Skinny Coconut Cheesecake Bars Recipe | Light Dessert Idea
I’m so excited to share my experience with making these delicious skinny coconut cheesecake bars recipe. After baking them, I couldn’t help but surprise myself with how creamy and satisfying they turned out, especially since I kept things lighter than a traditional cheesecake.
From the first bite, the coconut flavor shines through alongside a smooth cheesecake texture—yes, I indulged, and yes, I’ll be baking them again. If you’re looking for a dessert that feels decadent but doesn’t weigh you down, you might also enjoy trying the Rice Krispie Chocolate Chip Cookies Recipe for a fun, crunchy treat.
Ingredients
Here’s what you’ll need, along with why each ingredient plays a key role in making these bars work beautifully:
- 250 g light cream cheese, softened — I used light cream cheese to reduce fat while still getting that rich cheesecake texture.
- 150 g Greek yogurt — this adds protein and a tangy creaminess that complements the coconut flavor.
- 60 g honey or maple syrup — a natural sweetener that keeps things light and gives a subtle depth of flavor.
- 1 large egg — helps bind the filling while keeping the richness under control.
- 1 tsp vanilla extract — brings warmth and depth to the cheesecake base.
- 50 g shredded unsweetened coconut — adds that pure coconut taste and a touch of texture inside the filling.
- 120 g graham cracker (or digestive biscuit) crumbs — forms a simple, buttery crust base that supports the filling.
- 30 g unsalted butter, melted — helps hold the crust together and adds richness without going overboard.
- 15 g shredded unsweetened coconut (for topping) — gives a toasted, crispy finish that contrasts the creamy inside.
Note: serves around 12–16 bars (depending on how large you cut them).
Variations
Want to tweak things or cater to special diets? Here are some alternatives to switch things up:
- Dairy-free: Use dairy-free cream cheese and non-dairy yogurt (such as coconut or almond yogurt) instead of regular cream cheese and Greek yogurt.
- Sugar-free: Replace honey or maple syrup with a sugar-free sweetener of your choice (like erythritol or stevia blend) and make sure the crust is sweetened appropriately.
- Flavor add-ins: Stir in a teaspoon of coconut extract for extra coconut punch, or fold in a handful of dark chocolate chips for a tropical-chocolate twist. You could also explore a lighter breakfast twist like Apple Fritter Waffle Donuts for a fun variation.
- Gluten-free: Swap the graham crumb crust for almond flour or gluten-free biscuit crumbs and make sure all other ingredients are labeled gluten-free.
Cooking Time
Here’s how the time breaks down:
- Prep Time: ~20 minutes
- Cooking Time: ~20–25 minutes
- Total Time: ~40–45 minutes
Equipment You Need
- 8×8 inch (or similar size) baking dish — to hold and shape the bars.
- Mixing bowl — for combining the filling ingredients smoothly.
- Whisk or electric hand mixer — helps beat the cream cheese and yogurt until creamy.
- Spatula — to press the crust into the dish and spread the filling evenly.
- Foil or parchment paper (optional) — lining the dish makes removal and slicing cleaner.
How to Make Skinny Coconut Cheesecake Bars
Prepare the crust
Preheat your oven and line your baking dish if desired. Mix the graham crumbs together with the melted butter until well combined, then press the mixture firmly into the bottom of the dish to form a crust layer. Bake for about 8–9 minutes to set the crust, then remove and let it cool slightly.
Make the filling
In a large bowl, beat the softened light cream cheese until smooth. Add Greek yogurt, honey (or maple syrup), the egg, and vanilla extract, mixing until creamy. Stir in the shredded coconut, then pour the mixture over the baked crust, smoothing the top for even baking.
Bake and finish
Bake the cheesecake bars in the pre-heated oven for about 20 minutes until the edges are set but the center still has a slight jiggle. Remove from the oven and while it’s still warm, toast the topping coconut in a small pan until lightly golden and then sprinkle this toasted coconut on top. Chill the bars in the refrigerator for at least 4 hours (or ideally overnight) before slicing into squares.
Additional Tips for Making This Recipe Better
In my experience baking this recipe, here are some things that really make a difference:
- I made sure the cream cheese was fully softened to avoid lumps in the filling — it makes the texture ridiculously smooth.
