Who doesn't love cheesecake? It's such a decadent dessert that you can only eat a small amount and feel guilt-free. With that being said, I created these little bites of goodness!

For the filling I used the lower fat variety of cream cheese. The taste is not affected. Afterall, there is the addition of a full cup of sugar! These are very creamy and well worth the effort. Everyone will love them for sure!

For the Crust:

  • 1 1/2 cups graham wafer crumbs
  • 3 tbsp brown sugar, packed 
  • 6 tbsp butter, melted

Middle Layer:

  • 3 (8 oz.) pkgs low-fat cream cheese, softened
  • 1 cup sugar
  • 2 tbsp flour
  • 3 eggs
  • 1 cup fat-free sour cream
  • 1 tbsp vanilla

Chocolate Ganache:

  • 1 cup whipping cream
  • 2 oz. butter
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup icing sugar

Mix crumbs and sugar together. Add butter and stir until combined. Press into a 13 x 9 pan. 

Preheat oven to 325°F. Cream the sugar, cream cheese, and flour with a mixer on medium until light and fluffy. On medium low, add eggs one at a time, mixing well with each addition. Add sour cream and vanilla and mix until just combined. 

Pour on prepared crust and bake for about 45 minutes. Remove and cool. 

Heat cream and butter on stove until just before boiling. Remove from stove and pour over chocolate chips. Stir until completely combined. Add icing sugar and beat with a wire whisk until combined and smooth. Pour over cooled cheesecake. Cover and refrigerate overnight. Cut into bars and serve. Makes about 30 bars.

These were very hard to cut! You may want to freeze before attempting. I placed each square in a cupcake liner and added a few Spring sprinkles to cover up the flaws. 

What do you think?
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Mom, wife, baker, cook and lover of every cookie cutter and kitchen gadget there is, that's me!