Skinny Chocolate Chip Cheesecake Bars.

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

Skinny Chocolate Chip Cheesecake Bars - you won't even know they're light! Only 128 calories each!

I’m currently suffering from a sugar hangover.

Alright, let me rewind. Last night we went out for a friend’s surprise birthday party. Seth, the lucky man marrying this beauty, is turning 30 and we celebrated by renting part of a bar in Baltimore.

(Rowhouse in Federal Hill – go there for Sunday morning Chicken ‘n Waffles & Spicy Bloody Marys if you’re ever in the area and want some brunch.)

Kristen brought a buttercream-frosted cake to surprise Seth and I brought a peanut-butter-packed cookbook recipe that knocked some socks off. I ate a salad for dinner so I could enjoy a lot of dessert. It’s all about balance, folks.

Love these 128 calorie Skinny Chocolate Chip Cheesecake Bars. They don't even taste light!

I also brought these skinny 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 so thick and undeniably creamy. I don’t even how it’s possible. None of the party goers even 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. :)

Skinny Chocolate Chip Cheesecake Bars. You won't even realize they're lightened-up!

So how can you make these ultra rad skinny cheesecake bars? (Yeah, rad.)

The recipe is quite similar to my Skinny Raspberry Swirl Cheesecake Bars. You’ll need a few easy ingredients: light cream cheese, protein-packed 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 may use 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 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 shabby 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.

Mini Chocolate Chips

Skinny Chocolate Chip Cheesecake Bars

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. It tests your patience! Especially when all you want is some dessert.

What to do while you’re waiting: make these adorable DIY sparkle/jewel hair pins.

Skinny Chocolate Chip Cheesecake Bars. You won't even realize they're lightened-up! Only 128 calories each.

So how do these cheesecake bars measure up? Only 128 calories each! Yep, that’s right:

  • 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…

Skinny Chocolate Chip Cheesecake Bars

Yield: 16 bars

Prep Time: 15 minutes

Total Time: 4 hours, including chilling

Print Recipe

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



  • 5-6 full-sheet graham crackers (or 3/4 cup graham cracker crumbs)
  • 2 Tablespoons (30g) unsalted or salted butter, melted (or even melted coconut oil)


  • 8 ounces reduced fat cream cheese, softened (do not use fat free)
  • 3/4 cup (185g) Chobani Greek yogurt1
  • 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


  1. Preheat oven to 350F degrees. Line a 8x8 baking pan with aluminum foil with enough overhang on the sides. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Make ahead tip: Store bars in a covered container for up to 7 days in the refrigerator; bars may be frozen up to 2-3 months. Thaw overnight in the refrigerator before serving.

Additional Notes:

Larger batch: Recipe can easily be doubled and baked in a 9x13-inch pan, baking time will vary - about 45-55 minutes.

  1. For the Greek yogurt: I used Chobani 0% fat, plain. You may use low fat Greek yogurt instead. You may also use regular yogurt, plain or flavored, low fat or fat free.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

My Skinny Raspberry Swirl Cheesecake Bars need to be next on your to-bake list! You have one of those, right?

Skinny Raspberry Swirl Cheesecake Bars

Also, try my Nutella Swirl Cheesecake Bars!

Nutella Swirl Cheesecake Bars

See all of my healthy choice recipes.

See more cheesecake recipes.

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

200 Responses to “Skinny Chocolate Chip Cheesecake Bars.”

  1. #
    Trish - Mom On Timeoutposted January 13, 2014 at 12:21 pm

    128 calories! That is so darn impressive Sally! I just LOVE Greek yogurt – it’s such a calorie-saver :) PInned!

    On another note, I just saw your post with the pics from your apartment and my heart just broke for you :( What an awful thing to go through. You’re in my prayers girl!


    • Sallyreplied on January 13th, 2014 at 5:52 pm

      Thanks Trish, I really appreciate your kind words and thoughts!


