Love Is In Style: Skinny Cheesecake

Skinny. Cheesecake. Never heard those words in the same sentence before??? Well I just went there. This recipe makes the perfect creamy, light, tart + sweet cheesecake. I like to put mini chocolate chips in mine because chocolate, but you could definitely leave them out to get a classic cheesecake vibe. I've brought pieces of this cheesecake to multiple people and no one can believe that it's healthy- loaded with protein and low in fat, to be specific! My math shows 163 calories- I'm about 83% that's correct- so if you are on a strict caloric diet you may want to do your own calculation 🙃 Here's the details:
Printable recipe here

Ingredients
Crust

10 full sheet graham crackers (or 1 and 1/4 cups graham cracker crumbs)
4 tablespoons unsalted or salted melted butter, or coconut oil (I think coco oil tastes best

Filling

8 ounces reduced fat brick-style cream cheese, softened to room temperature (do not use fat free- ruins the texture)
3/4 cup greek yogurt (I use Chobani, plain flavor, 0% fat)
2 large egg whites
1/4 cup granulated sugar
2 tablespoons all purpose flour
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1/2 cup mini semi-sweet chocolate chips (can sub for regular size choc chips, or omit)

Directions

Preheat the oven to 350°F (177°C). Line the bottom and sides of 8 inch square baking pan with foil or parchment paper, making sure to create an overhang so you can pull the cheesecake out of the pan easily. Set prepared pan aside.
Crust: Using a food processor or blender, crush the graham crackers into a fine crumb. Transfer to a medium size bowl and combine with the melted butter or coco oil. Press the mixture into the lined pan, bake for 8 minutes. Allow the crust to cool as you prepare the filling.
Filling: Beat the softened cream cheese for 1 minute using your stand or hand mixer. Beat in the yogurt, egg whites, sugar and flour, until completely smooth (about 3 minutes). Add the lemon juice and vanilla, beat for 1 additional minute. Stir in the chocolate chips.
Spread the filling on top of the crust. Bake for 25 minutes. At the 20 minute mark, cover the cheesecake with foil to prevent it from burning. After baking, allow the cheesecake to cool at room temperature for about 20 minutes, then chill the cheesecake for at least 3 hours. After chilling, lift the foil out of the pan and cut into bars. Makes 16 bars.