I went on a trip to New York City with my sisters last month and one of the best things I ate there was Carnegie’s New York Cheesecake. I mean, there really is nothing that can beat that cheesecake. Nothing.
I was really craving some cheesecake, but I am also trying to lay off the sweets. So I found this recipe, tweaked it, and voilà! This recipe only has a little more than 1/4 cup of sugar, it’s made with half coconut oil, and half greek yogurt instead of all cream cheese. Plus it has a graham cracker pretzel crust. It is delicious! My little sister loved it.
For 167 calories per serving, I think it’s a pretty good treat without breaking the diet! Here’s the recipe.
Skinny Chocolate Cherry Cheesecake Bars
Original recipe on Sally’s Baking Addiction
Makes 16 bars
3 full sheet graham crackers
1 cup pretzels
1 TB melted butter
1 1/2 TB melted coconut oil
1 cup cherries, frozen or fresh
2 TB sugar
1/2 TB water
8 oz cream cheese, softened
3/4 cup Fage greek yogurt
1/4 cup sugar
2 TB all-purpose flour
1 TB fresh lemon juice
1/2 TB vanilla extract
1/2 cup mini chocolate chips
Preheat oven to 350 degrees F. Line a 8×8 baking pan with aluminum foil with enough over-hang on the sides and set aside.
To make the cherry sauce, cook cherries, sugar, and water in a small pot on medium-high heat for 2 minutes. Switch to low heat, cover, and let it cook while you’re making the crust, about 10 minutes. Once the cherries are really soft, smash them with a fork in the pot. You don’t want your sauce too liquid-y, if it is cook for a couple more minutes until thicker. Strain the cherries from the sauce and set aside.
To make the crust, using a food processor, pulverize the graham crackers and pretzels into a fine crumb. Pour into a medium bowl and mix with melted butter and coconut oil. Press into the lined pan. Bake for 8 minutes. Allow to cool as you make the filling.
To make the filling, beat the softened cream cheese for 1 minute using a hand or stand mixer. Add in half of your cherry sauce, and beat for another minute. Beat in the yogurt, eggs, sugar, and flour until mixture is smooth and creamy, about 3 more minutes. Add the lemon juice and vanilla, beat for 1 additional minute until combined. Fold in the mini chocolate chips.
Spread filling on top of your cooled crust. 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 three hours. Lift the foil out of the pan and cut into squares. Pour some of your leftover cherry sauce on top of individual slices as you are serving. You can add some mini chocolate chips also, if you like. Store bars in a covered container for up to 7 days in the refrigerator.