Description
These Tiramisu Cheesecake Bars combine the rich creaminess of cheesecake with the classic flavors of tiramisu, featuring an Oreo cookie crust, espresso-soaked ladyfingers, and a luscious mascarpone topping dusted with cocoa powder. Perfect as a decadent dessert for any occasion.
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
- Prepare the crust: Arrange racks in the center and lower third of the oven and preheat to 350°F (175°C). Line a 13″ x 9″ baking dish with parchment paper, leaving a 2″ overhang on the long sides for easy removal.
- Make the Oreo crust: Using a food processor, pulse the Oreos until fine crumbs form, about 30 seconds. Add the melted butter and kosher salt, then pulse again until the mixture holds together when pinched. Transfer this mixture to the prepared pan and press it evenly to form the crust.
- Bake the crust: Bake the crust in the preheated oven for 12 to 15 minutes until fragrant and firm. Remove from the oven and cool on a wire rack.
- Prepare the cheesecake filling: Wipe out the food processor bowl. Blend together the eggs, softened cream cheese, granulated sugar, vanilla bean paste, kosher salt, and 2 tablespoons of instant espresso powder until smooth and combined, about 30 seconds. Scrape down the sides halfway through blending to ensure even mixing.
- Make espresso soak: In a small heatproof bowl, dissolve the remaining 2 tablespoons of espresso powder into the cup of boiling water. Dip each ladyfinger quickly into the espresso mixture to soak, and then layer them in two rows of 12 over the Oreo crust in the baking dish.
- Add the filling layer: Spread the cream cheese mixture evenly over the soaked ladyfingers.
- Set up a water bath: Fill a large baking dish with about 1/2 inch of water and place it on the lower oven rack. This will help prevent cracking and encourage even baking.
- Bake the cheesecake bars: Place the baking dish with the cheesecake on the center oven rack. Bake for 30 to 35 minutes, or until the filling is set but still slightly jiggly in the center.
- Chill the bars: Remove from the oven and refrigerate for at least 3 hours or up to overnight until completely cold and firm.
- Prepare the topping: Using a handheld mixer or whisk, beat mascarpone cheese, heavy cream, and confectioners’ sugar in a large bowl until soft peaks form.
- Finish the bars: Spread the mascarpone topping evenly over the cooled cheesecake. Lift the bars out of the pan using the parchment paper overhang, transfer to a cutting board, dust with unsweetened cocoa powder, then cut into bars.
Notes
- For best results, let the cheesecake bars chill overnight to fully set.
- Use good quality mascarpone for a creamy and authentic topping.
- Ladyfingers should be dipped quickly in espresso to avoid becoming too soggy.
- You can substitute regular vanilla extract if vanilla bean paste is unavailable.
- Ensure the water bath is stable and does not splash water into the cheesecake while baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: Tiramisu, Cheesecake Bars, Dessert Bars, Oreo Crust, Espresso, Mascarpone, No-Bake Topping, Italian Dessert
