-
1
Note the baked bars require an hour to cool and an additional 4 hours (minimum) chill time.
-
2
1. Preheat oven to 375u00b0F and spray an 8x8 inch pan with cooking spray.
-
3
2. In a large bowl, combine the brown sugar, flour, oatmeal, baking soda and salt until well mixed. Add the coconut oil and use your hands to combine, until the mixture forms crumbs.
-
4
3. Press 1 1/2 cups of the mixture firmly across the bottom of the prepared pan and bake for 5 minutes, just until lightly golden brown. Lower the heat to 350u00b0F.
-
5
4. In a large bowl, beat together the cream cheese and sugar until light and fluffy. Add in the vanilla, Greek yogurt and egg white and beat until just combined, being careful not to over beat. Stir in the peanut butter chips.
-
6
5. Pour the cheesecake filling onto the crust and spread it out evenly. Top with remaining crumbs, and additional peanut butter chips if desired, gently pressing them into the cheesecake.
-
7
6. Bake until the top is golden brown and the sides have slightly risen, leaving the center of the cheesecake feeling a little bit jiggly, about 22-23 minutes. Remove from oven. Let it cool on the counter for 1 hour and then refrigerate for 4 hours to overnight, to set.
-
8
7. Cut into squares, drizzle with peanut butter and devour!
-
9
Notes: The oil should be the consistency of softened butter.
