Mocha Cheesecake Bars
Jamie R
SOURCE: Woman's Day
Creamy, coffee-spiked filling in a crust of chocolate crumbs.
COOKING TIME
Active Time: 18 minutes
Total Time: 4 hours
Yield 1 Pan
CRUST
30 reduced-fat chocolate sandwich cookies (such as Oreos)
1/4 cup fat-free bottled hot fudge topping, not heated
1 envelope unflavored gelatin
1/2 cup cold strong coffee
2 bricks (8 oz each) 1/3-less-fat cream cheese (Neufch�tel), softened
3/4 cup sugar
1 cup (8 oz) reduced-fat sour cream
1 bar (3 oz) bittersweet chocolate, broken up and melted Garnish:
chocolate coffee beans
1. You'll need a 13 x 9-in. baking pan lined with nonstick foil to
extend about 2 in. above narrow ends of pan.
2. Crust: Pulse cookies in food processor until fine crumbs. Add
fudge topping to crumbs; pulse to moisten. Press firmly in prepared
pan. Freeze while proceeding.
3. Sprinkle gelatin over coffee in a small saucepan; let stand 2
minutes. Stir over low heat until steaming and granules dissolve.
Remove from heat.
4. Beat cream cheese and sugar in a large 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
refrigerate 4 hours or until firm.
5. Lift foil by ends onto cutting board. Cut crosswise into 8 strips,
then each strip into 6 bars. Add coffee beans to top.
Nutrition Facts Amount Per Serving Calories 84 Total Fat 4 g
Saturated Fat 2 g Cholesterol 8 mg Sodium 88 mg Total Carbohydrate 11
g Dietary Fiber 0 g Protein 2 g
4 hr includes chilling time