  2. #
    Kellyposted January 13, 2014 at 4:03 pm

    These look delish!! I would like to make these for a wedding that is just doing a dessert and coffee reception. I thought I could use some fluted round cutters to make them “bite size”. Do you think this would be possible? I just want to be sure they would be thick enough….or should I use a different size pan to make them thicker? Thanks!! :-)


    • Sallyreplied on January 13th, 2014 at 5:49 pm

      Hey Kelly! These would be perfect cut into round shapes. No need to use a different size pan. You may want to make two or three pans of them though – this recipe doesn’t make much for a crowd!


      • Kellyreplied on January 14th, 2014 at 7:46 am

        Thanks Sally! And yes, I plan to make a few pans….. as I have a feeling the first one might not make it out the house! 😉 I know I have said this before on FB…but I just adore your blog! I look forward to reading it daily :-)

      • kellyreplied on January 29th, 2014 at 9:18 am

        So these are amazingly good!! I’m not a big cheesecake person but seriously could have eaten the whole pan!! I did have two questions though: how do you keep the top from cracking and what should I do to cut them easier? The top had several cracks that formed towards the end of baking and more when i took them out of oven. While they tasted so great….they didnt look so great :( I cut them with a long knife in hopes it would make for cleaner cuts…..sadly that was not the case. I’m sure they will get devoured without a thought as to how they look…..but i would like to know how to make them pretty for parties and such :) Thanks Sally!!

        • Sallyreplied on January 29th, 2014 at 4:23 pm

          Hey Kelly! The trick to avoiding cheesecake cracks is to not overbeat the batter. And it sounds like you overbaked them as well (another culprit of cheesecake cracking). Try taking them out of the oven earlier and not overmixing the batter. I simply chill the cheesecake bars for awhile and use a very sharp knife that I run under hot water after each cut.

  3. #
    dinaposted January 15, 2014 at 9:31 am

    they look great!


  4. #
    Kimberleyposted January 16, 2014 at 2:49 am

    Hi Sally
    Just wanted to say how much I love reading all your recipes and this one was a huge hit both and work and at home. Nobody believed me that it had greek yoghurt in it and only 128 calories! I am from New Zealand and have just started getting right into baking and finding your blog has been the best thing thats happened to me. I have made so many of your recipes already and I cant wait to make more! Your an inspiration keep it up!


    • Sallyreplied on January 16th, 2014 at 10:37 am

      Hi Kimberley! What a sweet comment. Thank you so much for taking the time to leave it. I am so, so glad that you love my blog and recipes. These cheesecake bars are certainly a favorite of mine! Can’t even tell they are lower in fat. Thank you again :)


  5. #
    Jenniferposted January 16, 2014 at 2:57 pm

    Sally, I made these this weekend for a Football Tailgate and everyone loved them!! It was funny watching the guys eat the Skinny Cheesecake bars and not blink an eye. Just shows healtier food can taste great! Thank you for your blog…I love it!


    • Sallyreplied on January 16th, 2014 at 5:31 pm

      Haha! I laughed reading this comment because it reminds me of a skinny recipe in the summer I brought to my fiancé’s motorcycle friends. Made me crack up. Happy these were enjoyed and that you love my blog! Thanks Jennifer.


  6. #
    Tanjaposted January 18, 2014 at 3:58 pm

    I have made these no less than three times in the past month. I think I should move towards doubling the recipe! My youngest (a cheesecake fanatic) gobbles it right up! Great recipe!


    • Sallyreplied on January 18th, 2014 at 4:05 pm

      Definitely wise to double the recipe next time Tanja! Happy you both love them.


  7. #
    Emiliaposted January 19, 2014 at 5:29 pm

    Hey Sally, thanks for saving my skinny jeans <3 is have a question could I maybe substitue the chips for fresh fruit like strawberries?


    • Sallyreplied on January 20th, 2014 at 8:39 am

      You sure could, Emilia. Blueberries, raspberries, anything you like with cheesecake. Enjoy!


  8. #
    dinaposted January 20, 2014 at 12:06 pm

    i love light desserts. yum!


