Skinny Coconut Cheesecake Bars Recipe

Cheesecake is often known for being a rich and indulgent dessert, but this Skinny Coconut Cheesecake Bars Recipe offers a healthier twist, making it lower in calories and fat. The use of reduced-fat ingredients and the tropical essence of coconut provide a satisfying dessert experience that won’t compromise your health goals.

These cheesecake bars are a great choice for those who love tropical flavors, particularly coconut, while still wanting to stick to a healthy eating plan. Whether you’re hosting a summer party, craving a midday treat, or looking for a healthier dessert option, these bars are the perfect answer.

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving some overhang for easy removal later.
2. Make the Crust: In a medium-sized bowl, combine the graham cracker crumbs, shredded coconut, and a pinch of salt. Stir in the coconut oil, honey, and vanilla extract until everything is evenly mixed and the texture is like wet sand. The honey or maple syrup adds a touch of natural sweetness while binding the ingredients together.
3. Press the Mixture: Firmly press the mixture into the bottom of the prepared pan, making sure it’s even and compact. Using the back of a spoon or your hands helps to press the crust down tightly.
4. Bake the Crust: Place the pan in the oven and bake for 8-10 minutes or until the crust is lightly golden and set. Be careful not to overbake, as it will continue to bake with the cheesecake filling later.
5. Let the Crust Cool: Remove the pan from the oven and let the crust cool completely while you prepare the cheesecake filling. Cooling is important to avoid a soggy crust.

Step 2: Prepare the Skinny Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat the reduced-fat cream cheese with an electric mixer on medium speed until it becomes smooth and creamy. This ensures a lump-free cheesecake filling.
2. Add Greek Yogurt and Coconut Milk: Next, add the Greek yogurt and light coconut milk to the cream cheese and beat again until fully combined. The Greek yogurt adds a tangy flavor and extra creaminess while keeping the filling light.
3. Sweeten the Filling: Gradually beat in the coconut sugar (or sugar substitute) until the mixture is smooth. The coconut sugar provides a subtle caramel flavor that pairs well with the coconut theme.
4. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. The eggs help to bind the filling, giving it structure.
5. Add Coconut and Vanilla Extracts: Stir in the coconut extract and vanilla extract. These extracts enhance the tropical coconut flavor, making the cheesecake taste fresh and exotic.
6. Mix Thoroughly: Ensure the filling is well mixed, but avoid over-beating, as this can introduce too much air into the filling, leading to cracks during baking.

Step 3: Assemble the Cheesecake Bars

1. Pour the Filling Over the Crust: Once the crust has cooled, pour the prepared cheesecake filling over the top, spreading it evenly with a spatula to ensure it covers the crust completely.
2. Optional Topping: If you’d like, sprinkle a ¼ cup of shredded unsweetened coconut on top of the cheesecake filling. This adds a bit of texture and a hint of extra coconut flavor.
3. Bake the Cheesecake: Bake the cheesecake bars for 25-30 minutes at 350°F (175°C) or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.

Step 4: Cool and Chill the Bars

1. Cool at Room Temperature: Remove the pan from the oven and let the bars cool at room temperature for about 1 hour.
2. Chill in the Refrigerator: Once the bars have cooled to room temperature, place them in the refrigerator to chill for at least 4 hours, or overnight for best results. Chilling allows the cheesecake to firm up, making it easier to slice.
3. Cut into Bars: When the cheesecake is fully chilled, lift the bars out of the pan using the parchment paper overhang. Place them on a cutting board and slice them into squares or rectangles. For clean slices, use a sharp knife and wipe the blade with a damp cloth between cuts.

Step 5: Serve and Enjoy

1. Garnish and Serve: Before serving, you can garnish the cheesecake bars with toasted coconut flakes, fresh berries, or a drizzle of chocolate sauce if desired. You can also serve the bars plain for a simple yet delicious treat.
2. Optional Drizzle: For a bit of extra indulgence, drizzle a small amount of dark chocolate or caramel sauce over each bar before serving. A light dusting of powdered sugar can also add a touch of elegance.

Tips for Making the Best Skinny Coconut Cheesecake Bars

1. Use Softened Cream Cheese: Make sure your cream cheese is fully softened before mixing to avoid lumps in the filling. If it’s too cold, it won’t blend well with the other ingredients.
2. Do Not Overbake: The cheesecake should be slightly jiggly in the center when you remove it from the oven. Overbaking will cause the cheesecake to crack and become dry.
3. Let the Cheesecake Cool Properly: Proper cooling is crucial for the cheesecake to set fully. Allowing it to cool at room temperature before refrigerating helps prevent condensation from forming on the surface.
4. Use Coconut-Flavored Yogurt: For an extra burst of coconut flavor, try using coconut-flavored Greek yogurt instead of plain. This will enhance the tropical taste of the cheesecake bars.
5. Healthy Sweeteners: If you prefer, you can use a sugar substitute like stevia or erythritol instead of coconut sugar to lower the calorie content further without sacrificing sweetness.

Variations

1. Chocolate-Coconut Cheesecake Bars: Add a layer of melted dark chocolate on top of the cheesecake before chilling for a chocolatey twist.
2. Pineapple-Coconut Cheesecake Bars: Add crushed pineapple to the filling for a tropical combination of coconut and pineapple.
3. Coconut Lime Cheesecake Bars: Stir in lime zest and a bit of lime juice into the filling for a refreshing tropical flavor. The lime adds a citrusy brightness that pairs beautifully with coconut.

Storage Instructions

1. Refrigerate: Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days. Make sure to keep them chilled, as the cream cheese filling needs to stay cold.
2. Freeze: You can also freeze the bars for up to 3 months. Wrap each bar individually in plastic wrap, then store them in a freezer-safe container. Thaw in the refrigerator before serving.

Conclusion

Skinny Coconut Cheesecake Bars offer a lighter and healthier alternative to traditional cheesecake, without sacrificing any flavor. The combination of coconut, cream cheese, and a hint of sweetness makes these bars a perfect treat for any occasion. Whether you enjoy them with a drizzle of chocolate, a sprinkling of toasted coconut, or just plain, these bars are sure to impress. The recipe is versatile, allowing you to customize it to your taste preferences while staying on track with your health goals.

Yield: 12 Bars

Skinny Coconut Cheesecake Bars Recipe

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Cheesecake is often known for being a rich and indulgent dessert, but this Skinny Coconut Cheesecake Bars Recipe offers a healthier twist, making it lower in calories and fat. The use of reduced-fat ingredients and the tropical essence of coconut provide a satisfying dessert experience that won’t compromise your health goals.

Prep Time 15 minutes

Cook Time 35 minutes

Ingredients

• For the Crust:
• 1 cup (120g) graham cracker crumbs
• 2 tablespoons coconut oil, melted
• 2 tablespoons honey (or maple syrup)
• ¼ teaspoon cinnamon (optional)
• For the Cheesecake Filling:
• 16 oz (450g) reduced-fat cream cheese, softened
• ½ cup (120g) Greek yogurt (non-fat or low-fat)
• ¼ cup (60ml) light coconut milk
• ¼ cup (50g) coconut sugar (or regular sugar)
• 1 tablespoon coconut flour (optional for more coconut flavor)
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract (optional for more coconut flavor)
• ¼ cup unsweetened shredded coconut, toasted for garnish

Instructions

1. Step 1: Prepare the Crust
   Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
   Make the Crust: In a medium bowl, mix together the graham cracker crumbs, melted coconut oil, honey, and cinnamon (if using) until evenly combined.
   Press into Pan: Press the crust mixture firmly into the bottom of the prepared baking pan to create an even layer.
   Bake: Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool.
   
2. Step 2: Make the Cheesecake Filling
   Mix Cream Cheese and Sugar: In a large bowl, beat the cream cheese and coconut sugar together until smooth and creamy, about 2 minutes.
   Add Wet Ingredients: Mix in the Greek yogurt, coconut milk, coconut flour (if using), vanilla extract, and coconut extract (if using) until well combined.
   Incorporate Eggs: Add the eggs one at a time, mixing after each addition until just combined. Be careful not to overmix.
   Pour the Filling: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
   
3. Step 3: Bake and Chill
   Bake the Cheesecake: Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are lightly golden.
   Cool: Remove the bars from the oven and let them cool completely in the pan.
   Chill: Once cooled, cover and refrigerate for at least 2 hours (or overnight) to allow the cheesecake to firm up.
   
4. Step 4: Garnish and Serve
   Toast Coconut: While the bars are chilling, toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently to avoid burning. Set aside to cool.
   Garnish: Before serving, sprinkle the toasted coconut over the top of the cheesecake bars.
   Slice and Serve: Use the parchment overhang to lift the bars out of the pan, slice into squares, and enjoy!
   

Notes

• Make-Ahead Tip: These bars can be made a day ahead and stored in the fridge until ready to serve.
• Substitutions: You can use almond flour or oat flour in place of coconut flour for a different flavor profile.
• Storage: Store any leftover bars in an airtight container in the refrigerator for up to 5 days.