Chocolate-Almond Cheesecake Bars

By yollymg

Ingredients

• 3.4 ounces all-purpose flour (about 3/4 cup)
• 1/4 cup finely ground toasted almonds
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, chilled
• Baking spray with flour
• 6 ounces 1/3-less-fat cream cheese, softened
• 4 ounces fat-free cream cheese, softened
• 2/3 cup sugar
• 1/2 cup plain fat-free Greek yogurt
• 1 teaspoon vanilla extract
• Dash of salt
• 1 large egg
• 3 ounces semisweet chocolate chips
• 1 tablespoon 2% reduced-fat milk
• 2 tablespoons almonds, chopped

Details

Servings 16
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

Combine flour, 1/4 cup ground almonds, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal.

Sprinkle flour mixture into an 8-inch square metal baking pan lined with parchment paper and coated with baking spray; lightly press mixture into bottom of pan.

Bake at 350° for 30 minutes or until golden. Cool crust completely on a wire rack.

Reduce oven temperature to 325°.

Place cream cheeses in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, yogurt, vanilla, and dash of salt; beat at low speed until combined. Add egg; beat 1 minute or until well combined.

Pour mixture over cooled crust. Place chocolate chips and milk in a small microwave-safe bowl.

Microwave at HIGH for 30 seconds or until melted, stirring after 15 seconds; stir mixture until smooth.

Dollop chocolate mixture by the spoonful over cheesecake mixture; swirl together using the tip of a knife.

Sprinkle with 2 tablespoons chopped almonds. Bake at 325° for 30 minutes or until almost set in the middle.

Cool completely on a wire rack. Cover and refrigerate 8 hours or up to overnight.