No-Bake Butterscotch Coffee Cheesecake Bars
Creamy no-bake butterscotch coffee cheesecake bars are the PERFECT dessert to have on hand in your fridge! Pile these cheesecake beauties high with lots of homemade butterscotch sauce.
Servings 9 bars
Ingredients
Graham Cracker Crust
- 3/4 cup graham cracker crumbs
- 1 tablespoon coconut sugar (or brown sugar)
- 3 tablespoons melted butter
Cheesecake Filling
- 8 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup cold brewed espresso,
- 1/2 cup whipping cream, whipped to stiff peaks
Butterscotch
- 2/3 cup brown sugar
- 1/3 cup agave syrup (or honey)
- 2 tablespoons unsalted butter
- 1/2 cup heavy whipping cream, divided
- 1/4 teaspoon salt
Instructions
Graham Cracker Crust
- Line an 9-in baking pan with parchment paper, letting a bit overhang. In a small bowl, combine all crust ingredients until it is the consistency of wet sand. Press crust mixture into the bottom of prepared pan. Transfer pan to freezer and freeze while you prepare the filling.
Cheesecake Filling
- Place cream cheese and sugar in a large bowl or stand mixer. With the paddle attachment or a handheld electric mixer, beat on medium speed 1-2 minutes until completely creamy, scraping down sides as necessary. With spatula, gently fold in vanilla, coffee, and whipped cream.
- Remove crust from freezer and spoon filling evenly over crust. Cover cheesecake and chill in refrigerator overnight or at least 8 hours.
Butterscotch
- Combine sugar, agave, butter, and 1/4 cup heavy cream in a medium saucepan. Bring to a boil over medium heat, then reduce heat and simmer until butterscotch is dark and thickened.
- Remove from heat and add remaining heavy cream and salt.
- When ready to serve, drizzle butterscotch over chilled cheesecake and slice into bars. Enjoy!