Cappuccino Cheesecake Chocolate-Swirl Bars Recipe

These Cappuccino Cheesecake Bars are perfect for a special occasion dessert but simple enough to enjoy with an afternoon cup of coffee. The rich chocolatey cookie bottom is topped with a beautifully creamy cheesecake filling and a dreamy cappuccino topping.

This is an easy recipe. It just has a few steps to it. From swirling to flavors of cheesecake together to making the perfect cookie crust, we’ll walk you through the whole process step-by-step. Don’t forget to print the recipe! You’ll want this one in your recipe box, trust me.

What’s to Love?

If you’re a coffee drinker who happens to love cheesecake, this Cappuccino Cheesecake Recipe is for you! There’s no springform pan or tedious baking techniques. Our Chocolate Cappuccino Cheesecake recipe uses simple ingredients and makes a large 13×9 dessert that can be made ahead of time so you can relax and enjoy time with your guests.

Ingredients you’ll need for this recipe

• Chocolate Cookie Crumbs. Place the cookies in a plastic zipper bag, and remove as much air as possible before sealing it. Then, use a rolling pin or the back of a metal measuring cup to smash the cookies. This is a great way to get kids involved!
  • You can purchase chocolate graham cracker crumbs but they’re not as rich as chocolate cookie crumbs.
    • Also, if you purchased chocolate sandwich cookies such as Oreo cookies you can crush the whole cookie in a food processor to make the chocolate base. There is no need to remove the filling.
• Unsalted Butter. I bake with unsalted butter most of the time. I recommend that if you only have salted butter, just reduce the salt in the recipe. However, since there’s no added salt in this recipe you’re free to use either.
• White Granulated Sugar.
• Instant Coffee Granules. Any instant coffee will do, but I prefer a dark and full-bodied roast if you have a choice. We love coffee flavor so even espresso powder will work.

Ingredients for the Cheesecake Filling and Cappuccino Topping

• Cream Cheese. Set it out at room temperature for an hour or two to soften it. Use a high-quality brand such as Philadelphia Cream Cheese. We also prefer the full-fat version over the fat-free or light for a thick creamy filling that’s rich and delicious.
• White Granulated Sugar.
• Heavy Cream. This will be divided into two parts. Reserve some. Again, use full-fat cream for flavor and consistency.
• Instant Coffee Granules. Enhances the richness of the chocolate flavors.
• Unsweetened Cocoa Powder. For a little more of a mocha flavor. Chocolate and coffee blended.
• Chocolate Covered Coffee Beans. These are used for garnish. Chocolate lovers can substitute with mini chocolate chips.

How To Make Cappuccino Cheesecake Bars

Please note, that the printable recipe card has ingredient quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

Step One. Prepare.

Preheat your oven temperature to 325 Fº and prepare the baking pan by applying baking spray followed by parchment paper.

Step Two. Make the cookie crust.

Mix cookie crumbs, melted butter, sugar, and instant coffee together. It will resemble wet sand. Press the crust into the prepared pan and bake. Let it cool on a wire rack.

Step Three. Cream the sugar and cream cheese.

Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment or electric hand mixer and mix at high speed until smooth and creamy.

Step Four. Add part of the cream.

For this part of the recipe you add a small portion of the cream to the cream cheese mixture and then spread about three cups of that mixture into the crust. Reserve the rest and set aside.

Step Five. Prepare the cheesecake batter.

Warm the remaining cream in the microwave. Stir in the instant coffee and cocoa powder until dissolved. Place it in the freezer for 5-10 minutes to cool it down. Add the cooled cocoa coffee mixture to the remaining reserved cream cheese mixture. Beat on low, increasing speed slowly to high until the mixture is thoroughly combined.

Step Six. Carefully Spread The Remaining Cheesecake Batter.

Dollop small spoonfuls of the chocolate cream cheese mixture over the white mixture in the pan. Using the back of your spoon, swirl the chocolate and plain cream cheese mixture together. Refrigerate before serving.

Hostess Tips for Cappuccino Chocolate Swirl Cheesecake
Bars

Slice the bars with a warm sharp knife, wiping between each cut. To warm your knife, simply hold the blade under hot water for a few minutes and wipe it dry before slicing.

Make sure to chill the cheesecake bars for at least four hours before serving them.

Frequently Asked Questions

Can I serve Cappucino Cheesecake Bars right away?

No. The entire cheesecake should be chilled for at least four hours before serving.

How do you swirl two flavors of cheesecake?

Dollop the second flavor on top of the first. Insert a spoon through both layers of cheesecake batter, and drag the dollop with a slight twist to create a curving swirl of the two flavors. If you stir it in or over swirl, you’ll lose the swirl effect.

Can this be made ahead of time?

Yes. Refrigerate Chocolate Cappucino Cheesecake Bars before serving. You need a minimum of four hours and they can be kept overnight.

How To Store

Best way to store Cappuccino Cheesecake Bars

Store any leftovers covered with plastic wrap in the fridge for up to 3 days. Keep in the fridge until you are ready to serve. Serve chilled.

