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.
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
How to Make It
Preheat oven to 350°.
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.
Reduce oven temperature to 325°.
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.
I am having a hard time understanding why previous reviewers had a hard time with this recipe. I made it exactly as written with two small changes - I saved about 1/4 c. Of the cheesecake batter and mixed it with the melted chocolate before swirling. I used 2 teaspoons of Amaretto instead of the vanilla. The chocolate was not gritty at all. The cheesecake filling is incredibly creamy and tasty.
The crust is easy to make if you grind the almonds in a food processor. This is a new family and company favorite!
This is a great recipe. I didn't find that it was grainy/gritty at all. Very light and fluffy...not as dense as full-fat cheese cake (which I love as well). I've made it twice now and my family can't stop eating it!
This recipe had many steps from grinding almonds into "flour" and chopping almonds for the topping and used many ingredients only to produce a less than tasty result. The bars tasted very grainy/gritty with a slight hint of cheese cake. Only the bite of chocolate chips saved this recipe. I would never make this again.
Doubled this recipe and made in a 9x13 pan. Apart from the chocolate being a bit grainy, the texture was deliciously creamy. We used some fat free ricotta in place of 1/3 of the cream cheese, since we were running short. Used orange extract instead of vanilla. Really liked the flavor!
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