Coffee Cheesecake Bars

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

5 from 5 votes

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Course: Dessert

Cuisine: American

Keyword: coffee cheesecake bars,

Prep Time: 35

Cook Time: 50

Chill Time: 4

Total Time: 5 25

Servings:

Calories: 214kcal

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

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.

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.

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.

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