Ingredients
6graham crackers,full sheet, or ¾ cup graham cracker crumbs
2tbspsalted butter,or unsalted, or melted coconut oil, melted
8ozcream cheese,reduced fat (not fat free), brick style, softened to room temperature
¾cupGreek yogurt
2large egg whites
¼cupgranulated sugar
2tbspall purpose flour
1tbsplemon juice,fresh
2tsppure vanilla extract
½cupmini chocolate chips
Preparation
Preheat the oven to 350 degrees F.
Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter. Press into the lined pan.
Bake for 8 minutes. Allow to cool.
Beat the softened cream cheese for 1 minute using a hand or stand mixer. Beat in the yogurt, egg whites, sugar, and flour for about 3 full minutes until the mixture is smooth and creamy.
Add the lemon juice and vanilla, beat for 1 additional minute, until combined. Fold in the chocolate chips.
Remove the crust from the oven and spread the filling on top.
Bake for 25 minutes, covering the cheesecake bars at the 20-minute mark with aluminum foil to prevent browning.
Allow to cool for 20 minutes at room temperature, then chill completely in the refrigerator for at least 3 hours.
Lift the foil out of the pan and cut it into squares. Enjoy!
