Mocha Cheesecake Bars
Total TimePrep: 30 min. + chilling
- 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) reduced-fat 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.
Nutrition Facts1 piece: 166 calories, 9g fat (5g saturated fat), 20mg cholesterol, 167mg sodium, 20g carbohydrate (15g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.
May 7, 2013
The crust was delicious! The cheesecake part reminded me of something from a major food service company that you'd find on the buffet lines of cruise ships. I think it was the gelatin that gave it that manufactured jiggle and made it not taste homemade. If I make it again, I would cut the gelatin in half or even eliminate it all together from the recipe. Also, not sure why, but the color of my filling was dark and not light as pictured here. As suggested by another reviewer, I used a smaller pan (7 x 10) and that seemed just about perfect.
Mar 16, 2013
For Weight Watchers this is 5 pts. per piece
Mar 25, 2010
it was very good i made this recipe & my boyfriend took it work & none came back. i will make it again
Mar 3, 2010
Feb 18, 2010
It was good and easy to make. However using a 9 x 13 pan my dessert was rather flat. I think a brownie/biscuit pan would work better to look like the picture.
Feb 18, 2010
Very good!!! I didn't use low-fat ingredients because I just used what I had on hand. Not a very strong coffee flavor-maybe I need to use stronger coffee next time. Nice, smooth texture and yummy!!! There are plain chocolate wafers, without filling that work well for the crust, too.
Feb 18, 2010
I made the Mocha Cheesecake Bars and they were wonderful! My husband is diabetic so I used Splenda in place of the sugar and they turned out perfectly. Definitely will make these again.
Feb 14, 2010
Recipe sounds good. However, picture is misleading as according to directions, there is no light colored layer. All has chocolate in it.
Feb 13, 2010
Actually I have made this now a few more times and think I have really improved it! I have added a couple tablespoons of melted milk chocolate to the mixture and it improved the sweetness and bitter taste of coffee wasn't so much. I also grated some dark or milk chocoate to place decoratively on top (looked and tasted great!). the crushed oreos do have the creme when crushing. I really should've rated it a 5 star because I am asked for the recipe each time and it disappears so quick!
Feb 12, 2010
Just a suggestion *****Why not make the recipes easier to print on recipe cards? Some of the other websites have a choice of 3x5 or 4x6 recipe card formats. I had to copy this and paste in Word so I could reformat it to my 4/6 cards.
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