lowered fat mocha cheesecake bars

review
Private Recipe by
Annacia *
Moose Jaw, SK

The creamy filling in these bars will surely please! This recipe is easy and doesn't require many ingredients. Prep time is 30 min. + chilling.

yield 24 serving(s)
prep time 30 Min
method No-Cook or Other

Ingredients For lowered fat mocha cheesecake bars

  • CRUST:
  • 25
    reduced-fat oreo cookies,
  • 3 Tbsp
    fat-free hot fudge ice cream topping
  • 3 Tbsp
    butter, melted
  • FILLING:
  • 1
    envelope unflavored gelatin
  • 1/2 c
    cold strong brewed coffee
  • 2 pkg
    (8 ounces each) reduced-fat cream cheese
  • 3/4 c
    sugar
  • 1 c
    (8 ounces) reduced-fat sour cream
  • 3 oz
    bittersweet chocolate, melted and cooled
  • 24
    chocolate-covered coffee beans, optional

How To Make lowered fat mocha cheesecake bars

  • 1
    Place cookies in a food processor. Cover and pulse until fine crumbs form. Add fudge topping and butter; pulse just until blended. Press onto the bottom of a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 10 minutes.
  • 2
    Meanwhile, for filling, in a small saucepan, sprinkle gelatin over coffee; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside
  • 3
    In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and reserved coffee mixture until blended. Pour over crust. Cover and refrigerate for at least 4 hours or until firm.
  • 4
    Cut into 24 bars. Garnish with coffee beans if desired. Refrigerate leftovers.
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT