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No-Bake Espresso Martini Bars

Espresso Martini Bars

These No-Bake Espresso Martini Bars feature a crunchy chocolate cookie crust, creamy espresso filling, and a smooth chocolate ganache topping. They're an easy, make-ahead dessert for coffee and chocolate lovers, perfect for parties, holidays, and after-dinner treats.
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Prep Time 30 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Servings 4

Ingredients
  

Chocolate Cookie Crust

  • 100 g chocolate sandwich cookies with filling
  • 35 g unsalted butter melted

Espresso Cream Filling

  • 100 g cream cheese softened
  • 25 g powdered sugar
  • 30 g dark chocolate melted and cooled
  • 1 tsp instant espresso powder
  • 1 tsp vanilla extract
  • 1 tbsp coffee liqueur optional
  • 1 tsp vodka optional
  • 60 ml heavy whipping cream cold

Chocolate Ganache Topping

  • 40 g semi-sweet chocolate chopped
  • 30 ml heavy whipping cream

Optional Garnish

  • 1 tsp chocolate shavings
  • A pinch of espresso powder

Instructions
 

  • Prepare the Chocolate Cookie Crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor or rolling pin. Mix with the melted butter until evenly combined. Press firmly into a parchment-lined 6-inch square pan. Refrigerate while preparing the filling.
  • Make the Espresso Filling: Beat the softened cream cheese until smooth. Add the powdered sugar, espresso powder, and vanilla extract. Mix until creamy, then blend in the cooled melted dark chocolate, coffee liqueur, and optional vodka.
  • Fold in the Whipped Cream: In a separate bowl, whip the cold heavy cream until soft-to-medium peaks form. Gently fold it into the espresso mixture until smooth and fluffy, taking care not to deflate the cream.
  • Assemble the Bars: Spread the espresso filling evenly over the chilled cookie crust. Smooth the top with a spatula. Cover and refrigerate until the filling is firm enough to support the ganache.
  • Prepare the Chocolate Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. Warm the heavy cream until hot but not boiling, then pour it over the chocolate. Let stand briefly and stir until smooth. Allow it to cool slightly.
  • Add the Topping and Chill: Pour the ganache over the chilled espresso filling and spread evenly. Refrigerate for approximately 3–4 hours, or until the layers are firm enough to slice.
  • Slice and Serve: Lift the dessert from the pan using the parchment paper. Cut into four squares with a sharp knife, wiping the blade between cuts. Garnish with chocolate shavings or a light dusting of espresso powder. Keep refrigerated until serving.

Notes

 
  • This is a no-bake, refrigerated dessert.
  • The coffee liqueur and vodka are optional. Omit both for an alcohol-free version.
  • For a stronger coffee flavor, add a little extra espresso powder to the filling.
  • Chill thoroughly before slicing for clean layers.
  • Store in an airtight container in the refrigerator for 3–4 days.
  • Freeze for up to 2 months for best quality and thaw in the refrigerator before serving.
  • Keep the dairy-based dessert refrigerated when not serving.
  • Ingredient quantities and timing are estimates; test the recipe before publishing.
 

Nutrition Facts

 
  • Calories: 450 kcal
  • Total Fat: 32 g
  • Saturated Fat: 19 g
  • Cholesterol: 75 mg
  • Sodium: 230 mg
  • Total Carbohydrates: 36 g
  • Dietary Fiber: 3 g
  • Total Sugars: 27 g
  • Protein: 5 g
 
Note: These are rough estimates for one serving, assuming the recipe makes 4 servings. Actual nutrition will vary by brand and ingredient quantities.