Mocha Cheesecake Bars

Coffee + Chocolate = Good. Coffee + Chocolate + Cheesecake = Even Better. This second equation is best proven with these Mocha Cheesecake Bars.

I love these things, cheesecake bars. They are very easy to bake. Unlike the regular cheesecake where you have to get fussy with a water bath.

This one, you just go free and easy and it takes only 30 minutes to bake. But forever to cool hah..hah...

I used this sachet of coffee mix for the coffee flavored cheesecake batter.

But you can use any of your favorite coffee mix to get the job done.

This time, I reduced the chocolate chips to one cup only. These things are expensive, you know (kiamsiap auntie mode on).

These Mocha Cheesecake Bars can be frozen. I love stuff that can be frozen. Just thaw them in the fridge overnight and let stand to room temperature before eating (or you can eat them cold).

Mocha Cheesecake Bars

Recipe source : Phong Hong

Ingredients :

For the base :

- 130g self-raising flour + 1 tbsp cocoa powder (sifted)

- 100g butter

- 1/4 cup brown sugar

- 1/2 cup chocolate chips

For the cheesecake filling :

- 250g cream cheese

- 1 sachet Nescafe Oh So Nutty White Coffee

- 1/4 cup caster sugar (can omit if you want less sweet)

- 1/2 tsp vanilla extract

- 1 egg

- 1/2 cup chocolate chips

Method :

1. In a mixing bowl, cream the butter and brown sugar until well mixed and creamy.

2. Add flour/cocoa powder and mix until it forms a dough.

3. Fold in chocolate chips. Set aside.

4. Beat cream cheese and sugar until creamy and add the powdered coffee mix. Beat until combined.

5. Add vanilla extract and egg and continued to beat until well combined.

6. Take about 3/4 of the dough and press onto the bottom of a lined 8" square pan. 

7. Pour the cheesecake filling onto the dough base and spread to cover the base evenly.

8.  Using the remaining dough, form clumps between your fingers and place them randomly on the cheesecake filling until all the dough is used up.

9. Sprinkle with chocolate chips, pressing them into the filling where necessary.

10. Bake in a preheated oven at 160C for 30 to 35 minutes or until filling is set.

11. Remove from oven and cool completely before chilling in the fridge.