Name: Skinny Coconut Cheesecake Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup melted coconut oil; 1/4 cup shredded unsweetened coconut; 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; 1/4 cup shredded unsweetened coconut (for topping)

Skinny Coconut Cheesecake Bars a light and creamy coconut-infused cheesecake bars with a rich, buttery crust—perfect for satisfying a sweet tooth without the guilt. These bars offer all the indulgence of classic cheesecake but with a lighter twist, making them a great option for a healthier dessert.

Why I Love This Recipe

I love that these Skinny Coconut Cheesecake Bars have the perfect balance of creamy and crunchy textures. The graham cracker crust, enriched with coconut oil, pairs beautifully with the luscious, coconut-infused cheesecake filling. They’re not overly sweet, making them ideal for a light dessert or an afternoon treat. Plus, they’re easy to make ahead and store, so I can always have a guilt-free snack on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups graham cracker crumbs

1/4 cup melted coconut oil

1/4 cup shredded unsweetened coconut

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

1/4 cup shredded unsweetened coconut (for topping)

Directions

Preheat the oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.

In a bowl, mix the graham cracker crumbs, melted coconut oil, and shredded coconut until well combined. Press the mixture into the bottom of the prepared dish to form the crust. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the cream cheese, Greek yogurt, and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and coconut milk until fully incorporated.

Pour the cheesecake batter over the cooled crust and spread it evenly. Bake for 25-30 minutes, or until the center is set and the top is lightly golden.

Let the bars cool to room temperature, then refrigerate for at least 2 hours to firm up.

Before serving, sprinkle the shredded coconut on top for garnish.

Servings and Timing

Servings: 12 bars

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Calories per serving: 150 kcal

Variations

Chocolate Coconut Bars – Add a handful of mini dark chocolate chips to the cheesecake batter for a touch of chocolate.

Nutty Crunch – Mix in some chopped toasted almonds or pecans into the crust for extra texture.

Tropical Twist – Top the bars with fresh pineapple or mango slices before serving.

Dairy-Free Option – Use dairy-free cream cheese and yogurt alternatives to make it completely dairy-free.

Keto-Friendly – Swap the graham cracker crumbs for an almond flour crust and use a low-carb sweetener instead of sugar.

Storage/Reheating

I store these cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag. When ready to eat, I let them thaw in the refrigerator overnight or at room temperature for about 30 minutes.

Related Recipes:

Sugar Cookie Bars

FAQs

How do I know when the cheesecake bars are done baking?

I check if the center is just set and the top is slightly golden. A slight jiggle in the center is normal, as they will firm up in the fridge.

Can I use full-fat cream cheese instead of reduced-fat?

Yes, full-fat cream cheese will make the bars even creamier and richer, but it will also increase the calorie count.

Can I substitute Greek yogurt with sour cream?

Absolutely! Sour cream will work just as well and add a slightly tangier taste.

How can I make the crust gluten-free?

I use gluten-free graham crackers or swap them for almond flour and a bit of sweetener.

Can I add coconut extract for more flavor?

Yes! If I want a stronger coconut taste, I add ½ teaspoon of coconut extract to the cheesecake batter.

Conclusion

These Skinny Coconut Cheesecake Bars are a delightful balance of light and indulgent, making them a perfect treat for any occasion. With their creamy coconut flavor, crisp crust, and easy preparation, they’re bound to become a go-to dessert. I love how versatile they are, with plenty of ways to customize the flavors. Whether for a party, a weeknight treat, or a meal-prep snack, these bars are a must-try!

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