If you’ve been searching for a delightful dessert that feels indulgent but won’t weigh you down, you’re in for a treat with this Skinny Coconut Cheesecake Bars Recipe. These bars are perfectly creamy with just the right hint of coconut flavor, all wrapped in a crunchy graham cracker crust that’s enhanced by a touch of coconut oil and shredded coconut. They strike a beautiful balance between rich and light, making it easy to enjoy dessert without any guilt. I’m absolutely obsessed with how effortlessly these bars come together and the way their tropical sweetness lingers after every bite.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, combining simple, wholesome elements to create mouthwatering bars with great texture and flavor. From the crunchy base to the creamy filling and delicate coconut topping, every component is essential for that perfect Skinny Coconut Cheesecake Bars Recipe experience.
- Graham cracker crumbs: The foundation of the crust adds crunch and a buttery sweetness without extra fuss.
- Melted coconut oil: Helps bind the crust together while infusing it with subtle coconut aroma.
- Shredded unsweetened coconut: Brings texture and an authentic coconut flavor to both crust and topping.
- Reduced-fat cream cheese: The star of the filling that ensures creaminess with fewer calories.
- Greek yogurt (non-fat): Adds tang and smoothness while keeping the bars light and protein-packed.
- Sugar: Sweetens the filling just right without overpowering the natural coconut notes.
- Large eggs: Provide structure and help set the cheesecake filling perfectly.
- Vanilla extract: Enhances the overall flavor with its sweet, mellow aroma.
- Coconut milk: Adds moisture and deepens the coconut richness in the filling.
How to Make Skinny Coconut Cheesecake Bars Recipe
Step 1: Preheat and Prepare Your Pan
Start by warming up your oven to 325°F (163°C). While it’s heating, line an 8×8-inch baking dish with parchment paper or give it a light grease – this makes it super easy to remove the bars later without any sticking drama. Setting up the workspace like this is a small step that pays big dividends in the end.
Step 2: Create the Crust
In a mixing bowl, combine your graham cracker crumbs, melted coconut oil, and shredded coconut. Stir everything thoroughly to make sure the coconut oil is evenly distributed so your crust comes out flawlessly crisp. Press this mixture firmly into your baking dish—it should look like a solid, even layer. Pop it into the oven for a quick 10-minute bake, then let it cool slightly. This step sets a sturdy yet tender base for the cheesecake.
Step 3: Whip Up the Filling
Grab a large bowl and beat the reduced-fat cream cheese, Greek yogurt, and sugar together until smooth — this is where that creamy texture really builds. Beat in the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract and coconut milk for that classic tropical flavor that turns these bars into something truly special.
Step 4: Bake to Perfection
Pour your luscious cheesecake filling evenly over the cooled crust, gently spreading it out so that the surface is smooth. Place your pan back into the oven and bake for about 25 to 30 minutes. The center should be set but with a slight jiggle—this ensures a creamy, melt-in-your-mouth consistency rather than a dry or overcooked one.
Step 5: Cool and Chill
After baking, let the bars cool down to room temperature. Don’t rush this part because it helps the flavors develop and prevents cracking. Once cooled, pop the whole dish into the refrigerator for at least 2 hours to let the cheesecake bars firm up beautifully.
Step 6: Serve with a Coconutty Finish
Right before slicing and serving, sprinkle the top generously with more shredded unsweetened coconut. This adds a fresh, toasted crunch that complements the creamy filling perfectly, making these Skinny Coconut Cheesecake Bars Recipe an absolute crowd-pleaser.
How to Serve Skinny Coconut Cheesecake Bars Recipe
Garnishes
Since these bars already boast coconut flavor, I love adding a few toasted coconut flakes or even a drizzle of light honey or agave syrup to intensify the tropical vibes. Some fresh berries also brighten up the plate and provide a subtle tart contrast that makes every bite more interesting.
Side Dishes
Though these bars are delicious on their own, pairing them with a simple cup of freshly brewed coffee or iced green tea takes the dessert experience to another level. For a slightly more indulgent treat, a scoop of dairy-free vanilla ice cream complements the coconut cheesecake beautifully without adding heaviness.
