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
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 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.
