Skinny Chocolate Chip Cheesecake Bars

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!

Skinny Chocolate Chip Cheesecake Bars

makes 16 bars, adapted from Sally’s Baking Addiction

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

Directions

Preheat the oven to 350F degrees. Line a 8×8 baking dish with aluminum foil or parchment paper, leaving a slight overhang (for easier removal of the bars). Set aside.

Make the crust: Using a food processor or blender, pulverize the graham crackers into fine crumbs. Combine with the melted butter in a medium bowl, mixing until the crumbs are well-moistened. Press into an even layer on the prepared baking dish. Bake for 8 minutes. Remove from the oven, and set aside while you prepare the filling.

Make the filling: Using a hand-mixer, or in the bowl of a stand-mixer fitted with the paddle attachment, beat the softened cream cheese for about 1 minute, until smooth. Add in the greek yogurt, egg whites, sugar, and flour, and beat for about 3 minutes, until the mixture is smooth and creamy. Add in the lemon juice and vanilla, and beat for 1 additional minute. Fold in the chocolate chips.

Spread the filling on top of the baked crust, and bake for 25 minutes, covering the cheesecake bars at the 20-minute mark with aluminum foil to prevent browning. After baking, allow to cool for 20 minutes at room temperature, then chill completely in the refrigerator for at least three hours. Once chilled, lift the foil/parchment paper out of the pan and cut into squares.

Bars will keep for about a week in the refrigerator.

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