If you are craving a dessert that feels indulgent without the heavy guilt, then this Skinny Coconut Cheesecake Bars Recipe is your new best friend in the kitchen. These bars are a dreamy blend of creamy reduced-fat cream cheese, tangy Greek yogurt, and the tropical sweetness of coconut, all wrapped up in a crunchy, buttery graham cracker crust. Light, refreshing, and utterly satisfying, they strike the perfect balance between dessert and snack—especially when you want something that’s delicious yet a bit lighter. I adore how simple ingredients transform into a dessert that feels festive, yet wholesome enough to enjoy any day of the week!
Ingredients You’ll Need
Every ingredient in this recipe plays a key role in building layers of flavor and texture, without overwhelming your pantry. From the crumbly base to the silky filling, these essentials keep the Skinny Coconut Cheesecake Bars balanced and crave-worthy.
- 1 1/2 cups graham cracker crumbs: Provides that classic, slightly sweet foundation with a satisfying crunch.
- 1/4 cup melted coconut oil: Adds richness and a delicate coconut flavor while keeping the crust perfectly tender.
- 1/4 cup shredded unsweetened coconut: Infuses natural coconut texture and a subtle chewiness into the crust.
- 16 oz (2 packages) reduced-fat cream cheese: The creamy heart of the bars, light but luxuriously smooth.
- 1/2 cup Greek yogurt (non-fat): Adds tanginess and moistness, making the filling delightfully creamy without heaviness.
- 1/3 cup sugar: Sweetens the filling just right—no need to go overboard to enjoy that luscious cheesecake taste.
- 2 large eggs: Bind everything together while giving the bars a gentle lift and structure.
- 1 tsp vanilla extract: Enhances all the flavors with a warm, aromatic hint.
- 1/4 cup coconut milk: Adds a subtle tropical creaminess, enriching the filling’s coconut essence.
- 1/4 cup shredded unsweetened coconut (for topping): For the finishing touch—adds a toasty, crunchy contrast when sprinkled on top.
How to Make Skinny Coconut Cheesecake Bars Recipe
Step 1: Preheat & Prep
Start by warming your oven to a cozy 325°F (163°C). Prepare an 8×8-inch baking dish by lining it with parchment paper or giving it a light grease—this step ensures your bars come out clean and intact every time. A little prep here makes a big difference later, trust me.
Step 2: Make the Crust
Combine the graham cracker crumbs, melted coconut oil, and shredded coconut in a bowl, mixing until the texture is uniform and crumbly yet cohesive. Press this mixture firmly and evenly into your dish—this will create the crisp, buttery base that contrasts beautifully with the creamy filling. Bake the crust for about 10 minutes, which gives it that golden, toasted flavor and helps it set nicely. Let the crust cool while you move on to the filling.
Step 3: Prepare the Filling
In a large bowl, beat the reduced-fat cream cheese, Greek yogurt, and sugar until the mixture is silky smooth and free of lumps. It’s important to incorporate air gently here for a light final texture. Then, add the eggs, one at a time, mixing well after each addition to maintain that creamy consistency. Finally, stir in the vanilla extract and coconut milk — these liquid ingredients add flavor depth and coconut creaminess that makes every bite so dreamy.
Step 4: Bake
Pour the luscious cheesecake filling over the cooled crust, spreading it evenly with a spatula. Pop the dish into your preheated oven and bake for 25 to 30 minutes. You’re looking for a slight jiggle in the center—not fully set—to keep the texture tender and luscious after chilling.
Step 5: Cool & Chill
Once baked, allow the bars to cool down to room temperature. Then, refrigerate them for at least two hours. This chilling step is crucial as it helps those creamy layers set firmly for neat slicing while blending all those flavors together perfectly.
Step 6: Serve
Right before serving, sprinkle the tops with the reserved shredded unsweetened coconut for a light, toasty crunch and that extra burst of coconut aroma. Slice into 12 squares, and you’re ready to impress everyone with this deliciously guilt-conscious treat.
How to Serve Skinny Coconut Cheesecake Bars Recipe
Garnishes
To highlight the tropical vibe, garnish the bars with a dusting of toasted coconut flakes or a few fresh berries like raspberries or blueberries. This adds vibrant color and a hint of freshness that pairs wonderfully with the creamy filling.
Side Dishes
These bars are satisfying on their own but pair beautifully with a light fruit salad or a simple cup of herbal tea. For an extra indulgent touch, a drizzle of honey or a dollop of whipped coconut cream makes a divine accompaniment.
Creative Ways to Present
For a gathering, serve the bars on a rustic wooden board with tropical leaves as decoration to amp up the exotic feel. Alternatively, cut them into mini squares and serve on decorative toothpicks for easy party bites that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Stored in an airtight container, these cheesecake bars stay fresh in the fridge for up to 4 days. Keeping them chilled preserves that creamy texture and coconut flavor, so you can enjoy your treat throughout the week without losing any of its magic.
Freezing
If you want to plan ahead, these bars freeze beautifully. Wrap them tightly in plastic wrap and place them in a freezer bag or container. They will keep for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge for the best texture.
Reheating
Because these bars taste best cold or at room temperature, reheating is not necessary. If you prefer a slightly softer texture, let them sit out for 10 to 15 minutes before serving. Avoid microwaving as it might alter the creamy consistency.
FAQs
Can I use full-fat cream cheese instead of reduced-fat?
Absolutely! Using full-fat cream cheese will make the bars even richer and creamier. The texture might be a bit denser, but if you prefer a more indulgent cheesecake bar, full-fat is a great choice.
Is there a way to make this recipe vegan?
To make this recipe vegan, substitute the cream cheese and Greek yogurt with plant-based alternatives like vegan cream cheese and coconut yogurt. Use flax eggs or another egg substitute and ensure the sugar and other ingredients are vegan-friendly.
Can I use regular milk instead of coconut milk?
You can, but coconut milk really enhances the tropical flavor and creaminess. If you use regular milk, consider adding a teaspoon of coconut extract to keep that lovely coconut essence alive.
How can I tell when the cheesecake bars are done baking?
Look for a slight jiggle in the center when you gently shake the pan. The edges should be set and slightly puffed, but the middle should still have a little movement—it will firm up during chilling.
What’s the best way to cut these bars without crumbling?
Use a sharp knife warmed under hot water and wiped dry before slicing. This helps create clean cuts and prevents the filling from sticking to the blade, giving you perfect squares every time.
Final Thoughts
I genuinely believe this Skinny Coconut Cheesecake Bars Recipe is a game-changer for anyone who loves dessert without the heaviness. It’s easy, accessible, and every bite feels like a little tropical vacation. Whether you’re making it for a weekend treat or a special occasion, these bars are sure to win hearts and keep you coming back for more. Give it a try—you’ll wonder how something so skinny can taste so delicious!
Print
Skinny Coconut Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Skinny Coconut Cheesecake Bars are a deliciously light and creamy dessert with a tropical twist. Featuring a crisp graham cracker crust accented by shredded coconut and a smooth, reduced-fat cream cheese filling blended with Greek yogurt and coconut milk, these bars offer the perfect balance of indulgence and health-conscious ingredients. Baked to perfection and topped with toasted shredded coconut, they make a delightful treat that’s lower in fat yet rich in flavor.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted coconut oil
- 1/4 cup shredded unsweetened coconut
Filling
- 16 oz (2 packages) reduced-fat cream cheese
- 1/2 cup non-fat Greek yogurt
- 1/3 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup coconut milk
Topping
- 1/4 cup shredded unsweetened coconut
Instructions
- Preheat & Prep: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it to ensure the bars don’t stick.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted coconut oil, and shredded unsweetened coconut. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake the crust for 10 minutes, then remove and allow it to cool.
- Prepare the Filling: In a large mixing bowl, beat together the reduced-fat cream cheese, non-fat Greek yogurt, and sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut milk until fully incorporated.
- Bake: Pour the cheesecake filling evenly over the cooled crust, spreading it smoothly. Bake in the preheated oven for 25 to 30 minutes, or until the center is set but still has a slight jiggle when gently shaken.
- Cool & Chill: Allow the cheesecake bars to cool to room temperature. Then refrigerate them for at least 2 hours to let them set and develop flavor.
- Serve: Before slicing, sprinkle the bars with the remaining shredded unsweetened coconut for added texture and flavor. Cut into squares and enjoy!
Notes
- To ensure clean slices, use a hot, wet knife to cut the bars.
- For a crispier topping, lightly toast the shredded coconut before sprinkling.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- You can substitute almond milk for coconut milk if desired, but it will alter the coconut flavor.
- Allowing the crust to cool before adding the filling helps prevent a soggy base.
