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Mocha Cheesecake Bars
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Crust: 30 reduced fat chocolate sandwich cookies such as Oreos | |
1/4 cup | fat-free bottle hot fudge topping, not heated |
Filling: | |
1 envelope | unflavored gelatin |
1/2 c | cold strong coffee |
2 bricks (8oz each) 1/3 less fat cream cheese softened | |
3/4 c | sugar |
1 c (8oz) | reduced fat sour cream |
1 bar (3oz) | bittersweet chocolate, broken up and melted |
Garnish: chocolate coffee beans
1. 13x9 in baking dish lined with non stick foil to extend about 2 in above narrow ends of pan.
2. Crust: pulse cookies in food processor till fine crumbs. Add fudge pulse to moisten. Press firmly in Pam freeze while proceeding.
3. Sprinkle gelatin over coffee in small saucepan. Let stand 2 mins. Stir over low heat until steaming and granules dissolve. Remove from heat.
4. Beat cream cheese and sugar in lg bowl with mixer on high speed until smooth. On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust cover and refrigerator 4 hours or until firm.
5. Lift foul by ends on cutting board. Cut crossword into 8 in strips, then each strip into 6 bats. Add coffee beans to top.
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