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Mocha Cheesecake SquaresMocha Cheesecake Squares

Mocha Cheesecake Squares


By: Ashley S. - Vernon, CT - 2017 Recipe Contest Submission

"My recipe is very unique because coffee and cheesecake go very well together, and when you take a bite of the cheesecake, it is silky and smooth and is packed with coffee flavor!"

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients:

Featured ingredient: Breakfast Blend Coffee 10 oz. Bag Ground

Crust:

  • 10 Graham Cracker Rectangles (Full)
  • 6 tablespoons melted butter
  • ⅓ cup sugar
Filling:
  • 1/2 cup cold, strong brewed Door County Breakfast Blend Coffee
  • 1 envelope unflavored gelatin
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 3/4 cup sugar
  • 1 cup (8 ounces) reduced-fat sour cream
  • 3 ounces bittersweet chocolate, melted and cooled
  • 24 chocolate covered coffee beans or chocolate chips

Instructions:

Crust:

  1. Place graham crackers in a food processor. Cover and pulse until fine crumbs form. Add sugar and butter; pulse just until blended.
  2. Press onto the bottom of a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 10 minutes.
Filling:
  1. In a small saucepan, sprinkle gelatin over coffee; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and reserved coffee mixture until blended.
  3. Pour over crust. Cover and refrigerate for at least 4 hours or until firm.
  4. Cut into bars. Garnish with chocolate chips or chocolate covered coffee beans. Refrigerate leftovers.
Yield: 24 servings