First of all, those of you who are my friends on Snapchat (👻:jaroflemons) already know what happened with this cheesecake adventure. The reality of food blogging, y’all! As it turns out, I had the biggest cheesecake fail of my life. Like, EVER. I’m not sure why I thought it was a good idea to whisk egg whites into a shaving cream texture for a cheesecake recipe, but I ended up with a weird liquid-y cross between a soufflé and a cheesecake. And it was also burnt on top and overflowing from the pan. So, YEAH, that was pretty embarrassing!
As a result, I simply HAD to share it with the Snapchat world. It was too hilarious not to share! Thankfully, this cheesecake recipe came out MUCH better. As in, I couldn’t stop “tasting” it after it came out of the oven good.
This recipe is a variation of the Honey Ginger Pear Cheesecake (YUM, guys)! The crust is exactly the same, but doubled. The filling is a little different because I was going for more a “bar” than a cake, but either filling recipe would work. 😉 The topping is actually just my Chia Seed Jam recipe with extra strawberries on top. Because everything should have extra strawberries on top, am I right??
These Strawberry Cheesecake Bars are EPIC, friends!
Here are a few other fave items I used in this recipe:
These Skinny Strawberry Cheesecake Bars are perfect for those evening dessert cravings, or for gatherings with friends or family! In this case, these delicious bars were donated to a local high school majorettes team for a fundraiser. But not before Cody and I “tasted” a few, of course!
Here’s the recipe:
Skinny Strawberry Cheesecake Bars
Ingredients
Crust:
- 3 cups organic bran cereal
- 2 Tbsp coconut oil
- 14 dates
Filling:
- 16 oz nonfat cream cheese
- 2/3 cup nonfat plain greek yogurt
- 2 eggs
- 1/2 tsp organic strawberry extract
- 1/2 tsp organic vanilla extract
- 1 Tbsp almond flour
- 2/3 cup coconut sugar
Topping (optional):
- Chia Seed Jam recipe (using strawberries)
- fresh strawberries
Instructions
- Create the crust in a food processor and mash down into the bottom of the oiled (I used coconut) cake pan. Set aside.
- Preheat oven to 350 degrees.
- Mix the ingredients of the filling together and pour over the crust in the cake pan. Bake for 35-45 minutes (or until the top is light brown and a knife inserted comes out mostly clean).
- While the cheesecake is baking, create the optional Chia Seed Jam recipe using fresh or frozen strawberries. Place in a jar and refrigerate.
- Let cool slowly. Once cooled, refrigerate for 2 or more hours before serving.
- When ready to serve, slice into bars and top each bar with the optional jam and/or fresh strawberries. Enjoy!
Mama Maggie's Kitchen says:
Oh my word! I need this in my life.
Jessie says:
These are such pretty little dessert squares!
Jamie says:
This is perfect for Valentine’s Day!
Ramona Sebastian says:
An incredible recipe ( almost guilt free ) will be making it again and again. Beautiful pictures too!
Marina says:
Looks amazing! Great recipe!
Andréa Janssen says:
Delicious recipe! And how nice to have a good excuse to bake more often because it’s skinny 😉
Catherine says:
This looks so incredibly tasty!
Chef Dennis says:
I would love to try a few of those cheesecake bars they look ah-mazing
Audrey says:
These are the perfect treat for those of us who are watching our calories.
Yuliya Oleynykova says:
OMG it looks so yam and beautiful x
Christine McMichael replied:
Thanks, Yuliya!
Jeanette says:
This look very delicious 🙂
Christine McMichael replied:
Thanks, Jeanette!
[email protected] a Dash of Cinnamon says:
Yum! I love cheesecake!
Christine McMichael replied:
Me too! So good!
Catrin - theVeganista says:
Wow, these looks absolutely delicious! I have to try them out! <3
Karen @ Seasonal Cravings says:
These look so beautiful, it’s hard to believe they are skinny! Yum!