Mocha Cheesecake Bars

    13 hours 30 min

    The combination of coffee, chocolate and cheesecake is visited in this recipe. A chocolate brownie base is topped with a coffee and chocolate laced cheesecake filling, then finished off with a creamy topping.

    14 people made this

    Makes: 24 squares

    • 55g unsalted butter
    • 50g plain chocolate, chopped
    • 5 tablespoons plain flour
    • 5 tablespoons caster sugar
    • 1 egg
    • 1/2 teaspoon vanilla extract
    • 1 pinch salt
    • 75ml whipping cream
    • 225g cream cheese, softened
    • 125g caster sugar
    • 1 egg
    • 1 egg yolk
    • 4 tablespoons soured cream
    • 1 tablespoon plain flour
    • 1/2 teaspoon vanilla extract
    • 60g dark chocolate chips
    • 1 1/2 tablespoons instant coffee powder
    • 40g icing sugar
    • 250ml soured cream

    Prep:30min  ›  Cook:1hr  ›  Extra time:12hr cooling  ›  Ready in:13hr30min 

    1. First make the brownie base. Begin by melting butter in medium saucepan over low heat. Add 50g chopped chocolate to the butter; stir until chocolate melts and remove from heat. Whisk in 5 tablespoons flour, 5 tablespoons sugar, 1 egg, 1/2 teaspoon vanilla extract and pinch of salt. Spread batter in thin layer on bottom of greased and floured 20x20cm tin.
    2. Bake at 180 C / Gas 4 until skewer inserted into centre comes out with only moist crumbs attached, about 10 minutes. Cool.
    3. Next make the filling. In a small saucepan, stir cream and coffee powder over medium-high heat until coffee powder dissolves. Cool.
    4. Beat cream cheese and 125g sugar in large bowl until light and fluffy. Beat in 1 egg and yolk. Add 4 tablespoons soured cream, 1 tablespoon flour, 1/2 teaspoon vanilla and the coffee mixture; beat until smooth. Stir in chocolate chips. Spoon filling evenly over brownie base.
    5. Reduce oven temperature to 170 C / Gas 3. Bake about 35 minutes or until filling puffs slightly around the edges and centre is set. Cool completely on rack. Cover tin with foil and chill overnight.
    6. Now make the topping. In a small saucepan, stir 250ml soured cream and icing sugar over low heat until sugar dissolves; do not boil. Spread topping evenly over filling. Cool slightly. Cover and chill until topping sets, at least 2 hours. Cut dessert into 24 bars. Serve cold.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews in English (13)


    OMG! By far the most successful dessert i have ever tried!! id give this TEN stars. i have made it several times, and its always ALWAYS a hit. ofcourse i never make the sourcream topping, instead i melt some chocolate and drizzle it on the squares makes it look very professional. and i use a teaspoon of coffee powder instead of tbsp. ppl find it hard to believe i didnt buy them from somewhere. im never ever letting go of this recipe!  -  03 Sep 2005  (Review from Allrecipes US | Canada)


    The chocolate crust is good but the sour cream topping has GOT to go. It's just not a good tast to go with the rest of the bar's ingredients. I don't know if it depends of the coffee brand used but the coffee powder did NOT dissolve in the cream. They're OK only because the chocolate saves them but I don't think I'll be keeping this recipe in my Recipe Box. Sorry  -  16 Feb 2001  (Review from Allrecipes US | Canada)


    We found this recipe to be wonderful! Instead of using instant coffee, we used a mocha/cappuccino instant coffee mix, and it was great! We weren't sure why you needed to heat the sour cream topping mixture...the powdered sugar dissolved just fine. And, we also didn't refrigerate overnight...but it was still delicious! Thanks for a keeper recipe!!!  -  26 Jan 2003  (Review from Allrecipes US | Canada)