Coffee Caramel Cheesecake Bars

These Coffee Caramel Cheesecake Bars are the perfect mix of creamy, rich cheesecake, bold espresso flavor, and buttery caramel. With a crunchy cookie crust and a smooth, melt-in-your-mouth filling, these bars are the ultimate dessert for coffee lovers!

The best part? They’re easier to make than you think.

Let’s get baking!

What You’ll Need

For the Crust:

1 ½ cups crushed graham crackers or digestive biscuits
¼ cup melted butter
2 tbsp sugar

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened
½ cup sugar
2 tbsp instant espresso powder
2 tsp vanilla extract
2 eggs
½ cup sour cream

For the Caramel Topping:

½ cup caramel sauce (store-bought or homemade)
Pinch of sea salt (optional, for salted caramel flavor)

Pro Tips

Use room-temperature cream cheese for a smoother filling.
Dissolve the espresso powder in a tiny bit of warm water for an even coffee flavor.
For a crunchier crust, bake it for 10 minutes before adding the filling.
Chill the bars for at least 4 hours for the best texture.
For extra caramel flavor, drizzle more caramel just before serving!

Tools You’ll Need

8×8-inch baking pan
Mixing bowls
Electric mixer or whisk
Parchment paper
Spoon for drizzling caramel

Instructions

Step 1: Make the Crust

In a bowl, mix crushed graham crackers, melted butter, and sugar until combined. Press the mixture into a parchment-lined 8×8-inch baking pan.

a mixing bowl with crushed graham crackers, melted butter, and sugar being stirred together with a spoon, forming a sandy, golden crust mixture

Step 2: Press & Pre-Bake the Crust

Press the crust mixture evenly into the pan and bake at 350°F (175°C) for 10 minutes. Let it cool while you prepare the filling.

a baking pan with graham cracker crust being evenly pressed down with the back of a spoon, forming a smooth, firm base

Step 3: Make the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth. Add instant espresso powder, vanilla extract, and mix well.

a mixing bowl with softened cream cheese and sugar being whipped together, creating a smooth, creamy mixture

Step 4: Add Eggs & Sour Cream

Add eggs one at a time, mixing after each addition. Fold in the sour cream until combined.

a cracked egg being poured into the cheesecake batter, its golden yolk blending into the creamy mixture

Step 5: Pour Over Crust & Bake

Pour the cheesecake filling over the cooled crust and bake at 325°F (163°C) for 30-35 minutes until set but slightly jiggly in the center.

smooth, creamy espresso cheesecake batter being poured over the baked graham cracker crust in an 8x8-inch pan

Step 6: Cool & Chill

Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours.

AI Image Generator Prompt:
An ultra close-up shot of a freshly baked cheesecake cooling in the pan, its surface smooth with tiny cracks forming. The pan sits on white marble counters with hints of gold, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.

Step 7: Drizzle with Caramel & Slice

Drizzle caramel sauce over the top and sprinkle with sea salt. Slice into bars and serve!

thick, glossy caramel sauce being drizzled over the chilled espresso cheesecake bars.

Leftovers & Storage

Store in the fridge for up to 5 days.
Freeze for up to 2 months! Just thaw before serving.

Wrap-Up

And that’s it—your Coffee Caramel Cheesecake Bars are ready! They’re rich, creamy, and packed with espresso and caramel goodness, making them the perfect dessert for any occasion. Try them out, take a pic, and let me know how they turned out. Enjoy! ☕🍯🍰✨