Skinny Coconut Cheesecake Bars
These Skinny Coconut Cheesecake Bars are a lighter take on classic cheesecake, featuring a toasted coconut graham cracker crust and a silky, reduced-fat cream cheese filling swirled with shredded coconut. They are the perfect guilt-free dessert for coconut lovers who want something indulgent without overdoing it. Chill overnight for the best texture and cleanest slices.
Equipment
- 8x8 inch baking pan
- Parchment paper
- Hand mixer or stand mixer
- Mixing bowls
- Spatula
- Small skillet for toasting coconut
Ingredients
Crust
- 1.25 cups graham cracker crumbs about 10 full sheets
- 0.5 cup sweetened shredded coconut
- 3 tbsp light butter melted
Cheesecake Filling
- 16 oz reduced-fat cream cheese softened to room temperature
- 0.5 cup plain nonfat Greek yogurt
- 0.5 cup powdered sugar sifted
- 2 large eggs room temperature
- 1 tsp coconut extract
- 0.5 tsp vanilla extract
Topping
- 0.33 cup toasted coconut flakes for garnish
Instructions
- Preheat your oven to 325°F (163°C). Line an 8x8 inch baking pan with parchment paper, leaving a 2-inch overhang on two sides to make lifting the bars out easier after chilling.
- In a medium bowl, combine the graham cracker crumbs, shredded coconut, and melted light butter. Stir until the mixture resembles wet sand. Press it firmly and evenly into the bottom of the prepared pan using the back of a measuring cup.
- Bake the crust for 8 to 10 minutes until lightly golden and set. Remove from the oven and allow it to cool for 10 minutes while you prepare the filling.
- In a large mixing bowl, beat the softened reduced-fat cream cheese with a hand mixer on medium speed for about 2 minutes until completely smooth and fluffy with no visible lumps.
- Add the Greek yogurt, powdered sugar, coconut extract, and vanilla extract to the cream cheese. Mix on medium speed until fully combined and creamy, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix at this stage, as excess air can cause the bars to crack during baking.
- Pour the cheesecake filling over the cooled crust and smooth it into an even layer with a spatula. Scatter the toasted coconut flakes evenly over the top.
- Bake at 325°F for 28 to 32 minutes, until the edges are firmly set and the center still has a very slight jiggle. The filling will continue to firm up as it cools, so do not overbake.
- Remove the pan from the oven and let the bars cool at room temperature for 30 minutes. Then transfer to the refrigerator and chill for at least 3 hours, or overnight for the best texture and cleanest slices.
- Once fully chilled, use the parchment overhang to lift the bars out of the pan onto a cutting board. Slice into 12 even bars using a sharp knife, wiping the blade clean between cuts for neat edges. Serve cold and enjoy.
Notes
For the smoothest filling, always start with room temperature cream cheese. Cold cream cheese will leave lumps no matter how long you mix it. Toast shredded coconut in a dry skillet over medium heat, stirring constantly, for 2 to 3 minutes until golden. Watch it closely as it burns quickly. These bars keep in the refrigerator for up to 5 days in an airtight container, and they freeze well for up to 2 months. Thaw overnight in the fridge before serving. For a gluten-free version, use gluten-free graham cracker crumbs.