Give dessert a decadent glow-up with this easy recipe you can tailor to your sweet tooth’s preferences!
What can make cheesecake even better? Adding chocolate. What can make chocolate cheesecake even better? Adding butterscotch chips! I honestly didn’t believe you could make anything more indulgent than chocolate cheesecake with butterscotch chips—until I found this recipe. It takes the whole dessert to the next level by using Salted Caramel Brownie Brittle in the crust.
That little adjustment to your typical cheesecake crust adds so much to the flavor profile! You get the creamy richness of cheesecake and the slight bitterness of semi-sweet chocolate with the caramelly depth of butterscotch melted right into it. Then you get the savory-sweet sensation of a chocolate crumb crust that’s infused with bits of salted caramel. It all comes together in a mouthwatering combo of contrasting flavors that are well-balanced, comforting, and downright irresistible.
I like to make this recipe for special occasions, like my extended family’s annual summer get-together. The required chilling time for cheesecake makes it the perfect make-ahead dish—and this indulgent dessert appeals to both grownups and kids. Whether you go with the Brownie Brittle crust or create your own with the substitutions I suggest further down, you’ll love the complex yet approachable sweetness of these cheesecake bars!
Are Chocolate Cheesecake Bars With Butterscotch Chips Healthy?
These chocolate cheesecake bars are a delicious treat that’s perfect for satisfying a sweet tooth. They offer some protein from the cream cheese and Greek yogurt, but they’re relatively high in sugar and saturated fat, which is typical for dessert recipes. The use of reduced-fat cream cheese and nonfat Greek yogurt helps lighten them up a bit compared to traditional cheesecake bars. But this recipe is still an indulgence—not an everyday healthy food—that’s best enjoyed in moderation on special occasions.
Cheesecake Crust Options
I used to be able to find Brownie Brittle at my favorite local grocery store. But the last time I wanted to make this recipe, I had to go to three different stores to find it! That prompted me to try some alternatives. What you really need for a cheesecake crust are three things: butter, sugar, and a base of crumbs. Those crumbs can be made from crushed chocolate graham crackers, chocolate wafer cookies, or regular graham crackers—or a combo of all three! Mix them with the same proportion of butter and sugar called for in the recipe, press them into your baking pan, and continue following the recipe steps. The result will have a slightly different flavor profile, but it’ll still be delicious. And you can call it your very own!
How Do I Store Leftovers?
Store leftover cheesecake bars in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 2 months. Thaw them overnight in the fridge for the best texture and flavor.
Serving Suggestions
Pair these chocolate cheesecake bars with a Vanilla Protein Shake for a hearty snack. Or serve them as a delightful dessert after a light meal of Turkey Lettuce Wraps or Honey-Lemon Chicken and Garlic Sautéed Spinach. They’re also a crowd-pleaser alongside caffeinated bevvies, like a Coffee Milkshake or Café De Olla.
Ingredients
For The Crust:
- 1 cup Salted Caramel Brownie Brittle crushed, about 3 cups before crushing
- 1/4 cup granulated sugar
- 1/4 cup butter melted
For The Cheesecake:
- 8 ounces reduced-fat cream cheese
- 1/4 cup + 3 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 2 ounces semi-sweet chocolate
- 1/2 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons nonfat plain Greek yogurt
- 1 large egg white
- 1/4 cup + 2 tablespoons butterscotch chips
- 1/4 cup Salted Caramel Brownie Brittle crushed, for topping
Instructions
Make The Crust:
- Preheat oven to 350°F. Line an 8-inch baking pan with aluminum foil, shiny side down. Lightly spritz the foil with a nonstick cooking spray.
- In a food processor, crush the Brownie Brittle pieces until they're reduced to about 1 cup of crumbs.
- In a medium bowl, mix the crumbs with the sugar. Add the melted butter and stir well until the crumbs are all evenly coated.
- Press the crumb mixture into the bottom of the prepared baking pan. Use your fingers or a clean drinking glass to pack the crust down tightly and evenly.
- Bake until the edges of the crust just begin to harden, about 20 minutes. Set the crust aside to continue hardening as it cools.
Make The Cheesecake:
- In a large bowl, use an electric mixer to beat together the softened cream cheese and sugar until the mixture is light and fluffy. Add the flour, mixing only until it is well combined.
- In a small microwave-safe bowl, melt the chocolate in the microwave at 50% power in 20-second intervals. Stir between each interval until the chocolate is smooth and uniformly melted.
- Stir the melted chocolate, vanilla, Greek yogurt, and egg white into the cheesecake mixture. Beat until just combined. Fold in the butterscotch chips.
- Pour the cheesecake mixture into the baked crust and smooth it out. Sprinkle the top with the remaining Brownie Brittle crumbs.
- Bake until the cheesecake just feels set but the center looks a little jiggly, about 25-30 minutes.
- Let the cheesecake cool on the countertop for 20 minutes. Chill it in the the refrigerator for at least 3 hours or overnight.
- After it's completely chilled, use the foil to help lift the cheesecake out of the baking pan.
- Slice into bars and serve cold.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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