creamy. Add the eggs and vanilla extract to the cream cheese mixture. Once well combined, add in the marshmallow fluff and mix.
4. Prepare instant coffee. In a separate bowl, add the instant coffee and hot water and mix until the coffee has fully dissolved. Pour into the cheesecake filling mixture and mix until fully incorporated and the mixture is streak free. Pour over the brownie layer and spread evenly. 

5. Bake. Bake for 20 minutes, then reduce the temperature and bake again. Once finished baking, turn the oven off leaving the coffee cheesecake bars inside for a bit longer. Remove and allow the cheesecake to come to room temperature. Slowly lowering the temperature instead of going from totally hot to cold will prevent the cheesecake bars from cracking. If they do crack, no worries because you will be slathering the top with chocolate ganache.
6. Make the chocolate ganache. Whisk together the heavy whipping cream dry coffee granules until almost dissolved, then add the chocolate chips. Microwave in intervals and mix until shiny and silky smooth. If the ganache is clumpy or matte looking after mixing for a minute, place back in the microwave for a little longer, but try not to over cook otherwise it gets cakey and will not pour. Pour the ganache over the cheesecake and spread evenly.
7. Refrigerate. Cover the cheesecake, and place in the refrigerator for at least 3 hours, but more is preferable.
8. Serve. Once chilled, take it out of the pan using the parchment as a sling and cut into squares and serve with whipped cream. Sprinkle with more instant coffee, if you like. If the bars are sticking, it might be helpful to use a wet knife or plastic knife.

Storage and Freezing

If you happen to have leftover Coffee Cheesecake Bars, you can store them in an airtight container in the refrigerator for up to five days.

If you’d like to freeze it, be sure to cover it tightly with plastic wrap and then put it in an airtight container. It will freeze well for up to two months.

More bars & cheesecake

• Lemon Cheesecake Bars
• Snickerdoodle Bars
• Chocolate Chip Cookie Cheesecake Bars
• Thin Mint Cheesecake Bars
• Biscoff Cheesecake

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Coffee Cheesecake Bars

Satisfy your chocolate and coffee craving in one bite with these indulgent Coffee Cheesecake Bars with a Brownie Bottom!

Course Dessert

Cuisine American

Keyword coffee cheesecake bars,

Prep Time 35 minutes minutes

Cook Time 50 minutes minutes

Chill Time 4 hours hours

Total Time 5 hours hours 25 minutes minutes

Servings 16

Calories 214kcal

Ingredients

Brownie Base:

• 18.3 ounce boxed brownie mix , plus ingredients to make them (oil, eggs & water)
• 1 tablespoon vanilla extract

Cheesecake Layer:

• 16 ounces cream cheese , softened
• ¼ cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup marshmallow fluff
• 2 teaspoons instant coffee granules
• 1 tablespoon hot water

Ganache Topping:

• 1 cup semi-sweet chocolate chips
• ¼ cup heavy whipping cream
• 1 teaspoon instant coffee granules

Instructions

Make the Brownies:

• Line a 9X9 baking dish with parchment paper and coat with cooking spray. Set aside.
• Prepare the brownie mix as the instructions are listed on the box plus vanilla extract. Cook the brownies following the temperature and time instructions on the box. Allow to cool.
• Using the back of a large spoon, lightly press down on the brownie to compact it. Set aside.

Make the Coffee Cheesecake:

• Preheat the oven to 350°F.
• In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric hand mixer, cream together the cream cheese and sugar, for approximately 2-3 minutes.
• Add the eggs and vanilla extract, continuing to mix until no streak remain.
• Add the marshmallow fluff and mix.
• In a separate small bowl, combine 2 teaspoons of the instant coffee and the hot water, whisking until dissolved.
• Combine with the cheesecake filling mixture until just blended. Pour over the brownies and tap the pan on the counter to evenly distribute.
• Bake for 20 minutes. At the 20 minutes mark, without opening the door, reduce to 200°F and continue baking for 30 minutes. At 30 minutes, turn the oven off entirely and allow to cool in the oven for 10 minutes.
• Remove and set on a wire cooling rack to cool fully.

