Monthly Archives

June 2018

Breakfast/Brunch Desserts Recipes

Chocolate Cheesecake Granola Bars

granola bar

granola bar

Chocolate Cheesecake Granola Bars

Yields 12 bars


For crust

  • 3 cups Julian Bakery ProGranola Vanilla Cinnamon Clusters
  • 1/4 cup Fiber Syrup

For filling

  • 1 cup 0% non-fat siggi’s yogurt
  • 4 oz. Melanie’s Medleys Plain Cream Cheese 
  • 1/4 cup Chocolate Choc Zero Honest Syrup 
  • 1 egg, beaten
  • 1 tsp. vanilla extract 
  • 2 tbsp. Lily’s Chocolate Chips 


  1. Preheat oven to 350 degrees. Spray 8×8 baking pan with nonstick spray.
  2. In food processor, add granola and pulse for 10-15 seconds or until granola is coarse. Add fiber syrup and pulse until syrup and granola have thoroughly combined.
  3. Reserve 1/2 cup of granola mixture. Spread remaining granola mixture evenly onto 8×8 baking pan.
  4. In medium bowl, add greek yogurt, cream cheese, Choc Zero, egg, and vanilla extract. Mix ingredients well until completely smooth. Fold in chocolate chips.
  5. Spread yogurt mixture evenly on top of granola.
  6. Crumble remaining granola mixture evenly over yogurt mixture.
  7. Bake in oven for 35 minutes.
  8. Let cool for 10 minutes before serving. Cut into 12 squares.
  9. Store bars in sealed container in refrigerator.



Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe. Use code BROOKEZ18 on the Melanie’s Medleys website for $15 discount.