Frosted Espresso Cheesecake Bars Recipe

Name: Frosted Espresso Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pkg. (3.5 oz.) savoiardi or ladyfinger cookies, broken into pieces; 4 1/2 Tbs. chilled butter, cut into small cubes; 1 1/2 Tbs. sugar; 1 large egg; 1 large egg white; 2 Tbs. instant espresso coffee powder; 2 1/4 cups part-skim ricotta cheese; 4 1/2 oz. low-fat cream cheese, diced; 3/4 cup sugar; 3/4 tsp. cornstarch; 1 pinch salt; 1 1/2 oz. unsweetened chocolate, chopped; 3 Tbs. sugar; 1 tsp. instant espresso coffee powder; 1 pinch salt

Servings: persons

1 1/2 pkg. (3.5 oz.) savoiardi or ladyfinger cookies, broken into pieces
4 1/2 Tbs. chilled butter, cut into small cubes
1 1/2 Tbs. sugar
1 large egg
1 large egg white
2 Tbs. instant espresso coffee powder
2 1/4 cups part-skim ricotta cheese
4 1/2 oz. low-fat cream cheese, diced
3/4 cup sugar
3/4 tsp. cornstarch
1 pinch salt
1 1/2 oz. unsweetened chocolate, chopped
3 Tbs. sugar
1 tsp. instant espresso coffee powder
1 pinch salt

1
To make Crust: Place 1 rack in center and 1 rack in bottom position of oven.
2
Preheat oven to 350F.
3
Line 9-inch square baking pan with parchment paper, letting ends hang over sides of pan.
4
Spray with cooking spray.
5
Pulse cookies in food processor until chopped into coarse crumbs.
6
Add butter and sugar.
7
Blend 1 to 2 minutes, or until crumbs are moist and stick together when pressed.
8
Press mixture into bottom of prepared pan, but not up sides.
9
Bake 12 minutes in center of oven, or until golden.
10
To make Filling: Whisk together egg, egg white, and espresso powder in bowl until espresso powder dissolves.
11
Place ricotta, cream cheese, sugar, cornstarch, egg mixture, and salt in food processor, and blend until smooth.
12
Spread Filling over hot Crust.
13
Slide baking sheet onto bottom shelf of oven to diffuse heat.
14
Bake Filling and Crust in center of oven 30 to 33 minutes, or until Filling is just set in center and small cracks start to appear at edges.
15
Transfer directly to refrigerator, and chill, uncovered, 6 hours, or until cold and set.
16
To make Frosting: Microwave chocolate and 3 Tbs.
17
water in 2-cup glass measure 25 to 30 seconds, or until chocolate is soft.
18
Add sugar, espresso powder, and salt; whisk until smooth.
19
Spread warm Frosting over chilled cheesecake.
20
Chill until Frosting is firm.
21
Lift cheesecake out of pan using parchment.
22
Gently remove parchment from cheesecake.
23
Transfer cheesecake to cutting board, and cut into 24 bars (3 rows of 8 bars).
24
Transfer to serving plate.

1864

kcal

Calories

128

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pkg. (3.5 oz.) savoiardi or ladyfinger cookies, broken into pieces, 4 1/2 Tbs. chilled butter, cut into small cubes, 1 1/2 Tbs. sugar, 1 large egg, and more.

Yes, Frosted Espresso Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Frosted Espresso Cheesecake Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions