If you are craving a dessert that feels indulgent yet light enough to enjoy without guilt, this Skinny Coconut Cheesecake Bars Recipe is going to become your new go-to treat. Imagine the creamy tang of reduced-fat cream cheese paired perfectly with tropical bursts of shredded coconut, all resting on a crisp graham cracker crust infused with coconut oil. These bars are not only a breeze to make but also pack fantastic texture and flavor, making them a showstopper at any gathering or a delightful personal reward. The combination of wholesome ingredients and streamlined steps make this recipe a must-try for cheesecake lovers looking to keep things a little lighter without sacrificing taste.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from building the perfect crust to creating that dreamy, creamy filling. These simple staples come together to balance health-conscious choices with delicious results.
- Graham cracker crumbs: Provide the crunchy, buttery foundation for the crust that holds everything together beautifully.
- Melted coconut oil: Adds richness and a subtle coconut flavor while keeping the crust light and tender.
- Shredded unsweetened coconut: Used both in the crust and topping for texture and an extra tropical touch.
- Reduced-fat cream cheese: The star of the filling that delivers creaminess without the full-fat punch.
- Non-fat Greek yogurt: Adds tanginess and protein while keeping the filling wonderfully smooth and lighter.
- Sugar: Sweetens the cheesecake gently, balancing the tartness of the dairy without overwhelming the palate.
- Large eggs: Give the cheesecake structure and help it set perfectly when baked.
- Vanilla extract: Infuses the filling with a warm, aromatic note that complements the coconut beautifully.
- Coconut milk: Enriches the mixture with creamy coconut flavor and smooth texture.
How to Make Skinny Coconut Cheesecake Bars Recipe
Step 1: Preheat and Prep Your Pan
Start by setting your oven to 325°F (163°C). Prepare an 8×8-inch baking dish by lining it with parchment paper or giving it a light grease. This simple step ensures your bars won’t stick and will come out in perfect squares ready to impress.
Step 2: Craft the Coconut Graham Cracker Crust
Combine the graham cracker crumbs, melted coconut oil, and shredded coconut in a bowl. Mix until every crumb is coated, then press the mixture firmly and evenly into your baking dish. Baking this crust for 10 minutes gives it a golden, crisp base that holds its shape and adds delightful crunch beneath the creamy filling.
Step 3: Whip Up the Creamy Filling
In a large mixing bowl, beat together the reduced-fat cream cheese, non-fat Greek yogurt, and sugar until completely smooth and luscious. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Stir in the vanilla extract and coconut milk to bring a subtle sweetness and tropical richness to the filling.
Step 4: Bake to Perfection
Pour the cheesecake mixture over the prepared crust, spreading it evenly to the edges. Bake for 25 to 30 minutes until the center is mostly set but still has a gentle jiggle, signaling a perfectly creamy texture after cooling.
Step 5: Cool and Refrigerate
Allow the cheesecake bars to cool to room temperature first, which helps avoid condensation during chilling. Then, pop them into the refrigerator for at least 2 hours to firm up and develop that classic cheesecake consistency.
Step 6: Add the Finishing Touches and Serve
Just before slicing, sprinkle the top with additional shredded unsweetened coconut for a final burst of flavor and irresistible texture. Cutting these into neat squares makes serving easy and elegant.
How to Serve Skinny Coconut Cheesecake Bars Recipe
Garnishes
To make these bars even more inviting, consider adding fresh tropical fruits like mango or pineapple slices as a garnish. A light dusting of toasted coconut flakes or a drizzle of honey can elevate the flavor and presentation without adding too much extra sugar.
Side Dishes
These cheesecake bars pair beautifully with a cup of vibrant green tea or freshly brewed coffee, making them a perfect afternoon treat. For a fancier occasion, offer alongside a small bowl of berries to contrast the creamy sweetness with juicy tartness.
