Description
These Skinny Coconut Cheesecake Bars deliver a creamy and satisfying dessert with a tropical twist, featuring a crunchy graham cracker and coconut crust topped with a smooth, lightened-up coconut-infused cheesecake filling. Perfect for a guilt-free treat that serves 12, baked to perfection and chilled for a refreshing finish.
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) and prepare an 8×8-inch baking dish by lining it with parchment paper or lightly greasing it to prevent sticking.
- Make the Crust: Combine the graham cracker crumbs, melted coconut oil, and shredded coconut in a bowl. Press this mixture firmly into the bottom of the prepared baking dish to create an even crust. Bake for 10 minutes until set, then remove and let it cool to room temperature.
- Prepare the Filling: In a large mixing bowl, beat the reduced-fat cream cheese, non-fat Greek yogurt, and sugar together until the mixture is smooth and creamy. Add the eggs one at a time, blending well after each addition. Stir in the vanilla extract and coconut milk until fully incorporated.
- Bake: Pour the cheesecake filling evenly over the cooled crust in the baking dish. Bake in the preheated oven for 25 to 30 minutes, or until the center is mostly set with a slight jiggle when moved.
- Cool & Chill: Allow the cheesecake to cool at room temperature, then refrigerate it for at least 2 hours to fully set and enhance the flavors.
- Serve: Before slicing, sprinkle the top with the remaining shredded unsweetened coconut for added texture and flavor. Cut into bars and serve chilled.
Notes
- For best results, ensure the cream cheese and Greek yogurt are at room temperature before mixing to prevent lumps.
- The slight jiggle in the center when done baking is normal; it will firm up as it chills.
- You can substitute regular cream cheese if reduced-fat is not available, but nutritional values will differ.
- Use unsweetened shredded coconut to keep this dessert on the lighter side and prevent added sugars.
- Store leftover bars covered in the refrigerator for up to 5 days.