  9. #
    Nutmeg Nannyposted January 21, 2014 at 1:15 pm

    I have to have this!!! Oh goodness, you’re making me drool over here :)


  10. #
    Colleenposted January 22, 2014 at 5:22 pm

    Hi Sally – I am a beginner baker and tried these today – super easy and they are delicious but my crust was a very dry and crumbly (rookie mistake?). More butter? Less baking? Make my crumbs more fine? Thanks in advance


    • Sallyreplied on January 22nd, 2014 at 5:54 pm

      Hey Colleen! Try grinding up your graham crackers up a bit more. You want them very fine. Try adding 1/2 Tablespoon more of melted butter as well. That should help!


  11. #
    Obstiposted January 29, 2014 at 9:36 am

    Hi Sally. I recently made a batch of a lactose free version of these and absolutely loved them. But as I live in Germany, I do not know, where to buy Graham crackers. I found a substitute, that works quite nice for me, but I am very curious, how it would taste with those crackers. Is there any recipe for homemade ones you can recommend or would you even consider finding the perfect one yourself? I would love it!


    • Sallyreplied on January 29th, 2014 at 2:05 pm

      Hi Obsti! Great suggestion to make my own graham crackers! I’ve never tried it before, so I don’t have a recipe to point you toward.


  12. #
    Hettyposted January 29, 2014 at 4:36 pm

    Hi Sally
    I’ve been looking for the perfect dessert to make for my parents 20th anniversary and I think I’ve found it!
    My mum and dad both love cheesecake and healthy cheesecakes even more!
    Thank you ever so much!
    I love all your recipes, can’t wait for the cookbook to come out!
    Hetty xx


  13. #
    QuPii Kposted February 2, 2014 at 7:40 pm

    Hi Sally,

    I absolutely love cheesecake, but I can never seem to tolerate cream cheese or yogurt, so I substituted both for part-skim ricotta cheese (my family has always done cheesecake with ricotta), and I followed the rest of your recipe exactly. They not only came out beautifully firm, but they tasted like a light and fluffy cannoli. And thanks to your wonderful calorie breakdown, the substitution of part-skim ricotta cheese makes each bar less than 120 calories each. It’s my new favorite not-so-sinful treat.

    I am a huge fan of your cookies, and can’t wait for my copy of your book to arrive!!!




  14. #
    Kayposted February 3, 2014 at 2:54 pm

    Made this recipe last night – so delicious. I used vanilla Greek yogurt rather than plain. Hubby loved them – don’t think he realizes that it’s a “light” recipe :). I do have a question – any suggestions for the egg yolks when I’m only using the whites? I hate to throw ingredients out. You’ve got great recipes – going to follow you on Pinterest!


  15. #
    Alainaposted February 4, 2014 at 12:35 am

    These bars are so delicious. My friend was very surprised when I told her they were a skinny cheesecake!
    I can’t wait for your cookbook to come out!


    • Sallyreplied on February 4th, 2014 at 7:02 am

      I can hardly tell they are lightened-up too, Alaina!


  16. #
    Caitlynposted February 11, 2014 at 2:04 pm

    Amazing. I just made these and I’m so impressed with them. 10/10 delicious!


  17. #
    Shannonposted February 11, 2014 at 8:49 pm

    Just made these today. The bars are so incredibly rich and delicious, they don’t taste low fat at all. I made the mistake of giving my neighbor some and she told me that I HAVE to make them again for her. I can’t wait to try your other recipes, and to make these again with other ingredients in the place of chocolate- maybe peanut butter or strawberry preserves? Yum. Keep up the good work!


    • Sallyreplied on February 12th, 2014 at 8:50 am

      A few peanut butter swirls would be so good in these cheesecake bars, Shannon! So happy you tried them and that they are loved. Definitely one of my favorites!


