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 .

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 .

I’m always looking for easy dessert recipes, especially when the kids are out of school. And I especially love having desserts that the kids can help me with in the kitchen.

Oreo Cheesecake

Because these no-bake cheesecakes only require five ingredients and ten minutes of prep, it’s the perfect recipe to get their little hands involved in! They love helping me mix and pour, and of course, devour when they’re ready.

Plus, mini desserts make it easier for those little hands to enjoy too. Not only that, but they’re great for entertaining too. You can’t go wrong with creamy cheesecake, and the individual servings allow you to try one of everything.

I love this delicious dessert because you don’t have to bother with making an Oreo crust or making a water bath for baking like with a regular cheesecake. These mini Oreo cheesecake bites could not be easier.

No Bake Mini Oreo Cheesecakes Ingredients

• Cream cheese – Make sure your cream cheese is fully softened before making your cheesecakes. No one likes big chunks of cream cheese in their cheesecake! I like to let mine sit out at room temperature for at least an hour.
• Sweetened condensed milk – Not only does this provide an element of sweetness, but it helps to thin down the cream cheese mixture, making it easier to pour into the molds.
• White chocolate instant pudding – When using an instant pudding (and sweetened condensed milk,) there is no need for extra sugar or even vanilla extract. We get all the flavor we need here. This recipe only calls for half of a packet, but there are instructions for making it into actual pudding in the recipe card notes.
• Oreo cookies – You can’t have oreo mini cheesecakes without oreos! Make sure these are finely crushed. Some big chunks are ok. You’ll need approximately 1 cup of crushed Oreos if you are buying them pre-crushed.
• White and semisweet chocolate chips – These are optional, but I like to melt them and drizzle over the tops of my no bake oreo cheesecake for an extra garnish.

How to Make No Bake Mini Oreo Cheesecakes

1. Combine ingredients. In a large bowl using an electric mixer or stand mixer, whip the cream cheese until smooth. Then mix in the sweetened condensed milk. Next add in the pudding mix and half of the crushed oreos.
2. Add to molds. Using a half sphere silicone mold (the ones we all bought to make hot chocolate bombs) fill each half circle with the cheesecake batter, pressing down to make sure there are no air pockets.
3. Freeze. Sprinkle the remaining crushed oreos over the tops and pop into the freezer, I like to do it overnight.
4. Remove from molds. When ready to serve carefully unmold the no bake mini oreo cheesecakes and flip right side up.
5. Garnish. I like to garnish them by melting a little white chocolate and semisweet chocolate in a ziploc bag and drizzling those over the top finished with another sprinkling of crushed oreo crumbs. I like to use fine crumbs.

Tips and Tricks

The silicone molds I used were originally bought for making hot chocolate bombs and they were perfect for creating individual portions for these little cheesecakes. You can get them with 6 half-circle molds or 12. This recipe makes about 8.

You can also make these in a muffin tin with cupcake liners. I would put a whole oreo down the bottom of each one and then fill them up with the batter. I would guesstimate you would probably get 12 if you do it this way.

I decorated the top of mine with the melted chocolate but a little whipped cream or Cool Whip and a mini oreo would also be great.

Storage and Freezing

This no bake mini cheesecake goes fast! But if you do happen to have leftovers, store them in the fridge for up to three days.

You can also freeze your no bake mini oreo cheesecakes, but it’s helpful to keep them in the molds. When placing your molds into the freezer it is easier to put them on a small cookie sheet first.

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Frozen No Bake Mini Oreo Cheesecakes

With only FIVE ingredients and TEN minutes of prep, these No Bake Mini Oreo Cheesecakes are the perfect quick and easy dessert for summer!

Course Dessert

Cuisine American

Keyword mini oreo cheesecakes, oreo cheesecakes

Prep Time 10 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 84kcal

Equipment

• silicone mold

Ingredients

• 16 ounces cream cheese, softened
• 14 ounces sweetened condensed milk
• 3.3 ounces box white chocolate instant pudding , divided*see notes
• 12 Oreos , crushed and divided*
• white and semi-sweet chocolate chips , optional

Optional Garnishes:

• melted white chocolate
• melted milk chocolate
• Oreo cookies , whole or crushed

Instructions

• In a large mixing bowl using an electric hand mixer beat the cream cheese until smooth and fluffy.
• Mix in the sweetened condensed milk and then half of the pudding mix and half of the crushed Oreos, blending until just mixed.
• Using a half-sphere silicone mold, fill each well with the cheesecake mixture, pressing down or tapping on the counter to make sure there are no air pockets.
• Sprinkle the remaining crushed Oreos over the tops and freeze for at least 4 hours, but preferably overnight.
• When ready to serve carefully unmold the cheesecakes and flip right side up.
• I like to garnish them by drizzling with melted white chocolate and semisweet chocolate and then sprinkle with more crushed Oreo or a whole Oreo. Keep frozen until ready serve.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

Store leftovers in the fridge for up to 3 days.

* Other half of pudding mix can be made into actual pudding by whisking with 1 cup cold milk. 

*12 whole Oreos equals approximately 1 cup of crushed Oreos. 

Nutrition

Calories: 84kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 2mg

The post Frozen Mini Oreo Cheesecakes appeared first on Best Dessert Recipes .