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Creamy Espresso Martini Cheesecake Bars

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These creamy espresso martini cheesecake bars feature a fudgy chocolate crust and a silky coffee-flavored filling with a splash of vodka, perfect for coffee lovers seeking a grown-up dessert.

Ingredients

Scale
  • 1 ½ cups (150g) chocolate cookie crumbs (Oreos without filling recommended)
  • 5 tbsp (70g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 16 oz (450g) cream cheese, softened (full-fat recommended)
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tbsp (30 ml) vodka (optional)
  • 2 tbsp (30 ml) brewed espresso or strong coffee, cooled
  • 1 tbsp (8g) instant espresso powder
  • 1 tsp vanilla extract
  • ⅓ cup (80 ml) heavy cream
  • Pinch of salt
  • Optional garnish: chocolate shavings or cocoa powder, espresso beans

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine chocolate cookie crumbs, melted butter, and granulated sugar. Stir until crumbs are evenly coated and resemble wet sand.
  2. Press the crumb mixture firmly and evenly into the bottom of a lined 8×8 inch (20×20 cm) baking pan. Bake for 10 minutes, then remove and let cool.
  3. In a large bowl, beat softened cream cheese with granulated sugar using an electric mixer on medium speed until creamy and smooth, about 2-3 minutes. Scrape down sides as needed.
  4. Beat in eggs one at a time, mixing well after each. Add vodka, brewed espresso, instant espresso powder, vanilla extract, and salt. Mix until combined but do not overbeat.
  5. Gently fold in heavy cream with a spatula until just blended.
  6. Pour cheesecake filling evenly over cooled crust and smooth the top.
  7. Bake at 325°F (160°C) for 35 to 40 minutes until edges are set but center jiggles slightly when shaken gently.
  8. Cool bars at room temperature for about 1 hour, then refrigerate and chill for at least 4 hours or overnight.
  9. Cut into 12 bars using a sharp knife dipped in hot water for clean edges. Garnish with chocolate shavings, cocoa powder, or espresso beans if desired.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Avoid overmixing after adding eggs to prevent cracks. Sift espresso powder to avoid grit. If cracks form, cover loosely with foil and cool slowly. For gluten-free crust, substitute cookie crumbs with almond flour and cocoa powder plus extra butter. Alcohol-free version replaces vodka with extra brewed espresso or vanilla extract. Chill bars overnight for best flavor and texture. Store leftovers wrapped tightly in the fridge up to 5 days or freeze up to 2 months.

Nutrition

Keywords: espresso martini cheesecake bars, coffee dessert, chocolate crust cheesecake, creamy cheesecake bars, easy cheesecake recipe, vodka dessert, coffee lovers dessert

Find it online: https://grubella.com/creamy-espresso-martini-cheesecake-bars-recipe-perfect-for-coffee-lovers/