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 butter
- 1/2 cup heavy whipping cream
- 1/4 teaspoon salt
Instructions
Graham Cracker Crust
- Line an 8-in baking pan with aluminum foil, letting a little bit overhang for cup, and lightly grease. In a small bowl, combine all crust ingredients until it is the consistency of wet sand. Press about 1 to 1-1/2 tablespoons crust mixture into the bottom and halfway up the sides of each muffin cup. 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 cheesecakes and chill overnight or at least 8 hours.
Butterscotch
- Combine sugar, agave, butter, and 1/4 cup 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 cream and salt.
- Drizzle butterscotch over chilled cheesecake and store in refrigerator until ready to serve. Slice into bars. Enjoy!