Name: Skinny Coconut Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 1/2 cups light cream cheese, softened; 1/2 cup plain Greek yogurt; 1/4 cup honey or maple syrup; 1/4 cup shredded unsweetened coconut; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 1/4 cup almond flour; 1 tablespoon melted coconut oil; Pinch of salt

Jump to Recipe·Print Recipe

If you're a fan of cheesecake but prefer a lighter option, these Skinny Coconut Cheesecake Bars are the perfect treat. They offer the same creamy and sweet experience as a traditional cheesecake but with a tropical coconut twist. Plus, they are lower in calories, so I can indulge without the guilt!

Skinny Coconut Cheesecake Bars

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups light cream cheese, softened

½ cup plain Greek yogurt

¼ cup honey or maple syrup

¼ cup shredded unsweetened coconut

1 large egg

1 teaspoon vanilla extract

½ teaspoon coconut extract

¼ cup almond flour

1 tablespoon melted coconut oil

Pinch of salt

Directions

Preheat the oven to 325°F (163°C). Line an 8x8-inch baking dish with parchment paper or lightly grease it to prevent sticking.

In a medium bowl, combine the light cream cheese and Greek yogurt. Using a hand mixer, beat them until the mixture is smooth and creamy.

Add the honey (or maple syrup), coconut extract, vanilla extract, and egg to the cream cheese mixture. Beat everything together until well combined.

Stir in the shredded coconut and a pinch of salt for extra flavor.

In a separate small bowl, combine the almond flour, melted coconut oil, and a pinch of salt to form the crust. Press this mixture evenly into the bottom of the prepared baking dish.

Pour the cheesecake mixture on top of the crust and spread it out evenly with a spatula.

Bake for 25-30 minutes or until the center is set and slightly golden around the edges.

Allow the bars to cool completely in the pan before refrigerating for at least 2 hours to set.

Once chilled, slice the bars into 9 even servings and enjoy!

Servings and Timing

Prep time: 15 minutes

Cooking time: 30 minutes

Chilling time: 2 hours

Total time: 2 hours 45 minutes

Servings: 9 bars

Calories: 150 kcal per serving

Variations

Nut-Free Option: If you prefer a nut-free version, you can substitute the almond flour with oat flour or a gluten-free flour blend.

Sweetener Substitution: I love using honey or maple syrup, but if you want to reduce the sugar even further, you can try using a low-calorie sweetener like stevia or monk fruit.

Coconut-Free Option: If you’re not a fan of coconut, you can leave it out and add a fruit topping like fresh berries for a fresh twist.

Dairy-Free: To make this recipe dairy-free, you can substitute the cream cheese with a dairy-free cream cheese alternative and use coconut yogurt instead of Greek yogurt.

Storage/Reheating

These Skinny Coconut Cheesecake Bars store wonderfully in the fridge. I keep them in an airtight container to maintain their freshness for up to 4 days. They can also be frozen for up to 1 month. To defrost, I just leave them in the fridge overnight. No need to reheat – they taste delicious cold, and the flavors really settle in after chilling.

FAQs

How can I make these cheesecake bars lower in sugar?

To reduce the sugar content, you can substitute the honey or maple syrup with a sugar substitute like stevia, monk fruit, or erythritol.

Can I make this recipe without Greek yogurt?

Yes, if you're not a fan of Greek yogurt, you can replace it with sour cream or even a thick dairy-free yogurt.

Can I use regular cream cheese instead of light cream cheese?

Yes, you can use regular cream cheese, but the bars will have a higher calorie content. Using light cream cheese helps keep them on the lighter side.

How do I know when the bars are done baking?

The bars are done when the center is set and slightly golden around the edges. A slight jiggle in the middle is okay, but they should no longer be runny.

Can I make these bars ahead of time?

Absolutely! In fact, they taste even better after being chilled for a couple of hours or overnight, making them a perfect make-ahead dessert.

Conclusion

These Skinny Coconut Cheesecake Bars are the perfect lightened-up dessert that satisfies my sweet tooth without all the extra calories. Whether I’m making them for a special occasion or simply as a treat for myself, I always love how creamy and satisfying they are. The coconut adds a refreshing twist, and the almond flour crust provides just the right amount of crunch. They are easy to make, store well, and are an all-around delicious guilt-free treat. I’m sure I’ll be making these again and again!

Recipe:

Skinny Coconut Cheesecake Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 2 hours 45 minutes
Yield: 9 bars
Diet: Low Calorie

Print Recipe

Description

These Skinny Coconut Cheesecake Bars offer a rich, creamy cheesecake experience with a tropical coconut twist. A lighter version of traditional cheesecake, made with Greek yogurt and almond flour, they are only 150 calories per serving.

Instructions

Preheat the oven to 325°F (163°C). Line an 8x8-inch baking dish with parchment paper or lightly grease it to prevent sticking.
In a medium bowl, combine the light cream cheese and Greek yogurt. Using a hand mixer, beat them until the mixture is smooth and creamy.
Add the honey (or maple syrup), coconut extract, vanilla extract, and egg to the cream cheese mixture. Beat everything together until well combined.
Stir in the shredded coconut and a pinch of salt for extra flavor.
In a separate small bowl, combine the almond flour, melted coconut oil, and a pinch of salt to form the crust. Press this mixture evenly into the bottom of the prepared baking dish.
Pour the cheesecake mixture on top of the crust and spread it out evenly with a spatula.
Bake for 25-30 minutes or until the center is set and slightly golden around the edges.
Allow the bars to cool completely in the pan before refrigerating for at least 2 hours to set.
Once chilled, slice the bars into 9 even servings and enjoy!