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“This recipe uses vanilla wafers vs. lady fingers and is cut into squares. Makes 24 servings so it would be a great potluck dessert. Squares can be pre-cut and placed in cupcake wrappers as individual servings.”
2hrs 35mins

Ingredients Nutrition

  • 2 cups vanilla wafer cookies, crushed (about 60 cookies)
  • 13 cup butter, melted
  • 2 tablespoons whipping cream
  • 2 tablespoons instant espresso granules
  • 3 (8 ounce) packages cream cheese, softened
  • 34 cup sugar
  • 3 eggs
  • 1 ounce bittersweet baking chocolate, grated


  1. Heat oven to 350 degrees. Line a 13x9 inch pan with foil; spray with cooking spray. In small bowl, mix crushed cookies and melted butter with fork. Press mixture in bottom of pan. Refrigerate while continuing with recipe.
  2. In small bowl, mix whipping cream and coffee granules with fork until coffee is dissolved; set aside.
  3. In large bowl, beat cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy. On low speed, beat in sugar, eggs, and coffee mixture, about 30 seconds. Beat on medium speed about 2 minutes longer or until ingredients are well blended. Using rubber spatula, spread cream cheese filling over crust. Bake 25-35 minutes or until center is set.
  4. Cool 30 minutes. Sprinkle with grated chocolate or top with espresso beans. Refrigerate about 1 hour or until completely chilled. For servings, cut into 6 rows by 4 rows, using sharp knife dipped in water. Can pre-cut and place in individual cupcake papers if desired.

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