Whipped Coffee Cheesecake Bars Recipe


No-Bake Coffee Cheesecake

This recipe has three parts: >chocolate cookie crust >no-bake coffee cheesecake layer >whipped coffee cream topping.

Feel free to make the recipe over several days. Make the crust on one day, the filling the next, and the whipped coffee cream topping the day you plan to serve it.

To make the crust, process all four ingredients together and press into the bottom of a 9" square baking dish lined with parchment or non-stick foil. Bake at 350F for 12 minutes. Set aside to cool.

Here's what you'll need to make the no-bake cheesecake layer. Not pictured: Greek yogurt or sour cream.

Mix cream cheese, Greek yogurt, powdered sugar, salt, and vanilla. Add dissolved instant coffee. Fold in whipped cream.

Spread the filling as smoothly as you can onto the cooled crumb crust. Refrigerate for a few hours before topping with the whipped coffee cream.

Here's what you'll need to make the topping. You just need a little bit of water to make sure the instant coffee dissolves.

Whip the instant coffee together with the boiling water until thick and fluffy. Whip the cream and sugar to medium  peaks, and then whisk in the coffee mixture.

Spread the whipped coffee layer on top of the cheesecake layer, and refrigerate for several hours until set. Slice with a sharp knife, wiping the blade between cuts.

Garnish with crushed cookies, a little whipped cream, or some shaved chocolate. Grab the recipe by clicking below. Please see the next slide for more cheesecake recipes. Thanks for your interest!

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