Chocolate Cheesecake Bars

It's been a while since I've shared a dessert, so to make up for that, I decided you deserve some chocolate.   Not just any old chocolate though ~ Chocolate Cheesecake Bars, and they're made on the lighter side.  Despite being made light, each bite of these Chocolate Cheesecake Bars is chocolaty, decadent and sooooo good!    

The hands on work takes all of 10 minutes, which is awesome.  First you start with a simple chocolate cookie crumb crust.  Then toss the rest of the ingredients the food processor (minus the chocolate chips, which are used for topping) and process until smooth.  Pour the filling over the crust, sprinkle with chocolate chips, and bake.  Easy peasy!  After baking, just chill the bars for a few hours, or overnight.  Cut into bars and enjoy!



Don't forget to click here to vote Alida's Kitchen to Circle of Mom's Top 25 Foodie Moms!  Thank you so much for your support!!



Chocolate Cheesecake Bars
Yields 16 bars

Ingredients
Cooking spray
1 cup chocolate sandwich cookie crumbs (such as Oreos) - approx. 15 cookies
2 tablespoons butter, melted (I used light butter)
1 package (8 ounces) reduced-fat cream cheese
1 cup reduced-fat sour cream
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 egg white
1/3 cup semisweet chocolate chips (I used miniature)

Directions

1. Preheat oven to 325 degrees.  Spray a 8-inch baking pan with cooking spray.  Line pan with 2 strips of parchment (or waxed paper) set cross-wise in the pan.  Spray with cooking spray again and set aside.  
2. In a small bowl, stir cookie crumbs and melted butter until moistened.  Using waxed paper, press cookie crumbs into the bottom of prepared pan. 
3. In a food processor, blend cream cheese and sour cream until smooth.  Add cocoa, cornstarch, sugar, vanilla, egg and egg white and process until smooth.  Pour into pan and sprinkle with chocolate chips.
4. Bake for 35 to 40 minutes, or until set (be careful not to over bake).  Cool in pan on wire rack for 1  hour.  Cover and refrigerate for at least 2 hours to overnight. 

Notes: I made cookie crumbs by whizzing the Oreos in the food processor and then proceeded to make the filling - no need to wash in between.  If you're gluten free, you can use gluten free cookies for the crumbs.


Adapted from Everyday Food, January/February, 2004