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Decadent Espresso Cheesecake Bars Recipe with Dark Chocolate Ganache

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These espresso cheesecake bars feature a creamy espresso-infused filling topped with a rich dark chocolate ganache, perfect for a quick and indulgent dessert.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 24 oz (675g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tablespoons (15g) espresso powder
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) sour cream
  • 4 oz (115g) dark chocolate (70% cocoa or higher)
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (14g) unsalted butter

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until mixture resembles wet sand. Press firmly into bottom of greased 8×8-inch pan. Bake for 10 minutes, then remove and let cool.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth. Gradually add sugar and beat until combined. Add eggs one at a time, mixing gently after each addition. Dissolve espresso powder in vanilla extract, then whisk into sour cream. Slowly blend espresso mixture into cream cheese batter until even.
  3. Pour filling over cooled crust and smooth top. Bake at 325°F (163°C) for 45 to 50 minutes until edges are set but center slightly wobbly. Avoid overbaking.
  4. Remove pan from oven and cool at room temperature for 30 minutes. Cover and refrigerate for at least 2 hours or overnight.
  5. Chop dark chocolate and place in heatproof bowl. Heat heavy cream in saucepan until just simmering. Pour cream over chocolate and let sit 2 minutes. Stir until smooth and glossy. Add butter and stir until melted and combined. Let ganache cool 5 minutes, then pour evenly over chilled cheesecake bars and smooth top.
  6. Return pan to refrigerator for at least 1 hour to set ganache. Remove and cut into squares using a sharp knife dipped in hot water and wiped dry.

Notes

Use room temperature cream cheese and eggs for smooth batter. Dissolve espresso powder in vanilla extract to avoid grittiness. Press crust firmly to prevent crumbling. Avoid overbaking to keep bars creamy. Warm knife under hot water between cuts for clean slices. For gluten-free crust, substitute graham crackers with almond flour. Dairy-free substitutions include plant-based cream cheese and coconut cream for ganache.

Nutrition

Keywords: espresso cheesecake bars, dark chocolate ganache, espresso dessert, cheesecake bars, easy dessert, coffee dessert, chocolate dessert

Find it online: https://forkifyfun.com/decadent-espresso-cheesecake-bars-recipe-with-dark-chocolate-ganache-easy-steps/