If you're craving mocha cheesecake but don’t want to commit to an entire cake, these Mocha Cheesecake Squares are the perfect solution. Inspiration came from some old recipe clippings, one of which included a photo of a glamorous mocha cheesecake. It was beautiful, but way too much. Plus, full-size cheesecakes aren’t exactly the easiest dessert to share or store.
Cheesecake in Bar Form
A few days later, I stumbled upon a bar-style version—more casual, more portable, and much easier to portion. I’m not sure where the original recipe came from, but it hit all the right notes: rich chocolate base, creamy mocha cheesecake layer, and a smooth texture that holds up well in the fridge or freezer.
Full or Half Batch
I tested a half batch in an 8-inch metal pan by weighing out exactly half of each ingredient. It turned out so well that I instantly regretted not making the full 9x13 pan. These mocha cheesecake bars are that good—and yes, they freeze beautifully.
Below is the full Mocha Cheesecake Squares recipe for a 9x13 inch pan, but if you're only baking for one or two people, you can absolutely halve it. Just store the remaining sweetened condensed milk and cream cheese in the fridge for next time—or use them in coffee or other bakes.
Recipe
Mocha Cheesecake Squares
Ingredients
- 1 ¼ cup all-purpose flour (160 grams)
- 1 cup powdered sugar, sifted
- ½ cup unsweetened cocoa powder (40 grams)
- ¼ teaspoon baking soda
- ¼ teaspoon salt plus an extra pinch
- 12 tablespoons cold unsalted butter (170 grams)
- 8 oz package cream cheese, softened (228 grams)
- 14 oz sweetened condensed milk (420 grams)
- 1 tablespoon instant coffee crystals dissolved in 1 tablespoon hot water or use 1 teaspoon instant espresso powder
- 2 large eggs
Chocolate Drizzle
- ½ cup semi-sweet chocolate chips or 3 oz good quality dark chocolate (like a Lindt bar)
- 1 teaspoon butter, heavy cream or neutral flavored oil
Instructions
- Preheat oven to 350 degrees F.
- Line a 13x9 inch metal baking pan with Release foil or line with regular foil and spray foil with cooking spray.
- Combine flour, powdered sugar, cocoa, baking soda and salt in bowl of food processor. Add butter and pulse until coarse and mealy. Alternatively, you may mix dry ingredients in a bowl and cut in butter with a pastry cutter. Press into bottom of pan and bake for 15 minutes.
- Rinse out food processor bowl – no need to use soap. Add cream cheese and condensed milk and process until smooth. Add coffee and process; add eggs and process just until eggs are mixed in. Alternatively, you may beat the ingredients together in a mixing bowl. Pour over crust. Bake for 20 minutes or until set.
- Cool completely on a wire rack. When cool, transfer to the refrigerator and chill until very cold. Add the drizzle after the bars are chilled, that way you can cut through it while it is soft set.
- Make chocolate drizzle by melting 3 oz of chocolate chips or chocolate with a small amount of fat. If using a high quality chocolate like a Lindt bar, you can get away without adding fat, but the little bit of butter or oil will help keep melted chocolate chips from becoming too brittle when set.
- Drizzle the chocolate over the cheesecake squares, then chill for about 15 minutes (check at 10) or just until chocolate is set but still not hard. Remove cheesecake from the pan, place on a cutting board and cut into squares. Put the cut bars back into the pan and return to the refrigerator to let the chocolate set completely.
Anna says
I think it would work. Usually when I use glass pans I reduce the heat by 25 degrees F.
meryem says
hi anna
i love your blog just want to ask you a question can i make thse moka cheescake square in my 13*9 glass pan , i dont have metal pan
thank you
meryem says
hi anna
i love your blog, just want to ask you a question, can i make these moka cheescake square in 13*9 glass pan, i dont have matal pan
thank you
Amy says
I made these on Friday and they were great--went over really well--but I'm frustrated with the chocolate drizzling business. I followed the original recipe and cut before drizzling, and that didn't work well at all. The bars were cut, but the chocolate was solid across, so when you scooped them out, you tended to either take the chocolate from the neighboring bar, or leave all your chocolate on the bar still in the pan!
