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Sweet and perfectly portable, these easy chocolatey cheesecake bars will be a hit any time of day.
Ingredients
6 Otis Spunkmeyer® Chocolate Chunk Cookies
4 tablespoons melted butter
1/4 teaspoon salt
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 large egg
1 cup Greek yogurt
1 teaspoon vanilla
1 cup mini semi-sweet chocolate chips
Preparation
- Pre-heat oven to 350°F. Grease a quarter sheet or 13 x 9-inch pan.
- Crumble chocolate chip cookies into a food processor and process until ground into a fine crumb. Some of the chocolate chips will not grind down, that's okay.
- Add the melted butter and salt. Pulse until combined. Press cookie mixture evenly onto the bottom of the pan. Bake for 10 minutes or until edges are golden. Remove from oven and allow to cool.
- Beat the cream cheese and sugar in the bowl of an electric mixer on low speed until smooth.
- Add the egg. Mix until fully incorporated.
- Beat in the yogurt and vanilla extract until mixture is smooth and well blended.
- Pour the cheesecake batter over the crust. Sprinkle with the chocolate chips.
- Bake for 20 minutes or until the edges are set.
- Remove from oven and allow to cool. Cover and refrigerate for a few hours or overnight.
- Cut and serve.
Recipe provided by Let Me Eat Cake
