Tiramisu Cheesecake Bars Recipe

Introduction

These Tiramisu Cheesecake Bars combine the rich flavors of classic tiramisu with the creamy texture of cheesecake. A crunchy Oreo crust, espresso-soaked ladyfingers, and a luscious mascarpone topping make this dessert irresistible and perfect for any occasion.

Ingredients

• 30 Oreos
• 6 tbsp. unsalted butter, melted
• 1 tsp. kosher salt
• 3 large eggs
• 3 (8-oz.) pkg. cream cheese, softened
• 1/2 cup (100 g) granulated sugar
• 1 tsp. vanilla bean paste or vanilla extract
• 1/2 tsp. kosher salt
• 4 tbsp. instant espresso powder, divided
• 1 cup boiling water
• 24 ladyfingers (preferably Vicenzovo)
• 8 oz. mascarpone cheese
• 1/2 cup heavy cream
• 3 tbsp. confectioners’ sugar
• Unsweetened cocoa powder, for dusting

Instructions

1. Step 1: Arrange oven racks in the center and lower third positions and preheat the oven to 350°F. Line a 13″ x 9″ baking dish with parchment paper, leaving a 2″ overhang on the long sides.
2. Step 2: In a food processor, pulse the Oreos until fine crumbs form, about 30 seconds. Add melted butter and 1 tsp kosher salt, then pulse until the mixture holds together when pinched. Press the crumb mixture evenly into the prepared pan.
3. Step 3: Bake the crust for 12 to 15 minutes until fragrant and firm. Remove from the oven and let cool on a wire rack.
4. Step 4: Wipe out the food processor then blend eggs, cream cheese, granulated sugar, vanilla, 1/2 tsp kosher salt, and 2 tablespoons of espresso powder until smooth, scraping down the sides halfway through.
5. Step 5: In a small heatproof bowl, stir the remaining 2 tablespoons of espresso powder into the boiling water until dissolved. Dip each ladyfinger into the espresso quickly to soak, then arrange them in two rows of 12 on top of the Oreo crust.
6. Step 6: Spread the cream cheese mixture evenly over the soaked ladyfingers.
7. Step 7: Place a large baking dish filled with 1/2″ of water on the lower oven rack to create a water bath. Put the cheesecake pan on the center rack and bake for 30 to 35 minutes, until the filling is set.
8. Step 8: Remove from the oven and refrigerate for at least 3 hours or overnight until fully chilled.
9. Step 9: In a large bowl, beat mascarpone, heavy cream, and confectioners’ sugar with a handheld mixer or whisk until soft peaks form. Spread this topping evenly over the chilled cheesecake.
10. Step 10: Using the parchment overhang, lift the cheesecake out of the pan and transfer to a cutting board. Dust the top with unsweetened cocoa powder and cut into bars to serve.

Tips & Variations

• For a stronger coffee flavor, use espresso instead of instant espresso powder in the soaking liquid.
• Swap Oreos for chocolate wafer cookies for a different crust texture.
• Use a hand mixer to ensure the mascarpone topping is light and fluffy.
• Let the bars sit at room temperature for 10 minutes before serving for softer bites.

Storage

Store the tiramisu cheesecake bars covered in the refrigerator for up to 4 days. Keep them chilled to maintain texture and flavor. Reheat is not recommended, but letting them warm slightly at room temperature before serving helps bring out the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be prepared a day in advance and stored in the fridge. This actually allows the flavors to meld together beautifully.

Can I use regular coffee instead of espresso?

You can substitute strong brewed coffee for espresso, but the flavor may be less intense. Using espresso powder is best for that authentic tiramisu coffee kick.

Tiramisu Cheesecake Bars Recipe

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★★★★★

4.7 from 72 reviews

Delight in these luscious Tiramisu Cheesecake Bars that combine the rich flavors of classic tiramisu with the creamy texture of cheesecake. Featuring a crunchy Oreo crust, espresso-soaked ladyfingers, and a smooth mascarpone topping dusted with cocoa powder, these bars are perfect for an indulgent dessert that’s sure to impress.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 55 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American
• Diet: Kosher

Ingredients

Scale 1x2x3x

Crust

• 30 Oreos
• 6 tbsp. unsalted butter, melted
• 1 tsp. kosher salt

Filling

• 3 large eggs
• 3 (8-oz.) pkg. cream cheese, softened
• 1/2 c. (100 g.) granulated sugar
• 1 tsp. vanilla bean paste or vanilla extract
• 1/2 tsp. kosher salt
• 4 tbsp. instant espresso powder, divided
• 1 c. boiling water
• 24 ladyfingers (preferably Vicenzovo)

Topping

• 8 oz. mascarpone cheese
• 1/2 c. heavy cream
• 3 tbsp. confectioners’ sugar
• Unsweetened cocoa powder, for dusting

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C) and arrange racks in the center and lower third. Line a 13″ x 9″ baking dish with parchment paper, leaving a 2″ overhang on opposite long sides for easy removal later. In a food processor, pulse the Oreos until they form fine crumbs, about 30 seconds. Add melted butter and kosher salt and pulse again until the mixture holds together when pinched. Press the mixture firmly into an even layer in the prepared pan.
2. Bake the crust: Bake the crust in the preheated oven until fragrant and firm, about 12 to 15 minutes. Remove from oven and transfer to a wire rack to cool completely.
3. Make the filling: Clean the food processor bowl, then add eggs, softened cream cheese, granulated sugar, vanilla, kosher salt, and 2 tablespoons of the espresso powder. Blend until smooth and fully combined, about 30 seconds, scraping down the sides as needed.
4. Prepare ladyfingers: In a small heatproof bowl, dissolve the remaining 2 tablespoons of instant espresso powder in 1 cup of boiling water. Quickly dip each ladyfinger into the espresso mixture to soak, then layer them on top of the Oreo crust in 2 rows of 12 ladyfingers each, covering the crust evenly.
5. Assemble and bake cheesecake: Spread the cream cheese filling evenly over the soaked ladyfingers. Fill a large baking dish with ½ inch of water and place it on the lower oven rack to create a water bath. Place the cheesecake pan on the center rack and bake until the filling is set but still slightly jiggly in the center, about 30 to 35 minutes. Remove from oven and refrigerate until fully chilled, at least 3 hours or overnight.
6. Make the topping: Using a handheld mixer or whisk, beat mascarpone cheese, heavy cream, and confectioners’ sugar together on medium-high speed until soft peaks form. Spread this mascarpone topping evenly over the cooled cheesecake bars.
7. Finish and serve: Lift the cheesecake out of the pan using the parchment overhang and transfer it to a cutting board. Dust the top generously with unsweetened cocoa powder. Cut into bars and serve chilled.

Notes

• Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
• Quickly dip ladyfingers into the espresso to avoid them becoming too soggy.
• Using a water bath while baking helps prevent cracking and creates a creamy texture.
• Refrigerate the cheesecake bars for at least 3 hours to ensure proper setting before topping and serving.
• These bars can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Tiramisu, Cheesecake Bars, Espresso, Mascarpone, Ladyfingers, Oreo Crust, Dessert, Italian