Low Sugar Cheesecake Bars
These indulgent, low sugar cheesecake bars are as crave-worthy as the original, with a fraction of the sugar. To remaster this recipe, I started with the crust. Instead of a traditional graham cracker base, this recipe features a no added sugar date and walnut crust that adds plenty of flavor without sugar. To keep saturated fats in check, lowfat Greek yogurt subs in for some of the cream cheese. The combination mimics the creaminess of traditional cheesecake. Dark chocolate chips add bits of chocolate-y flavor in every bite.
Recipe type: Dessert
Serves: 16
  • 8oz Medjool dates, pitted (about 8 to 10 dates)
  • 6oz shelled raw walnuts (about 1½ cups)
  • ½ teaspoon salt
  • 8oz cream cheese, at room temperature
  • ¾ cup nonfat Greek yogurt
  • ¼ cup maple syrup
  • 2 large eggs
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 3oz dark chocolate chips
To make the crust:
  1. Line an 8x8 baking dish with parchment paper, leaving about 2 inches of overhang on each side. Spray lightly with nonstick cooking spray.
  2. Combine dates, walnuts and salt in the bowl of a food processor and process until well blended and no pieces of dates remain.
  3. Use your fingers to press the mixture into prepared pan. Then, using a flat surface like the bottom of a glass or an offset spatula, press down until the mixture is firmly packed. Freeze until ready to use, at least 30 minutes.
To make the filling:
  1. Preheat the oven to 375ºF.
  2. Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth, about 1 minute. Add yogurt and beat until combined, scraping down the sides of the bowl as needed. Add maple syrup, eggs, lemon juice, vanilla and salt and continue beating until smooth and no clumps of cream cheese remain, about 1 minute more. Stir in the chocolate chips.
  3. Pour filling on top of frozen crust and spread into an even layer.
  4. Bake until the edges are set, and the center only slightly jiggles, about 35 minutes. Check the cake at 25 minutes. If it’s beginning to brown too much, tent with foil.
  5. Remove from the oven and let cool slightly, about 20 minutes. Then freeze until just chilled, about 15 to 20 minutes.
  6. To slice, warm a knife under hot water and dry fully to ensure all water is removed. Cut into 16 squares. Serve cold. These bars can be tightly wrapped and stored in the freezer for up to a month. They’ll stay fresh in the refrigerator for one week.
Nutrition Information
Serving size: 16 Calories: 210 Saturated fat: 21% of calories or 5g Carbohydrates: 20g Sugar: 1¼ teaspoons or 5g Sodium: 276mg Fiber: 3g Protein: 5g
Recipe by Jennifer Tyler Lee at https://www.52newfoods.com/low-sugar-cheesecake-bars/