“Made these for St Patricks Day last year and they were a huge hit with everybody, I’m making them again this year, thank you for the recipe!” ~Ruth
Irish coffee cheesecake bars
Once I had the first batch of my Homemade Irish Cream in the fridge, I set about dreaming up ways to use it, and so these Irish Coffee Cheesecake Bars were born. These are simple, straight up cheesecake bars, with the requisite super creamy texture and buttery crust…but lets just say these are cheesecake bars with benefits…like hits of caffeine and whiskey, just to make sure you’re paying attention. The coffee and whiskey flavors cut the sweetness in these bars just a bit, making it feel less heavy than some cheesecakes can be. I promise you won’t be disappointed.
more desserts with Irish Cream
what you’ll need
- Irish Cream ~ homemade or store bought Baileys. It’s a cream based liqueur made with Irish whiskey and a little sugar. (My recipe for homemade Baileys Irish Cream is so easy!)
- cream cheese ~ use brick style cream cheese, and be sure to let it come to room temperature first.
- butter ~ I always bake with unsalted butter. If all you have is salted, leave out the extra salt in the recipe.
- eggs ~ I bake with large eggs, and again, have them at room temperature for the smoothest cheesecake filling.
- flour ~ all purpose flour
- instant espresso ~ this is a very finely ground instant coffee that you’ll find with the rest of the coffee products in your supermarket. It’s great for baking because it dissolves instantly and gives whatever you are making a nice deep coffee flavor.
- cocoa powder ~ this is unsweetened, any brand you like.
- vanilla extract
- whipped cream and shaved chocolate for the garnish
Cheesecake in bar form is a lot more user friendly than a giant cake, and the smaller portions suit the rich flavor combination and texture in this recipe. If you don’t have a batch of my homemade Irish Cream, you can always substitute store bought bottle of Baileys.
Irish Coffee Cheesecake Bars
- 9×13 baking pan
- sweetened whipped cream
- shaved chocolate
- Preheat oven to 350F. Butter a 9×13 pan.
- To make the crust, cream the butter and sugar and then blend in the flour and salt until the mixture is crumbly. Pat into your prepared pan, pressing down slightly with your fingers to get an even layer.
- Bake for 15 minutes.
- Make the filling by creaming the cream cheese and sugar together. Make sure your ingredients are at true room temperature to avoid a lumpy batter.
- Beat in the Irish Cream, and then the eggs, one at a time.
- Blend in the instant espresso, cocoa powder, vanilla, and flour.
- Turn the batter out onto the crust and smooth out evenly.
- Bake for about 20-25 minutes just until the cheesecake is set.
- Let cool before slicing.
- Serve with whipped cream, and garnish with shaved chocolate.