Ingredients
Scale
- 1 1/2 cups of crushed Oreo cookies
- 4 tablespoons butter
- 1 package (8 ounces) light cream cheese, softened
- 1/2 cup nonfat Greek yogurt
- 1/3 cup sugar
- 2 eggs
- 2 Tablespoons Creme de Menthe liqueur
- 1/4 teaspoon peppermint extract
- For the top: 2.5 oz. dark chocolate (or, better yet! drizzle with a bit of chocolate syrup)
Instructions
- Preheat the oven to 350 F.
- Melt the butter and mix it with the Oreo crumbs in a 9×9 inch square pan. Pat them down in an even layer across the bottom of the pan. Set the pan in the oven and bake for about 10 minutes.
- While the “crust” is baking, mix up the cheesecake filling. In a small mixing bowl, mix the cream cheese, Greek yogurt, sugar, eggs, liqueur, and peppermint extract. I started doing this with a spoon, but soon realized it just wasn’t gonna get nice and smooth that way, so I got out my mixer and beat it until I had a nice smooth green mixture.
- Take the crust out of the oven and pour the cheesecake filling over it. Set it back in the oven and bake for 30 – 35 minutes or until the cheesecake layer is set and the edges of the pan are a golden brown color.
- Take the bars out of the oven and let them rest for a while until they’ve cooled. Melt the chocolate in a microwave safe bowl, mix with some fat free half and half to thin, and drizzle it over the top. Cut the bars right away before the chocolate is set into little squares, then let the chocolate set and store in an airtight container in the fridge.