Description
Looking for a lighter dessert that still feels indulgent? These Skinny Coconut Cheesecake Bars are creamy, tropical, and lower in fat without sacrificing flavor. Made with Greek yogurt, a hint of coconut, and a wholesome graham cracker crust, they’re the perfect treat to satisfy your sweet tooth—guilt-free and delicious!
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Ingredients
For the Coconut Crust:
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1 cup graham cracker crumbs
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½ cup unsweetened shredded coconut
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3 tbsp coconut oil, melted
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2 tbsp honey or maple syrup
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Pinch of salt
For the Cheesecake Filling:
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8 oz reduced-fat cream cheese, softened
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1 cup plain Greek yogurt (nonfat or 2%)
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⅓ cup honey or maple syrup
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2 large eggs
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1½ tsp vanilla extract
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½ tsp coconut extract (optional, for added flavor)
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2 tbsp cornstarch or all-purpose flour
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¼ cup unsweetened shredded coconut
For Topping (Optional):
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2 tbsp unsweetened shredded coconut, toasted
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Drizzle of honey or maple syrup
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Lime zest or fresh berries for garnish
Instructions
Step 1: Prepare the Crust
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Preheat your oven to 350°F (175°C). Line an 8×8 baking dish with parchment paper.
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In a bowl, mix graham cracker crumbs, shredded coconut, melted coconut oil, honey, and a pinch of salt until well combined.
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Press the mixture firmly into the bottom of the pan to form an even crust.
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Bake for 8–10 minutes, or until lightly golden. Remove and let cool.
Step 2: Make the Cheesecake Filling
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In a large bowl, beat the cream cheese and Greek yogurt until smooth.
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Add honey (or maple syrup), eggs, vanilla extract, and coconut extract. Mix until fully combined.
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Add the cornstarch and beat again until smooth and creamy.
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Fold in the shredded coconut gently with a spatula.
Step 3: Bake the Cheesecake Bars
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Pour the cheesecake mixture over the cooled crust and smooth out the top.
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Bake for 25–30 minutes, or until the center is just set and no longer jiggly.
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Turn off the oven and crack the door open. Let the bars cool for 10 minutes in the oven to reduce cracking.
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Remove from the oven and let cool completely at room temperature.
Step 4: Chill and Slice
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Transfer to the refrigerator and chill for at least 2 hours (or overnight) until firm.
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Once fully chilled, lift the cheesecake out of the pan using parchment overhang.
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Slice into 9 or 12 squares, depending on your desired portion size.
Step 5: Garnish & Serve
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Top with toasted coconut, a drizzle of honey, or lime zest for extra flavor.
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Serve chilled and enjoy a light yet satisfying treat!
Notes
Use Room Temp Ingredients – This prevents lumps and helps the batter mix smoothly.
Let It Chill – The cheesecake needs time to set fully in the fridge for the best texture.
Toast Your Coconut – It adds extra flavor and crunch to the topping.
Use Full-Fat for a Treat – If you’re not counting calories, full-fat yogurt and cream cheese will make it extra creamy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: American