Every Easter, I try to come up with a new dessert to serve the family. The first year we hosted, it was fruit tartlets. The second year, I believe it was Oreo truffles. After that, things get a little fuzzy and I can’t remember exactly what I made each year…but this year, it was these tiramisu cheesecake bars. I’m not going to lie, they take some time in the kitchen between all of the baking and cooling – but none of the steps are that hard, promise! The resulting bars are creamy and luscious, and well worth the time it takes to make them. I’ve made them for both friends and family, and I have yet to find a person who hasn’t enjoyed them. Of course, if you’re looking for an authentic tiramisu recipe, I’ve got one of those too…but I think these are a great “impressive but not TOO fancy” kind of dessert; perfect for anything from elegant parties to casual potlucks. Enjoy!
For the sugar cookie crust:
- 2 3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 2 sticks unsalted butter, softened
- 1 egg
- 1/2 tsp vanilla extract
Recipes for filling and topping adapted from here.
For the filling:
- 2 (8 ounce) packages cream cheese, softened (I used reduced fat)
- 1 (14 ounce) can sweetened condensed milk
- 1 tbsp ground coffee or espresso
- 2 tsp vanilla extract
- 2 eggs
- 1 cup dark chocolate chips
For the topping:
- 6 ounces cream cheese, softened
- 1/2 cup whipping cream
- Shredded chocolate for decoration, if desired
To make the sugar cookie crust, preheat the oven to 350 degrees and spray the bottom and sides of a n 8×12″ pan with cooking spray. In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
In a medium bowl, cream together the butter and sugar. Add in the vanilla extract.
Gradually add in the dry ingredients until well-combined.
Press half of the dough into the pan and bake 15-18 minutes or until light golden brown. Let cool. (You don’t need the other half of the dough for this recipe, but that’s okay – just make sugar cookies! Roll the dough into 1″ balls and then either freeze them for baking later, or bake 8-10 minutes at 350 degrees.)
To make the filling, in a medium mixing bowl, beat the two packages of cream cheese with an electric mixer until smooth. Add in the milk and beat until well-blended. Then, beat in the coffee, vanilla, and eggs.
Stir in chocolate chips and pour over the sugar cookie crust. Bake 35-40 minutes or until the edges are set (and the center is mostly set, but not completely). Cool at room temperature for 30 minutes, and then refrigerate another 30 minutes to cool completely.
To make the topping, in a small bowl, beat the whipping cream until soft peaks form. Gradually beat in the 6 ounces of cream cheese until fluffy. Spread the topping over the cooled bars and sprinkle with the shredded chocolate. Refrigerate about 2 hours or until chilled before cutting into bars. Store covered in the refrigerator until ready to serve.