No-bake Mocha Cheesecake Bars
From akitchenaddiction 11 years agoIngredients
For the Crust
- 1 1/2 pkgs or 13 whole chocolate graham crackers shopping list
- 5 tbsp fat-free fudge topping shopping list
- 5 tbsp reduced-fat butter, melted shopping list
For the Filling
- 1 envelope unflavored gelatin shopping list
- 1/2 C double-strength brewed coffee, cold shopping list
- 2 pkgs (8oz) 1/3 of the fat neufchatel cheese shopping list
- 1 C reduced-fat sour cream shopping list
- 3/4 C sugar shopping list
- 3 1oz squares bittersweet chocolate, melted and cooled shopping list
- fat-free whipped topping, optional shopping list
How to make it
- 1. Spray a 9x13 pan with non-stick cooking spray.
- 2. Place graham crackers in food processor. Pulse until fine crumbs. Add fudge topping and melted butter. Pulse just until blended. Press onto the bottom of pan. Refrigerate for about 10 minutes.
- 3. Pour coffee into a small saucepan. Sprinkle gelatin over coffee, let stand for one minute. Stir over low heat until gelatin is completely dissolved. Remove from heat and set aside.
- 4. In a large bowl, beat cream cheese and sugar until creamy. Add sour cream, chocolate, and coffee mixture. Beat until blended. Pour over crust.
- 5. Cover and refrigerate 4 hours or until set. Cut into bars and garnish with whipped topping. Refrigerate leftovers.
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