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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 9 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 164
  • Fat: 8.6g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.5g
  • Carbohydrate: 18.1g
  • Fiber: 0.8g
  • Cholesterol: 28mg
  • Iron: 0.6mg
  • Sodium: 139mg
  • Calcium: 55mg

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. 1. Preheat oven to 350°.
  2. 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. 3. Reduce oven temperature to 325°.
  4. 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.
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