Coffee Cheesecake Bars: A Healthy & Indulgent Treat

These rich and creamy, nutrient-dense, coffee-infused cheesecake bars are made with high-quality fats, ghee, and real ingredients for a healthier take on a classic treat. And they are low in refined sugar for those who want a satisfying yet wholesome coffee-infused dessert.

The combination of both ground and cold-brewed coffee contributes to an intense coffee flavor. Bulletproof Chocolate Collagen Peptides act as a binder that helps these cheesecake bars keep their shape.

How to Make Coffee Cheesecake Bars

Grease a 6-x-9-inch pan with grass-fed ghee. Secure the coffee and cookies inside a resealable bag, then using a kitchen mallet, smash the cookies into crumbs. Transfer to a mixing bowl and stir in melted ghee to coat.

Using the opposing edge of the mallet or your gloved hands, press the crumb mixture into the bottom of the greased pan. Refrigerate until ready to use.

Using an electric mixer, whip together the softened cream cheese, eggs, Greek yogurt, cold brew coffee, granulated monk fruit, ground coffee, Bulletproof Original Creamer and Chocolate Collagen Peptides on high speed until smooth and well combined. Pour over prepared crust.

Bake for 30-40 minutes or until the edges are set and the center is slightly wobbly.? Let cool completely.

In a microwave at 50% power, melt the chocolate chips with 2 tablespoons grass-fed ghee for 60 seconds, stirring halfway through. With an offset spatula, spread over cooled cheesecake bars then decorate with chocolate covered espresso beans, and chocolate jimmies.

Print Recipe

Coffee Cheesecake Bars

These rich, creamy cheesecake bars are a coffee-lover’s dream—made with high-quality fats, real ingredients.

https://www.bulletproof.com/recipes/coffee-cheesecake-bars/

Prep30 minutes minutes

Cook20 minutes minutes

Wait3 hours hours

Ingredients

• 1 4.25 oz box of gluten free chocolate wafers optional: mint chocolate wafers
• 1/2 cup The Original Coffee (brewed)
• 1 tbsp coffee grounds unbrewed
• 3 tbsp Grass-Fed Ghee extra for greasing pan
• 16 oz cream cheese softened
• 2 eggs
• 1/4 cup Greek yogurt
• 2 tbsp monkfruit
• 1 tbsp Bulletproof Original Creamer
• 2 tbsp Chocolate Collagen Peptides

To Finish

• 2/3 cup dark chocolate chips
• 2 tbsp Grass-Fed Ghee
• 1/4 cup dark chocolate covered espresso beans optional
• 1/4 cup chocolate jimmies optional

Instructions

• Preheat oven to 350°F.
• Grease a 6-x-9-inch pan with grass-fed butter.
• Secure the coffee and cookies inside a resealable bag, then using a kitchen mallet, smash the cookies into crumbs.
• Transfer to a mixing bowl and stir in melted butter to coat. 
• Using the opposing edge of the mallet or your gloved hands, press the crumb mixture into the bottom of the greased pan. Refrigerate until ready to use.  
• Using an electric mixer, whip together the softened cream cheese, eggs, Greek yogurt, cold brew coffee, granulated monk fruit, ground coffee, Bulletproof Original Creamer and Bulletproof Chocolate Collagen Peptides on high speed until smooth and well combined.
• Pour over prepared crust.  
• Bake for 30-40 minutes or until the edges are set and the center is slightly wobbly. 
• Let cool completely.  
• In a microwave at 50% power, melt the chocolate chips with 2 tablespoons grass-fed butter for 60 seconds, stirring halfway through.
• With an offset spatula, spread over cooled cheesecake bars then decorate with chocolate covered espresso beans, and chocolate jimmies.  
• Refrigerate until well chilled, 2-4 hours or overnight.
• Using a small sharp knife dipped into hot water until the blade is warm, cut into bars.
• Cover and refrigerate until ready to serve.  

Nutritional Information

• Servings: 10 slices
• Calories: 400
• Fat: 32 g
• Protein: 7 g
• Carbohydrates: 19 g
• Net Carbs: 19 g