Creative Ways to Present
For a fun twist, try cutting the cheesecake into bite-size squares and placing them on colorful cocktail picks for easy snacking at parties. Alternatively, arrange the bars on a vibrant platter with tropical leaves and edible flowers so your guests can enjoy a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Once cooled and chilled, you can store your Skinny Coconut Cheesecake Bars Recipe in an airtight container in the refrigerator for up to 4 days. Keeping them chilled not only preserves the flavors but also maintains that perfect creamy texture that melts in your mouth with every bite.
Freezing
If you want to enjoy these bars later on, they freeze wonderfully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. When you’re ready to dig in, just thaw them overnight in the fridge to retain their delicious consistency.
Reheating
Since cheesecake bars are best served cold, reheating is usually unnecessary. However, if you prefer a warm treat, gently heat a slice in the microwave for about 10 seconds. Be careful not to overheat or it may lose its creamy texture and become grainy.
FAQs
Can I substitute the reduced-fat cream cheese with full-fat cream cheese?
Absolutely! Using full-fat cream cheese will make the bars even creamier and richer. Just keep in mind this will increase the calorie content, so it’s a trade-off between indulgence and the “skinny” aspect of the recipe.
Is there a way to make these bars completely dairy-free?
Yes, you can substitute the cream cheese and Greek yogurt with dairy-free versions such as vegan cream cheese and coconut yogurt. The coconut milk already lends a lovely tropical richness, so this swap works well to keep the bars creamy without dairy.
What can I use instead of graham cracker crumbs for the crust?
If you don’t have graham cracker crumbs, crushed digestive biscuits or even almond flour can work as alternatives. The texture will vary slightly, but the flavor will still complement the coconut cheesecake brilliantly.
Can I make this recipe gluten-free?
Definitely! Just ensure you use gluten-free graham crackers or suitable gluten-free cookie crumbs for the crust. This keeps the recipe friendly for those with gluten sensitivities without compromising taste.
How long do these bars last once chilled?
Stored properly in the refrigerator, these Skinny Coconut Cheesecake Bars Recipe stay fresh for about 4 days. After that, the texture might start to change, so they’re best enjoyed within that timeframe.
Final Thoughts
I can’t recommend this Skinny Coconut Cheesecake Bars Recipe enough if you’re looking for a dessert that feels indulgent but stays on the lighter side. Its creamy, dreamy texture paired with that crispy coconut crust is truly irresistible. Once you try making these bars yourself, they’re bound to become a favorite go-to recipe you’ll want to share with all your friends and family. So grab your ingredients, and let’s get baking!
Print
Skinny Coconut Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Skinny Coconut Cheesecake Bars offer a deliciously light take on classic cheesecake with tropical coconut flavor. Made with a crunchy graham cracker crust and a creamy reduced-fat cream cheese filling, these bars are the perfect low-fat dessert to satisfy your sweet tooth without the guilt. Topped with toasted shredded coconut for added texture and bite, they’re ideal for summer gatherings or any time you want a refreshing, fruity treat.
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 Greek yogurt (non-fat)
- 1/3 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup coconut milk
Topping
- 1/4 cup shredded unsweetened coconut (for topping)
Instructions
- Preheat & Prep: Preheat the oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it to prevent sticking.
- Make the Crust: In a bowl, combine the graham cracker crumbs, melted coconut oil, and shredded coconut. Press this mixture firmly and evenly into the bottom of the prepared baking dish. Bake the crust for 10 minutes, then remove and allow it to cool.
- Prepare the Filling: In a large mixing bowl, beat the reduced-fat cream cheese, non-fat Greek yogurt, and sugar together 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 over the cooled crust and spread it out evenly. Bake for 25 to 30 minutes, or until the center is mostly set but still has a slight jiggle when gently shaken.
- Cool & Chill: Remove the cheesecake bars from the oven and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours to allow them to firm up completely.
- Serve: Before slicing, sprinkle the top with the shredded unsweetened coconut for added flavor and crunch. Cut into 12 bars and serve chilled.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- You can toast the shredded coconut topping lightly in a dry pan for 2–3 minutes to enhance its flavor and crunch.
- If you prefer a richer flavor, substitute full-fat cream cheese and yogurt, adjusting calories accordingly.
- These bars will keep well in the refrigerator for up to 4 days when stored in an airtight container.
