If you’re looking for a luscious yet better-for-you dessert, you’ve just struck gold with these Skinny Coconut Cheesecake Bars. Creamy, light, barely sweet, and brimming with tropical coconut, this recipe checks all the boxes for an indulgent treat that’s also easy on your waistline. Using Greek yogurt for creaminess and flavor, and finished with a gentle blanket of golden coconut, these bars prove you never have to compromise on taste when you want something a bit lighter. Each bar is a slice of paradise—with just the right touch of richness and coconut flair.
Ingredients You’ll Need
The magic of these Skinny Coconut Cheesecake Bars is in the short, wholesome ingredient list. Each component brings its own special role, from subtle richness to irresistible texture and flavor balance. Here’s how they all come together for something extra dreamy.
- Graham cracker crumbs: The classic base brings a familiar crunch and honeyed sweetness to support the creamy topping.
- Coconut oil (melted): Adds a hint of tropical aroma and helps bind the crust for that perfect sandy texture.
- Honey or maple syrup: A natural touch of sweetness that marries the flavors together in the crust.
- Reduced-fat cream cheese (softened): The foundation of the cheesecake layer—lightening things up while delivering the creamy, tangy punch you crave.
- Plain nonfat Greek yogurt: Packs protein and adds a smooth, slightly tart flavor that gives these bars their signature texture.
- Granulated sugar or coconut sugar: Sweetens the filling just enough without overpowering the delicate coconut and cheesecake flavors.
- Large egg: Binds the filling together and contributes to that perfect creamy consistency.
- Vanilla extract: Infuses the cheesecake with cozy, familiar warmth that rounds out the flavors.
- Coconut extract: Takes the coconut vibes to the next level—just a hint makes a big difference!
- Unsweetened shredded coconut: Scattered over the top for a toasty, textural finish and maximum coconut flavor.
How to Make Skinny Coconut Cheesecake Bars
Step 1: Prepare the Pan and Preheat the Oven
Set yourself up for easy breezy bar removal by lining an 8×8-inch baking pan with parchment paper. This not only eliminates sticking but also helps you lift out the finished bars to slice later. While you’re at it, preheat your oven to 325°F (163°C) to get that gentle bake just right.
Step 2: Mix and Press the Crust
In a small bowl, combine the graham cracker crumbs, melted coconut oil, and honey (or maple syrup). Stir until the crumbs are evenly moistened—the mixture should resemble wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan. Spend an extra moment here; a well-packed crust means each bite holds together beautifully.
Step 3: Whip Up the Cheesecake Filling
Grab a medium-sized bowl and beat the softened cream cheese until smooth and fluffy. Then, add the Greek yogurt, sugar, egg, vanilla, and coconut extract. Mix everything until you’re left with a creamy, glossy, and totally inviting filling. No lumps—just lusciousness from edge to edge!
Step 4: Assemble and Top
Pour your cheesecake filling over the crust, using a spatula to spread it into an even layer. Give the pan a gentle tap to settle the creamy goodness, and then generously sprinkle the unsweetened shredded coconut over the top. For a deeper coconut flavor, toast the coconut in a dry skillet until golden before adding it.
Step 5: Bake, Cool, and Chill
Slide your pan into the oven and bake for 25–30 minutes, just until the center is set and the edges have a whisper of golden color. That delicate color signals perfection! Cool the bars completely on a rack, then transfer to the fridge for at least three hours. This patience pays off: the bars slice cleanly and the flavors meld into pure bliss.
How to Serve Skinny Coconut Cheesecake Bars
Garnishes
Let these bars shine with a little extra TLC. A sprinkle of toasted coconut on top just before serving adds an irresistible crunch and a burst of toasty aroma. You might also add a dollop of light whipped cream, or a few shavings of dark chocolate for a finishing flourish if you’re feeling fancy. Fresh mint leaves make for gorgeous presentation, too!
