No Bake Mocha Cheesecake Bars

Ingredients

Featured ingredient: Hazelnut Creme Coffee 10 oz. Bag Ground

Crust:

• 1 1/2 cups finely crushed pretzels
• 3 tablespoons sugar
• 7 tablespoons melted butter

Cheesecake:

• 1 1/4 cups ricotta cheese
• 6 tablespoons packed brown sugar
• 1/2 teaspoon vanilla extract
• 5 tablespoons brewed Door County Hazelnut Creme coffee, room temperature, divided
• 1/2 cup heavy whipping cream
• 2 tablespoons sugar
• 1/4 cup chocolate hazelnut spread

 

Instructions

1. Line a strainer with 2 layers of paper towels,
2. Place ricotta cheese on the strainer and place over a bowl,
3. Keep covered in the refrigerator ( 6 hours -overnight) for excess water to drain off.

To make Crust:

1. Preheat oven to 375°
2. Line a 8x8 baking pan with parchment paper and lightly grease paper.
3. Mix all crust ingredients until well mixed.
4. Transfer to the pan and press evenly.
5. Place in oven and bake for 15 minutes.
6. Cool completely.

To make Cheesecake:

1. Add drained ricotta, brown sugar, vanilla extract and 3 tablespoons coffee to a food processor, Process until very smooth.
2. Beat heavy cream and sugar in a medium bowl with a hand held mixer until stiff peaks form.
3. Add the ricotta mixture and continue beating until well mixed.
4. Spoon mixture on top of the pretzel crust and spread evenly.
5. Stir together chocolate hazelnut spread and 2 tablespoons coffee in a small bowl.
6. Add dollops on top of the cheesecake and swirl with a butter knife.
7. Cover pan with foil and place in refrigerator for at least 6 hours.
8. Cut and serve.

Makes 16 squares