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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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The creamy filling in these bars will surely please! So many cheesecake recipes are hard to make, but this recipe is easy and doesn't require many ingredients. Ingredients:
25 reduced-fat oreo cookies |
3 tablespoons fat-free hot fudge ice cream topping |
3 tablespoons butter, melted |
filling: |
1 envelope unflavored gelatin |
1/2 cup cold strong brewed coffee |
2 packages (8 ounces each) reduced-fat cream cheese |
3/4 cup sugar |
1 cup (8 ounces) reduced-fat sour cream |
3 ounces bittersweet chocolate, melted and cooled |
24 chocolate-covered coffee beans, optional |
Directions:
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 bars. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 24 servings.
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