Name: Skinny Coconut Cheesecake Bars Recipe
Prep time: 15 min
Cook time: 28 min
Total time: 2 h 43 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons coconut oil, melted; 1 tablespoon honey or maple syrup; 8 ounces reduced-fat cream cheese, softened; ½ cup plain nonfat Greek yogurt; ⅓ cup honey or maple syrup; 1 large egg; 1 teaspoon vanilla extract; 2 tablespoons unsweetened shredded coconut; 2 tablespoons unsweetened shredded coconut (for sprinkling)

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If you’re looking for a dreamy dessert that feels indulgent but fits a lighter lifestyle, these Skinny Coconut Cheesecake Bars will absolutely hit the spot. Creamy and tropical thanks to shredded coconut and Greek yogurt, each bar delivers that classic cheesecake satisfaction with a wonderful coconut twist—all without leaving you weighed down. You can whip them up for everything from weeknight treats to parties, and trust me, they’ll disappear fast!

Skinny Coconut Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

Part of what makes Skinny Coconut Cheesecake Bars so brilliant is their short, sweet ingredient list—each component brings something special. Expect crisp texture, creamy layers, a touch of natural sweetness, and just enough coconut to evoke a vacation vibe.

Graham cracker crumbs: The essential base for a classic cheesecake bar—a satisfying, sturdy crust with a hint of familiar sweetness.
Coconut oil (melted): Adds healthy fats and brings out the coconut essence in every bite; don’t skip it!
Honey or maple syrup: Natural sweetness keeps things light while still feeling truly decadent.
Reduced-fat cream cheese (softened): Delivers that cheesecake richness you crave, but in a lighter way.
Plain nonfat Greek yogurt: Boosts creaminess and protein—it helps lighten the filling while keeping it lush.
Large egg: The secret to achieving a set, sliceable cheesecake texture.
Vanilla extract: Rounds out the filling with warm, aromatic depth.
Unsweetened shredded coconut: Both folded in and sprinkled on top for double the tropical joy.

How to Make Skinny Coconut Cheesecake Bars

Step 1: Prepare Your Pan & Preheat

Start by preheating your oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper—leaving some overhang makes lifting out your bars later a breeze. This extra step guarantees neat, beautiful slices every time.

Step 2: Mix & Bake the Crust

In a small bowl, stir together the graham cracker crumbs, melted coconut oil, and honey (or maple syrup) until everything is fully combined. You want a mixture that resembles wet sand. Press it evenly into the bottom of your prepared pan and bake for 8 minutes. This sets up a toasty, fragrant base that won’t get soggy. Set aside to cool slightly while you make the filling.

Step 3: Make the Creamy Coconut Filling

In a medium bowl, use a hand mixer or sturdy spatula to beat the softened cream cheese until it’s nice and smooth—no lumps! Add the Greek yogurt, honey (or maple syrup), egg, vanilla, and 2 tablespoons of shredded coconut. Blend until just combined and velvety. This mixture should be pourable but thick, promising a cheesecake layer that’s both light and satisfying.

Step 4: Assemble & Add the Topping

Pour the filling over your slightly cooled crust, using a spatula or the back of a spoon to smooth the top. Then, shower the remaining 2 tablespoons shredded coconut evenly across the surface for a golden, toasty finish once baked.

Step 5: Bake to Perfection

Pop your pan back in the oven and bake for 25 to 28 minutes, until the edges are ever so slightly golden and the center is set but just a touch jiggly. Don’t overbake—cheesecake prefers gentle treatment for that perfect, creamy texture.

Step 6: Cool & Chill Completely

Let the bars cool at room temperature until they reach about room temp, then transfer to the fridge. Chill for at least 2 hours (longer is even better) to let the bars set all the way through. Once chilled, use the parchment to lift them out and slice into 9 squares. Revel in that gorgeous cross-section!

How to Serve Skinny Coconut Cheesecake Bars

Garnishes

Make them a showstopper! A little fresh whipped cream, a sprinkle of toasted coconut, or even a few slices of fresh pineapple or mango on top will make your Skinny Coconut Cheesecake Bars look like bakery treats. For a hint of color, try a few mint leaves or a scatter of berries.

