Coffee Slice Recipe

There’s something undeniably comforting about the rich aroma of coffee—especially when it’s paired with a sweet, creamy dessert. This no-bake coffee slice is one of those easy-to-make treats that feels a little indulgent without being over the top. With a buttery biscuit base and a velvety coffee-infused topping, it’s the kind of recipe you’ll find yourself turning to when you want something simple but satisfying. Whether you’re hosting friends, contributing to a bake sale, or just need an afternoon pick-me-up, this slice hits the spot every time.

Ingredients

• 2 cups crushed plain biscuits (such as graham crackers)
• 1 cup unsalted butter, melted
• 1 cup powdered sugar (divided)
• 2 tablespoons instant coffee (dissolved in 1 tablespoon hot water)
• 1 teaspoon vanilla extract
• 1 cup heavy cream, chilled
• A pinch of salt

Directions

Prepare the base

• Line an 8×8-inch baking dish with parchment paper.
• In a bowl, mix crushed biscuits, melted butter, and ¼ cup of powdered sugar. Stir until the crumbs are evenly coated.
• Press the mixture firmly into the parchment-lined pan. Refrigerate for at least 20 minutes to set.

Make the coffee layer

• In a separate bowl, blend the instant coffee solution, vanilla extract, remaining powdered sugar, and a pinch of salt.
• In another chilled bowl, whip the heavy cream until soft peaks form. Gently fold the coffee mixture into the whipped cream.

Assemble the slice

• Spread the coffee cream layer evenly over the chilled biscuit base.
• Smooth the top with a spatula and return the pan to the refrigerator.
• Allow the slice to set for at least 2 hours, or until firm enough to slice cleanly.

Serve

• Carefully lift the slice from the pan.
• Cut into squares or bars.
• Store any leftovers in the refrigerator for up to 4 days.

Tips & variations

• Use decaf instant coffee if you want a caffeinated-jitter-free treat.
• Add a teaspoon of cocoa powder to the coffee cream for a mocha twist.
• Incorporate a handful of chopped nuts or chocolate chips into the base for extra crunch.
• To get clean edges, dip your knife in warm water and wipe it dry between each cut.

Nutrition facts

Depending on portion size, each piece generally contains:

• Calories: ~250–300
• Carbohydrates: ~20–25 g
• Fat: ~15–20 g
• Protein: ~3–4 g

These values may vary based on your specific ingredients and portion sizes.

Final thoughts

This coffee slice recipe is perfect for sharing with friends, making for a bake sale, or simply treating yourself to an afternoon pick-me-up. With a crumbly base and a creamy coffee layer, it offers a balanced sweetness without overwhelming your palate. Plus, you can adapt the flavors to your liking by adding new twists or toppings.

Frequently asked questions (FAQs)

1. Can I use flavored coffee for this recipe?
   Absolutely. Flavored instant coffees, like caramel or vanilla, can give your slice a fun twist.

2. Can I freeze coffee slices?
   Yes. Once the slice has set, cut it into portions, wrap each piece tightly, and place in a freezer-safe container. They can last about a month frozen.

3. Why is my coffee slice crumbly?
   If your slice crumbles, you may need more butter in the base. Make sure to press the crumb mixture firmly and allow enough time for it to chill.

4. Can I make this slice gluten-free?
   You can. Use gluten-free biscuits for the base, and check that all other ingredients are labeled gluten-free to ensure no hidden sources of gluten.

Coffee Slice Recipe

Recipe by Alpine Mountain Coffee

4.8 from 5 votes

Servings

12

servings

Prep time

30

minutes

Cooking time

2

hours 

Calories

300

kcal

Ingredients

• 2 cups crushed plain biscuits (such as graham crackers)

• 1 cup unsalted butter, melted

• 1 cup powdered sugar (divided)

• 2 tablespoons instant coffee (dissolved in 1 tablespoon hot water)

• 1 teaspoon vanilla extract

• 1 cup heavy cream, chilled

• A pinch of salt

Directions

• Prepare the base
• Line an 8×8-inch baking dish with parchment paper.
• In a bowl, mix crushed biscuits, melted butter, and ¼ cup of powdered sugar. Stir until the crumbs are evenly coated.
• Press the mixture firmly into the parchment-lined pan. Refrigerate for at least 20 minutes to set.
• Make the coffee layer
• In a separate bowl, blend the instant coffee solution, vanilla extract, remaining powdered sugar, and a pinch of salt.
• In another chilled bowl, whip the heavy cream until soft peaks form. Gently fold the coffee mixture into the whipped cream.
• Assemble the slice
• Spread the coffee cream layer evenly over the chilled biscuit base.
• Smooth the top with a spatula and return the pan to the refrigerator.
• Allow the slice to set for at least 2 hours, or until firm enough to slice cleanly.
• Serve
• Carefully lift the slice from the pan.
• Cut into squares or bars.
• Store any leftovers in the refrigerator for up to 4 days.

Notes

• – Use decaf instant coffee if you want a caffeinated-jitter-free treat.
  – Add a teaspoon of cocoa powder to the coffee cream for a mocha twist.
  – Incorporate a handful of chopped nuts or chocolate chips into the base for extra crunch.
  – To get clean edges, dip your knife in warm water and wipe it dry between each cut.