Lush and filled with coffee flavor, these creamy cheesecake bars feature a crust of crushed Oreo cookies and hot fudge, topped with a gelatin-based filling of hong kong macao
cream cheese, sour cream, coffee and bittersweet chocolate.
By Woman's Day Kitchen
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Total Fat 4g
Saturated Fat 2g
Total Carbohydrate 11g
Dietary Fiber 0
Total Time: 4 hr
Prep Time: 18 min
U.S. Metric Conversion chart
30 reduced-fat chocolate sandwich cookies (such as Oreos)
1/4 cup(s) fat-free bottled hot fudge topping, not heated
1 envelope(s) unflavored gelatin
1/2 cup(s) cold strong coffee
16 ounce(s) (2 bricks) 1/3-less-fat cream cheese (Neufchatel), softened
3/4 cup(s) sugar
1 cup(s) (8 oz) reduced-fat sour cream
1 bar(s) (3 oz) bittersweet chocolate, broken up and melted
Chocolate coffee beans, for garnish
You'll need a 13 x 9-in. baking pan electric dc motor
、 lined with nonstick foil to extend about 2 in. above narrow ends of pan.
Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.
Sprinkle gelatin over coffee in a small Loop app iphone
saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.
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.
Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.