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Skinny Coconut Cheesecake Bars Easy Healthy Dessert Recipe

Skinny Coconut Cheesecake Bars

These Skinny Coconut Cheesecake Bars are a lighter take on classic cheesecake, made with Greek yogurt, reduced-fat cream cheese, and egg whites. They’re creamy, coconutty, and finished with a toasted almond-coconut topping for the perfect balance of indulgent and wholesome.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 4 hours 45 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ¾ cup graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • 8 oz reduced-fat cream cheese, softened or Neufchâtel cheese
  • ¾ cup plain 0% Greek yogurt
  • 2 large egg whites
  • ⅓ cup granulated sugar
  • 2 tbsp all-purpose flour
  • ½ tsp vanilla extract
  • 1-2 tsp coconut extract
  • ⅓ cup sliced almonds
  • ⅓ cup unsweetened shredded or flaked coconut

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking dish with foil, leaving overhang on the sides.
  2. In a bowl, mix graham cracker crumbs and melted butter until combined. Press evenly into the bottom of the prepared dish.
  3. Bake the crust for 8–9 minutes, then set aside.
  4. Beat softened cream cheese for about 1 minute until smooth. Add Greek yogurt, sugar, egg whites, and flour, and beat for about 3 minutes.
  5. Stir in vanilla extract and coconut extract. Pour the filling over the baked crust.
  6. Bake for 20 minutes. Cover loosely with foil and bake an additional 5 minutes.
  7. While baking, toast sliced almonds and shredded coconut in a skillet over medium-low heat until lightly golden, about 3–4 minutes.
  8. Remove bars from oven and let cool for 5 minutes. Sprinkle toasted almond-coconut mixture over the top.
  9. Chill for 30 minutes, then refrigerate for at least 4 hours before slicing and serving.

Notes

These bars slice best when fully chilled. Store covered in the refrigerator for up to 5 days.