Why You’ll Love This Recipe

This recipe is a wonderful way to enjoy cheesecake without the usual richness and calorie load. Using lighter ingredients and coconut for natural sweetness and flavor, these bars deliver a creamy, luscious texture with a refreshing twist. They’re easy to make, perfect for portion control, and ideal for sharing or meal prepping desserts.

Ingredients

Low-fat cream cheese or reduced-fat cream cheese
Greek yogurt (plain, non-fat)
Shredded unsweetened coconut
Coconut extract
Honey or maple syrup (natural sweeteners)
Eggs
Almond flour or oat flour (for the crust)
Coconut oil or light butter (for the crust)
Vanilla extract
Salt

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

Directions

Preheat the oven to 325°F (163°C). Grease or line an 8×8-inch baking pan with parchment paper.
Prepare the crust by mixing almond flour, melted coconut oil, a pinch of salt, and a small amount of honey or maple syrup. Press the mixture evenly into the bottom of the pan. Bake for 10-12 minutes until lightly golden. Remove from oven and let cool.
In a mixing bowl, beat cream cheese and Greek yogurt until smooth. Add eggs one at a time, mixing well after each addition.
Stir in shredded coconut, coconut extract, honey or maple syrup, vanilla extract, and a pinch of salt until fully combined.
Pour the cheesecake mixture over the cooled crust and smooth the top.
Bake for 30-35 minutes until the edges are set and the center is slightly jiggly.
Let cool to room temperature, then refrigerate for at least 4 hours or overnight before cutting into bars.

Servings and Timing

Servings: 12 bars
Preparation time: 15 minutes
Baking time: 35 minutes
Cooling time: 4+ hours
Total time: About 5 hours (including cooling)

Variations

Add Fruit: Top with fresh berries or a light berry compote before serving.
Chocolate Twist: Swirl in a tablespoon of melted dark chocolate into the batter before baking.
Nutty Crunch: Add chopped toasted almonds or pecans to the crust or sprinkle on top.
Vegan Option: Use vegan cream cheese and flax eggs as substitutes.
Tropical Flavor Boost: Add pineapple chunks or mango puree to the filling for extra tropical flair.

Storage/Reheating

Store cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. These bars are best enjoyed chilled and are not meant to be reheated.

FAQs

Can I use regular cream cheese instead of low-fat?

Yes, but the bars will be richer and higher in calories.

Can I substitute Greek yogurt with sour cream?

Yes, sour cream can be used but will alter the texture slightly.

How do I prevent cracks in the cheesecake bars?

Avoid overbaking and cool the bars gradually to prevent cracking.

Is almond flour necessary for the crust?

No, oat flour or finely ground nuts can be substituted.

Can I make these bars ahead of time?

Absolutely—these bars actually taste better after chilling overnight.

Are these bars gluten-free?

Yes, if you use gluten-free almond or oat flour.

Can I make mini cheesecake bars?

Yes, just adjust baking time slightly for smaller portions.

What’s the best way to cut cheesecake bars cleanly?

Chill thoroughly, then use a sharp knife warmed under hot water and wiped dry before cutting.

Can I add more coconut flavor?

Yes, increase shredded coconut or coconut extract to taste.

Are these bars suitable for meal prep?

Yes, they make great portion-controlled, protein-rich dessert or snack options.

Conclusion

Skinny Coconut Cheesecake Bars are a deliciously light and creamy treat that brings tropical flavors and healthy ingredients to the table. Easy to prepare and perfect for dessert or snacks, these bars satisfy your cheesecake cravings without the guilt, making them a wonderful addition to any balanced diet.