skinny cheesecake bars

These Skinny Mocha Cheesecake Bars are lightened up with Greek yogurt and less sugar! Serve these bars for an easy and lighter dessert.

Skinny Mocha Cheesecake Bars

full-sheets chocolate graham crackers

butter

reduced fat cream cheese, softened

sugar

semisweet chocolate chips (melted and slightly cooled)

instant coffee granules

water

plain Greek yogurt

all-purpose flour

vanilla extract

egg (room temperature)

Preheat oven to 350°F.

Line an 8x8 inch baking pan with foil, making sure to leave some overhang for easy removal, and set aside.

Add the chocolate graham crackers to a food processor and process until you have fine crumbs. Pour the crumbs into a small bowl and mix with the melted butter until fully combined.

Spread the mixture into the prepared baking pan, pressing it down firmly.

Bake at 350°F for 8 minutes. Remove from the oven and set aside to cool.

To make the crust:

Reduce oven temperature to 325°F.

Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the cream cheese and sugar until smooth. Add in the melted chocolate and mix until fully combined.

In a small bowl, add the instant coffee and hot water and mix until fully dissolved. Add into the mixing bowl, along with the Greek yogurt, flour, and vanilla and mix well.

Add in the egg and mix on low speed until well combined.

Pour the cheesecake filling over the prepared crust and spread it out evenly.

Bake at 325°F for about 25 minutes.

Remove from the oven and allow to cool for at least 30 minutes. Transfer to the refrigerator and refrigerate for at least 3 hours or overnight.

Slice into bars and enjoy!

To make the cheesecake filling:

An easy and delicious recipe for 128 calorie lightened-up chocolate chip cheesecake bars, sacrificing none of the creamy texture and flavor!

Skinny Chocolate Chip Cheesecake Bars

graham cracker crumbs)

Tablespoons (30 grams) unsalted

reduced fat brick-style cream cheese,

(185 grams) Greek yogurt*

(50 grams) granulated sugar

Tablespoons (15 grams) all-purpose flour

Tablespoon (15 milliliters) fresh lemon juice

(85 grams) mini chocolate chips

Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch square baking pan with 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.

I made the crust with dark chocolate Oreos instead and they were amazin!!

So yummy! I’ve been wanting to try these for  a while and so glad I did. I didn’t have graham crackers so I used animal crackers and added a pinch of espresso powder and  cinnamon sugar In the crust. I used espresso chips instead of chocolate chips and they are delicious for a lightened up recipe! Can’t wait to try your other skinny recipes!

Very good lightened up cheesecake. These are a little on the tart side due to the Greek yogurt and low sugar, but they taste great to me as I don’t like overly sweet desserts. Doubled the recipe and I think 45 mins is too long as the top cracked a lot. Will definitely make again!!

Thank you for this recipe. I actually made it as a pie: I had a graham cracker pie crust sitting in my pantry for I don't know how long and I wanted to use it up. 
I used Fage 2%; I don't like very sweet desserts, and this was just perfect.

Can I just say WOW!!! My expectations were beyond exceeded with these bars, they were beyond incredible. The whole family was impressed and they never improve of my healthy treats. I subbed stevia for the granulated sugar and they were awesome. I will definitely be trying more of your recipes Sally!!

Made this recipe as described except used some of the granulated sugar in the crust and substituted vanilla Greek yogurt (even lower calorie and already sweetened) for the plain Greek yogurt. They turned out SO good. My husband said they taste like any other great cheesecake he’s had. I always love your recipes and really appreciate you coming up with some low calorie things for those of us on the diet struggle.

This dessert is our little miracle. My husband is diabetic but has a massive sweet tooth. These are perfect for him
and they taste exactly like cheesecake. Thank you for making this; double batches are now a weekly staple in our home.

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Top 3 skinny cheesecake bars recipes from across the web

The most viewed skinny cheesecake bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Skinny Mocha Cheesecake Bars

Skinny Chocolate Chip Cheesecake Ba...

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The most viewed skinny cheesecake bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine