Description
Light and creamy Skinny Coconut Cheesecake Bars with a buttery graham cracker crust, infused with coconut for a deliciously indulgent yet guilt-free treat. This healthier cheesecake bar recipe is easy to make and perfect for satisfying your sweet tooth!
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)
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.
- Make the Crust: In a bowl, mix the graham cracker crumbs, melted coconut oil, and shredded coconut. Press firmly into the baking dish. Bake for 10 minutes, then let cool.
- Prepare the Filling: In a large bowl, beat the cream cheese, Greek yogurt, and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract and coconut milk.
- Bake: Pour the cheesecake mixture over the crust and spread evenly. Bake for 25-30 minutes, or until the center is set with a slight jiggle.
- Cool & Chill: Let cool to room temperature, then refrigerate for at least 2 hours.
- Serve: Sprinkle with shredded coconut before slicing and serving.
Notes
For a stronger coconut flavor, add ½ tsp coconut extract.
Make it gluten-free by using gluten-free graham crackers or almond flour.
For a keto version, use an almond flour crust and a sugar-free sweetener.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 bars
- Calories: 150 kcal
