Latte Cheesecake Bars

Latte Cheesecake Bars
6 Reviews
Chocolate and cinnamon flavor the crust in this bar-style cheesecake recipe that has a hint of coffee.
20 min
Prep Time
Total Time
36 bars



2 cups
chocolate cookie crumbs
1/2 cup
Land O Lakes® Butter, melted
1/2 teaspoon
ground cinnamon


2 tablespoons
Land O Lakes® Heavy Whipping Cream
2 teaspoons
instant coffee granules
2 (8-ounce) packages
cream cheese, softened
1/2 cup
large Land O Lakes® Eggs
1/2 teaspoon


1/3 cup
Land O Lakes® Heavy Whipping Cream
1/2 cup
real semi-sweet chocolate chips


  1. Heat oven to 350°F.
  2. Combine all crust ingredients in bowl. Press onto bottom of ungreased 13x9-inch baking pan.
  3. Combine 2 tablespoons whipping cream and coffee granules in bowl. Let stand 5 minutes or until coffee dissolves.
  4. Combine cream cheese and sugar in 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 20-25 minutes or until center is nearly set. Let cool 1 hour.
  5. Place 1/3 cup whipping cream into 1-quart saucepan. Cook over medium heat 1 minute or until whipping cream almost comes to a boil. Remove from heat. Stir in chocolate chips until melted. Spread over filling. Refrigerate1 hour or until chocolate sets. Cut into bars. Store refrigerated.

Recipe Tips

- Be sure to use the size baking pan specified in the recipe when making bar cookies. Using a pan too large or too small will alter the baking time and texture of your bars.

- Cut these bars into triangles to add an interesting shape to a cookie tray.

Nutrition Facts (1 bar)

Dietary Fiber

Recipe Comments and Reviews


Has anyone done the math for the cost of this?


Had no chocolate chips so I just melted semi-sweet chocolate with cream over very low heat. Delicious!


This cheesecake is the best cheesecake I have ever made. It's easy, creamy, has a blend of coffee and chocolate flavor. simply delicious. I took the other reviewers advice; I used chocolate cream filled Oreo for crust, I didn't reduce the amount of butter, but I will do next time. I drizzled white chocolate on top. I also wiped the knife clean after each cut. I refrigerated it for about 10 hours before cutting it. I cut it to small squares, and it looks great. I will definitely make it again. Thanks for such easy and excellent recipe, and thanks for the reviewers comments, it helped a lot.


This is always a hit. Suggestions: cut small portions because this is a rich dessert. Wipe knife clean between each cut for neat edges. I drizzle melted white chocolate across the top for a beautiful contrast.


These were delicious! Rich, creamy, chocolatey, coffee goodness. Not too sweet or heavy. And they were easy to prepare. A definite keeper!


These are so good. I have made these several times and I never fail to recieve postitive feedback from all who try them! I always have to give the recipe to at least one person! tip: Make sure you they are properly chilled before you serve them otherwise they will make a mess and be hard to cut... Also I have always used oreo cookies and a little less butter for the crust.

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