Cappuccino Cheesecake Bars

by Kelli H. on September 21, 2013

If the name alone doesn’t sell you on these cheesecake bars then I’m guessing nothing will. You’re either a coffee lover or a cheesecake lover or you’re like me and you love both. In any case this recipe is meant for you.

Last Saturday we had our friends Jeff & Debby over for dinner. I hadn’t had dinner guests over in what felt like forever, but I think the last time was July 4th. I was excited to make a dessert, because I also felt like I hadn’t baked in a long time! I reallllllllyyy love to bake and don’t do it nearly enough. Mostly because I’d eat all of whatever I baked and then because it’s just another added expense.

This dessert was super fast to put together for cheesecake. It’s also really easy and doesn’t require a water bath or anything special that cheesecakes sometimes call for.

I made these bars back in 2010 and for some reason I hadn’t made them since. I’m glad I finally pulled it out of my archive. I’m thinking about making an Oreo cookie crust & using fresh espresso next time and baking it in a pie dish. I think it’d be delicious! Though, these are pretty hard to beat…Jeff & Debby seemed to enjoy them as much as me and David, so this recipe is definitely a keeper.

If you’re anything like me, then you might end up eating a cappuccino cheesecake bar for breakfast, too…whoops!

Cappuccino Cheesecake Bars
Recipe from Bon Appetit Oct 2010

9 whole graham crackers, broken up
1/4 cup sugar, plus 2/3 cup sugar
1/4 cup unsalted butter, chilled & diced
6.5 teaspoons instant espresso powder, divided
1 tablespoon whipping cream
1 teaspoon vanilla extract
2 (8oz) packages cream cheese, room temp
1 large egg

1. Preheat oven to 350 degrees. Butter a 8″x8″ baking dish.

2. In a food processor grind graham crackers, 1/4 cup sugar, 1.5 teaspoons espresso powder, and butter until crumbs are moist and start to stick together. Remove 1/2 cup of the crumbs and set side. With the remaining crumbs pat them down into the baking dish. Place the 1/2 cup crumbs into another baking dish (pie pan works) and bake both dishes for 10 minutes. Remove from oven and set aside to cool.

3. In a a small bowl stir together 5 teaspoons espresso powder and 1 tablespoon whipping cream. Set aside.

4. In the bowl of a standing mixture; beat cream cheese until smooth. Pour in 2/3 cup sugar and beat until blended. Beat in coffee mixture and vanilla. Beat in egg last. Scrape the sides of the bowl down in between additions if needed.

5. Pour filling into cooled baking dish with the graham cracker crust. Spread out evenly and bake for about 25 minutes or until set. Chill uncovered until cold and firm for at least 2 hours or over night. Sprinkle on the graham cracker crumbs from the pie dish before serving.

{ 5 comments… read them below or add one }

Emily September 22, 2013 at 10:37 am

These look so rich and creamy! Perfect for coffee day coming up later this month.

Reply September 22, 2013 at 12:37 pm

Another great recipe with a delicious coffee/cappuccino flavor! Yum!


Made in Sonoma September 22, 2013 at 6:47 pm

I know! I’m obsessed w/ coffee flavored desserts.


Ashlee Mayer September 23, 2013 at 3:15 am

Yummy! I will be trying this recipe soon! ~ Ashlee @


Kalyan Panja September 23, 2013 at 5:53 am

Just mouthwatering…looks delicious!


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