Chocolate Cheesecake Bars Recipe
Ingredients
| Nonstick spray coating | ||
| Graham cracker crumbs | 1/4 Cup (16 tbs) | |
| Bean curd | 8 Ounce | |
| 1 8-ounce package reduced-calorie cream cheese or Neufchatel cheese, cut up | ||
| Eggs | 2 | |
| Non-caloric liquid sweetener to equal | ||
| Sugar | 2 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Unsweetened cocoa powder | 2 Tablespoon | |
| Vanilla | 2 Teaspoon | |
| 2 tablespoons low-calorie strawberry, raspberry, or cherry preserves | ||
Directions
Spray a 9x9x2-inch baking pan with non-stick coating.
Sprinkle graham cracker crumbs over bottom of pan; set aside.
In a blender container or food processor bowl, combine tofu, cream cheese, eggs, non-caloric sweetener, water, cocoa powder, and vanilla.
Cover and blend or process till smooth, stopping and scraping sides as necessary.
Pour over crumbs in baking pan.
Bake in a 350° oven for 20 to 25 minutes or till set.
Cool on rack.
In a small saucepan heat the preserves over low heat till melted.
Drizzle melted preserves over bars.
Sprinkle graham cracker crumbs over bottom of pan; set aside.
In a blender container or food processor bowl, combine tofu, cream cheese, eggs, non-caloric sweetener, water, cocoa powder, and vanilla.
Cover and blend or process till smooth, stopping and scraping sides as necessary.
Pour over crumbs in baking pan.
Bake in a 350° oven for 20 to 25 minutes or till set.
Cool on rack.
In a small saucepan heat the preserves over low heat till melted.
Drizzle melted preserves over bars.
Chef
