Description
These Espresso Martini Cheesecake Bars combine bold coffee flavor with a creamy, smooth filling layered over a buttery espresso shortbread crust. Finished with a light dusting of cocoa powder, they’re rich, balanced, and perfect for entertaining.
Ingredients
Espresso shortbread crust
1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter, melted
1/3 cup granulated sugar
2 teaspoons finely ground espresso or espresso powder
1/4 teaspoon salt
Espresso Martini cheesecake filling
16 oz cream cheese, room temperature
4 oz mascarpone cheese, room temperature
2/3 cup granulated sugar
1/4 cup freshly brewed espresso, cooled
2 tablespoons Kahlúa
2 tablespoons Baileys
1 tablespoon hazelnut espresso vodka (optional)
2 large eggs, room temperature
1 egg yolk, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
Finishing
Unsweetened cocoa powder for dusting
Espresso beans, optional
Instructions
- Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
- Lightly dampen the pan, then press the parchment into the pan and crease it into the corners. Cut small slits at each corner down to the base so the paper folds neatly without bunching and still creates handles for lifting.
- In a large bowl, combine melted butter, sugar, espresso powder, flour, and salt. Mix until a soft dough forms. Press evenly into the prepared pan.
- Bake 14–16 minutes, until set and lightly matte. Remove and cool slightly.
- Beat cream cheese until smooth. Add mascarpone and sugar and mix until creamy and fully incorporated.
- Blend in espresso, Kahlúa, Baileys, vanilla, and salt. Add hazelnut vodka if using. Mix until smooth and fully combined.
- Add eggs and yolk one at a time, mixing at a low speed just until incorporated. Do not overmix.
- Pour filling over the crust and smooth the top. Tap the pan gently on the counter to release air bubbles and run a toothpick through the batter to remove any remaining bubbles.
- Place a small pan filled halfway with very hot water on the bottom rack of the oven. Fill it about halfway with very hot tap water.
- Place your cheesecake bars on the center rack above the water. Bake 45–55 minutes. Start checking at 45 minutes. The edges should be set, and the center should have a slight, tight jiggle without appearing wet or liquid.
- Turn off the oven, crack the door slightly, and let the bars rest in the oven for 30 minutes.
- Remove and cool at room temperature for 60 to 90 minutes, then refrigerate for at least 6 hours or overnight until fully set.
- Lift the bars out using the parchment paper and place them on a cutting board. Run a sharp knife under hot water, wipe dry, and slice, cleaning the knife between cuts.
- Use a small sieve or tea strainer and dust unsweetened cocoa powder or espresso powder over the tops. Place 1–3 espresso beans on top of each bar.
Notes
Use full-fat, room temperature cream cheese and mascarpone for the smoothest texture and to prevent lumps.
Mix on low speed once the eggs are added to avoid incorporating too much air, which can cause cracks.
Bake until the center has a slight, tight jiggle. If it looks wet or sloshy, give it a few more minutes.
Chill at least 6 hours, but overnight will give you the cleanest slices and best texture.
To help the parchment fit a 9×9" pan, lightly dampen the pan with a few drops of water so the paper stays in place. Press the parchment into the pan and crease it firmly into all four corners. Cut small slits straight down at each corner where the paper folds up the sides, stopping at the base of the pan. This allows the sides to overlap neatly while still leaving enough overhang to lift the bars out cleanly.
Store covered in the refrigerator for up to 4 days.
For longer storage, wrap tightly and freeze for up to 2 months. Do not dust with cocoa powder before freezing. Thaw overnight in the refrigerator, then dust just before serving for the best appearance.
- Prep Time: 25 minutes
- Cook Time: 45 - 55 minutes
- Category: Baked Goods, Dessert
- Method: Baking
- Cuisine: American