Chocolate-Almond Cheesecake Bars

Photo: Justin Walker; Styling: Missie Neville Crawford
Surprise friends with a batch of Chocolate-Almond Cheesecake Bars.These sweet treats are just as pleasing to the eye as they are to the palette.

Yield:

Serves 16 (serving size: 1 bar)

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 9 Hours, 30 Minutes

Nutritional Information

Calories 164
Fat 8.6 g
Satfat 4.4 g
Monofat 2.8 g
Polyfat 0.7 g
Protein 4.5 g
Carbohydrate 18.1 g
Fiber 0.8 g
Cholesterol 28 mg
Iron 0.6 mg
Sodium 139 mg
Calcium 55 mg

Ingredients

3.4 ounces all-purpose flour (about 3/4 cup)
1/4 cup finely ground toasted almonds
1/4 teaspoon salt
1/4 cup unsalted butter, chilled
Baking spray with flour
6 ounces 1/3-less-fat cream cheese, softened
4 ounces fat-free cream cheese, softened
2/3 cup sugar
1/2 cup plain fat-free Greek yogurt
1 teaspoon vanilla extract
Dash of salt
1 large egg
3 ounces semisweet chocolate chips
1 tablespoon 2% reduced-fat milk
2 tablespoons almonds, chopped

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup ground almonds, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Sprinkle flour mixture into an 8-inch square metal baking pan lined with parchment paper and coated with baking spray; lightly press mixture into bottom of pan. Bake at 350° for 30 minutes or until golden. Cool crust completely on a wire rack.

3. Reduce oven temperature to 325°.

4. Place cream cheeses in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, yogurt, vanilla, and dash of salt; beat at low speed until combined. Add egg; beat 1 minute or until well combined. Pour mixture over cooled crust. Place chocolate chips and milk in a small microwave-safe bowl. Microwave at HIGH for 30 seconds or until melted, stirring after 15 seconds; stir mixture until smooth. Dollop chocolate mixture by the spoonful over cheesecake mixture; swirl together using the tip of a knife. Sprinkle with 2 tablespoons chopped almonds. Bake at 325° for 30 minutes or until almost set in the middle. Cool completely on a wire rack. Cover and refrigerate 8 hours or up to overnight.

Note:

Deb Wise,

December 2013