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.

Deb Wise
Recipe by Cooking Light December 2013

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Justin Walker; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
25 mins
total:
9 hrs 30 mins
Yield:
Serves 16 (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

164 calories; fat 8.6g; saturated fat 4.4g; mono fat 2.8g; poly fat 0.7g; protein 4.5g; carbohydrates 18.1g; fiber 0.8g; cholesterol 28mg; iron 0.6mg; sodium 139mg; calcium 55mg.