How To Make Skinny Chocolate Chip Cheesecake Bars
Consistent with its creamy texture, these cheesecake bars makes a luscious sweet treat of crunchy graham crust and rich, chocolate cream cheese filling!
Serves:
Ingredients
For Crust:
- 6graham crackers,full sheet, or ¾ cup graham cracker crumbs
- 2tbspsalted butter,or unsalted, or melted coconut oil, melted
For Filling:
- 8ozcream cheese,reduced fat (not fat free), brick style, softened to room temperature
- ¾cupGreek yogurt
- 2large egg whites
- ¼cupgranulated sugar
- 2tbspall purpose flour
- 1tbsplemon juice,fresh
- 2tsppure vanilla extract
- ½cupmini chocolate chips
Instructions
-
Preheat the oven to 350 degrees F.
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Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
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Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter. Press into the lined pan.
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Bake for 8 minutes. Allow to cool.
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Beat the softened cream cheese for 1 minute using a hand or stand mixer. Beat in the yogurt, egg whites, sugar, and flour for about 3 full minutes until the mixture is smooth and creamy.
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Add the lemon juice and vanilla, beat for 1 additional minute, until combined. Fold in the chocolate chips.
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Remove the crust from the oven and spread the filling on top.
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Bake for 25 minutes, covering the cheesecake bars at the 20-minute mark with aluminum foil to prevent browning.
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Allow to cool for 20 minutes at room temperature, then chill completely in the refrigerator for at least 3 hours.
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Lift the foil out of the pan and cut it into squares. Enjoy!
Nutrition
- Calories: 150.18kcal
- Fat: 9.22g
- Saturated Fat: 5.19g
- Trans Fat: 0.07g
- Monounsaturated Fat: 1.73g
- Polyunsaturated Fat: 0.54g
- Carbohydrates: 13.92g
- Fiber: 0.40g
- Sugar: 9.83g
- Protein: 3.08g
- Cholesterol: 22.25mg
- Sodium: 105.26mg
- Calcium: 36.06mg
- Potassium: 38.50mg
- Iron: 0.39mg
- Vitamin A: 64.02µg
- Vitamin C: 0.41mg
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