Skinny Coconut Cheesecake Bars Recipe

Ben Carraoli

Skinny Coconut Cheesecake Bars Recipe

I’m so excited to share my experience with making these delicious skinny coconut cheesecake bars. 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.

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Prep Time 20

Cook Time 25

Ingredients Method Notes

Ingredients

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.

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.