- I pressed the crust down firmly and evenly so it held up when slicing each bar without crumbling apart.
- I chilled the bars for longer than I planned — about 6 hours — and the slices came out cleaner and firmer.
- I reserved the toasted coconut topping until just before serving to keep it crisp rather than soggy.
- I tasted the batter before baking and adjusted the sweetness slightly — sometimes my honey was stronger, so a little less worked better.
How to Serve Skinny Coconut Cheesecake Bars
When you’re ready to serve these bars, I love presenting them with a few extra touches to elevate the look. Slice the bars into neat squares and arrange them on a serving platter.
For garnish, sprinkle additional toasted coconut flakes on top and maybe a light drizzle of melted dark chocolate if you want a touch of indulgence. You can also pair each bar with a fresh raspberry or mint leaf for a pop of color. Serve chilled so the texture remains firm and creamy.
Nutritional Information
Here’s a quick overview of the nutrition per serving (approximate and will vary depending on portion size):
- Calories: ~120–150 kcal per bar
- Protein: ~4–6 g
- Carbohydrates: ~9–12 g
- Fat: ~7–9 g
Make Ahead and Storage
Storage (Refrigerator)
Once your bars are fully chilled, store them in an airtight container in the refrigerator. They will stay fresh for up to 3–4 days, and I found the flavor actually improves after a day as the coconut infuses further.
Freezing
You can freeze the bars for longer-term storage. I recommend cutting into individual squares, placing them on a baking sheet to freeze for 1 hour, then transferring to a freezer-safe container or bag. They’ll keep for up to 2–3 months.
Reheating / Thawing
When you’re ready to enjoy frozen bars, just thaw them in the refrigerator for a few hours or overnight. For a slightly softened texture, bring a bar to room temperature for about 15–20 minutes before serving.
Why You’ll Love This Recipe
Here are several compelling reasons you’re going to want to make these bars:
- They’re easy to prepare — the steps are straightforward and the result looks like you spent a lot more time.
- They’re lighter than traditional cheesecake — the use of light cream cheese, Greek yogurt, and controlled sweetener keeps things guilt-friendly.
- They’re versatile — you can easily adapt the recipe for dairy-free, sugar-free, or gluten-free diets without losing the flavor.
- That coconut flavor is tropical and comforting at the same time — yet still subtle enough to let the creamy cheesecake shine.
- They make a great make-ahead dessert for parties or snack prep, because you can chill and store them ahead of time.
I hope you enjoy making and devouring these skinny coconut cheesecake bars as much as I did. They’ve quickly become one of my go-to “lighter dessert” options whenever I want something rich but not over the top. Let me know how yours turn out — I have a feeling they’ll be a new favorite in your dessert rotation!
Skinny Coconut Cheesecake Bars Recipe
Ingredients
Method
- Preheat your oven and line your baking dish if desired. Mix the graham crumbs together with the melted butter until well combined, then press the mixture firmly into the bottom of the dish to form a crust layer. Bake for about 8–9 minutes to set the crust, then remove and let it cool slightly.
- In a large bowl, beat the softened light cream cheese until smooth. Add Greek yogurt, honey (or maple syrup), the egg, and vanilla extract, mixing until creamy. Stir in the shredded coconut, then pour the mixture over the baked crust, smoothing the top for even baking.
- Bake the cheesecake bars in the pre-heated oven for about 20 minutes until the edges are set but the center still has a slight jiggle. Remove from the oven and while it’s still warm, toast the topping coconut in a small pan until lightly golden and then sprinkle this toasted coconut on top. Chill the bars in the refrigerator for at least 4 hours (or ideally overnight) before slicing into squares.
Notes
- I made sure the cream cheese was fully softened to avoid lumps in the filling — it makes the texture ridiculously smooth.
- I pressed the crust down firmly and evenly so it held up when slicing each bar without crumbling apart.
- I chilled the bars for longer than I planned — about 6 hours — and the slices came out cleaner and firmer.
- I reserved the toasted coconut topping until just before serving to keep it crisp rather than soggy.
- I tasted the batter before baking and adjusted the sweetness slightly — sometimes my honey was stronger, so a little less worked better.