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
Scale
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.
