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…


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. Made these last night to rave reviews.  I did leave out the lemon juice, but did everything else as directed.  I think if/when I make these again I’ll 1.5 or 2x the crust – I like crust 🙂  Thanks for the recipe! 

  2. Sally, you’ve outdone yourself. I never thought a cheesecake could taste good without all the cream cheese (especially full-fat cream cheese) but you’ve proven me wrong! These bars were phenomenal and tasted exactly like a ‘normal’ cheesecake! 

    If you’re interested in seeing my take on it (with blueberry topping and omitting the chocolate chips), here’s the link: 

  3. Hi Sally! I just put my cheesecake in the oven and I realized that I forgot to line my pan with foil. Will I be able to get the slices out? Thanks:D

  4. I just made these today! And they’re delicious. But my crust seems moist and isn’t sticking to the bars, it just stays on the aluminum foil. I’m not really sure what went wrong with the crust. Do you have any ideas?

  5. I made these with dannon’s low fat rasberry chocolate Greek yogurt and they were delicious! Great recipe! I will definitely make these again to tame my craving for creamy cheesecake! Thanks!

  6. Hi Sally – I’m making the chocolate chip cheesecake bars for a healthy bake off in work tomorrow. I notice you say not to use fat free soft yogurt? Why is that??

    Thanks so much! Cannot wait to try these!

    1. You can use nonfat yogurt, but do not use fat free cream cheese. Its texture is completely different– and its taste will not be ideal in these bars.

  7. Hi! I love the website, and I’ve made several other recipes that turned out amazing. However, my mixer is broken. Is there any way I could mix these by hand and they would still come out alright? Thanks! 

  8. I decided to bake in a premade 9 inch graham cust. Of course calories higher but it is baking now and looks lovely. Probably will bake 35 minutes. Thank you for the recipe. 

  9. Great recipe, going to try it for my health class. Is it ok if I use a sweetener instead of sugar or is granulated sugar a must? Thank you!

  10. Hi Sally,
     I absolutely love your blog! I made your skinny chocolate cheese cake today and it was truly sublime!!  I was wondering whether this could be turned into a more chocolatey version if I substituted the flour for cocoa powder? 
    Thank you! 

    1. I’ve never tried it before so I can’t personally say, but I don’t see a problem making that switch. More chocolate = I like your thinking!

  11. 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!

  12. Tried these with Oikos Triple Zero salted caramel greek yogurt. Outstanding! Thanks for this recipe!

  13. 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 🙂 

  14. Hi. I don’t know if it was just me, but these came out inedibly tart when I made them. Perhaps I am just not used to Greek yogurt. I erroneously assumed that the flavor of the yogurt would be mellowed by the other ingredients. In your description it says that this mirrors the tart/sweet line of other cheesecakes. I guess that I haven’t had one like that. Perhaps this flavor profile just wasn’t the one for me. Awesome idea though.

  15. 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 !  

  16. Hi. I want to try this recipe, but I can not eat gluten (mmm, I will eat all cookies, cakes, ect if not). if i use normal fat yogurt and cream cheese can i leave the flour out?

  17. 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!

1 3 4 5 6

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally