Cheesecake Bars (Healthy)

I was in South Carolina on vacation and was missing baking so I made these easy cheesecake bars. I split the pan into 3 sections to try strawberry, chocolate chip, and plain.







  • 12 full-sheet graham crackers
  • 4 Tablespoons  butter, melted


  • 16 ounces reduced fat cream cheese, softened 
  • 1 1/2 cups Chobani Greek plain yogurt
  • 4 egg whites
  • 1/2 cup sugar
  • 4 Tbls. flour
  • 2 Tbls. fresh lemon juice
  • 4 tsps. vanilla extract
  • 1/2 cup (85g) mini chocolate chips or strawberries


  1. Preheat oven to 350F degrees.
  2. Line a 9×13 baking pan with aluminum foil with enough overhang on the sides. Set aside.
  3. Make the crust: Using a food processor or blender, pulverize the graham crackers into a fine crumb.
  4. Pour into a medium bowl and mix with melted butter. Press into the lined pan. Bake for 8 minutes. Allow to cool as you prepare the filling.
  5. For the filling: Beat the softened cream cheese for 1 minute using a hand or stand mixer.
  6. Beat in the yogurt, egg whites, sugar, and flour until mixture is smooth and creamy, about 3 full minutes.
  7. Add the lemon juice and vanilla, beat for 1 additional minute until combined.
  8. Fold in the chocolate chips or strawberries.
  9. Remove the crust from the oven and spread filling on top.
  10. Bake for 45 minutes, covering the cheesecake bars at the 40 minute mark with aluminum foil to prevent browning.
  11. Allow to cool for 20 minutes at room temperature, then chill completely in the refrigerator for at least three hours.
  12. Lift the foil out of the pan and cut into squares.

Adapted from


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