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…

Print

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

Description

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


Ingredients

Crust

  • 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)

Filling

  • 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

Instructions

  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.

Notes

  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!

262 Comments

  1. These look positively delicious! I linked to them in my post today about eating healthier for the new year 🙂

  2. 128 calories and they still look this good?! I love that!! I am with you – all about balance! Eating salad for dinner so that you can have dessert is something I do all the time!

  3. Happy new Year and thank you for these low calorie bars they look perfect!!! And ooh 128 each… Perfect!!! I really love when you also write the calories for your recipes and hope you could do that more often because it’s really helpful!

  4. This is so awesome, Sally! I have always loved cheesecake, but didn’t start making cheesecake until recently. So I’m really excited about these light bars. I lovelovelove that you used Greek yogurt in them! And there still seem to be plenty of chocolate chips. 🙂

  5. Wow, these look amazing, Sally! I’m also really impressed by your calorie calculations (: How does the texture of cheesecake from Greek yogurt compare to cheesecake from cream cheese? Is it more watery?

    1. Not watery at all! The filling is so thick and creamy. The small addition of flour lets the filling set up properly like regular full-fat cheesecake.

  6. Oh man…I can’t believe that these are only 128 calories each! They look so sinful! I love that they are made with Greek yogurt too…gives a little protein boost to my dessert! That means I should have two, right? 😉 Pinned!

  7. Amazing, Sally! Cheesecake is so wonderful, and I love that you have a delicious cheesecake that also happens to be light! I know you put taste above everything else with your baked goods, so I’m certain these are as good as they look :D. I could almost see a parenthetical comment after you mentioned the possibility of using different flavors of yogurt…(there you go, Caley!) ;)I can’t wait to make these bars, and I’m thinking a strawberry or lemon yogurt will be the first variation!

  8. Yummy these look delish. I love the graham cracker crust tip too, I’m sure that makes for a tasty crust!

  9. These look wonderful Sally… you are such a whiz at making ‘rad’ healthy treats!!! Love the idea of adding the Greek yoghurt. I am definitely going to give these a try, I’ve got a friend’s bday to attend next week and these would be a perfect healthy contribution for the girls! Thanks as always for providing such thorough instructions and notes. You make it easy to succeed. Hope that the new year is treating you well so far beautiful! x

    1. I have to say that the girls loved these bars so much at the party. Most of the guys stuck to beer and the peanut butter treats I made, but the gals swarmed around these. We love our cheesecake that’s for sure. Hope your new year is fabulous Laura – let me know if you try these!

  10. Skinny cheesecake is just what I need right now after a month of cookies and fudge all the time. Love how creamy and rich these bars look!!!

  11. I use that mini chocolate chip trick all the time! I hate biting into a cookie or brownie (or skinny cheesecake bar! 😉 ) and not getting a piece of chocolate. It’s just not fair! You’re really sweet (no pun intended…) to bring two desserts to the party. Homemade treats baked with love are always the best!

    P.S. You’ve created so many delicious-looking healthy treats for January already… It’s really inspiring, and I can’t wait to see what else you have coming!! 🙂

  12. As soon as I saw this recipe I got to work. I’ve tried many “skinny” desserts that don’t taste so great, but I knew you wouldn’t let me down so I went big & doubled the recipe. They turned out fantastic! I may or may not have had two…

    You are a genius, Sally!

    1. Hey Jessica! That’s so great. I’m glad you already tried them! I’m already planning to make them again this weekend. Can’t get enough!

  13. Greek Yogurth, simply Brilliant. I honestly never tried it in baked desserts. I will check this one out tonight. Thank you Sally!

      1. Darn! I really don’t want to purchase a new kitchen appliance; I’ve never made cheesecake or anything remotely similar before. Can I use a food processor? If it really isn’t possible, then I suppose a mixer (stand mixer or hand mixer) can be added to my potential birthday present list! 🙂

      2. If your food processor can rid any cream cheese lumps and make the batter creamy and thick, then I suppose that would work!

  14. These sound ultimately fabulously delicious. I could see these going a million ways. Skinny mint chocolate chip cheesecake bars? Yes please. Actually, when I read “mini,” in my brain I read “mint” and I think that that is on the upcoming to-make list. Or should that be call to-devour list. I also like the way you think. Salad for dinner = lots of dessert afterwards.

    1. Kaylie, I love the idea of mint chocolate chip cheesecake bars! I’m trying that with my next batch for sure! Awesome idea.

  15. Hahaha life won’t ever be the same until I try a skinny cheesecake bar! The science is mind-blowing — how can something so creamy and delicious be so healthy?! Neeeed!

  16. Hi Sally! (It feels strange to type out my own name for someone else, since it isn’t really a common name these days). These sound amazing! I have a box of graham cracker crumbs in my pantry that I’d like to use instead of making my own. What amount does 5 sheets convert to? Thanks!

    1. Hey Sally – and yes, it’s strange for me to type my name too!

      So sorry for the delayed response. We had a flood in our apartment and had to move. But luckily things are looking up today. You’ll need about 3/4 cup of graham cracker crumbs.

  17. Skinny…cheesecake….i didn’t think it could be done but OMG IT’S ON MY SCREEN RIGHT NOW AND I MUST HAVE IT! 😀

  18. I just made these today and they were so good! My roommates were surprised to hear they were a lightened up version of cheesecake. They taste just as good as regular cheesecake! I made your skinny raspberry swirl cheesecake bars and used plain Greek yogurt, but for this recipe I used non-fat vanilla yogurt. I thought this made a huge difference in taste. The second bath was less tarty and tasted more like real cheesecake. Both were great but I think I’ll stick with using the vanilla yogurt! Thanks again for another great recipe. Looking forward to more healthy recipes this month!

    1. Hey Leighton! Thank you so much for reporting back. I’ll have to give these a go with vanilla yogurt sometime! So happy you and your roommates have been loving my skinny cheesecake bars.

  19. I just made these and your skinny raspberry cheesecake bars for my Bunco group this week and everyone loved them. I love how you incorporate Greek yogurt into many of your lighter recipes! My son, who could live on cheesecake, devoured the few leftovers!
    Sorry to see your apartment disaster…this weather has been crazy rough on a whole lot of people. Good luck with your clean up!

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