This bar cookie pairs a crunchy graham cracker with a creamy mint-flavored cheesecake filling to create a sumptious dessert
CHOCOLATE MINT
CHEESECAKE BARS.
CRUST
2 tablespoons Splenda No Calorie Sweetener, Granulated
1 1/4 cups graham cracker crumbs
1/3 cup light butter, melted
FILLING
12 ounces reduced fat cream cheese
1/3 cup Splenda no Calorie Sweetener, Granulated
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon mint extract
2 drops green food color
CHOCOLATE DRIZZLE
12 (1 ounce) squares semisweet chocolate
DIRECTIONS
Makes 20 servings.
Preheat oven to 350°F (175°C).
Spray one eight-inch square pan with baking spray. Set aside
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 8 minutes or until firm.
Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla, mint extract and green food coloring; mix well.
Pour over prepared crust.
Bake in preheated oven for 30 minutes, or until firm.
Refrigerate cheesecake bars 2 hours or until chilled and firm. Melt chocolate and drizzle over the top.