Make the Chocolate Ganache:

• In a microwave-safe bowl, combine the heavy whipping cream and dry instant coffee granules, whisk until they start to dissolve. Add the chocolate chips.
• Microwave for 1 minute and mix until shiny and silky smooth.
• If the ganache is clumpy or matte looking after mixing for a minute, place back in the microwave for an additional 30 seconds. Do not over cook.
• Pour the ganache over the cheesecake and spread evenly using an offset spatula.
• Cover the cheesecake with plastic wrap and place in the refrigerator for at least 3 hours.
• Once chilled, take out and cut into 12 squares.
• Top with whipped cream, whole coffee beans or another sprinkle of instant coffee granules (if desired, but please do not eat).
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

 Store in an airtight container in the refrigerator for up to 5 days. 

Nutrition

Calories: 214kcal | Carbohydrates: 15g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 100mg | Potassium: 146mg | Fiber: 1g | Sugar: 11g | Vitamin A: 471IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

The post Coffee Cheesecake Bars appeared first on Best Dessert Recipes .

Secret Ingredients

The secret to this recipe is using the dark brown sugar to make them rich and delicious. And even though these chewy bars are amazing on their own, you can also toss them in a bowl and top them with a scoop of vanilla ice cream to make them even better.

The best part about this recipe is that it’s so easy as is but it’s also great to customize. Add in your own additions to make it your signature dessert.

The next time you’re looking for easy dessert recipes to take to a cookout or party, consider these blonde brownies. If you’re a fan of butterscotch and chewy blondies, this will be your new favorite recipe.

Why You’ll Love Butterscotch Blondies

• Easy – With just a handful of ingredients, these are super simple to make.
• Convenient – Most of the ingredients are already likely in your pantry.
• Portable – The tasty sweets travel well to any cookout or party and can also be packed for sweet treats in lunches.
• Customizable– You can add your own dash of pizazz to these blond brownies.

What is a Blondie?

A blondie is basically a chocolate brownie, but without the chocolate and vanilla instead. Some use browned butter and others just brown sugar and molasses for flavoring.

How To Make Butterscotch Blondies

1. Whisk together the flour, baking powder, and salt in a large bowl. You can also sift it into the bowl. As long you do something to help all of the dry ingredients evenly incorporate.
2. Next, in a separate bowl whisk (or use a hand electric mixer or a stand mixer on medium speed) together the brown sugar, melted butter, eggs, and vanilla until the butter mixture is smooth and all ingredients are incorporated. Use a low speed and make sure to use a rubber spatula to the ingredients on the side of the bowl integrated in the mixture.
3. Then add the dry ingredients to the wet ingredients, then stir them together ensuring that all ingredients in the flour mixture are moist.
4. Add the butterscotch chips to the mixture. 
5. Then, using a spatula or large spoon, fold the chips into the mixture until they are evenly distributed.
6. Using your hands (preferably moistened, to make it easier), spread the batter evenly into the baking dish prepared with parchment paper and cooking spray.
7. Sprinkle the remainder of the butterscotch chips over the batter in the prepared pan. 

8. Bake the blondies until the top appears dry. An inserted toothpick should come out clean when it’s ready, and the blondies should be golden brown. 
9. Let the bars cool completely in the pan before using the parchment paper to help you lift them out. You can place them on a wire rack to completely cool.
10. Cut them into bars in the size you prefer.
11. Place the remaining butterscotch chips into a microwave-safe small bowl, then microwave in 15-second intervals until the butterscotch is pourable. Be sure to stir between each interval.
12. Pour the melted butterscotch into a piping bag (or a plastic bag and cut a small piece of the corner off). 
13. Use the piping bag to do a drizzle or butterscotch sauce over the cut bars before letting them continue to set.

Variations 

I’m always an advocate of customizing your recipes. Have fun with it and try one of these options!

