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Skinny Coconut Cheesecake Bars

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  • Author: Amy
  • 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

12 teaspoons coconut extract

1/3 cup sliced almonds

1/3 cup shredded or flaked unsweetened coconut


Instructions

  1. 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. 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 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. 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. 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. 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