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

stack of 4 chocolate chip cheesecake bars

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.

chocolate chip cheesecake bars on a blue plate

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. 🙂

chocolate chip cheesecake bars on a blue plate

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 in a teal bowl

cheesecake batter with chocolate chips on top in a pink bowl

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!

chocolate chip cheesecake bars on a blue plate with a bite taken from one

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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stack of chocolate chip cheesecake bars

Skinny Chocolate Chip Cheesecake Bars

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours
  • Yield: 16 bars 1x
  • 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 (15g) 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

Reader Questions and Reviews

  1. 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.

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

  3. 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.

  4. 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!

  5. 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?

  6. 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!!

  7. 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!

  8. 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.

  9. 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.

  10. 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!

  11. 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.

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

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

  12. Hi! I love all your recipes. I have a question can I melt the chocolate chip and swirl around?

    1. Hi Jane, As long as the chocolate is cooled I don’t see why not. Enjoy!

  13. I have a store bought graham cracker crust. Any idea how that might change the baking time? Thank you!

    1. Hi Kara, we have’t tested this recipe with a store bought crust, but you should be able to begin the recipe at step 3 (skipping the crust pre-bake). Hope it’s a hit!

  14. I don’t have a mixer just yet (waiting to use until after my upcoming wedding!) any suggestions for to make by hand? Would a whisk or hand blender be preferable?

    1. Hi Erica! You can mix this cheesecake bar filling by hand – it may take a bit of arm muscle, but it will be doable

  15. I was wondering about using peppermint extract in place of or in addition to the vanilla? For a holiday dessert. What do you think?

    1. That would be fine! We recommend adding it in addiction to the vanilla. Just remember that peppermint extract is very strong so a little will go a long way.

  16. Love these! Didn’t have anything for a crust so made without crust on parchment.
    Used coconut sugar for low glycemic and Bobs Red Mill 1 to 1 gluten free flour blend.
    Used dark chocolate morsels and we have a treat that isn’t cheating!

  17. Hi! If using full fat cream cheese and whole milk greek yogurt is the flour still necessary?

    1. Hi Samantha, the flour is used to help them set up better when using lower-fat ingredients, so it probably won’t be necessary if you use full-fat.