GLUTEN FREE
SUGAR FREE
EGG FREE
Coffee Cheesecake Bars
These bars combine rich coffee flavor with a creamy cheesecake texture and my favorite chocolate ganache.
| PREP TIME: 15 MINUTES | COOK TIME: 15 MINUTES | PASSIVE TIME: 6 HRS 30 MINS |
MAKES: 16
SERVING SIZE: 1
For the base
1 cup (3.5oz/100g) almond flour
1⁄3 cup (1oz/30g) coconut flour
1⁄4 tsp xanthan gum
2 tbsp granular erythritol
1⁄2 tsp baking powder
1⁄2 tsp salt
1⁄3 cup (3oz/90g) cold unsalted butter
For the filling
2 cups (17.5oz/500g) full-fat cream cheese
1⁄2 cup (4oz/115g) full-fat sour cream
1 cup (5.5oz/160g) confectioners erythritol
1 tsp vanilla extract
1 tsp instant espresso powder
2 tsp powdered gelatin
2 tbsp hot water
For the ganache
1⁄2 cup (4fl oz/120ml) heavy whipping cream
1.75oz (50g) unsweetened baking chocolate, chopped
1. Make the base by combining the almond flour, coconut flour, xanthan gum, erythritol, baking powder, and salt in a food processor. Pulse until well combined, then add the cold butter in tablespoon chunks and process for 20 seconds or until the ingredients are just combined. Tightly wrap the mixture in plastic wrap and transfer to the fridge to chill for a minimum of 2 hours.
2. After 2 hours have elapsed, preheat the oven to 355°F (180°C) and line an 8 x 8-inch (20 x 20cm) baking pan with parchment paper. Remove the base from the fridge, place it between two sheets of parchment paper, and roll it flat enough to fill the bottom of the prepared pan. Place the base in the prepared pan and use a fork to poke holes in the base. Transfer to the oven and bake for 15 minutes, then set aside to cool for 20 minutes.
3. While the base is cooling, make the filling by combining the cream cheese, sour cream, erythritol, and vanilla extract in a large bowl. Use a hand mixer to mix until well combined. Add the espresso and mix until combined.
4. In a small bowl, combine the gelatin and hot water. Stir until the gelatin is completely dissolved, then slowly add the warm gelatin mixture to the cream cheese mixture, while continuously stirring, until the ingredients are combined. Pour the filling over the top of the cooled base. Transfer to the fridge to set for 30 minutes.
5. Make the ganache by adding the whipping cream to a small saucepan placed over medium heat. Heat the cream, stirring continuously until it begins to bubble, then remove the pan from the heat. Place the baking chocolate in a small bowl and pour the hot cream over top of the chocolate. Let it sit for 3 minutes, then stir until a smooth consistency is achieved and no lumps remain.
6. Drizzle the warm ganache over the cooled cheesecake at a diagonal angle, using a back and forth motion. Cover and transfer to the fridge to set for a minimum of 4 hours.
7. Slice into 16 equal-sized bars. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 weeks.
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