• Drizzle – Melt some white chocolate chips, dark chocolate, milk chocolate, or even peanut butter chips to drizzle over top.
• Nuts – For some nutty flavor, crush your favorite nuts like almonds, pistachios, or cashews and add them to the batter or sprinkle them over top,
• Low carb – If you want to lower the total carbohydrate count just switch out the sweeteners to a keto style sugar.
• Chips – You can also add chocolate chips of any variety to the batter.
• Candy – You can add toffee, chunks of candy bars, or any other favorite candy to the batter. 
• Dried fruit – Sweeten up your blondies with some craisins, raisins, or other dried fruit.
• Spices – Experiment with cinnamon, nutmeg, or any other seasonal spices.

Storage and Freezing

Blondies can be stored in an airtight container at room temperature for up to 5 days. You can also wrap them in plastic wrap or store in ziploc bags to freeze them for up to 3 months.

If you’ve tried this recipe, please come back and let us know how it was in the comments or star ratings.

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Chewy Butterscotch Blondies Recipe

Moist and delicious, these bars are the perfect flavor of butterscotch using dark brown sugar and butterscotch chips.

Course Dessert

Cuisine American

Keyword blondies recipes, butterscotch blondies, butterscotch blondies recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 285kcal

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 cups dark brown sugar , packed
• 1/2 cup unsalted butter , melted and cooled slightly
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups butterscotch chips , divided

Instructions

• Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper and spray with cooking spray, set aside.
• In a medium-sized bowl stir together the flour, baking powder, and salt until combined, set aside.
• In a large bowl whisk together the brown sugar, melted butter, eggs, and vanilla until smooth.
• Add the dry ingredients to the wet and stir them together until there are no dry patches. Add 1 & ½ cups of the butterscotch chips and fold them in until evenly distributed.
• Spread the batter into the prepared baking dish, I find it easier to do with moistened hands. Take a handful of the remaining butterscotch chips and sprinkle it over the batter for a pretty presentation.
• Bake for 25-30 minutes until the top appears dry and set and a toothpick inserted into the center comes out clean.
• Let them cool completely in the pan. Take the bars out using the parchment paper to help you lift them out. Cut into bars.
• Place the remaining butterscotch chips into a microwave-safe bowl. Microwave in 15-second intervals, stirring in between until melted. Place the melted butterscotch into a piping bag or ziplock bag and cut a small piece of the corner off. Drizzle over the cut bars, let them set for about 20 minutes so the butterscotch on top solidifies, and serve immediately.

Nutrition

Calories: 285kcal | Carbohydrates: 53g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 204mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 42g | Vitamin A: 234IU | Calcium: 32mg | Iron: 1mg

The post Butterscotch Blondies appeared first on Best Dessert Recipes .

These thin mint cheesecake bars channel those flavors and textures with a crunchy cookie crumb crust as well as actual fudge mint cookie pieces dotted throughout the creamy cheesecake filling.

Cheesecake Bars

One of the best parts of this recipe is how quickly it comes together for such a decadent dessert. While the crust is baking, you can mix together the filling. The only hard part is waiting for it to cool and set, but the end result is definitely worth the wait!

I like to keep a timer nearby to make sure I’m on top of when to take the crust or whole cheesecake out of the oven, or to turn the temperature down. It can be challenging to avoid having cheesecake crack, and sometimes as hard as you try, it still happens. The good news is that cracks or not, it still tastes AH-mazing!

Having cheesecake in bar form means that it travels well. I can easily grab them to go for a picnic or to pack in a lunch bag. They’re also easier to serve at gatherings than a traditional cheesecake would be.

Thin Mint Cheesecake Bars Ingredients

Like most of our easy dessert recipes, the ingredient list is fairly standard. I always have a few bricks of cream cheese hiding in the freezer for occasions when cheesecake comes calling.

