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October 5, 2017

Skinny Chocolate Chip Cheesecake Bars


Written by: Kaci Oliver, MS, RDN, LDN

Prep Time: 15 minutes

Cook Time: 25 minutes (4 hours, including chilling)

Makes: 16 servings


3/4 cup graham cracker crumbs

2 tablespoons unsalted butter, melted

8 ounces reduced-fat cream cheese, softened to room temperature

3/4 cup fat-free, plain Greek Yogurt

2 large egg whites

1/4 cup granulated sugar

2 tablespoons all-purpose flour

1 tablespoon fresh lemon juice

2 teaspoons vanilla extract

1/2 cup mini chocolate chips


  1. Preheat oven to 350°F. Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Set aside.
  2. Make the crust: Mix graham cracker crumbs with melted butter. Press into the lined baking pan and bake for 8 minutes. Remove from oven and 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 yogurt, egg whites, sugar, and flour until mixture is smooth and creamy, about 3 minutes.
  4. Add lemon juice and vanilla, beat for 1 minute until combined. Fold in chocolate chips.
  5. Spread filling on top of crust and bake uncovered for 20 minutes. Cover the cheesecake bars with aluminum foil and bake for additional 5 minutes.
  6. Allow to cool for 20 minutes at room temperature, then chill completely in the refrigerator for at least 3 hours. Lift the foil out of the pan and cut into 16 squares.

Nutrition Information:

Serving Size: 1 bar

Calories: 132, Fat: 7g, Protein: 4g, Carbohydrates: 13g, Fiber: 0g, Sodium: 118mg

Nutrition Tips: Who doesn’t love cheesecake?! Well, now you can have your cheesecake and eat it too! Reduced-fat cream cheese and plain, non-fat Greek yogurt reduce the calories and fat of this popular dessert. What’s even better is that this recipe is low in carbohydrates and sugar, making it diabetic friendly. Bars can be made ahead of time and stored, covered in the refrigerator, up to 7 days, or frozen for up to 2 to 3 months. Thaw overnight in the refrigerator before serving. Recipe can also be doubled if preparing for a larger crowd by baking in a 9 x 13 pan and cooking for 45-55 minutes.

Adapted from:

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