Creative Ways to Present
Present your bars on a wooden serving board or vintage platter for rustic charm. You can also cut them into bite-sized squares for party platters or layered in glass cups with whipped coconut cream and fruit compote for a playful, elegant twist that guests will love.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bars covered tightly in the refrigerator. They stay fresh for up to 4 days, making them perfect for preparing in advance or enjoying throughout the week as a guilt-free snack or dessert.
Freezing
If you want to keep these bars for longer, wrap them individually in plastic wrap and place in an airtight container or freezer bag. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge to maintain their texture and flavor.
Reheating
Cheesecake bars are best eaten chilled, but if you prefer a softer texture, warm them slightly in the microwave for 10-15 seconds. Avoid reheating too long, as it may alter the creamy consistency that makes them so delightful.
FAQs
Can I use full-fat cream cheese instead of reduced-fat?
Absolutely! Using full-fat cream cheese will make the bars richer and creamier if you prefer a more indulgent dessert. Just be aware it adds more calories and fat compared to the reduced-fat option.
Is it necessary to use coconut oil in the crust?
Coconut oil adds subtle flavor and helps bind the crust while keeping it tender. You could substitute with melted butter if you prefer a slightly different flavor, but coconut oil complements the coconut theme beautifully.
Can these bars be made dairy-free?
With some substitutions like vegan cream cheese and coconut-based yogurt alternatives, you can create a dairy-free version. Just ensure the ingredients blend well to keep the creamy texture intact.
How do I know when the cheesecake is done baking?
The edges should be set and slightly puffed while the center remains with a gentle jiggle when nudged. This indicates the perfect balance between firmness and creaminess after chilling.
Can I add other flavors or mix-ins to the filling?
Yes! Adding a teaspoon of lime zest or a handful of toasted nuts can add an exciting twist. Just fold them in carefully so the texture stays smooth and the bars bake evenly.
Final Thoughts
I wholeheartedly encourage you to try this Skinny Coconut Cheesecake Bars Recipe—it’s a delicious way to satisfy your sweet tooth while keeping things lighter and fresher. Whether you’re sharing with friends or indulging on your own, these bars bring the magic of coconut and cheesecake together in one easy, irresistible bite. Trust me, once you taste these, they’ll quickly become a beloved staple in your dessert rotation!
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Skinny Coconut Cheesecake Bars Recipe
- Total Time: 50 minutes plus 2 hours chilling
- Yield: 12 bars 1x
- Diet: Low Fat
Description
These Skinny Coconut Cheesecake Bars offer a deliciously creamy, lower-fat twist on traditional cheesecake, featuring a crunchy graham cracker and coconut crust paired with a smooth coconut-infused filling. Perfect for a light dessert that’s both satisfying and rich in flavor.
Ingredients
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 non-fat Greek yogurt
- 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 your oven to 325°F (163°C). Prepare an 8×8-inch baking dish by lining it with parchment paper or lightly greasing it to prevent sticking.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and shredded unsweetened coconut. Mix well, then press the mixture firmly and evenly into the bottom of the prepared baking dish. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool.
- Prepare the Filling: In a large bowl, beat together the reduced-fat cream cheese, non-fat Greek yogurt, and sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Then 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. Return to the oven and bake for 25 to 30 minutes, or until the center is set but still has a slight jiggle when gently shaken.
- Cool & Chill: Remove the cheesecake from the oven and let it cool to room temperature. After cooling, refrigerate it for at least 2 hours to firm up and enhance the flavors.
- Serve: Before slicing, sprinkle the top with the reserved shredded unsweetened coconut for a finishing touch. Cut into bars and enjoy your delicious skinny coconut cheesecake bars.
Notes
- Use reduced-fat cream cheese and non-fat Greek yogurt to keep the dessert lighter.
- Ensure the crust is pressed firmly to prevent crumbling when cutting the bars.
- Do not overbake to maintain a creamy texture; the slight jiggle indicates it’s perfectly baked.
- Refrigerate for at least 2 hours or overnight for best results.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
