No Bake Coffee Cheesecake Bars by @millsandbuns

20 min

8 servings

🍪

120 g

Biscuits

🧈

30 g

Butter

🧀

140 g

Cream cheese

🍬

30 g

Icing sugar

🍫

80 g

White chocolate

☕

40 ml

Espresso

🥛

100 g

Whipped cream

🍫

2 g

Cocoa powder

  1. Melt
    • butter

    Melt 30 g butter in the microwave in short bursts, stirring between bursts until fully melted.

  2. Combine
    • crushed biscuits
    • butter

    Combine 120 g crushed biscuits with the melted butter until the crumbs are evenly moistened.

  3. Press
    • crushed biscuits
    • butter

    Press the biscuit mixture firmly into the base of an 8 x 4 inch loaf pan.

  4. Refrigerate
    • Biscuits

    Refrigerate the biscuit base while preparing the coffee cheesecake filling.

  5. Cool
    • espresso

    Prepare 40 ml espresso and let it cool slightly before adding it to the filling.

  6. Melt
    • white chocolate

    Melt 80 g white chocolate in the microwave in short bursts until smooth.

  7. Whisk
    • cream cheese
    • icing sugar

    Whisk 140 g cream cheese with 30 g icing sugar until smooth and free of lumps.

  8. Whisk
    • white chocolate
    • espresso
    • cream cheese

    Whisk the melted white chocolate and 40 ml espresso into the cream cheese mixture until fully combined.

  9. Fold
    • whipped cream
    • cream cheese

    Fold 100 g whipped cream gently into the coffee cream cheese mixture until light and uniform.

  10. Spread
    • crushed biscuits
    • butter
    • cream cheese

    Spread the cheesecake filling evenly over the chilled biscuit base.

  11. Dust
    • cocoa powder

    Dust the top lightly with cocoa powder using a sieve.

  12. Refrigerate

    Refrigerate for 60 to 120 minutes, until the cheesecake is firm enough to slice into bars.

No Bake Coffee Cheesecake Bars by @millsandbuns

20 min

8 servings

🍪

120 g

Biscuits

🧈

30 g

Butter

🧀

140 g

Cream cheese

🍬

30 g

Icing sugar

🍫

80 g

White chocolate

☕

40 ml

Espresso

🥛

100 g

Whipped cream

🍫

2 g

Cocoa powder

Preparation Steps

  1. Step 1/12

    Melt 30 g butter in the microwave in short bursts, stirring between bursts until fully melted.

    🧈butter
    🥣mixing bowl
    🥄spatula

  2. Step 2/12

    Combine 120 g crushed biscuits with the melted butter until the crumbs are evenly moistened.

    🍪crushed biscuits
    🧈butter
    🥣mixing bowl
    🥄spatula

  3. Step 3/12

    Press the biscuit mixture firmly into the base of an 8 x 4 inch loaf pan.

    🍪crushed biscuits
    🧈butter
    🍳8 x 4 inch loaf pan
    🥄spatula

  4. Step 4/12

    Refrigerate the biscuit base while preparing the coffee cheesecake filling.

    🍳8 x 4 inch loaf pan

  5. Step 5/12

    Prepare 40 ml espresso and let it cool slightly before adding it to the filling.

    ☕espresso
    🥛measuring jug

  6. Step 6/12

    Melt 80 g white chocolate in the microwave in short bursts until smooth.

    🍫white chocolate
    🥣mixing bowl
    🥄spatula

  7. Step 7/12

    Whisk 140 g cream cheese with 30 g icing sugar until smooth and free of lumps.

    🧀cream cheese
    🍬icing sugar
    🥣mixing bowl
    🥄whisk

  8. Step 8/12

    Whisk the melted white chocolate and 40 ml espresso into the cream cheese mixture until fully combined.

    🍫white chocolate
    ☕espresso
    🧀cream cheese
    🍬icing sugar
    🥣mixing bowl
    🥄whisk

  9. Step 9/12

    Fold 100 g whipped cream gently into the coffee cream cheese mixture until light and uniform.

    🥛whipped cream
    🧀cream cheese
    🥣mixing bowl
    🥄spatula

  10. Step 10/12

    Spread the cheesecake filling evenly over the chilled biscuit base.

    🍪crushed biscuits
    🧈butter
    🧀cream cheese
    🍬icing sugar
    🍫white chocolate
    ☕espresso
    🥛whipped cream
    🍳8 x 4 inch loaf pan
    🥄spatula

  11. Step 11/12

    Dust the top lightly with cocoa powder using a sieve.

    🍫cocoa powder
    🧺sieve
    🍳8 x 4 inch loaf pan

  12. Step 12/12

    Refrigerate for 60 to 120 minutes, until the cheesecake is firm enough to slice into bars.

    🍳8 x 4 inch loaf pan

Composition

Ingredients

Types

Bakery, Dairy, Sweeteners, Confectionery, Beverages, Spices

Ingredients

Biscuits, Butter, Cream cheese, Icing sugar, White chocolate, Espresso, Whipped cream, Cocoa powder

Notes

Biscuits (crushed), White chocolate (melted), Cocoa powder (to dust)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

279 kcal

Macro nutrients

Protein: 3.4g, Carbohydrates: 23.2g, Sugars: 16.8g, Fat: 19.3g, Saturated fat: 11.6g, Fiber: 0.8g, Caffeine: 32mg

Nutritional Information

Minerals

Calcium: 87mg, Iron: 0.7mg, Potassium: 127mg, Sodium: 167mg

Vitamins

Vitamin A: 159mcg, Vitamin D: 0.5mcg, Vitamin B12: 0.3mcg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

8 x 4 inch loaf pan, mixing bowl, spatula, whisk, sieve, measuring jug, kitchen scale

Appliances

Refrigerator, Microwave, Coffee maker

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Brunch, Afternoon tea, Party, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Creamy, Smooth, Silky, Crumbly, Firm

Flavors

Coffee, Sweet, Creamy, Chocolatey, Tangy, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the filling contains dairy), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Keep cocoa topping dry when possible), freezer : 30 days (Wrap individual bars tightly,Store in an airtight freezer container,Thaw in the refrigerator before serving)