Mocha Chocolate Chip Cheesecake Bars
Indulge in the ultimate fusion of coffee and chocolate with these Mocha Chocolate Chip Cheesecake Bars—a rich and creamy dessert that’s as easy to make as it is decadent. Featuring a buttery graham cracker crust, velvety coffee-infused cheesecake filling, and a generous sprinkle of mini chocolate chips, these bars deliver bold mocha flavor with every bite. Perfectly balanced in sweetness, each layer comes together for a dessert that's ideal for any occasion, whether it's a dinner party or a quiet coffee break treat. With just 20 minutes of prep time and an irresistible smooth texture, these cheesecake bars are a must-try for mocha and cheesecake lovers alike. Serve them chilled for a refreshing, indulgent experience!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 0.25 cups granulated sugar
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 0.5 cups sour cream
- 2 teaspoons instant coffee granules
- 1 tablespoons hot water
- 1 teaspoons vanilla extract
- 3 eggs
- 1 cup mini chocolate chips
Instructions
Preheat your oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal later.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.
In a large mixing bowl, beat the cream cheese and 3/4 cup granulated sugar together using a hand or stand mixer until smooth and creamy, about 2-3 minutes.
In a small bowl, dissolve the instant coffee granules in the hot water. Add the dissolved coffee to the cream cheese mixture along with the sour cream and vanilla extract. Mix until well combined.
Add the eggs one at a time to the cream cheese mixture, beating on low speed after each addition just until fully incorporated. Avoid over-mixing to maintain a creamy texture.
Fold in the mini chocolate chips with a spatula until evenly distributed.
Pour the cheesecake batter over the cooled crust, spreading it into an even layer.
Bake the cheesecake bars for 45-50 minutes, or until the edges are set and the center jiggles slightly when shaken. Do not overbake.
Turn off the oven and crack the door open slightly. Allow the cheesecake bars to cool in the oven for 30 minutes to prevent cracking.
Remove the pan from the oven and let the bars cool to room temperature. Then refrigerate the bars for at least 3 hours or until fully chilled.
Lift the cheesecake bars out of the pan using the parchment paper overhang. Slice into 16 even squares using a sharp knife. For clean cuts, wipe the knife with a damp cloth between slices.
Serve chilled and enjoy!
Nutrition Facts
Calories |
4607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.6 g | 392% | |
| Saturated Fat | 177.9 g | 890% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1304 mg | 435% | |
| Sodium | 2851 mg | 124% | |
| Total Carbohydrate | 431.7 g | 157% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 314.1 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 864 mg | 66% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1166 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