• Oreo baking crumbs– these pre-packaged baking crumbs make preparing a cookie crust a cinch! If you don’t see them at your local grocery store, they can easily be bought online. But you can also make your own crumbs in a small food processor. The general rule is about 10 cookies per cup, so you’d need 20 for the full two cups.
• Butter – rather than trying to melt the butter while it’s still in stick form, try cutting it into pieces first, then microwave at 20 second increments until fully melted. I so use salted in this recipe, but unsalted is also fine.
• Cream cheese– bringing your cream cheese to room temperature will help it to mix more evenly and eliminate lumps. In the end, this makes your cheesecake super smooth.
• Granulated sugar– because granulated sugar crystals are small, they mix well when baking. In addition to sweetening the cheesecake, sugar also helps to retain moisture.
• Eggs- eggs help to add structure to these thing mint cheesecake bars in addition to flavor. While I prefer to use eggs from a farm or farmers’ market for freshness, any large eggs from the grocery store will do.
• Vanilla extract- this pantry staple does double duty by adding subtle flavor but also elevating the other ingredients in the recipe.
• Marshmallow fluff- this marshmallow spread concoction is particularly popular in New England, especially in Massachusetts where the state sandwich is the Fluffernutter (fluff and peanut butter on white bread). In this recipe, the fluff adds creaminess and lightness to the texture of the cheesecake.
• Fudge mint cookies – Thin Mints (Girl Scout Cookies) are only available for a short period of time, but luckily you can buy another cookie called Fudge Mint Cookies year-round. But honestly, use your favorite cookie. Peanut butter, more Oreo, literally anything.

How To Make Thin Mint Cheesecake Bars

1. Preheat the oven and prepare a 9×9 baking dish. Be sure to use plenty of cooking spray and even parchment paper to ensure easy removal of the cheesecake from the pan.
2. Add the Oreo crumbs and melted butter to a small bowl, tossing until equally wet. Transfer the crust mixture to the prepared pan.
3. Spread the thin mint cheesecake bars mixture out evenly. Using a spoon, press the buttery Oreo crumbs down in the pan to create a compact crust and then bake to set.
4. Remove the crust from the oven and set aside, but leave the oven on.
5. To begin preparing the filling, place the cream cheese and sugar into a mixing bowl and cream until smooth. If you’re in a hurry you can beat the mixture on high. However, if you have the time, beating on low for 5-7 minutes will result in a lighter, fluffier cheesecake because it has more time to incorporate in air.
6. Add in the eggs and vanilla extract and continue to mix.
7. Once the eggs and vanilla extract are fully combined, add in the marshmallow fluff and mix again. If you find that the fluff is hard to remove from the jar, microwaving the jar for 30 seconds will help to make it easier to get out.
8. Next, use a spatula to fold in the chopped fudge mint cookies until evenly distributed. Pour the mixture over the crust and spread evenly across the pan.
9. This is the important part to avoid cracking without using a water bath. Bake the bars for 20 minutes. After 20 minutes, reduce the heat without opening the oven door, bake again. Once the cheesecake has finished baking, turn the oven off. Leave the pan in the oven for 10 minutes without opening the door.
10. After 10 minutes, remove and allow the thin mint cheesecake bars to come to room temperature. It will take about 1-2 hours to cool on the counter.
11. Once the cheesecake cools to room temperature, cover tightly with plastic wrap and place in the refrigerator for at least 3 hours. Allow the cheesecake to chill for 3 hours or more to ensure that it can properly set and achieve a smooth texture.
12. After cooling for at least 3 hours, remove the cheesecake from the refrigerator and cut into 12 squares.
13. When serving, garnish with whipped cream and either a packaged or homemade fudge mint cookie. If you’re feeling festive, you could alternatively use Peppermint Sugar Cookies for your garnish.

Storage and Freezing

Store these Thin Mint Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. Cheesecake can also be frozen in individual slices. Thaw at room temperature for about 20 minutes, it thaws pretty fast!

Other Dessert Bar Recipes

• Dulce de Leche Bars
• Coffee Cheesecake Bars
• Mississippi Mud Brownies

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Thin Mint Cheesecake Bars

Chocolate cookie crust with a creamy and minty cheesecake filling. Top them with whipped cream and a thin mint cookie.

