Chocolate Chip Cheesecake Bars

Chocolate Chip Cheesecake Bars

Jessica Mena

Ingredients:
CRUST
5-6 full-sheet graham crackers
2 Tablespoons of unsalted or salted melted butter
Filling:
8 ounces of cream cheese, softened to room temperature
3/4 cup of Chobani Greek yogurt
2 large egg white
1/4 cup granulated sugar
2 Tablespoons all-purpose flour
1 Tablespoon of fresh lemon juice
2 teaspoons vanilla extract
1/2 cup of mini chocolate chips
Directions:
Step 1: Preheat oven to 350°F Line the bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides to easily lift the bars out of the pan before cutting.
Step 2: Using a blender, blend the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter. Press into the lined pan and than you bake them for 8 minutes.
Step 3: Beat the softened cream cheese for 1 minute using a hand or stand mixer. Beat in the yogurt, egg whites, sugar, and flour until mixture is smooth and creamy, for about 3 full minutes. Add the lemon juice and vanilla, beat for 1 additional minute until combined.
Step 4:Remove the crust from the oven and spread filling on top. 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.
Step 5: Store bars in a covered container for up to 7 days in the refrigerator; bars can be frozen up to 2-3 months.