  18. #
    Biancaposted February 22, 2014 at 9:28 am

    I’m so utterly excited and pleasantly surprised and my taste buds are all cheering for joy after a single taste of this cheesecake! As a child, I adored cheesecake, but somehow cheesecake and I had drifted apart as I grew up. But on my last B-day, I got a blueberry-compote cheesecake and it just spiked a sense of nostalgia in my soul. The cheesecake-loving part of me has awaken from its long period of hibernation! And so I turned to you to tame the beast. It worked! The first cheesecake I’ve made, and it was so easy. Turns out all of my have-I-baked-it-long-enough-yet and oh-no-I-think-there-are-still-lumps-in-the-batter worries were all for nothing. The cold creaminess of the cheesecake bars were utterly divine, and I thank you so much! (It’ll be a miracle if you read through the whole of my word-y, cheesecake-evoked eloquent comment. :D)


    • Sallyreplied on February 22nd, 2014 at 10:56 am

      Happy you loved these cheesecake bars, Bianca! That blueberry compote cheesecake sounds heavenly. :)


  19. #
    Iramposted February 26, 2014 at 9:17 pm

    Hi Sally~
    These are really nice. I made them today. (Unfortunately I cant make your buttery treats all the time, so this is a very good alternative!)
    My only slight concern was that my crust was bit too crumbly, but I’m guessing that’s because there’s not that much fat to hold it together?! Regardless, we will be enjoying these chilled from the fridge for the next few days.
    **I swear, the HARDEST part of following your blog is deciding what to make- they all look delish.
    Stay warm


  20. #
    Amberposted March 1, 2014 at 8:37 pm

    These look so delicious! I’m about to try them out but I have one question. Wouldn’t the chocolate chips melt in the oven?


    • Sallyreplied on March 2nd, 2014 at 1:46 pm

      No, chocolate chips are developed to hold their shape when exposed to high heat in the oven.


  21. #
    Melissaposted March 3, 2014 at 5:43 pm

    Hey, loved this recipe! Just made it for my fiancé and I, and we both loved it! I did everything according to the recipe but did not make the crust. I just made them crustless, and they were delicious! Thanks!


  22. #
    Lauraposted March 19, 2014 at 8:33 pm

    Hi Sally! These look delicious as always! I was wondering if it would make too much of a difference if I used lemon juice from concentrate? Thank you so much!


    • Sallyreplied on March 19th, 2014 at 8:44 pm

      That should be fine – reduce to 1 teaspoon since concentrate is much stronger.


      • Laurareplied on March 20th, 2014 at 12:17 am

        Okay, thank you so much!

  23. #
    Erinposted March 28, 2014 at 6:58 am

    Hi Sally,

    Would it be okay to leave out the chocolate chips in this recipe? Would it change the way the cheesecake sets up? Im looking for a light cheesecake recipe but without chocolate.

    Thank you for your blog! Its amazing!


    • Sallyreplied on March 28th, 2014 at 7:27 am

      You may leave them out – that’s fine!


  24. #
    Debbiposted April 1, 2014 at 11:10 am

    Once again, another delicious and easy recipe Sally. I used Honey Maid chocolate graham cracker crumbs for the base and it tasted even more chocolate-y! Can’t eat just one though…they are THAT good! Creamy & rich and no one, I repeat NO ONE would ever know they are lower in calories!


  25. #
    Jennposted April 7, 2014 at 8:39 pm

    These were amazing and my husband who doesn’t like greek yogurt had no clue these had it in them. They were eaten so quickly at the party I made them for.


  26. #
    Robinposted May 3, 2014 at 9:05 pm

    I halved this recipe because I was trying to use up a partial bar of Neufchatel. I also used some frozen wild blueberries in place of the chocolate chips, and used plain greek yogurt. The bars seemed a bit too tart for me, perhaps when adding blueberries, I need to add some sugar or cut out some of the lemon juice?


    • Sallyreplied on May 5th, 2014 at 9:21 am

      Hi Robin! Feel free to add more sugar or take out the lemon juice. I like the little tartness, but adjust and test the recipe to suit your tastes.


