Skinny Mocha Cheesecake Bars
These Skinny Mocha Cheesecake Bars are lightened up with Greek yogurt and less sugar! Serve these bars for an easy and lighter dessert.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 bars
- 6 full-sheets chocolate graham crackers
- 2.5 tablespoons melted butter
- 1 8-ounce package reduced fat cream cheese, softened
- 1/3 cup granulated sugar
- 1/4 cup semisweet chocolate chips melted and slightly cooled
- 1 teaspoon instant coffee granules
- 2 teaspoons hot water
- 3/4 cup plain Greek yogurt
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 large egg room temperature
To make the crust:
Preheat oven to 350°F.
Line an 8x8 inch baking pan with foil, making sure to leave some overhang for easy removal, and set aside.
Add the chocolate graham crackers to a food processor and process until you have fine crumbs. Pour the crumbs into a small bowl and mix with the melted butter until fully combined.
Spread the mixture into the prepared baking pan, pressing it down firmly.
Bake at 350°F for 8 minutes. Remove from the oven and set aside to cool.
To make the cheesecake filling:
Reduce oven temperature to 325°F.
Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the cream cheese and sugar until smooth. Add in the melted chocolate and mix until fully combined.
In a small bowl, add the instant coffee and hot water and mix until fully dissolved. Add into the mixing bowl, along with the Greek yogurt, flour, and vanilla and mix well.
Add in the egg and mix on low speed until well combined.
Pour the cheesecake filling over the prepared crust and spread it out evenly.
Bake at 325°F for about 25 minutes.
Remove from the oven and allow to cool for at least 30 minutes. Transfer to the refrigerator and refrigerate for at least 3 hours or overnight.
Slice into bars and enjoy!
If using graham cracker crumbs, you'll need about 1 scant cup.
Store cheesecake in an airtight container in the refrigerator for up to five days.
These bars will also freeze well, just thaw in the refrigerator.