Latte Cheesecake Bars Recipes

MOCHA LATTE KETO COFFEE CHEESECAKE BITES

Steps:

• Line an 8×8 inch baking pan with parchment paper.
• To make the crust, cream the butter and sweetener in a bowl.
• Add the coconut, cocoa powder and almond flour and beat to combine.
• Transfer the dough into prepared pan and spread into an even layer.
• Refrigerate for minimum 30 minutes.
• Add the hot coffee and gelatin to a glass and stir to dissolve the gelatin.
• Set aside and allow to cool to room temperature.
• In a bowl beat the cream cheese and sweetener.
• Add the coffee mixture and beat to combine.
• Add the heavy cream and beat on high until mixture looks whipped and thickened.
• Pour over the crust and refrigerate overnight or until set.
• Remove from the fridge and drizzle with melted chocolate.
• Refrigerate until ready to serve.

PUMPKIN SPICE LATTE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper, ensuring there is an overhang on both sides.
• Mix graham crackers and butter together in a bowl. Press over the bottom of the lined baking pan to make a crust.
• Beat 8 ounces cream cheese in a bowl with an electric mixer until smooth and creamy. Add 1 egg, 1/4 cup sugar, espresso powder, and 1/2 teaspoon vanilla extract; beat until blended and smooth. Pour latte layer over the graham cracker crust and smooth with a spatula. Clean beaters.
• Beat 8 ounces cream cheese in another bowl until smooth and creamy. Add pumpkin, 1 egg, 1/4 cup sugar, pumpkin pie spice, 1/2 teaspoon vanilla extract, and cinnamon; beat until blended and smooth. Pour over the graham cracker crust and level with a spatula. Pour pumpkin layer over the latte layer and smooth with a spatula.
• Bake in the preheated oven until center is just set, 40 to 45 minutes. Cool for about 30 minutes. Cover loosely with aluminum foil. Refrigerate until firm, 3 to 4 hours.
• Lift bars out of the pan using the parchment paper overhang. Cut into bars using a hot, wet knife.

LATTE CHEESECAKE BARS

Steps:

• Heat oven to 350°F Combine all crust ingredients in small bowl. Break Graham crackers into broken pieces and put in a food processor, add cinnamon and melted butter. Press onto bottom of ungreased 13x9-inch baking pan.
• Combine 2 tablespoons whipping cream and coffee granules in small bowl. Let stand 5 minutes or until coffee dissolves.
• Combine cream cheese and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add coffee mixture, eggs and vanilla. Beat, scraping bowl often, just until combined. Pour over crust. Bake for 20 to 25 minutes or until center is nearly set. Cool on wire rack 1 hour.
• Place 1/3 cup whipping cream in 1-quart saucepan. Cook over medium heat until whipping cream almost comes to a boil (1 minute). Remove from heat. Stir in chocolate chips until melted. Spread over cheesecake. Refrigerate until chocolate sets, about 1 hour. Cut into bars.

PUMPKIN LATTE CHEESECAKE TARTS

Steps:

• Preheat oven to 350°. In a small bowl, mix pretzels and brown sugar; stir in butter and egg white. Press onto bottoms and up the sides of greased muffin cups. Bake until firm and lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, dissolve espresso powder in hot water. Beat in pumpkin, cream cheese, brown sugar and pie spice until smooth. In another large bowl, beat cream until stiff peaks form; reserve 1 cup for topping. Fold remaining whipped cream into pumpkin mixture; stir in toffee bits., Spoon into pretzel cups. Top with reserved whipped cream. Refrigerate at least 1 hour before serving. If desired, top with additional toffee bits.

LATTE CHEESECAKE BARS

Steps:

• Heat oven to 350 degrees. Combine all crust ingredients in a small bowl. Press onto bottom of an ungreased 13x9-inch baking pan. Combine 2 T heavy cream and coffee granules in small bowl. Let stand five minutes or until coffee dissolves. Combine cream cheese and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add coffee mixture, eggs, and vanilla. Beat, scraping bowl often, until just combined. Pour over crust. Bake 20-25 minutes or until center is nearly set. Cool on wire rack for one hour. Place 1/3 c heavy cream in small saucepan. Cook over medium heat until cream just comes to a boil. Remove from heat. Stir in chocolate chips until melted. Spread over cheesecake. Refrigerate until chocolate sets, about 1 hour. Cut into bars. Store in airtight container in refrigerator.