Skinny Coconut Cheesecake Bars

This second pregnancy has been so different than my first. With Maddie, I didn’t really have any weird cravings and actually kind of lost my usual sweet tooth in favor of saltier snacks.

I think I only craved chocolate milk and that was it for the sweet stuff. With this pregnancy? I want cake. I want cheesecake. No, I don’t want cheesecake, I NEED cheesecake!

It’s awful, really. It’s a good thing I don’t have a Cheesecake Factory right near my house because I’d be broke and gain 50 pounds.

So, I’ve resorted to making my own cheesecake treats at home! These 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!

Skinny Coconut Cheesecake Bars

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.

These bars come in at just under 120 calories per bar which is pretty darn good if you ask me! The hardest part though? Eating just one. I eat at least two at a time, one for me, and one for baby.

Skinny Coconut Cheesecake Bars

Skinny Coconut Cheesecake Bars
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!


  • 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


  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:



Serving Size:

1 bar (when cut into 16)

Amount Per Serving: Calories: 118Total Fat: 7gCarbohydrates: 9gSugar: 6gProtein: 4g

Skinny Coconut Cheesecake Bars