An easy recipe for 130-calorie lightened-up chocolate chip cheesecake bars, sacrificing none of the creamy texture and flavor!
I’m currently suffering from a sugar hangover.
Let me rewind. Last night we went out for a friend’s 30th birthday party.
My friend Kristen brought a buttercream-frosted cake to surprise the birthday boy, and I brought a peanut-butter-packed cookbook recipe that knocked some socks off.
I also brought these light chocolate chip cheesecake bars to the party. They look pretty diet-busting, right!? They certainly taste that way too.
These bars defy all sorts of baking science rules. They’re so rich-tasting, yet made with lightened-up, protein-packed ingredients.The cheesecake layer is ultra thick and undeniably creamy. I don’t even how it’s possible?! Nooneeven knew they were lighter than regular cheesecake!
I’ve said it before and I’ll say it again: I am not one to sacrifice taste for lighter desserts, thus this creamy cheesecake bar was born. 🙂
So how can you make these ultra rad light cheesecake bars? (Yeah, rad.)
The recipe is quite similar to my Light Raspberry Swirl Cheesecake Bars. You’ll need a few easy ingredients: light cream cheese, Greek yogurt, egg whites, and a touch of flour. The flour is used for thickening the cheesecake mixture since you are not using full-fat ingredients. You cannot leave out the flour; the cheesecake will not set up properly.
The protein-packed Greek yogurt makes these cheesecake bars unbelievably creamy. I used nonfat plain Chobani Greek yogurt, but you canuse low fat and/or a flavored kind like vanilla or even raspberry, honey, strawberry, etc. Using 2% Greek yogurt will give you an even creamier cheesecake bar.
Add some sweetness. 1/4 cup of sugar sweetens the bars. That’s only 1/4 cup of sugar sweetening 16 servings. Not too bad,right? I tried my hand at using honey or maple syrup, but the bars did not set up properly. 1 teaspoon of added sugar per serving is heaven sent for cheesecake!(1 tsp does not include the sugar in the cream cheese, chocolate chips, yogurt or crust).
For the chocolate? I like to use mini chocolate chips because you get more chocolate in every bite. Always a good thing. I recommend mini in these lightened up strawberry chocolate chip muffins, too!
The crust is made from graham crackers and a touch of melted butter. I’ve tested the crust with melted coconut oil and it works wonderfully. So you have the option of either.
The bars only take 25 minutes in the oven. But then you have to wait for them to fully chill before digging in. Ugh, that’s probably the only thing I don’t like about cheesecake.Tests your patience! Especially when all you want is some dang dessert!
So how do these cheesecake bars measure up?Only 128 calories each!
- 5 sheets low fat Graham crackers = 350
- 2 Tbsp butter = 200
- 8 ounces light cream cheese = 560
- 3/4 cup nonfat plain Greek yogurt = 105
- 1/4 cup granulated sugar = 194
- 2 Tbsp flour = 56
- 2 egg whites = 34
- lemon juice = 0
- vanilla extract = o
- 1/2 cup mini chocolate chips = 560
Do yourself a favor and stop reading. Set out your cream cheese to soften right now. Because you have got to try these simple lightened-up cheesecake bars!It’s been exactly 20 hours since I had one and life just isn’t the same…
5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 8 reviews
- Author: Sally
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours
- Yield: 16 bars
- Category: Bars
- Method: Baking
- Cuisine: American
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Description
An easy and delicious recipe for 128 calorie lightened-up chocolate chip cheesecake bars, sacrificing none of the creamy texture and flavor!
Ingredients
Crust
- 5–6 full-sheet graham crackers(or 3/4 cup graham cracker crumbs)
- 2 Tablespoons (28g) unsalted or salted butter, melted (or even melted coconut oil)
Filling
- 8 ounces (226g) reduced fat brick cream cheese, softened to room temperature(do not use fat free)
- 3/4 cup (185g) Greek yogurt*
- 2 large egg whites
- 1/4 cup (50g) granulated sugar
- 2 Tablespoons (15g) all-purpose flour
- 1 Tablespoon (15ml) fresh lemon juice
- 2 teaspoons pure vanilla extract
- 1/2 cup (85g) mini chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inchsquare baking panwith aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Set aside.
- Make the crust: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. Bake for 8 minutes. Allow to cool as you prepare the filling.
- Make the filling:Beat the softened cream cheese for 1 minute using a hand or stand mixer. Beat in the yogurt, egg whites, sugar, and flour until mixture is smooth and creamy, about 3 full minutes. Add the lemon juice and vanilla, beat for 1 additional minute until combined. Fold in the chocolate chips.
- Remove the crust from the oven and spread filling on top.Bake for 25 minutes, covering the cheesecake bars at the 20 minute mark with aluminum foil to prevent browning. Allow to cool for 20 minutes at room temperature, then chill completely in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.
Notes
- Make Ahead & Freezing Instructions: Store bars in a covered container for up to 7 days in the refrigerator; bars can be frozen up to 2-3 months. Thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links): 8-Inch Square Pan |Parchment Paper |Food Processor | | Electric Mixer (Handheld or Stand) | Silicone Spatula
- Double Batch: Recipe can easily be doubled and baked in a 9×13-inch pan, baking time will vary—about 45-55 minutes.
- Yogurt: I use Chobani 0% fat, plain. You can use low fat Greek yogurt instead. You can also use regular yogurt, plain or flavored, low fat or fat free.
