- 8 oz cream cheese or coconut butter
- 2/3 cup yogurt or coconut cream
- 1/2 tsp pure vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup sweetener of choice
- 1/2 tbsp cornstarch or arrowroot (omit if using coconut butter)
- chocolate chips as desired
*If using coconut butter instead of the cream cheese, there's no need to bake. Just combine all ingredients, smooth into a pan--with or without a crust--and chill until firm.Preheat oven to 350 F. Fill a large baking pan about halfway up with water. Place it on the oven’s lower rack. Line an 8-inch baking pan with parchment. Beat all ingredients (except chips) in a blender, food processor, or hand blender just until smooth. (Overbeating introduces air bubbles that could burst and cause cracking.) Stir in chocolate chips now, or save them for later if you prefer. (Optional crust: process 5 graham cracker sheets with about 2 tbsp oil, then spread in the lined pan. Or use any of the crust recipes mentioned earlier in this post.) Spread batter into pan, and place on the center rack, above the water pan. Bake 25 minutes, then do not open the oven, but turn the heat off and let sit an additional 5 minutes. This helps the cheesecake cool gradually so it doesn’t crack. Take out the still-undercooked bars. Let cool at room temperature 1 hour. Then refrigerate overnight, during which time they will firm up quite a bit. Slice into bars the next day, wiping the knife between cuts. Refrigerate or freeze leftovers in a covered container.View Nutrition Facts
Calories: 48kcal