Espresso Baked Cheesecake Bars

Chocolate banana base

Espresso cheesecake:

Chocolate top:

30g 70%+ dark chocolate

1 tsp coconut oil

    Flaky sea salt

  1. Mix chocolate banana base ingredients together

  2. Press into a lined small loaf tin

  3. Bake at 170°C fan-forced for 8-10 mins

  4. Reduce oven to 150°C fan-forced

  5. Combine espresso cheesecake ingredients

  6. Pour over base and bake until set

  7. Blend until completely smooth, pour over the base and bake for 30-35 mins, until the edges are set and the middle still has a gentle wobble.

    Turn the oven off, crack the door and leave for another 10 mins.

  8. Cool completely, Chocolate top melt and pour on top, then refrigerate for at least 3 hours (overnight is even better).

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

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