Skinny Chocolate Chip Cheesecake Bars

SAVE FOR LATER

Like many people, my husband + I watched the Super Bowl this past Sunday. Even though it was just the two of us (Baby was already asleep), I still wanted to cook some tasty football-watching food to make the evening feel special. I had a big pot of Beef + Three Bean Chili simmering, and knew we needed some sort of sweet treat, too.

I had a hankering for cheesecake, so I debated making either Cookie Dough Cheesecake Bars, or Raspberry-Swirl Cheesecake Bars, but in the end, I decided to try a new-to-me-dessert: Skinny Chocolate Chip Cheesecake Bars.

And y’all, they turned out SO wonderful! They are so creamy, rich, + flavorful, you’d absolutely never guess that they’re a lightened-up recipe, with a mere 130 calories per bar.

With a buttery, crumbly graham cracker base + a smooth, creamy, thick cheesecake layer packed full of tasty chocolate chips, these are perfection! My husband raved about how fantastic they were, and I loved them because they were delicious, waistline-friendly, AND super simple to make.

All in all, a fantastic cheesecake bar recipe that I’ll definitely be putting on regular rotation in my kitchen!

SAVE FOR LATER

Skinny Chocolate Chip Cheesecake Bars

These Skinny Chocolate Chip Cheesecake Bars are creamy, rich, and flavorful with a buttery graham cracker crust and only 130 calories per bar. They are a lightened-up dessert that tastes indulgent.

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Servings: 16 bars

Course: Dessert

Calories: 130

Ingredients Method Notes

Ingredients

  

For the crust:

• 5-6 full-sheet graham crackers or 3/4 cup graham cracker crumbs
• 2 Tablespoons unsalted butter melted + cooled

For the filling:

• 8 ounces reduced fat cream cheese softened (do not use fat free)
• 3/4 cup plain greek yogurt
• 2 egg whites
• 1/4 cup granulated sugar
• 2 Tablespoons all-purpose flour
• 1 Tablespoon fresh lemon juice
• 2 teaspoons vanilla extract
• 1/2 cup mini chocolate chips

Method

 

Make the crust

1. Preheat the oven to 350F degrees. Line an 8x8 baking dish with aluminum foil or parchment paper, leaving a slight overhang. Set aside.
2. Pulverize the graham crackers into fine crumbs. Combine with melted butter. Press into an even layer. Bake for 8 minutes. Remove from oven and set aside.

Make the filling

1. Beat softened cream cheese for about 1 minute until smooth. Add greek yogurt, egg whites, sugar, and flour; beat for about 3 minutes until smooth and creamy. Add lemon juice and vanilla; beat for 1 minute. Fold in chocolate chips.
2. Spread filling on top of baked crust. Bake for 25 minutes, covering with aluminum foil at the 20-minute mark to prevent browning.
3. Allow to cool for 20 minutes at room temperature, then chill completely in the refrigerator for at least three hours. Lift out and cut into squares.

Notes

Cover the cheesecake bars with foil at the 20-minute mark to prevent browning. Bars will keep for about a week in the refrigerator.