Mocha Cheesecake Bars

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Preparation time:
Cooking time: 30 minutes plus chilling

Difficulty: Easy - for beginners
Serves: 24 servings


•25 reduced-fat Oreo cookies,
•3 tablespoons fat-free hot fudge ice cream topping
•3 tablespoons butter, melted

•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) Daisy Brand Light Sour Cream
•3 ounces bittersweet chocolate, melted and cooled
•24 chocolate-covered coffee beans, optional


•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.
• 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.
• 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.
• Cut into bars. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 24 servings.


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