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Prep time
5 min
Freeze time
15 min
Makes
12 bars
INGREDIENTS
- 2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 8-ounce package cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups Talenti Coffee Chocolate Chip Gelato, slightly softened
- 1 cup whipped cream
- Cocoa powder, for garnish
- Espresso beans, for garnish
INSTRUCTIONS
- In a small bowl, combine graham cracker crumbs, melted butter, brown sugar, and salt. Press firmly into a parchment-lined 8x8-inch baking pan. Freeze about 15 minutes to set.
- Prepare gelato cheesecake filling: In a stand mixer fitted with a paddle attachment, beat cream cheese, powdered sugar and vanilla until smooth. Fold in softened Talenti Coffee Chocolate Chip Gelato and whipped cream until well combined.
- Spread filling evenly over chilled crust; smooth top with spatula. Freeze 4 to 6 hours or overnight until firm.
- Lift from parchment-lined pan. With warm knife, cut cheesecake into 12 pieces. Top bars with a dusting of cocoa powder. Garnish each bar with a few espresso beans. Serve immediately.
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