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
Scale
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
