Description

Tiramisu Cheesecake Bars combine the rich flavors of classic tiramisu with a creamy cheesecake texture, layered over a crunchy Oreo crust and soaked ladyfingers. This no-fuss dessert offers a luscious espresso-infused filling topped with a light mascarpone cream and dusted with cocoa powder, perfect for coffee lovers and cheesecake enthusiasts alike.

Ingredients

Scale

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 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)

Topping

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

Instructions

Preheat and prepare pan: Arrange oven racks in the center and lower third positions and preheat oven to 350°F. Line a 13″ x 9″ baking dish with parchment paper, leaving a 2″ overhang on two opposite long sides for easy removal.
Make the crust: In a food processor, pulse Oreos until fine crumbs form, about 30 seconds. Add melted butter and kosher salt, then pulse until the mixture holds together when pinched. Press the crumbs evenly into the bottom of the prepared pan.
Bake crust: Bake the crust for 12 to 15 minutes until fragrant and firm. Remove from oven and cool on a wire rack.
Prepare filling: Clean out the food processor bowl. Blend together the eggs, softened cream cheese, granulated sugar, vanilla bean paste, kosher salt, and 2 tablespoons of espresso powder until smooth and fully combined, about 30 seconds, scraping down the sides as needed.
Dip and layer ladyfingers: In a small heatproof bowl, stir boiling water with the remaining 2 tablespoons of espresso powder until dissolved. Quickly dip each ladyfinger into the espresso mixture and lay them out in two rows of 12 on top of the cooled Oreo crust.
Assemble and bake cheesecake: Spread the cream cheese filling evenly over the soaked ladyfingers. Place a large baking dish filled with 1/2 inch of water on the lower oven rack to create a water bath. Bake the cheesecake on the center rack until the filling is set but still slightly jiggly in the center, about 30 to 35 minutes. Let cool, then refrigerate for at least 3 hours or overnight.
Prepare topping: In a large bowl, beat mascarpone, heavy cream, and confectioners’ sugar with a handheld mixer on medium-high speed, or whisk by hand, until soft peaks form.
Finish cheesecake bars: Spread the mascarpone cream topping evenly over the chilled cheesecake. Using the parchment overhang, lift the cheesecake from the pan onto a cutting board. Dust the top generously with unsweetened cocoa powder, then cut into bars and serve.

Notes

Make sure not to soak the ladyfingers too long in espresso to avoid a soggy crust.
For best results, use room temperature cream cheese and eggs to ensure a smooth filling.
The water bath during baking helps prevent cracks and ensures even cooking for a creamy texture.
If you don’t have vanilla bean paste, pure vanilla extract works well as a substitute.
Bars keep well covered in the fridge for up to 3 days; bring to room temperature before serving for the best flavor.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Keywords: Tiramisu Cheesecake Bars, tiramisu bars, cheesecake dessert, espresso dessert, no-bake cheesecake topping, Oreo crust cheesecake, mascarpone topping