Okay…maybe not completely guilt free, but these are as close as you are probably going to get to feeling guilt free about eating Chocolate Chip Cheesecake, or any cheesecake for that fact. They are so easy to make, and really really good. My new blog addiction is Sally’s Baking Addiction and that is exactly where I got this recipe. She lists the nutritional facts on her site, so please check out how low the total calorie count is, it may shock you. Though short on calories and fat, these do not fall short on the yummy scale, and the ingredients are all things you probably have on hand. The only downfall of this recipe is playing the waiting game! You do have to refrigerate it for 3 hours but it was perfect way for me to take a break from working (from home) and quickly make it, pop it in the oven and then fridge, and get back to work. Easy break, and easy wait.
Here is the recipe and directions:
- 5-6 full-sheet graham crackers (or 3/4 cup graham cracker crumbs) *I just bought the HoneyMaid pre-crushed graham cracker box – saved so much time, but if you choose this, you have to add about 3 tbsp of sugar
- 2 Tablespoons (30g) unsalted or salted butter, melted (or even melted coconut oil)
- 8 ounces reduced fat cream cheese, softened
- 3/4 cup (185g) Chobani Greek yogurt *Here is my favorite moderation and key ingredient. Healthy and delicious
- 2 egg whites
- 1/4 cup (50g) granulated sugar
- 2 Tablespoons (16g) all-purpose flour
- 1 Tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 1/2 cup (85g) mini chocolate chips
Preheat oven to 350F degrees. Line a 8×8 baking pan with aluminum foil with enough overhang on the sides. 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.
For 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.
Makes 16 bars. Store bars in a covered container for up to 7 days in the refrigerator. Recipe can easily be doubled and baked in a 9×13-inch pan, baking time will vary – about 45-55 minutes.