  27. #
    Anneposted May 5, 2014 at 3:40 am

    Hi there ms. Sally! I am from phil. (Such a fan!) well anyway, i just wanna ask if i could use oreos for the crust instead of grahams? I would love to do this right away! Haha!


  28. #
    Eilishposted May 19, 2014 at 6:01 pm

    Sally, I’ve made these before, and they were delicious! I’m making them again for a demonstration speech, and I was wondering if regular size chocolate chips would be ok? Or is there an easier way to chop them up than cutting them? Thanks!


    • Sallyreplied on May 19th, 2014 at 7:25 pm

      Regular size will be just fine Eilish. No need to chop them up unless you really want to.


  29. #
    Maria Pinaposted June 23, 2014 at 7:33 pm

    Hi Sally!

    Absolutely loove your recipes! I was wondering if you a have non-fat variation of these. I bought a bag of chocolate chips and I’m looking for a creative way to use them. Want to prepare the chocolate chip cheesecake bars for the boyfriend, but he’s not into the whole non-fat trend. I would really appreciate it if you could help me out!

    Thank you!!


  30. #
    Danielle @ The Trial and Error Kitchenposted June 24, 2014 at 9:20 am

    Hi Sally, Quick question. Do you think I can substitute cornstarch instead of the flour? My aunt is gluten-sensitive and I want to make sure she can eat them.



    • Sallyreplied on June 24th, 2014 at 2:30 pm

      Actually, yes. That would work just fine Danielle.


  31. #
    Robynposted June 24, 2014 at 9:23 am

    Hey Sally! :) I cant wait to get home from work and make these! I was wondering if I can use whole wheat flour instead of all purpose flour? will it work the same?


    • Sallyreplied on June 24th, 2014 at 2:29 pm

      Hmm. That should be fine, but there might be a slight “wheat” taste to the filling. I would use all-purpose if you can.


  32. #
    Audreyposted July 3, 2014 at 1:46 pm

    Hey Sally! I recently became a big fan of your recipes – they’re amazing. I am planning on making these skinny cheesecake bars today. Out of curiosity, how would I make regular cheesecake into chocolate cheesecake? Is it as simple as adding cocoa powder?


    • Sallyreplied on July 3rd, 2014 at 1:51 pm

      Hi Audrey – I’m unsure. I’ve never made chocolate cheesecake before but perhaps you can find a recipe online for one.


  33. #
    Jennyposted July 24, 2014 at 11:00 pm

    Hi Sally! I was wondering if you’d be able to substitute the sugar for stevia in the raw packets instead?


    • Sallyreplied on July 25th, 2014 at 7:51 am

      Hi Jenny! I dear the cheesecake layer won’t set up properly with stevia.


    • JoAnn O.replied on July 29th, 2015 at 6:25 pm

      I know it’s been a year since the stevia question, but I wanted to answer for anyone wondering about using stevia. I made these with Truvia Baking Blend last night and they are still divine. The product is a blend of sugar and stevia, so you use less than the recipe lists for sugar, only 2 tablespoons in this case (vs. the 1/4 cup).


  34. #
    Haileyposted July 30, 2014 at 4:25 pm

    I changed the yogurt to strawberry greek yogurt and didn’t put the chocolate chips in and it was amazing!It tasted exactly like a strawberry cheesecake! Oh and I made these in muffin pans and they were so cute and bite size. I think they would be perfect for parties!


  35. #
    Courtneyposted August 17, 2014 at 8:01 pm

    I just made these today after finding the recipe on Pinterest! They are so amazing!


  36. #
    Danielleposted August 23, 2014 at 5:23 pm

    HI Sally! Can’t wait to try these. What a great idea! But do you suppose your cheesecake mix could work to fill a graham cracker crust? I figure I’d have to double the recipe (or maybe not). We are BIG cheesecake fans around my house and I’m always looking for something different to fill the crust. In the meantime, I’m gonna get started on these bars. My family will love you!


