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Chocolate Cheesecake Bars with Butterscotch Chips and Brownie Brittle Crust {Lightened Up}

These chocolate cheesecake bars have a Brownie Brittle crust and are packed with butterscotch chips. You would never know they are healthier!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12
Author Taylor


  • 1 Cup Crushed Salted Caramel Brownie Brittle About 3 cups whole
  • 1/4 Cup Granulated sugar
  • 1/4 Cup Butter melted
  • For the cheesecake topping:
  • 8 oz Reduced-fat cream cheese
  • 1/4 Cup + 3 Tbsp Granulated sugar
  • 1 Tbsp All purpose flour
  • 2 Oz Semi-sweet chocolate
  • 1/2 tsp Vanilla extract
  • 1/4 Cup + 2 Tbsp Non-fat Plain Greek yogurt
  • 1 Large egg white
  • 1/4 Cup + 2 Tbsp Butterscotch chips
  • 1/4 Cup crushed Salted Caramel Brownie Brittle for topping


  • Begin by lining an 8 inch baking panwith tinfoil (shiny side down!) and grease it with a little cooking spray. Preheat your oven to 350 degrees.
  • Using a food processor, crush the Brownie Brittle until it is nice and fine. You should have about 1 cup after it has been crushed.
  • Take the crumbs and mix them with the sugar in a medium bowl. Add in the melted butter and really stir to coat the crumbs evenly. I found it worked the best to just get my hands in there and mix it up.
  • Press the Brownie Brittle/butter crumb mixture into the prepared baking pan, making sure to really pack it down tightly and evenly.
  • Bake until the edges of the crust begin to just harden, about 20 minutes. The crust will seem under-baked, but it hardens a lot as it cools!
  • In a large bowl, beat together the softened cream cheese and sugar, using an electric hand mixer, until it’s light and fluffy. Beat in the flour until it is just well combined –be careful not to over-mix and add in too much air as this causes cracks in your cheesecake! It only takes a minute or so to combine the flour.
  • Melt the chocolate in a small microwave-safe bowl. I find it works the best to use 50% power and microwave using 20 second intervals, stirring between each interval, until the chocolate is smooth and melted.
  • Stir the chocolate, vanilla, Greek yogurt and egg white into the cheesecake mixture. Beat until just combined and then fold in the butterscotch chips.
  • Pour the cheesecake on top of the baked crust and smooth out. Sprinkle the top with the remaining Brownie Brittle and bake until the cheesecake just feels set, about 25-30 minutes. The center may look slightly jiggly, this is normal. You don’t want to over-bake it, as that also causes cracks.
  • Let the cheesecake cool for 20 minutes and then transfer to the refrigerator for AT LEAST 3 hours – to overnight. I know it’s hard to wait, but DO IT.
  • Once cooled, lift the cheesecake out of the pan with the tinfoil and slice into bars.