The elegant White Russian cocktail is the delectable inspiration for these cheesecake bars loaded with coffee liqueur and cream. We added velvety black cocoa to the mix to create the tuxedo of dessert bars: always classy, never out of style.
Creamy White Russian Bars
Makes 32 bars
Ingredients
- Black Cocoa Shortcrust (recipe follows)
- 3 (8-ounce) packages (680 grams) cream cheese, room temperature and divided
- ¼ cup (60 grams) coffee liqueur*
- 2½ teaspoons (5 grams) dark-roast instant coffee granules
- 1 cup (200 grams) granulated sugar, divided
- 2 tablespoons (16 grams) all-purpose flour
- 3 teaspoons (12 grams) vanilla extract, divided
- ¼ teaspoon kosher salt
- 2 large eggs (100 grams), room temperature
- ¼ cup (60 grams) heavy whipping cream
- 1 teaspoon (2 grams) black cocoa powder
Instructions
- Preheat oven to 350°F (180°C). Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend almost to top of pan.
- Let Black Cocoa Shortcrust stand at room temperature until slightly softened, 10 to 15 minutes, if necessary. Transfer dough to prepared pan, pressing to cover bottom of pan. Top with a piece of parchment paper, letting excess extend over edges of pan. Add pie weights.
- Bake until edges are set and crust is fragrant, 15 to 20 minutes. Carefully remove parchment and weights. Let cool in pan on a wire rack for 25 minutes. Leave oven on.
- In the bowl of a stand mixer fitted with the paddle attachment, beat 2 packages (454 grams) cream cheese at medium speed until smooth and creamy, 1 to 2 minutes, stopping to scrape sides of bowl.
- In a small bowl, stir together liqueur and instant coffee until granules dissolve. Add liqueur mixture, ¾ cup (150 grams) sugar, flour, ¾ teaspoon (3 grams) vanilla, and salt to cream cheese; beat until well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Pour cream cheese mixture onto prepared crust, spreading into an even layer with a small offset spatula. Gently tap sides of pan several times to release any air bubbles, popping any that rise to the surface with a wooden pick.
- Bake until edges are set, top has a dulled finish, center is almost set, and an instant-read thermometer inserted in center registers 150°F (66°C) to 155°F (68°C), about 20 minutes. Immediately run a knife around pan to loosen bars from parchment; let cool in pan on a wire rack for 1½ to 2 hours.
- Clean bowl of stand mixer and paddle attachment. Using the paddle attachment, beat remaining 1 package (226 grams) cream cheese at medium speed until smooth and creamy, 1 to 2 minutes, stopping to scrape sides of bowl. Add cream, remaining ¼ cup (50 grams) sugar, and remaining 2¼ teaspoons (9 grams) vanilla; beat until smooth and well combined. Transfer ¼ cup (about 54 grams) cream cheese mixture to a small bowl; stir in black cocoa.
- Spoon and spread remaining cream cheese mixture onto cooled cheesecake layer in pan. Drop small dollops of black cocoa mixture on top of cream cheese mixture; using a wooden pick, swirl as desired, being careful not to hit cheesecake layer underneath. Refrigerate for at least 1 hour or up to overnight, loosely covering with foil only when completely cool to prevent condensation from forming on top.
- Using excess parchment as handles, remove from pan. Using a warm, dry knife, cut into bars.
Notes
*We used Kahlúa.
Tried this recipe?Let us know how it was!
Black Cocoa Shortcrust
Makes 1 (13x9-inch) crust
Ingredients
- 3 cups plus 2 tablespoons (391 grams) all-purpose flour
- â…” cup (133 grams) granulated sugar
- ½ cup (43 grams) black cocoa powder
- 1 teaspoon (3 grams) kosher salt
- 1 cup (227 grams) cold unsalted butter, cubed
- 2 large eggs (100 grams)
Instructions
- In the work bowl of a food processor, place flour, sugar, black cocoa, and salt; pulse until combined. Add cold butter, and pulse until butter pieces are no larger than ⅛ to ¼ inch. Add eggs; pulse just until dough comes together.
- Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 25 minutes before using.
Tried this recipe?Let us know how it was!
YUMMY; even w/o curst DIRECTIONS; easy to know how to combine and pack in pan but a less experienced baker might need them.
Glad you like them! The crust recipe ingredients and preparation method are right below the main recipe.
Love the flavor
Can they be frozen??
Hi Judith,
Yes, they can be frozen. Happy baking!