    • Sallyreplied on August 23rd, 2014 at 5:57 pm

      Hi Danielle, these cheesecake bars are baked in a graham cracker crust – so yes, this cheesecake batter will work in a graham cracker crust (regular or low fat like this one).


  37. #
    Amanda // Happily Ever Afterposted September 2, 2014 at 4:33 pm

    I’m so excited about this recipe! It looks so good!! I think I’m planning on combining this recipe with your Nutella swirl cheesecake recipe and making “skinny” Nutella cheesecake bars. I cant wait to try them! :)



  38. #
    Bethany Littletonposted October 10, 2014 at 1:23 pm

    must make! would a stevia/sugar baking blend work for the sugar? X


    • JoAnn O.replied on July 29th, 2015 at 6:28 pm

      It did for me! Just made them this way last night. 


  39. #
    Maggieposted November 12, 2014 at 10:32 am

    Hey Sally! These looks delicious. I plan on making these later this week and was wondering if I can store them (well, half of them. lol) in the freezer in individual servings. Think that would work? Thanks. :)


    • Sallyreplied on November 12th, 2014 at 5:25 pm

      Yep, you may freeze these. They freeze wonderfully for up to 2-3 months. Thaw overnight in the refrigerator before enjoying.


  40. #
    Esméposted December 1, 2014 at 6:40 pm

    Sorry, Sally, but have you been to the Cheesecake Factory lately? Um, sorry, no way in Sugar Heaven (something we created in Culinary School in CA) can anything they produce top your recipes. Seriously. You’re pretty much a main goddess in Sugar Heaven, anyway.

    These cheesecake bars were G-O-N-E when I took them into the local hardware store where my fiancé works. I bake something different for them every day, but I think I’ll try a recipe a day from you for a little while!

    Thanks so much for your diligence, your palate, and, of course, for sharing! Congratulations (I’m so late!), wishing you a long and blissful marriage!


    • Sallyreplied on December 1st, 2014 at 7:16 pm

      Thanks Esme, loved reading this comment. Especially the Sugar Heaven part. =) I have to make these cheesecake bars again soon. They are soooo good, you’re right!


  41. #
    Hayleyposted December 23, 2014 at 8:37 pm

    So last time I made these, they tasted great but cracked a little; however when I made your raspberry swirl cheesecake bars, they didn’t crack at all but the crust was crumbly :/ my question is: what can I do to keep both these things from happening? I know adding a little more butter will stop the crust from being crumbly, but what should I do to stop the cracks, besides not overbeating the batter?


  42. #
    Hayleyposted December 23, 2014 at 8:40 pm

    I just read your post on tips to avoid cheesecake cracks. Do you think I could either:

    A – Cover the bars with aluminium foil the whole time they’re in the oven or
    B – Not take the bars out to cover with aluminium foil at all & bake the full 25 minutes uncovered?


  43. #
    Shereenposted December 28, 2014 at 2:57 pm

    I want to use the whole egg for these, would I need to use 2 whole eggs or just 1 whole egg? Would it still make a cheesecake?
    thanks :)


    • Sallyreplied on December 28th, 2014 at 7:32 pm

      1 whole egg is just fine.


  44. #
    Janetposted January 23, 2015 at 9:40 pm

    Can u use light sour cream for the yogurt? Love your site,


    • Sallyreplied on January 24th, 2015 at 1:16 pm



  45. #
    nurfatma perveenposted January 24, 2015 at 2:06 am

    Hi Sally!

    Was just wondering if I could use full fat cream cheese for these? Would it work as fine? Also, could I substitute the Graham crackers for digestive ones instead?

    Thanks a ton!


    • Sallyreplied on January 24th, 2015 at 1:14 pm

      yes, full fat works just fine


  46. #
    JCposted January 26, 2015 at 3:02 pm

    I used the new Greek Yogurt Cream Cheese in this recipe!


