Skinny Chocolate Chip Cheesecake Bars

Yields: 16 bars

These healthier treats are perfect for any cheesecake lover! They’re great for make-ahead party desserts or even a typical weeknight treat. They’ll keep for at least 5 days if stored in the refrigerator covered with plastic wrap or sealed in an airtight container.

for the crust
2 ½ cups (75g) brown rice cereal
¾ tsp powdered stevia
1 tbsp (14g) unsalted butter, melted
5 tbsp (75mL) nonfat milk, room temperature
for the filling
2 cups (480g) plain nonfat Greek yogurt
1 (8oz) block Greek yogurt cream cheese, softened
1 large egg white, room temperature
1 tbsp cornstarch
2 tsp vanilla extract
1 ½ tsp vanilla crème stevia
¼ cup (56g) miniature chocolate chips
for the drizzle (optional)
2 tbsp (10g) unsweetened cocoa powder (measured like this)
1 tbsp (15mL) nonfat milk
1 tsp pure maple syrup

Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
To prepare the crust, add the cereal to a food processor or blender, and pulse until the cereal turns into fine crumbs. Transfer to a bowl, and stir in the powdered stevia. Mix in the butter and milk until all of the cereal mixture is completely incorporated. Gently press the mixture into the prepared pan. Bake at 300°F for 16-19 minutes or until it feels dry to the touch. Cool completely to room temperature.
To prepare the filling, beat the cream cheese and Greek yogurt in a medium bowl until smooth. Mix in the egg white, stopping when just incorporated. Mix in the cornstarch until completely incorporated. Mix in the vanilla and vanilla crème stevia, stopping when just incorporated. Fold in 3 ½ tablespoons of chocolate chips
Spread the filling on top of the cooled crust. Sprinkle the remaining chocolate chips on top, and gently press them down into the filling. Bake at 300°F for 30-35 minutes or until the center barely jiggles when the pan is gently shaken. Cool completely to room temperature in the pan before covering with plastic wrap, ensuring that the plastic wrap completely touches the tops of the cheesecake bars. Chill for at least 6 hours before slicing.
To prepare the drizzle, stir together the cocoa powder, milk, and maple syrup in a small bowl. Transfer the mixture to a zip-topped bag, and cut off a tiny piece of one corner. Just before serving the cheesecake bars, drizzle with the chocolate sauce.

Notes: The brown rice cereal should yield about 1 ⅛ cups of crumbs. The same amount of graham cracker crumbs may be substituted instead; then omit the powdered stevia and reduce the milk to 3-4 tablespoons.

Any granulated sweetener may be substituted for the powdered stevia in the crust; you’ll need the equivalent of 2 tablespoons of granulated sugar. Any milk may be substituted as well.

If you can’t find Greek yogurt cream cheese, substitute Neufchâtel cream cheese (⅓-less fat).

Powdered stevia (4 ½ teaspoons) may be substituted in place of the vanilla crème stevia, along with an additional 1 teaspoon of vanilla extract. If using the powdered stevia, add it along with the cornstarch. I cannot guarantee whether any other substitutions will work, and I do not recommend using any other liquid sweetener (i.e. maple syrup, honey, or agave). The amount of vanilla crème stevia is the equivalent of ¾ cup of granulated sugar, and if substituting another granulated sweetener, the baking time may change.

In the optional drizzle, any milk may be substituted, and honey or agave may be substituted for the pure maple syrup.

{gluten-free, clean eating, low fat, low calorie, lower sugar, higher protein}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/04/07/skinny-chocolate-chip-cheesecake-bars/