Skinny Coconut Cheesecake Bars

These Skinny Coconut Cheesecake Bars will satisfy your cheesecake cravings without weighing you down! Made with lower fat ingredients and bursting with creamy coconut flavor!

I’m a big fan of lightened up cheesecake bars and have made multiple versions over the years like my skinny lemon cheesecake bars and skinny marble cheesecake bars are some of my favorite lightened up desserts to make and now I’ve made a coconut version!

These cheesecake bars are lightened up compared to regular cheesecake by using reduced fat cream cheese, less sugar, and also contain protein-packed Greek yogurt.

I added coconut extract to the bars and then topped them with toasted coconut and almonds.

Each bar comes in at just under 120 calories which is pretty darn good if you ask me!

Here’s what you need to make this recipe:

Graham Cracker Crumbs: Use store-bought crumbs or crush whole graham crackers yourself. Mix them with a little melted butter for a simple, classic crust.

Reduced-Fat Cream Cheese: Also labeled as Neufchâtel cheese, this swap keeps the total fat down. It still delivers a rich, authentic cheesecake texture.

Greek Yogurt: Plain Greek yogurt mixes directly into the base. It keeps the filling thick and creamy while adding a great protein boost.

Egg Whites: This ingredient binds the liquid mixture together as it bakes. Using whites instead of whole eggs cuts out the extra fat from yolks.

Granulated Sugar: You only need 1/3 cup of sugar to sweeten the base. This small amount perfectly balances the tangy yogurt flavor.

All-Purpose Flour: A tiny bit of flour stabilizes the filling. This trick guarantees clean, sharp slices after the bars chill.

Flavor Extracts: A blend of coconut and vanilla extracts gives the dessert a warm, tropical aroma.

The Crunchy Garnish: Sprinkle sliced almonds and shredded coconut on top before baking for a beautiful, golden crunch.

Sliced Almonds and Shredded Coconut: This simple garnish goes on top right before baking to add a beautiful golden color and a spectacular crunchy texture to every single bite.

Tips for the Perfect Skinny Cheesecake Bars:

• Depending on the brand, lower fat cream cheese is sometimes labeled as Neufchâtel cheese. Just a tip for when you shopping for ingredients!
• Be sure to let the cream cheese come to room temperature before mixing it. The warmer it is, the smoother it will be when you mix it in with the other ingredients. If it’s too cold, you may have bits that don’t break up as well.
• Definitely let the bars cool for at least 30 minutes before slicing for a nice clean slice!
• Craving a slightly more decadent treat? Drizzle some melted dark chocolate on top after the bars finish baking and have cooled.

Craving more coconut recipes? Check these out!

Coconut Cream Pie Overnight Oats

Coconut Oatmeal Cookies

Coconut Lime Sugar Cookies

Print

Yield: 16 bars

Skinny Coconut Cheesecake Bars

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Have your cheesecake without the guilt! These easy skinny Coconut Cheesecake Bars are packed with coconut flavor and topped with sliced almonds and toasted coconut. Less than 120 calories per bar!

Ingredients

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• 3/4 cup graham crackers
• 3 tablespoons unsalted butter, melted
• 8 ounces reduced fat cream cheese (or Neufchâtel cheese), softened
• 3/4 cup 0% Greek yogurt (plain)
• 2 large egg whites
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon vanilla extract
• 1-2 teaspooons coconut extract
• 1/3 cup sliced almonds
• 1/3 cup shredded or flaked unsweetened coconut

Instructions

1. Preheat oven to 350 degrees F. Line an 8×8 baking dish with foil with some overhang on the side.
2. In a bowl, stir together the graham cracker crumbs and melted butter until well-combined. Press the crumbs into the lined baking dish. Bake for 8-9 minutes. Set aside to make filling.
3. Beat the softened cream cheese in a mixing bowl for about 1 minute. Beat in the yogurt, sugar, egg whites, and the flour for about 3 minutes. Stir in the vanilla and coconut extracts. Pour the filling into the baking dish over the crust.
4. Bake the bars for 20 minutes. Cover the pan with foil and bake for another 5 minutes.
5. While the bars are baking, add the sliced almonds and shredded coconut to a pan over medium low heat. Toast the mixture until lightly golden, about 3-4 minutes, stirring often.
6. Remove from the oven and let cool for 5 minutes. Sprinkle the almond and coconut mixture on top. Let chill for another 30 minutes and then store in the fridge to chill for at least 4 hours before cutting.

Nutrition Information:

Yield:

16

Serving Size:

1 bar (when cut into 16)
Amount Per Serving: Calories: 118Total Fat: 7gCarbohydrates: 9gSugar: 6gProtein: 4g

Related posts:

Skinny Pumpkin Cheesecake Bars Skinny Marble Cheesecake Bars Skinny Lemon Cheesecake Bars Skinny Red Velvet Cheesecake Bars