Can I freeze Chocolate Cappuccino Cheesecake Bars?

Yes. Be sure that the bars are completely cold before freezing. I would recommend slicing them prior to freezing to make for easier storage. Place in an airtight container. Do not stack these bars as they freeze. Once the bars freeze, stack them to combine them into one storage container. If you are stacking them, be sure to put them in a single layer when you are thawing them. 

If you enjoyed Cappuccino Cheesecake with Oreo Crust I think you’ll enjoy these too!

Coffee-flavored desserts are all the rage! Whether you are serving Chocolate Coffee Cake, Cappuccino Chocolate Chip Muffins, or Spiced Coffee Cookies with Caramel-Vanilla Glaze blow your guests and friends away.

Our cheesecake fans love our No-Bake Chocolate Cheesecake Pie, Cheesecake Cookie Bars, and Pumpkin Pecan Cheesecake.

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

Cappuccino Cheesecake Chocolate-Swirl Bars

Author: Julie Menghini

These Cappuccino Cheesecake Bars have a rich chocolate cookie crust topped with a creamy cheesecake filling and a dreamy cappuccino topping.

5 from 3 votes

Print Recipe CollectSaved! Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Chill 4 hours hrs

Total Time 5 hours hrs

Course Dessert

Cuisine American

Keyword: Cheesecake, No-Bake Cheesecake

Servings: 24

Equipment

• 9×13 Baking Dish
• Non-Stick Cooking Spray
• Parchment Paper
• Mixing Bowls
• Electric Stand Mixer

Ingredients

 

US CustomaryMetric

 

1x2x3x

Crust

• 2½ Cups chocolate cookie crumbs
• ½ cup unsalted butter melted
• ⅓ cup white granulated sugar
• 1 tbsp instant coffee granules

Cheesecake Filling/Cappuccino Topping

• 24 oz cream cheese 3-8oz bricks, softened
• 1⅓ white granulated sugar
• 1 cup heavy cream divided
• 2 tbsp instant coffee granules
• 1 tbsp unsweetened cocoa powder
• chocolate covered coffee beans for garnish

Instructions

 

• Preheat oven to 325 °F. Coat a 13 x 9 inch baking pan with cooking spray then line with parchment paper and spray the bottom of the parchment paper. I would suggest leaving a few inches of overhang on the long sides to make it easier to get the bars out of the pan.
• In a medium mixing bowl, stir together the cookie crumbs, melted butter, sugar and instant coffee together until the mixture is like damp sand.
• Press the cookie mixture firmly into the bottom of the prepared pan using your fingertips or the bottom of a drinking glass. Bake for 15 minutes. Cool completely.
• In the bowl to your stand mixer with the paddle attachment, beat together the cream cheese and sugar on high speed until smooth, about 3-4 minutes.
• Reduce the speed to low and add 3/4 cup of heavy cream. Beat, increasing the speed slowly until you get to high speed and peaks begin to form, about 3 minutes.
• Scoop 3 cups of the cream cheese mixture onto the cooled crust and use the back of a spoon or a rubber spatula to smooth it out evenly. Leave the remainder of the mixture, approximately 2 cups in the bowl to your stand mixer and set aside for now.
• In a small microwave safe bowl, warm the remaining 1/4 cup of cream in the microwave on high for 30 seconds. You want it to be warm, not boiling.
• Stir in the instant coffee and cocoa powder until dissolved. Place in the freezer for 5-10 minutes to cool it down.
• Add the cooled coffee/cocoa mixture to the remaining cream cheese mixture in your stand mixer bowl. Beat on low, increasing speed slowly to high until the mixture is thoroughly combined and any deflated peaks return, about 3 minutes.
• Dollop small spoonfuls of the chocolate cream cheese mixture over the white mixture in the pan and using the back of your spoon or a butter knife, swirl the chocolate and plain cream cheese mixture together.
• Cover the pan with plastic wrap and refrigerate for at least 4 hours. Remove from the pan and slice evenly into bars. Top with chocolate covered expresso beans.

Notes

Tips:
• Store any leftovers, covered, in the fridge for up to 3 days.
• You can freeze these bars. Be sure that the bars are completely cold before freezing. I would recommend slicing them prior to freezing to make for easier storage. Place in an airtight container. I wouldn’t recommend stacking these bars but if you have to do it wait until they are completely frozen first and place a piece of parchment paper between the layers. If you are stacking them, be sure to put them in a single layer when you are thawing them.
• Slice the bars with a warm knife, wiping between each cut. To warm your knife, simply hold the blade under hot water for a few minutes and wipe it dry before slicing.
• Any instant coffee will do but I prefer a dark and full-bodied roast, if you have a choice.
• Keep in the fridge until you are ready to serve. Serve chilled.

Nutrition

Calories: 180kcalCarbohydrates: 5gProtein: 2gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 50mgSodium: 93mgPotassium: 73mgFiber: 0.1gSugar: 4gVitamin A: 645IUVitamin C: 0.1mgCalcium: 36mgIron: 0.1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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