Best Mocha Chip Cheesecake Bars Recipes

CHOCOLATE CHIP CHEESECAKE BARS WITH MOCHA

Chocolate Chip Cheesecake Bars with Mocha image

Enjoy some mocha chocolate chip cheesecake bars from My Food and Family. These double-chocolate chip cheesecake bars are great for parties and holidays.

Provided by My Food and Family

Categories Dairy

Time 3h40m

Yield 36 servings

Number Of Ingredients 8

Ingredients

1 pkg. (16.5 oz.) refrigerated chocolate chip cookie dough
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/3 cup sugar
1 egg
1 Tbsp. MAXWELL HOUSE Naturally Decaffeinated Instant Coffee
1 tsp. hazelnut extract
1 tsp. water
1 oz. BAKER'S White Chocolate, finely chopped

Steps:

Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Press cookie dough evenly onto bottom of prepared pan.
Beat Neufchatel and sugar in medium bowl with mixer until blended. Add egg; mix just until blended. Combine coffee granules, hazelnut extract and water in small bowl until coffee is dissolved. Stir into Neufchatel mixture.
Spread evenly over dough; sprinkle with chopped chocolate.
Bake 20 min. or until center is almost set. Cool. Refrigerate 2 hours. Use foil handles to life cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 7 g, Protein 1 g

MOCHA-CHIP CHEESECAKE BARS

Mocha-Chip Cheesecake Bars image

Enjoy these chocolate and coffee cheesecake bars made with Gold Medal® all-purpose flour - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Yield 48

Number Of Ingredients 13

Ingredients

2 1/2 cups Gold Medal™ all-purpose flour
2 cups old-fashioned oats
1 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon instant coffee granules (dry)
1/2 teaspoon salt
1/2 teaspoon baking soda
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
1 tablespoon baking cocoa
1 teaspoon instant coffee granules (dry)
3 eggs
3/4 cup miniature semisweet chocolate chips

Steps:

Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening or spray with cooking spray. Beat flour, oats, brown sugar, butter, 1 teaspoon coffee (dry), the salt and baking soda in large bowl with electric mixer on medium speed, or mix with spoon, until crumbly. Press about 4 cups of the mixture in pan; reserve remaining crumb mixture.
Beat remaining ingredients except chocolate chips in large bowl with electric mixer on medium speed until blended. Stir in 1/2 cup of the chocolate chips. Spread over crust. Stir remaining 1/4 cup chocolate chips into remaining crumb mixture. Sprinkle over cream cheese mixture; press lightly.
Bake 32 to 40 minutes or until center is set and topping is light golden brown. Cool 30 minutes. Refrigerate at least 3 hours until chilled. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 17 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 9 g, TransFat 0 g