No-Bake Spiced Cheesecake Bars

No-Bake Spiced Cheesecake Bars

Spiced to perfection, I am so excited to share this easy-to-make, No-Bake Spiced Cheesecake Bar recipe. Combine fresh orange zest with the delicious crunch of a Coconut Chia Granola crust in these cheesecake bars made with Nature’s Path Chia Plus™ Coconut Chia Granola. It’s my latest granola crush with 5 grams of protein and 6 grams of fiber per serving with the addition of the superfood, chia seeds! It works fabulous in the curst of this bar recipe! Add a little more zest to the top if you’re in love with the burst of citrus flavor in these bars (I am). This is what I will be making this week for some holiday parties and get togethers. I made this for some friends, and they loved them! Enjoy for holiday gifts, Christmas or Hanukkah dessert. Here’s the nutrition information so serve your guests and friends a healthier holiday treat.

Calories per serving: 152

Fat 11g

Cholesterol 31mg

Sodium 79mg

Carbohydrates 12g

Fibre 0.5g

Sugar 9.5g

Protein 3.5g

No-Bake Spiced Cheesecake Bars

Cook Time:

12 minutes

Prep Times:

10 minutes

Yield:

24 bars

Ingredients:

2 cups Nature’s Path Chia Plus™ Coconut Chia Granola
1/4 cup brown sugar
1/4 cup melted butter
2 ( 8 ounce) packages plain cream cheese
3/4 cup plain organic Low Fat Plain Greek Yogurt
2/3 cup sweetened condensed milk
2 tsp finely grated orange zest

Preparation:

1. Add granola to a food processor and pulse until finely ground. Add brown sugar and butter; pulse until combined. Press crumb mixture into prepared pan. Bake until firm about 12 minutes. Cool completely.

2. Meanwhile, with electric beaters, beat cream cheese with yogurt, sweetened condensed milk and orange zest until smooth. Spread mixture over crust; smooth top.

3. Refrigerate for 6 or up to 24 hours or until firm. Garnish with extra orange zest, if desired. Cut into bars and serve.

4. Bake, in batches, for 15 to 20 minutes or until lightly golden on the bottom. Cool completely on a rack.

If desired, dip half of each cookie into melted chocolate. Place on parchment lined baking sheet and refrigerate for 20 minutes or until firm. Store in airtight container for up to 1 week or freeze for up to 1 month.

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