Last Updated on September 29, 2025 by Carrie Korem, FNTP
If you’re looking for a dessert that’s rich, creamy, and easy to share, these cappuccino cheesecake bars are the perfect recipe. They’re made with a buttery graham cracker crust, a smooth cream cheese filling, and just a hint of coffee flavor that makes them extra special. Unlike a traditional cheesecake, these bars bake quickly and can be cut into squares—perfect for serving at gatherings or keeping in the fridge for a little treat throughout the week.
Why You’ll Love This Cappuccino Cheesecake Bars Recipe
- Simple and quick – No water bath or fancy techniques needed.
- Rich and creamy – The cream cheese filling is smooth and delicious.
- Perfect for sharing – Cut into squares for parties, holidays, or potlucks.
- Easy to customize – Add chocolate chips, swirl in caramel, or top with fruit.
Ingredients You’ll Need
For the crust:
- 9 graham crackers (I use my grain-free graham crackers)
- 2 tablespoons maple sugar
- 1/2 cup unsalted butter, chilled and diced
- 1 1/2 teaspoons strong organic decaf coffee
For the filling:
- 5 teaspoons strong organic decaf coffee coffee
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 2 (8-ounce) packages cream cheese
- 2/3 cup maple sugar
- 1 large egg
For topping:
- 1 cup heavy cream, whipped
- Reserved graham cracker crumbs
How to Make Cappuccino Cheesecake Bars
Step 1: Make the Crust
Preheat your oven to 350°F and line an 11×7-inch baking pan with parchment paper. In a food processor, pulse the graham crackers and sugar until finely ground. Add butter and coffee, and pulse until crumbs are moist and hold together. Reserve 1/2 cup of crumbs for topping and press the rest into the bottom of the pan. Bake for 10 minutes, until golden.
Step 2: Mix the Filling
In a small bowl, stir together the coffee, 1 tablespoon of cream, and vanilla. In a large bowl, beat the cream cheese until smooth. Add sugar and beat again. Mix in the coffee mixture and egg until combined.
Step 3: Bake the Bars
Spread the filling evenly over the baked crust. Bake for 20–25 minutes, until just set. Chill uncovered in the fridge until cold and firm, at least 3 hours.
Step 4: Add Toppings and Serve
Cut into squares and top each cheesecake bar with a dollop of whipped cream and a sprinkle of the reserved graham cracker crumbs.
Tips for the Best Cheesecake Bars
- Room temp cream cheese: Let the cream cheese soften before mixing for a smooth filling.
- Don’t overbake: The cheesecake should be just set in the middle—overbaking can make it dry.
- Chill well: Cooling the bars for several hours helps them firm up and makes slicing easier.
Storing Cheesecake Bars
Keep your cheesecake bars in an airtight container in the fridge for up to 4 days. They also freeze beautifully—just wrap them tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
This cappuccino cheesecake bars recipe is a fun twist on classic cheesecake. With its creamy filling, buttery crust, and hint of coffee, it’s a dessert that feels special without requiring a lot of work. Make a batch for your next gathering, and watch them disappear!
PrintCappuccino Cheesecake Bars (gluten-free)
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: Makes about 8 bars
- Category: Dessert
- Diet: Gluten Free
Ingredients
- 9 gluten-free graham crackers
- 2 tablespoons maple sugar or organic cane sugar
- 1/2 cup unsalted butter, chilled, diced
- 6 1/2 teaspoons strong organic decaf coffee, divided
- 1 tablespoon plus 1 cup heavy cream, divided
- 1 teaspoon vanilla extract
- 2 (8-ounce) packages cream cheese
- 2/3 cup maple sugar or organic cane sugar
- 1 large egg
Instructions
Preheat oven to 350ºF and adjust rack to medium position. Oil and then line an 11×7-inch baking dish with parchment paper. Place graham crackers and whole cane sugar in the bowl of a food processor. Pulse until crackers are finely ground. Add butter and 1 1/2 tsp coffee and pulse until crumbs are moist and stick together. Reserve 1/2 cup the crumbs and set aside. Press the remaining mixture onto bottom of prepared pan. Bake for 10 minutes until golden.
Stir together the remaining coffee, 1 tablespoon cream and vanilla in a small bowl. Beat cream cheese in a large bowl until creamy. Add whole cane sugar and beat until blended. Beat in coffee mixture and egg. Spread filling evenly over crust. Bake for 20-25 minutes until set. Chill uncovered until cold and firm, at least 3 hours.
Beat remaining 1 cup cream until stiff peaks form. Serve cut bars with a dollop of whipped cream and sprinkle with crumb mixture.
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