Skinny Chocolate Chip Pretzel Cheesecake Bars
Yields: 16 bars
These bars are a fun twist on classic vanilla cheesecake! Each sweet square is full of chocolate, which pairs perfectly with the salty pretzel crust. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
  • for the crust
  • 3 cups (105g) mini pretzels (3 ½ servings, gluten-free if necessary)
  • 1 tbsp (14g) unsalted butter, melted
  • 1 large egg white, room temperature
  • 2 tbsp (30mL) nonfat milk
  • for the filling
  • 2 (8oz) blocks fat-free cream cheese, room temperature
  • ½ c (96g) granulated sugar
  • 1 large egg white, room temperature
  • 1 tsp cornstarch
  • 2 tsp vanilla extract
  • ¼ c (56g) mini chocolate chips
  1. Preheat the oven to 300°F, and lightly coat an 8”-square pan with nonstick cooking spray.
  2. To prepare the crust, pulse the mini pretzels in a food processor or blender until they’re very fine crumbs. Add the crumbs to a bowl, and stir in the butter, egg white, and milk. Press into the bottom of the prepared pan, and bake at 300°F for 8 minutes. Cool completely to room temperature.
  3. To prepare the filling, beat the cream cheese and sugar with an electric mixer until creamy. Beat in the egg white, cornstarch, and vanilla. Fold in the mini chocolate chips.
  4. Spread the filling on top of the cooled crust, and bake at 300°F for 24-28 minutes or until the filling only jiggles slightly. Cool completely to room temperature in the pan before covering the top with plastic wrap, ensuring it completely touches the top of the cheesecake, and chill for at least 3 hours before slicing and serving.
Notes: It’s very important to pulse the pretzels into very fine crumbs. Any larger chunks will make the crust soggy and chewy.

Any milk may be used in place of the nonfat milk.

{gluten-free, low fat, low calorie, high protein}
Recipe by Amy's Healthy Baking at