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Mocha Cheesecake Squares

Mocha Cheesecake Squares

Mocha Cheesecake Squares

Mocha Cheesecake Squares
4.2 rating based on 12,345 ratings
4.2/5 (4)
Course: BarsDifficulty: Medium
Servings

48

squares
Photo

Cookie Madness.

Used with permission.

A chocolate crust with mocha-flavored cheesecake filling, drizzled with melted chocolate.

Ingredients

  • 1-1/4 cup all-purpose flour

  • 1 cup sifted powdered sugar

  • 1/2 cup unsweetened cocoa powder

  • 1/4 teaspoon baking soda

  • 3/4 cup cold butter, cut into 1/2-inch cubes

  • 1 tablespoon instant coffee crystals

  • 1 (8-ounce) package cream cheese, softened

  • 1 (14-ounce) can (1-1/4 cups) sweetened condensed milk

  • 2 large eggs

  • 1/2 cup semi-sweet chocolate chips


Directions

  • Pre-heat oven to 350 F. In a medium mixing bowl, stir together flour, powdered sugar, cocoa and baking soda. With a fork, cut in butter until crumbly. Press into the bottom of a 9×13″ baking pan. Bake for 15 minutes. Meanwhile, dissolve coffee in 1 tablespoon hot water and set aside. In a large mixing bowl, beat cream cheese until light and fluffy. Gradually beat in condensed milk. Add coffee mixture and eggs; beat just until combined. Pour over crust. Bake for 20 minutes or until set. Allow to cool completely on a wire rack, then cover with plastic wrap and refrigerate. When firm, cut into 1.5-inch squares (photo shows these cut into larger bars, which you can also do). Melt chocolate chips in the top of a double boiler over hot (not boiling) water. Transfer melted chocolate to a resealable plastic bag and with a scissors, snip off a tiny corner of the bag. Drizzle melted chocolate over squares.

Notes

  • Photo courtesy of Anna from Cookie Madness. This blog is a collection of recipes going back many years, from a fellow cookie afficionado. Her great Recipe Index covers hundreds of her tried-and-true recipes for cookies and other baked goods, and she even has her own Holiday Cookie Archive.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review
I make these often. The fact that they are not too sweet appeals to Swiss tastes. Instead of piping melted chocolate chips, I sprinkle very lightly with powdered sugar and decorate with mocha coffee beans.
- A Baker
tasted like they were missing something. nice that they weren't too sweet.
- A Baker
These are delicious!!! I used 1 c. butter instead since crust seemed kinda dry. Even my husband gobbled them up after turning his nose up at the thought of being coffee flavored!
- A Baker
They were bitter, they need more sugar.
- A Baker
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