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
