Go Back
Print

Dark Chocolate & Hazelnut Cheesecake Bars

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 16 bars
Author adapted from Cooking Light Magazine

Ingredients

Crust:

  • 3/4 cup all-purpose flour
  • 1/4 cup almond flour or finely ground toasted hazelnuts
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter cut into 8 pieces

Cheesecake:

  • 8 ounces low-fat cream cheese
  • 2 ounces regular cream cheese
  • 2/3 cup sugar
  • 1/2 cup plain Greek yogurt
  • 1 1/2 teaspoons vanilla
  • 1/8 teaspoon salt
  • 1 egg
  • 3 ounces dark chocolate chips
  • 1 tablespoon 2% milk
  • 2 tablespoons chopped hazelnuts

Instructions

Crust:

  1. Preheat oven to 350 degrees F.
  2. Line an 8" x 8" baking pan with parchment paper, coat parchment with non-stick cooking spray.
  3. In a medium bowl, combine flour, almond flour, and salt. Cut in cold butter with a pastry cutter or a fork until the mixture resembles a coarse meal. Transfer crust to baking pan. Gently pat crust into an even layer. You don't want to pack the flour mixture down into the pan.
  4. Bake for 30 minutes, until the edges of the crust are golden. Remove from over and cool crust completely.
  5. Heat oven to 325 degrees F.

Cheesecake:

  1. In a large bowl, beat together cream cheeses. Add sugar, Greek yogurt, salt, and vanilla. Beat until smooth. Scrape sides of bowl as needed. Add egg and mix until combined and smooth. Pour cream cheese mixture over cooled crust.
  2. Add chocolate chips ad milk to a small bowl. Microwave for 15 seconds. Stir until chocolate and milk are almost combined. Microwave for another 15 seconds until chocolate is completely melted and smooth.
  3. Make 3 lines across the cheesecake with the chocolate. Using a knife, swirl the chocolate around the cheesecake to make swirls. Sprinkle top with hazelnuts.
  4. Bake for 30 minutes, until almost set in the middle and edges are slightly golden. Remove cheesecake from oven and let cool for 30 minutes. Transfer cheesecake to refrigerator, and let cool for at least 8 hours to overnight. Cut into 16 squares. Keep cheesecake chilled until ready to serve.