Meet your new favorite treat: Skinny Coconut Cheesecake Bars! These luscious, creamy bars are everything you crave in a dessert—offering a burst of coconut flavor, a satisfyingly crunchy crust, and a delightfully light texture—yet they come together with wholesome ingredients and a touch of sweetness from honey or maple syrup. Imagine the blissful combo of tangy Greek yogurt and velvety reduced-fat cream cheese, all on a buttery graham cracker base, finished off with a flurry of toasted coconut. With this easy recipe, you can whip up a guilt-free indulgence that’s perfect for sharing or savoring solo!
Ingredients You’ll Need
The beauty of these Skinny Coconut Cheesecake Bars is just how approachable the ingredient list is! Each item serves a unique role, from flavor to texture to those signature tropical notes, so your finished bars will taste as gorgeous as they look.
- Graham cracker crumbs: The classic, sandy base for a perfect sweet crunch that holds the bar together.
- Coconut oil or unsalted butter, melted: Adds richness and helps bind the crust with a hint of tropical flavor.
- Reduced-fat cream cheese, softened: Gives that creamy, luscious cheesecake texture while keeping things a bit lighter.
- Plain Greek yogurt: Brings a lovely tang and adds protein, making the cheesecake filling extra smooth and light.
- Honey or maple syrup: Sweetens naturally, blending beautifully with the coconut and tangy yogurt.
- Large egg: Binds the filling, setting everything to sliceable perfection.
- Vanilla extract: Adds warmth and rounds out all the flavors in the bar.
- Coconut extract (optional): Boosts that irresistibly tropical coconut aroma for true coconut lovers.
- Unsweetened shredded coconut: Folds right into the batter for subtle chew and extra coconut flavor.
- Unsweetened flaked coconut (for topping): A toasty, eye-catching finish that delivers crunch and style atop every bar!
How to Make Skinny Coconut Cheesecake Bars
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, making sure a bit hangs over the sides for easy lifting later. This simple step guarantees flawless bar removal and makes clean-up a breeze.
Step 2: Make the Graham Cracker Crust
In a small bowl, mix together the graham cracker crumbs and your melted coconut oil or butter until they resemble wet sand. Pour this mixture into your prepared pan and press it down firmly—using the bottom of a measuring cup makes the job extra quick and even. The crust forms the delicious foundation that will hold up the creamy filling.
Step 3: Whip Up the Creamy Coconut Filling
In a medium bowl, beat together the softened reduced-fat cream cheese, Greek yogurt, honey or maple syrup, egg, vanilla extract, and coconut extract if you’re going all-in on that coconut flavor. Blend until luxuriously smooth and creamy—no lumps allowed! Stir in the unsweetened shredded coconut to infuse the batter with tropical chew.
Step 4: Assemble and Bake
Pour the creamy filling over your pressed crust and spread it out evenly with a spatula. Sprinkle the unsweetened flaked coconut all over the top for that signature golden finish. Bake for 25 to 28 minutes, until the edges look set but the center still has a gentle jiggle when you nudge the pan.
Step 5: Cool, Chill, and Slice
Allow the bars to cool completely at room temperature, then transfer the pan to the refrigerator for at least 2 hours. This chilling time is essential for perfect slicing and the creamiest cheesecake texture. Once set, lift the bars using your parchment handles, slice into nine neat squares, and bask in coconut cheesecake bliss!
How to Serve Skinny Coconut Cheesecake Bars
Garnishes
These bars are already lovely, but a few garnishes can take them to the next level. Try a fresh sprinkle of shredded coconut, a scattering of thinly sliced strawberries, or a drizzle of melted dark chocolate. A dusting of powdered sugar looks beautiful and makes each bar feel extra special!
Side Dishes
Pair your Skinny Coconut Cheesecake Bars with a refreshing fruit salad, some tart pineapple chunks, or a creamy coconut latte for a dreamy dessert spread. They also make a delightful companion to a hot cup of tea or coffee, whether you’re serving guests or treating yourself to an afternoon pick-me-up.
Creative Ways to Present
For a playful presentation, cut the bars into small triangles and arrange them on a tropical-themed platter with edible flowers. Or layer them into mini dessert jars with whipped coconut cream and fresh berries for a parfait-style twist. These bars look gorgeous stacked on a tiered dessert stand at any gathering!
Make Ahead and Storage
Storing Leftovers
Store leftover Skinny Coconut Cheesecake Bars in an airtight container in the refrigerator for up to five days. The flavor deepens as they sit, and the texture remains perfectly creamy—ideal for planning ahead or enjoying just one luscious square at a time!
Freezing
To freeze, arrange the sliced bars on a baking sheet and freeze until solid, then transfer to a freezer-safe container or zip-top bag. Place parchment between layers to prevent sticking. They’ll stay delicious for up to three months—just thaw in the refrigerator overnight before serving.
Reheating
No reheating is needed for these chilled bars! If you prefer a slightly softer texture, simply let a bar sit at room temperature for 5–10 minutes before enjoying. Avoid microwaving, as it can compromise the signature creamy consistency.
FAQs
Can I make Skinny Coconut Cheesecake Bars gluten-free?
Absolutely! Just swap traditional graham cracker crumbs for your favorite gluten-free version. Everything else stays the same, and you’ll never miss the gluten in the crumbly, buttery crust.
Do I need to use coconut oil, or is butter fine?
You can use either coconut oil or unsalted butter, depending on your preference. Coconut oil nudges the tropical flavor higher, while butter creates a familiar, classic richness—both are delicious!
Can I use regular cream cheese instead of reduced-fat?
Certainly! Regular and reduced-fat cream cheese both work beautifully in this recipe. Full-fat will make the bars a bit richer, but the difference in taste and texture is minimal—choose what you enjoy most.
What’s the best way to get clean slices?
For neat, bakery-worthy squares, use a sharp knife dipped in hot water and wiped dry between cuts. Chilling the bars for at least two hours before slicing makes all the difference in creating tidy, picture-perfect pieces.
How can I boost the coconut flavor even more?
Add the optional coconut extract to the filling and consider toasting the flaked coconut before sprinkling it on top. This double coconut punch will delight any coconut devotee!
Final Thoughts
If you’re ready for a dessert that’s light, gorgeous, and absolutely bursting with coconut flavor, these Skinny Coconut Cheesecake Bars are calling your name. They truly bring the joy of cheesecake into an everyday treat you can feel great about sharing. Give them a try, and I’m sure you’ll find yourself coming back to this recipe again and again!
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Skinny Coconut Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 2 hours 43 minutes (includes chilling)
- Yield: 9 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of these Skinny Coconut Cheesecake Bars without the guilt. A healthier take on traditional cheesecake, these bars are light, flavorful, and perfect for satisfying your sweet tooth.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons coconut oil or unsalted butter, melted
For the Filling:
- 8 ounces reduced-fat cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract (optional)
- 2 tablespoons unsweetened shredded coconut
For Topping:
- 2 tablespoons unsweetened flaked coconut
Instructions
- Preheat the Oven: Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper.
- Make the Crust: Mix graham cracker crumbs and melted coconut oil, then press into the pan to form a crust.
- Prepare the Filling: Beat cream cheese, Greek yogurt, honey, egg, vanilla, and coconut extract until smooth. Stir in shredded coconut.
- Assemble and Bake: Pour the filling over the crust, sprinkle with flaked coconut, and bake for 25–28 minutes until set.
- Cool and Chill: Allow to cool, then refrigerate for at least 2 hours before slicing into bars.
Notes
- For a gluten-free option, use gluten-free graham crackers.
- Bars can be stored in the fridge for up to 5 days or frozen for longer storage.
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