White Russian Cheesecake Bars
White Russian Cheesecake Bars: cool and creamy, with a hint of coffee and a boozy kick. Just like the classic cocktail, in dessert form!
If you’re in search of a cool, creamy, cocktail-inspired treat, then look no further than these White Russian Cheesecake Bars!
Have you ever had a White Russian cocktail before? Omg such a classic and SO GOOD! It’s just vodka, coffee liqueur, and cream, served over ice. Sounds pretty basic but wow. It’s sweet, and creamy, with a hint of roasty coffee… like heaven. Kinda reminds me of coffee flavored ice cream but with a boozy kick.
It’s a perfect way to indulge and cool off in the summertime. So I thought, why not make a dessert version?
The flavors are perfectly suited to a cheesecake recipe. I chose to bake mine as bars, but these White Russian Cheesecake Bars would work just as well in an 8-inch round pan.
The chocolate cookie crust is the perfect crunchy foil to the creamy-dreamy filling. I just love chocolate and coffee together!
And the subtle flavors of coffee and cream really shine. Definitely give these fun cheesecake bars a whirl the next time you have friends over!
More great cheesecake recipes on my “Cheesecake Recipes” Pinterest board!
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White Russian Cheesecake Bars
- 24 chocolate sandwich cookies
- 5 tablespoons (73.93 g) unsalted butter,, melted
- 24 ounces (680.39 g) cream cheese, (3 bricks)
- 1 cup (200 g) granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon (0.13 teaspoon) kosher salt
- 4 large eggs
- 1 large egg white
- 1/4 cup (59.5 g) heavy cream
- 1/4 cup (59 g) coffee liqueur
- 1 teaspoon vanilla extract
- 1/2 cup (119 g) heavy cream,, whipped softly with 2 tablespoons of powdered sugar (optional garnish)
- 1 teaspoon cocoa powder, optional garnish
- Preheat the oven to 350 degrees F.
- Mist a 9x9-inch baking pan with non-stick spray and line with parchment.
- Place the chocolate sandwich cookies in the bowl of a food processor and pulse until finely ground.
- Add the melted butter to the ground cookies and toss together with a fork until combined.
- Press the mixture in an even layer over the bottom of the prepared pan.
- Place the cream cheese, sugar, cornstarch, and salt in a large mixing bowl and beat on medium speed until smooth and creamy.
- Scrape the bottom and sides of the bowl with a silicone spatula, then stir in the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- Stir in the cream, coffee liqueur, and vanilla, and transfer the mixture to the prepared pan.
- Bake for 20 minutes at 350 degrees F, then reduce the oven temperature to 250 degrees F and continue to bake for one hour, or until set around the edges and still slightly wobbly towards the center.
- Chill overnight before removing from the pan and cutting into squares.
- Garnish with whipped cream and cocoa powder.
Can you make a non alcoholic version by using just coffee instead of coffee flavored liquor?
Yes, definitely! My favorite way to add coffee flavor is with a little instant espresso powder. The brand I like is Medaglio D’Oro. Dissolve it in a little warm water and it adds tons of rich coffee flavor! Good luck!
KitchenAid’s blog, The Kitchenthusiast does not show the White Russian Cheesecake Bars. I did a search and nothing. I went through their dessert section and couldn’t find it. Can you give me the directions? Thank you.
This looks delish can you omit the liqueur to make it kid friendly
Could this be made in a spring form pan instead of in bars?
I’m sure it could but you may have to make some adjustments to the bake time. Good luck and I hope you enjoy!
This looks delicious! Love how rich and creamy it looks. MUST try ASAP!
Oh my! This looks delicious……I’ll definitely be making this.