Chocolate Covered Espresso Bean Crème Brûlée Cheesecake Bars

Yields 9-12 bars


  • Crust:
  • 1 1/4 C finely crushed graham cracker crumbs (from 9 sheets)
  • 2 Tbsp granulated sugar
  • 6 Tbsp salted butter, melted
  • 3 Tbsp heavy cream
  • 1 tsp vanilla extract
  • Cheesecake Filling:
  • 3/4 C granulated sugar
  • 1/2 Tbsp all-purpose flour
  • 2 (8 oz) pkgs cream cheese, softened
  • 3 large eggs
  • 3 Tbsp sour cream
  • Topping:
  • Chocolate-covered espresso beans
  • granulated sugar


Preheat oven to 350˚F. Generously butter an 8x8 baking dish. In a mixing bowl whisk together cracker crumbs and sugar. Pour in butter and use a fork to mix until evenly moistened. Press mixture into an even layer in baking dish and bake for 10 minutes. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325˚F.
In a mixing bowl, whisk together sugar with the flour. Add cream cheese to mixing bowl, and mixing at low speed, blend together until just combined. Tap bowl forcefully against countertop about 30 times to release air bubbles. Butter the side of the baking dish and pour filling over crust. Bake until cheesecake is fairly jiggly, about 42-45 minutes, then turn heat off and allow cheesecake to rest in the warm oven for about 10 more minutes, until center only slightly jiggles. Allow to cool at room temperature for one hour and cover and chill for 4 hours.
Sprinkle with an even layer of sugar and melt with a culinary torch (it will melt into beads, bubble, then carmelize and turn into a smooth surface). Allow to cool and then carefully cut into squares and add a chocolate-covered espresso bean right before serving. Store in refrigerator in an airtight container.

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