  47. #
    Sarahposted January 31, 2015 at 10:58 am

    A friend and I made this today!! YUMM! Thank you so much for the recipe. We had to use a substitute for the graham crackers (they don’t exist over here in Europe, sad), but it was still delicious! :)


  48. #
    Sydneyposted February 23, 2015 at 8:08 pm

    I tried this recipe a few days ago for a get together. But they turned out horrible! Crumpled up with an odd texture. I am definitely NOT saying your recipe was the problem, but I think I did something wrong. When I made this I didn’t have graham crackers so I just didn’t make the crust at all. Maybe that was the problem? Also I did not use a stand mixer and instead mixed it myself. If you could please suggest what I may of done wrong, that would be wonderfull. It looks like such an amazing recipe I wouldn’t want to not make it just because I failed the first time!


    • Sallyreplied on February 24th, 2015 at 1:36 pm

      You really need a mixer to get that creamy consistency. I definitely suggest a crust. I feel the bars would just taste odd and much too wet without a crust to help seep up some moisture.


  49. #
    Mariaposted March 8, 2015 at 3:01 pm

    Dear Sally, Im making these right now so I dont know the end product yet but my batter was very liquidy! now sure what i did wrong.


  50. #
    Mindyposted March 10, 2015 at 7:35 am

    Do you think I can use full fat cream cheese and get the same result? i know it won’t be skinny but will it still have the same taste??


    • Sallyreplied on March 10th, 2015 at 10:49 am

      Full fat cream cheese would be just fine. enjoy!


  51. #
    Aislinposted March 29, 2015 at 6:49 pm

    Sally, this is a wonderful recipe! My whole family loved it and my son even requested it as a future treat instead of ice cream. You hit it out of the park on this on one! Many thanks.


  52. #
    Laurenposted May 1, 2015 at 4:20 pm

    Hi Sally-

    I just made these and they are cooling in the fridge. I did not read correctly about using aluminum foil as the way to get them out bc i was using aluminum foil tins to bake in…any advice on how i should get them out? Do you think they will come out? i dont want to ruin them and hoping the crust hardens while backing..and advice on what i should do would be helpful Thanks.


    • Sallyreplied on May 2nd, 2015 at 7:17 am

      They will still come out, though they will be a little harder to cut and the crust might stick a little to the pan.


  53. #
    Debbieposted May 11, 2015 at 7:33 am

    hiya Sally I love the look of this cheesecake recipe, but iam from the UK and we don’t have low fat Graham’s crackers so what could I use in its place please for the base?


    • Sallyreplied on May 11th, 2015 at 7:58 am

      I hear digestive biscuits are similar and work wonderfully as a replacement.


  54. #
    Jenniferposted May 27, 2015 at 8:19 pm

    OMG!! So good and easy I will be making these again


  55. #
    Natalieposted May 31, 2015 at 9:13 am

    why does my cheesecake have tiny cracks all over? :(


  56. #
    Amberposted May 31, 2015 at 2:53 pm

    Made these today, they are so good! Thanks for the recipe, would you mind if I shared on my blog?
    Thank you!


  57. #
    Sallyposted July 7, 2015 at 10:14 am

    Hi. Is the lemon juice absolutely necessary? I don’t have fresh nor concentrate, I do have lemon zest though – will that work or can I leave it out and have the same taste? Also, can I replace the butter in the crust with vegetable oil? These look great, thanks!


    • Sallyreplied on July 7th, 2015 at 3:50 pm

      You can leave it out, but the tangy cheesecake flavor won’t be there. If anything, you can use lemon zest. Do not use oil in the crust.


  58. #
    Meaghanposted July 10, 2015 at 4:13 pm

    Hey Sally, was wondering if these are baked in a spring pan? 


  59. #
    grammalynposted July 30, 2015 at 10:32 am

    These look delicious but how do you get 16 bars out of a 8×8 pan? The pictures look normal size but that size pan would only give me 9 bars…?


  60. #
    Heidiposted August 8, 2015 at 6:45 am

    Can i make it in a 9×13 pan and just use normal greek yogurt not chobani


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