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.

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 ultra thick and undeniably creamy. I don’t even how it’s possible?! No one 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, 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 can 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 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.

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. Tests your patience! Especially when all you want is some dang dessert! What to do while you’re waiting: make these adorable DIY sparkle/jewel hair pins. How cute!

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!

  • 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…

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Skinny Chocolate Chip Cheesecake Bars

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours
  • Yield: 16 bars
  • Category: Bars
  • Method: Baking
  • Cuisine: American


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



  • 56 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 brick-style 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 (16g) all-purpose flour
  • 1 Tablespoon (15ml) fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (85g) mini chocolate chips


  1. 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.
  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.


  1. 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.
  2. Double Batch: Recipe can easily be doubled and baked in a 9×13-inch pan, baking time will vary – about 45-55 minutes.
  3. 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.

Keywords: skinny chocolate chip cheesecake bars, skinny cheesecake bars

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


  1. Recipe looks great!  Do you think substituting coconut sugar for the refined sugar would work?

    1. That should work!

  2. Hey Sally ! I was just wondering if the whole thing was 128 calories or if you meant each bar was 128 calories ?

    1. God I wish this whole thing was 128 Calories!  It’s all I would eat everyday!

      I’m not Sally, but I can tell you it’s 128 calories a bar. If you ate the whole thing expecting it to be 128 calories, you actually just consumed 2048 calories, so I hope I caught ya before it was too late!

  3. I wanted to combine your raspberry swirl bars with these so instead of all greek yogurt I used 85g plain and 100g raspberry flavoured…SO GOOD! Seriously, these are disapearing SO fast, everyone loves them!! Thank you for yet another amazing recipe 🙂 

  4. Made this last night and they are incredible. I used coconut oil with the crust, added a touch more lemon, used a pretty pie plate and didn’t line my pan with foil. They turned out divine.  We have three bars left. Whoops. Thanks for sharing !  

  5. Colleen Coco Spencer says:

    I have made these 2 times now and just love them. I’m currently on the weight watcher plan and was wondering if anyone out there know the point value (I count them as 4 points but hope that I am right)? I highly recommend these that are just wonderful!

  6. Going to make these today for a party I’m going to tonight, I’ll let you know how they turn out! Thanks for sharing! 

  7. I think you could! The flour just helps keep it all together. Normal cheesecakes with full fat don’t require flour! 🙂

  8. Hi!

    These look great! If I want to make them into a round, normal cheesecake, shape instead of bars – what size springform should I use and do I need to double the recipe?


    1. Hi Hillary! I suggest a 9-inch spring form pan. You can try to double the recipe so the cake is thicker. I’m unsure of the bake time and I’m unsure how neatly it will slice.

  9. Can I just use 1 whole egg rather than two egg whites?

  10. I made these today. I used 0% strawberry yogurt. Filling came out great. Unfortunately the graham cracker crust didn’t come out. I used 6 sheets and 2 T of butter. Wished I would have used five sheets or more butter. Taste good, but mine are not bars.

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

  12. The grocery store only had fat free and I didn’t see the “do not use fat free” part. Can I add anything to make it work?

    1. Hi Elena! For a little fat to help the bars set up properly, replace the two egg whites with 1 full egg.

  13. 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!

  14. Hi! Can I use Stevia In substitution for the white sugar?

    1. I haven’t tested it, but you can certainly try. Enjoy!

  15. I only have full fat cream cheese that I need to use. I know it won’t be quite so skinny, but will that still work in this recipe?

    1. Yes, you can use it!

  16. 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!!

  17. MeAnn Sepulchre says:

    Hi, Sally. Can I make this without the chocolate chips? I want to try this today, but I just made your Chewy Chocolate Chip Cookies, and I don’t want to overload on chocolates. Thank you!

    1. Sure can!

      1. MeAnn Sepulchre says:

        Hi, Sally. I made this without the chocolate chips and its delicious! I just have a problem with the crust, it is not solid enough. What do you think is the problem? Thank you again for this wonderful recipe!

  18. 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.

  19. Hello,

    I really want to make these today – but the closest pan size that I have is a 9-inch springform pan. Do you think that will work? Also, should we use a water bath to avoid cracking?


    1. Hi AS, you can use a 9-inch springform pan for these bars and cut like a regular cheesecake. No need for a water bath since they’ll be very thin bars/slices.

      1. Thank you !!

  20. 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!!

    1. Hey Sally,
      I want to make these today but 1) I want to use ramekins. What would the cooking time be?, 2) I only have honey Greek yogurt and 3) I live in Scotland and cant get hold of Graham crackers but I do have shortbread cookies and was thinking of adding cinnamon sugar to that. What’s your advice?

      1. Hi Debra! The bake time for the cheesecake bars in individual ramekins depends on the size of the ramekins. I’m unsure exactly, but keep your eye on them– once the center is pretty much set, they’re one. You can use honey Greek yogurt. Shortbread cookies can work and feel free to add cinnamon sugar to them!

  21. I only have fat free cream cheese on hand would that work?

  22. 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.

  23. christa gabriel says:

    how many carbs per bar?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Christa, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  24. Can you use white whole wheat flour instead of all purpose flour?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Ting, definitely! There’s such a little amount of flour that while whole wheat flour works great. Enjoy!

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