Mocha Cheesecake Bars (Diabetic)
Published: Friday, January 10, 2020
Crust:
1¼ c. chocolate wafer crumbs
¼ c. no calorie sweetener, granulated
1/3 c. light butter, melted
Filling:
12 oz. reduced-fat cream cheese
2/3 c. no calorie sweetener, granulated
1¼ tsp. instant espresso granules
2 large eggs
1 tsp. cocoa powder
¼ c. reduced-fat sour cream
2 tsp. vanilla extract
½ c. white chocolate chunks
For crust: Preheat oven to 350°. Spray an 8x8" square baking pan with vegetable cooking spray. Set aside.
Combine chocolate wafer crumbs, granulated sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.
For filling: Beat cream cheese at medium speed with an electric mixer until smooth. Combine granulated sweetener, espresso granules and cocoa powder; add to cream cheese, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust.
Bake 30-35 minutes, or until firm; cool. Chill until firm. Cut into bars. —20 servings.
• Exchange (per serving): 120 calories, 8 g fat, 5 g saturated fat, 4 g protein, 9 g carbohydrate, 40 mg cholesterol, 120 mg sodium.
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