Course Dessert

Cuisine American

Keyword cheesecake bar recipe, coffee cheesecake bars,, thin mint desserts

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling/Chilling Time: 5 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 12

Calories 383kcal

Ingredients

• 2 cup Oreo baking crumbs*
• ½ cup butter melted
• 16 ounces cream cheese softened
• ¼ cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup marshmallow fluff
• 13 fudge mint cookies roughly chopped

Instructions

• Preheat the oven to 350°F. Prepare a 9×9 pan by lining the bottom with parchment paper and then folding another piece to create a sling. This will make it much easier to remove and cut the bars.
• In a small bowl, toss together the Oreo crumbs and melted butter until uniformly wet.
• Place crust mixture into the prepared pan, spread the mixture out evenly and press down with a spoon to compact the crust. Bake for 8 minutes. Set aside, but leave the oven on.
• In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl using an electric hand mixer, beat the cream cheese and sugar until smooth and creamy.
• Add in the eggs and vanilla extract, blend. Add the marshmallow fluff and mix until combined. Fold in the chopped cookies.
• Pour over the crust and spread evenly using an offset spatula.
• Bake for 20 minutes.
• At 20 minutes, without opening the oven door, reduce the heat to 200°F and bake for an additional 30 minutes.
• Turn the oven off leaving the cheesecake inside for 10 minutes without opening the door.
• Remove and allow the cheesecake to come to room temperature.
• Once at room temperature, cover, and place in the refrigerator for at least 3 hours.
• 19.Remove and cut into 12 squares.
• Garnish with whipped cream and a fudge mint cookie.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

*Make your own Oreo crumbs by using approximately 10 cookies for each cup of crumbs. 

Nutrition

Calories: 383kcal | Carbohydrates: 44g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 294mg | Potassium: 167mg | Fiber: 1g | Sugar: 29g | Vitamin A: 565IU | Calcium: 61mg | Iron: 5mg

The post Thin Mint Cheesecake Bars appeared first on Best Dessert Recipes .

Single Serving Desserts

My first super-viral individual dessert (edible cookie dough) was posted on a whim. I honestly thought that folks would think I was crazy for having the urge to sit around and eat cookie dough.

But I soon realized I wasn’t the only and small-batch desserts are in-demand. Lots of folks out there need a little taste of something. Since I’ve started to create recipes for all of my favorites- just for a little taste.

Homemade Rice Krispie Treats

Turns out homemade Rice Krispie treats are one of the easiest desserts to make small batch. Truth be told, half the time I don’t even measure, I just eyeball it.

This single-serving Rice Krispie treat is probably more like two servings… but who are we kidding, when you’ve had the kind of day that implores you to want a comforting dessert at 9:00pm, you probably need more than just one serving anyhow. This is a judgement-free zone.

What You’ll Need

• Butter– I actually use salted butter in this recipe, I know, I know- I’m usually all about controlling the salt. It helps balance the sweetness so let’s consider this a shortcut.
• Marshmallows– With such a small batch, mini marshmallows work best, although you can use any size you want. We even have this handy marshmallow conversion chart for you. If you like yours extra gooey, add another tablespoon.
• Rice Krispies– Let’s face it, this puffed rice cereal is what made this dessert famous, but you can really make it with type of cereal- let’s just call them cereal treats.
• Sprinkles– Optional, but as my 4-year-old would tell you sprinkles make everything better and if you are having a ho-hum I need a giant rice krispie treat kinda day, you might need sprinkles to make you smile.

Also feel free to add 1 tablespoon of mini chocolate chips, mini M&Ms or top with caramel or chocolate sauce. Or consider making them chocolate rice krispie treats.

How to Make a Single Rice Krispie Treat

The process is pretty easy!

1. Melt the marshmallows and butter in a microwave safe bowl. Heat for 45 seconds.
2. Remove and stir until smooth.
3. Pour in the Rice Krispies, or other cereal.
4. Now for the real question- do you prefer yours warm and gooey or do you let it sit and cool? Either option is acceptable- but if you eat it warm, I recommend using a fork instead of your hands.

Other Cereals

As we mentioned, this recipe works with nearly any type of cereal. Here are a few of our favorites:

• Fruit Loops
• Cheerios
• Lucky Charms
• Fruity Pebbles
• Cocoa Puffs
• Captain Crunch

Storage & Leftovers

It’s a single-serving cereal treat, if there are leftovers, you are doing it wrong! Same goes for freezing. Buckle up and finish that dessert!

More Small Batch Desserts

• Small Batch Chocolate Cupcakes
• Small Batch Vanilla Cupcakes
• Single Serving Peanut Butter Cookie Dough

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