Side Dishes
While Skinny Coconut Cheesecake Bars are delightful all on their own, try pairing them with a fresh tropical fruit salad (think pineapple, mango, strawberries) for a complete island-inspired dessert plate. A cup of herbal tea or cold brew coffee alongside can balance their gentle sweetness.
Creative Ways to Present
Elevate your dessert with simple touches: layer bar squares in mini mason jars with fresh berries for individual parfaits, or cut bars into smaller bite-sized cubes and skewer for sweet party bites. Display on a glossy white platter with scattered coconut flakes for a beachy, crowd-pleasing buffet presentation.
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, store your Skinny Coconut Cheesecake Bars in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to five days, making them perfect for stress-free entertaining or grab-and-go snacks during a busy week.
Freezing
If you want to save some for a future treat, these bars freeze beautifully! Place cut bars in a single layer on a baking sheet to freeze solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to two months. Thaw overnight in the fridge for best texture.
Reheating
There’s no need to reheat these bars, as they’re best enjoyed straight from the fridge when the cheesecake is creamy and refreshing. If you prefer them a little warmer, let them rest at room temperature for 15–20 minutes before eating. Avoid microwaving as this will soften the texture too much.
FAQs
Can I make Skinny Coconut Cheesecake Bars gluten-free?
Absolutely! Just swap out the graham cracker crumbs for gluten-free graham crumbs or your favorite gluten-free cookie crumbs. The rest of the ingredients are naturally gluten-free.
Can I use full-fat cream cheese instead of reduced-fat?
Of course! Full-fat cream cheese will make your bars even richer and creamier. The recipe was designed to be lighter, but both versions turn out beautifully.
Is it possible to make these dairy free?
Yes, with a few tweaks: use a dairy-free cream cheese alternative and coconut-based yogurt for the filling. Make sure to choose non-dairy options that are unsweetened and plain for the truest flavor.
How do I prevent the cheesecake layer from cracking?
The gentle, low bake temperature helps avoid splitting, but it also helps not to over-mix the filling and to chill the bars completely before slicing. Always cool to room temperature first, since rushing the chilling can cause cracks.
Can I double the recipe for a bigger crowd?
You sure can! Just double all the ingredients and use a 9×13-inch pan. Add a few extra minutes to the bake time, checking that the center is set and the edges have that golden glow.
Final Thoughts
These Skinny Coconut Cheesecake Bars are a love letter to the joys of dessert without the guilt—creamy, light, and bursting with true coconut flavor. Whether you’re new to baking or a seasoned pro, this recipe is as approachable as it is rewarding. Give them a try, and I promise you’ll want to make them again and again!
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Skinny Coconut Cheesecake Bars Recipe
- Total Time: 3 hours 45 minutes
- Yield: 9 bars 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy decadence of these Skinny Coconut Cheesecake Bars without the guilt. Made with reduced-fat cream cheese, Greek yogurt, and a hint of coconut, these bars are a delightful treat for any occasion.
Ingredients
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons coconut oil, melted
- 1 tablespoon honey or maple syrup
Cheesecake Filling:
- 8 oz reduced-fat cream cheese, softened
- 1 cup plain nonfat Greek yogurt
- 1/3 cup granulated sugar or coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1/3 cup unsweetened shredded coconut
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper.
- Make Crust: Mix graham cracker crumbs, melted coconut oil, and honey. Press into the bottom of the pan to form the crust.
- Prepare Filling: Beat cream cheese until smooth. Add Greek yogurt, sugar, egg, vanilla, and coconut extract. Mix until creamy.
- Assemble: Pour the filling over the crust and spread evenly. Sprinkle shredded coconut on top.
- Bake: Bake for 25–30 minutes until set. Cool, then refrigerate for 3 hours before slicing into bars. Serve chilled.
Notes
- For extra coconut flavor, toast the shredded coconut before adding as a topping.
- Bars can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 160
- Sugar: 9g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
