Do you want a great and easy dessert then check out Fit Crunch Cookies & Cream Cheesecake.
Diann Shaddox's Fit Crunch Cookies & Cream Cheesecake was a Dessert Winner from Robert Irvine's dessert contest.
Diann's Cheese; Fit Crunch Cookies & Cream Cheesecake
By Diann Shaddox
4 – 8oz packages of softened cream cheese
¼ cup of sour cream
2/3 cup of Truvia sugar
¼-teaspoon almond extract
5 Robert Irvine's Cookies & Cream fit bars
1 ½ tablespoon melted unsalted butter
Crush Cookies & Cream Fit bars in blender or food processor, (save out some for topping) and add butter. Smash bars mixture into bottom of spring form pan.
Mix cream cheese, sour cream, and sugar in mixer. Add almond and vanilla to eggs, then blend all into cream cheese mixture, don’t over mix.
Pour mixture into a spring form pan.
Bake 325 degrees for 1 hour in a water bath
Let set in oven for an extra hour with the oven off.
Then cool in refrigerator for 1 day before eating
Before serving, sprinkle some crushed cookies & Cream fit bar over the top. You may garnish with strawberries or raspberries.
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