I am NOT good at drizzling...any tips? I used the Ziploc bag with the corner cut off, but it just did not go well. My husband said the chocolate probably should have been hotter so it would stick to the cheesecake--as it is it just separates really easily--but if it's hotter, then I can't hold the bag!
Michelle T. says
I made these tonight for a small group gathering. They turned out fantastic! Thank you SO much!!! I only had Irish Creme instant coffee but that seemed to work fine.
Linda says
I'm having coffee right now...send a couple of those over! 🙂
Anna says
Hi LJ,
Yes, you just set the pan right on the wire rack and let it cool. You could freeze them at any point after they've cooled. And I definitely would not cut them before freezing. Good luck!
LJ Marinello says
Looks great! Question - do you cool these on the rack in the baking pan? At what point do you remove from the pan? Also, at what point would I freeze these? Before cutting? Could I remove from oven, cool in pan, and then go right to freezer? Thanks! Planning ahead!!!!!
Anna says
Thanks for all the comments on the cheesecake squares. It's fun hearing from people (as usual).
To answer a few of the questions...
...Therese, I think espresso powder would work, but instant coffee has a really distinct flavor that works well here. I would take espresso over instant coffee as a drink, but sometimes instant coffee tastes really good in cheesecakes and cookies. If you buy a little jar of Folgers crystals, I can point you toward some other recipes that make use of it. I can think of a Rice Krispy bar and a macaroon (both from FoodTV) that are great.
Lisa, I guess we're about due for a Top 10. Maybe next week.
Marie, any cocoa will do. I used Ghirardelli and the crust was delicious. Also, I'm glad you like the One Bowl CCC's! I went through a phase where those were my favorite.
Hi to everyone else up there in the comment section too!
Sara says
These look really pretty!
Jenn's Baking Chamber says
Those look gorgeous! wish I could try one, I guess I will just have to make them as well!!!
bakingblonde says
YUM! I love bar recipes, so much easier than cookies and easier to transport!
Marie says
Anna, what kind of cocoa do you use in these. I got a lovely basket of goodies for Christmas that included some Sharffenberger cocoa which I know is expensive. Should I use it or save it for something where the cocoa is more pronounced.
Your blog gave me some great ideas through the holidays and I made your one-bowl chocolate chip cookies for our open house. They're my favorite chocolate chip cookie ever.
JenJen says
Mmmmmm, those look delicious! I think they are worth the extra time at the gym 🙂
Jennifer
Cathy - wheresmydamnanswer says
These are wrong on so many levels but right on way more!! Just means more time on the treadmill!!
janet says
These looks divine! Thanks, Anna! Belated Merry Christmas and Happy 2009 to you and your family. Your recipes are always the best!
Lisa CC says
Hi Anna. love the blog! when are you going to post a new top 10 recipes? they are great for those of us who can't make too many of your recipes.
Therese B. says
Anna:
These look fab! I will make them. I have cream cheese. Do you think I could sub espresso powder for the instant coffee? Perhaps a little less espresso? Your thoughts?
I have to sympathize with you on the GS cookie sales. I remember those days all too well. Everyone wants to PURCHASE the cookies...but the responsiblity of being THE COOKIE COORDINATOR...a thankless job. I wish I lived closer I would help you out!! You are a saint for taking it on.
Katrina says
Gorgeous! Yep, you've got the knack at cheesecake bars. Have you ever made the ccc one from Bake or Break? I've meant to for so long and just haven't gotten to it. Well, you should see the stack of recipes I just haven't gotten to but want to! Guess it's a good thing, or I'd for sure weigh even more!
Carole R. says
Gee, Anna, do these look good. Since there are only two of us I'll make the half btch later in the week.
Catherine says
Anna, your cheesecake bars are the best! I'm still making the dried pineapple bars from a few months ago! These will go into the "gee, I need something kinda decadent, but easy" rotation.
VeggieGirl says
Food porn!
Sue says
Those are very good looking bars!