Description
Skinny Coconut Cheesecake Bars are a light, creamy dessert that blends tropical coconut flavor with rich cheesecake texture using healthier, low-fat ingredients. Perfect for guilt-free indulgence, these bars are easy to make, ideal for portion control, and great for sharing or meal prep.
Ingredients
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Low-fat or reduced-fat cream cheese
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Plain non-fat Greek yogurt
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Shredded unsweetened coconut
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Coconut extract
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Honey or maple syrup (natural sweeteners)
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Eggs
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Almond flour or oat flour (for crust)
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Coconut oil or light butter (for crust)
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Vanilla extract
- Salt
Instructions
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Preheat oven to 325°F (163°C). Grease or line an 8×8-inch pan with parchment paper.
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Prepare crust by mixing almond flour, melted coconut oil, salt, and a bit of honey or maple syrup. Press evenly into pan. Bake 10-12 minutes until lightly golden. Cool.
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Beat cream cheese and Greek yogurt until smooth. Add eggs one at a time, mixing well after each.
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Stir in shredded coconut, coconut extract, honey/maple syrup, vanilla extract, and salt until combined.
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Pour cheesecake mixture over cooled crust; smooth top.
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Bake 30-35 minutes until edges are set and center is slightly jiggly.
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Cool to room temperature, then refrigerate at least 4 hours or overnight before slicing into bars.
Notes
Add fresh berries or light berry compote as topping.Swirl melted dark chocolate into batter before baking for a chocolate twist.Mix toasted nuts into crust or sprinkle on top for crunch.Vegan option: Use vegan cream cheese and flax eggs.Add pineapple or mango puree for tropical boost
