Recipe From: Kara
My absolute favorite dessert is cheesecake so I decided to make these for a conference treat. Pretty simple and quick, waiting for them to set up takes awhile so I'd make them early on if you want to enjoy after dinner. I used regular graham crackers instead of chocolate because that's what I had and I didn't want it to be too rich anyway, also used a little more butter than what it called for because I felt like it wasn't enough for the crust to stay together. But these were sure delicious!
INGREDIENTS-
Crust:
8 chocolate graham cracker cookies, ground into crumbs (or 2 cups teddy graham cookies)
2 1/2 tablespoons melted butter
Filling:
1 (8 oz.) package low-fat cream cheese, softened
3/4 cup Greek yogurt
1/3 cup sugar
1/2 cup dark or semi-sweet chocolate chips, melted
2 tablespoons all-purpose flour
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt, optional
PREPARATION-
Preheat oven to 350º F and line an 8x8-inch baking dish with aluminum foil or parchment paper.
In a medium bowl, whisk together graham cracker crumbs and butter until mixture resembles damp sand, then press into prepared baking dish.
Place in oven and bake for 8-10 minutes, then remove from oven and let cool. Reduce oven temperature to 325º F.
In a large bowl or mixer, beat cream cheese and sugar together for 2-3 minutes, or until fluffy and combined.
Beat in melted (and slightly cooled) chocolate until incorporated, then mix in yogurt and flour.
Once flour is fully mixed in, beat in egg and vanilla extract.
Pour batter onto cooled graham cracker crust, then place in oven and bake for 25 minutes, or until center of cheesecake is just set.
Remove from oven and let cool 30 minutes to 1 hour, then transfer cheesecake bars to fridge and let chill for 2-8 hours.
Slice, serve and enjoy.
My absolute favorite dessert is cheesecake so I decided to make these for a conference treat. Pretty simple and quick, waiting for them to set up takes awhile so I'd make them early on if you want to enjoy after dinner. I used regular graham crackers instead of chocolate because that's what I had and I didn't want it to be too rich anyway, also used a little more butter than what it called for because I felt like it wasn't enough for the crust to stay together. But these were sure delicious!
INGREDIENTS-
Crust:
8 chocolate graham cracker cookies, ground into crumbs (or 2 cups teddy graham cookies)
2 1/2 tablespoons melted butter
Filling:
1 (8 oz.) package low-fat cream cheese, softened
3/4 cup Greek yogurt
1/3 cup sugar
1/2 cup dark or semi-sweet chocolate chips, melted
2 tablespoons all-purpose flour
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt, optional
PREPARATION-
Preheat oven to 350º F and line an 8x8-inch baking dish with aluminum foil or parchment paper.
In a medium bowl, whisk together graham cracker crumbs and butter until mixture resembles damp sand, then press into prepared baking dish.
Place in oven and bake for 8-10 minutes, then remove from oven and let cool. Reduce oven temperature to 325º F.
In a large bowl or mixer, beat cream cheese and sugar together for 2-3 minutes, or until fluffy and combined.
Beat in melted (and slightly cooled) chocolate until incorporated, then mix in yogurt and flour.
Once flour is fully mixed in, beat in egg and vanilla extract.
Pour batter onto cooled graham cracker crust, then place in oven and bake for 25 minutes, or until center of cheesecake is just set.
Remove from oven and let cool 30 minutes to 1 hour, then transfer cheesecake bars to fridge and let chill for 2-8 hours.
Slice, serve and enjoy.
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