Why You’ll Love This Recipe
- Guilt-Free Indulgence: These cheesecake bars are a healthier twist on a classic dessert, with less than 120 calories per bar.
- Packed with Flavor: Coconut lovers will enjoy the rich coconut flavor in both the cheesecake filling and the crunchy topping.
- Easy to Make: With just a few simple ingredients, these bars are a breeze to prepare and bake in less than an hour.
- Perfect for Any Occasion: Whether you’re serving them at a gathering or enjoying a sweet treat after a meal, these bars are a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- 3/4 cup graham crackers, crushed
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 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 teaspoons coconut extract
For the Topping:
- 1/3 cup sliced almonds
- 1/3 cup shredded or flaked unsweetened coconut
Directions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with foil, leaving some overhang for easy removal.
- In a bowl, stir together the graham cracker crumbs and melted butter until well combined.
- Press the crumb mixture into the bottom of the prepared baking dish.
- Bake for 8-9 minutes, then set aside to cool while you prepare the filling.
2. Make the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese for about 1 minute until smooth.
- Add the Greek yogurt, granulated sugar, egg whites, and flour. Beat for about 3 minutes until the mixture is smooth and creamy.
- Stir in the vanilla and coconut extracts.
- Pour the cheesecake filling over the cooled crust in the baking dish.
3. Bake the Bars:
- Bake the bars in the preheated oven for 20 minutes.
- After 20 minutes, cover the pan with foil and bake for an additional 5 minutes.
- Once done, remove from the oven and allow them to cool for about 5 minutes.
4. Prepare the Topping:
- While the bars are baking, heat a pan over medium-low heat.
- Add the sliced almonds and shredded coconut and toast the mixture, stirring frequently, until lightly golden (about 3-4 minutes).
- Remove from heat and set aside to cool.
5. Finish the Bars:
- Once the bars have cooled for 5 minutes, sprinkle the toasted almond and coconut mixture evenly over the top.
- Let the bars cool for another 30 minutes at room temperature, then refrigerate for at least 4 hours to allow them to set completely.
6. Serve:
- Once chilled, lift the bars out of the pan using the foil overhang. Cut into squares and serve.
Servings and Timing
- Servings: 16 bars
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus chilling time)
Variations
- Add Fruit: For extra freshness, top these bars with sliced strawberries, blueberries, or even a tropical fruit like mango.
- Use Different Nuts: If you’re not a fan of almonds, try using chopped pecans or walnuts for a different crunch.
Storage/Reheating
- Storage: Store these cheesecake bars in an airtight container in the refrigerator for up to 5 days.
- Freezing: These bars can be frozen for up to 3 months. Just ensure they are wrapped tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
FAQs
1. Can I use full-fat cream cheese?
Yes, you can substitute full-fat cream cheese for a richer taste, but the calorie count will be higher.
2. Can I use non-dairy alternatives for this recipe?
Yes, you can use non-dairy cream cheese and a plant-based yogurt to make this recipe vegan and dairy-free.
3. Can I skip the coconut extract?
If you’re not a fan of coconut, you can omit the coconut extract and still have delicious cheesecake bars, though the coconut flavor will be reduced.
4. How long do these cheesecake bars need to chill?
For best results, chill the bars for at least 4 hours before serving to ensure the filling sets and the flavors meld.
5. Can I make the crust with something other than graham crackers?
Yes, you can use crushed vanilla wafers or even gluten-free graham crackers for a different twist on the crust.
Conclusion
These Skinny Coconut Cheesecake Bars are the perfect treat for anyone craving a sweet, coconut-flavored dessert without the extra calories. The combination of creamy cheesecake and the crunch of toasted coconut and almonds makes for a delicious, satisfying snack or dessert. Whether you’re preparing them for a special occasion or just indulging in a guilt-free treat, these bars are sure to impress!
Skinny Coconut Cheesecake Bars
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus chilling time)
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Description
These Skinny Coconut Cheesecake Bars are a healthier twist on a classic dessert, offering a rich coconut flavor with a lighter, guilt-free indulgence.
Ingredients
3/4 cup graham crackers, crushed
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 teaspoons coconut extract
1/3 cup sliced almonds
1/3 cup shredded or flaked unsweetened coconut
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with foil, leaving some overhang for easy removal. In a bowl, stir together the graham cracker crumbs and melted butter until well combined. Press the crumb mixture into the bottom of the prepared baking dish. Bake for 8-9 minutes, then set aside to cool while you prepare the filling.
- In a mixing bowl, beat the softened cream cheese for about 1 minute until smooth. Add the Greek yogurt, granulated sugar, egg whites, and flour. Beat for about 3 minutes until the mixture is smooth and creamy. Stir in the vanilla and coconut extracts. Pour the cheesecake filling over the cooled crust in the baking dish.
- Bake the bars in the preheated oven for 20 minutes. After 20 minutes, cover the pan with foil and bake for an additional 5 minutes. Once done, remove from the oven and allow them to cool for about 5 minutes.
- While the bars are baking, heat a pan over medium-low heat. Add the sliced almonds and shredded coconut and toast the mixture, stirring frequently, until lightly golden (about 3-4 minutes). Remove from heat and set aside to cool.
- Once the bars have cooled for 5 minutes, sprinkle the toasted almond and coconut mixture evenly over the top. Let the bars cool for another 30 minutes at room temperature, then refrigerate for at least 4 hours to allow them to set completely.
- Once chilled, lift the bars out of the pan using the foil overhang. Cut into squares and serve.
Notes
For extra freshness, top with sliced strawberries, blueberries, or mango.
For a different crunch, try using chopped pecans or walnuts instead of almonds.
Store the bars in an airtight container in the refrigerator for up to 5 days.
These bars can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
