Light Chocolate Cheesecake Bars

A lighter, creamier and crunchier version of the classic cheesecake! Coconut oil with grain biscuits in combination with light cream cheese and low-fat yogurt can make you fall in love with this light version of chocolate cheesecake. I did! And everybody else who had the chance to try it on the birthday party it participated 😛 It has such a smooth and rich taste that you will just keep making it!! The secret is to not overbake it at the last stage, but let it keep this jiggly texture till it gets cooled. Cut it in square pieces of your choice, if you cut them big you can have 10 to 12 bars, but you can even cut them smaller if the cheesecake is planned for many people!

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Preparation Time: 15mins, Cooking Time: 40mins, Total: 4hours

For the crust:
120gr grain biscuits
2 tbsp melted coconut oil

For the filling:
250gr light cream cheese (I used Philadelphia Light) at room temperature
180gr low-fat Greek yogurt
½ cup granulated sugar
1 large egg & 1 egg white
2 tbsp all purpose flour
½ teaspoon salt
85 gr melted and cooled semisweet chocolate

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For the crust:
Preheat the oven to 180°C. Line an 20×20 square baking dish with parchment paper.

With the help of a food processor pulse the biscuits until they are finely thin. Add the oil and mix it until everything is moistened. Press into the bottom of the prepared pan. Bake until lightly browned for about 8-10 minutes. Let it cool and reduce the oven temperature to 140°C.

For the filling:
Mix the cream cheese and yogurt in your food processor (after you have cleaned it good from the previous use) and pulse until smooth. Add the sugar, egg, egg white, flour, and salt and mix until all ingredients are well combined and smooth.

Remove ½ cup of the dough – or even half of it if you want – into a small bowl. Stir in the melted chocolate.

Pour the remaining dough into the prepared pan. Add spoonfuls of the chocolate dough and swirl with a skewer. Bake for about 35 minutes not more, until the cheesecake is baked but still a bit jiggly on the inside.

Allow your cheesecake to cool completely before letting it chill in the fridge for at least 3 hours. Cut into square bars and serve. Bars can be stored covered in the fridge for up to 5 days.


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