Side Dishes

While these bars are delightful on their own, they shine even brighter paired with a vibrant fruit salad, or served alongside a tropical smoothie. If you’re making a dessert platter, tuck in a few extra coconut macaroons or some chocolate-dipped strawberries for variety.

Creative Ways to Present

Transform Skinny Coconut Cheesecake Bars into parfaits by layering cubes of bars with Greek yogurt and fruit in cups. Or, cut the bars into mini bite-sized squares and thread them onto skewers with fresh fruit for party-perfect, grab-and-go treats. A drizzle of dark chocolate can also add a striking finish for special occasions.

Make Ahead and Storage

Storing Leftovers

These bars will keep wonderfully in an airtight container in your fridge for up to 4 days. The texture actually improves slightly as they chill, making them even creamier and more sliceable straight from the fridge.

Freezing

If you want to make Skinny Coconut Cheesecake Bars ahead of time, freeze the sliced bars on a baking sheet until solid, then wrap each bar individually or stack between layers of parchment in a freezer-safe container. They’ll stay delicious for up to two months. Thaw overnight in the fridge before serving.

Reheating

There’s no need to reheat—these bars are best enjoyed chilled straight from the refrigerator. If you do prefer them slightly warmer, leave them at room temperature for about 20 minutes before serving for a softer, mousse-like texture.

FAQs

Can I use full-fat cream cheese instead of reduced-fat?

You sure can! Full-fat cream cheese will make the bars a little richer and creamier, though the light version really keeps things fresh and satisfying. Both options work beautifully.

What’s the best way to cut clean bars?

Chill the Skinny Coconut Cheesecake Bars thoroughly before slicing, and use a sharp knife wiped clean between each cut. For extra neat edges, dip your knife in warm water and dry before cutting.

Can I use sweetened coconut instead of unsweetened?

You can, but your bars will be sweeter overall. If using sweetened coconut, you might want to slightly reduce the honey or maple syrup in the filling to balance out the flavors.

Is it possible to make these bars gluten free?

Absolutely! Simply swap the regular graham cracker crumbs for a gluten free version, and double-check all your other ingredient labels to keep it gluten free from start to finish.

Can these bars be doubled for a crowd?

Yes—just double all the ingredients and use a 9×13-inch pan. Baking times will stay similar but keep an eye on the center and edges, and make sure the bars chill fully before slicing.

Final Thoughts

If you love a make-ahead treat that feels tropical, creamy, and refreshingly light, you have to try these Skinny Coconut Cheesecake Bars. They’re as easy as they are impressive, and I truly think you’ll come back to this recipe again and again. Whip up a batch and let the coconut sunshine into your day!

Skinny Coconut Cheesecake Bars Recipe

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4.5 from 11 reviews

Author: admin
Total Time: 2 hours 43 minutes (including chilling)
Yield: 9 bars 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy and tropical flavors of these Skinny Coconut Cheesecake Bars. A healthier twist on traditional cheesecake, these bars are made with reduced-fat cream cheese, Greek yogurt, and sweetened with honey or maple syrup. Topped with a sprinkling of shredded coconut, they are a delightful treat for any occasion.

Ingredients

Scale

Crust:

1 cup graham cracker crumbs
2 tablespoons coconut oil, melted
1 tablespoon honey or maple syrup

Filling:

8 ounces reduced-fat cream cheese, softened
½ cup plain nonfat Greek yogurt
⅓ cup honey or maple syrup
1 large egg
1 teaspoon vanilla extract
2 tablespoons unsweetened shredded coconut

Topping:

2 tablespoons unsweetened shredded coconut (for sprinkling)

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Instructions

Preheat oven and prepare the pan: Preheat the oven to 325°F (163°C) and line an 8×8-inch baking dish with parchment paper.
Make the crust: Mix graham cracker crumbs, melted coconut oil, and honey. Press into the pan and bake for 8 minutes.
Prepare the filling: Beat cream cheese, then add Greek yogurt, honey, egg, vanilla, and shredded coconut. Pour over crust.
Add topping and bake: Sprinkle remaining coconut over the filling. Bake for 25–28 minutes until set.
Cool and refrigerate: Let cool, then refrigerate for at least 2 hours before slicing into bars.