Healthy Chocolate Chip Cheesecake Bars

©: Amy's Healthy Baking

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 liquid 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 Greek yogurt and Greek yogurt cream cheese 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 liquid 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:
BROWN RICE CEREAL NOTES: The brown rice cereal should yield about 1 ⅛ cups of crumbs. This is the brown rice cereal that I use. If you can't find the same brand, then look for ones with a similar ingredients list. Regular rice cereal (ie Rice Krispies) can also be substituted.

GRAHAM CRACKER CRUST ALTERNATIVE: For a more traditional cheesecake crust, substitute 1 ⅛ cups of graham cracker crumbs may be substituted instead. Omit the powdered stevia and reduce the milk to 3-4 tablespoons.

POWDERED STEVIA ALTERNATIVES: This is the powdered stevia that I use. Many stevia products and brands have different sweetness levels, so for the best results, I recommend using the same one that I do. Any granulated sweetener may be substituted for the powdered stevia in the crust; you’ll need the equivalent of 2 tablespoons of granulated sugar.

MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk in the crust and the optional drizzle.

GREEK YOGURT CREAM CHEESE ALTERNATIVES: If you can’t find Greek yogurt cream cheese, substitute Neufchâtel cream cheese (⅓-less fat). Regular full-fat cream cheese and fat-free cream cheese will also work. Just make sure to use brick-style cream cheese (not tub-style!), and make sure it's well softened too.

LIQUID STEVIA NOTES: This is the liquid stevia that I use, and I buy it online here because that's the best price I've found. You'll use it in all of these recipes of mine too! Many stevia products and brands have different sweetness levels, so for the best results, I recommend using the same one that I do.

If you prefer, 4 ½ teaspoons of this powdered stevia may be substituted in place of the liquid stevia. If using the powdered stevia, add it along with the cornstarch. I cannot guarantee whether any other granular sweetener substitutions will work, and I do not recommend using maple syrup, honey, or agave. The amount of liquid stevia is the equivalent of ¾ cup of granulated sugar, and if substituting another granulated sweetener (other than the aforementioned powdered stevia!), the baking time may change.

MAPLE SYRUP ALTERNATIVES: In the optional drizzle, honey or agave may be substituted for the pure maple syrup.

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

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