Skinny Coconut Cheesecake Bars Recipe

I perfected Skinny Coconut Cheesecake Bars that earned a spot on my Cheesecake Bars list for their bright coconut notes and surprisingly light texture.

I wasn’t expecting much the first time I tried a skinny coconut cheesecake bars, but I kept going back for another square. The tang of the creamy filling made with reduced fat cream cheese feels wrong in the best way, and the crumbly base of almond flour gives it this sneaky crunch that hints youre eating something indulgent, when really youre not.

It’s one of those desserts that makes friends ask twice, like is this really light. If you like Coconut Cheesecake, you’ll want to see how this flips the script on sweet without being boring.

Ingredients

• Almond flour: nutty base with fiber and healthy fats, adds texture and slight sweetness
• Unsweetened shredded coconut: gives chew and tropical flavor, adds fiber little natural sweetness
• Coconut oil: melts into crust, brings medium chain fats and subtle coconut taste
• Granulated sweetener: sweetens the bars without tons of sugar calories if you choose erythritol
• Reduced fat cream cheese: creamy tang and protein, lowers calories but still feels rich
• Plain nonfat Greek yogurt: adds protein, tang and moisture, helps lighten the cheesecake
• Egg: binds everything, gives structure and a bit of richness when baked
• Lemon juice: brightens flavor with fresh acid, cuts sweetness for better balance
• Cornstarch or arrowroot: thickens the filling, helps it set without changing flavor
• Extra shredded coconut: toasts up golden, adds crunch and a stronger coconut aroma

Ingredient Quantities

• 1 cup almond flour
• 1/3 cup unsweetened shredded coconut, divided
• 2 tablespoons melted coconut oil
• 2 tablespoons granulated sweetener (erythritol, coconut sugar or sugar)
• Pinch of salt
• 8 ounces reduced fat cream cheese softened
• 1/2 cup plain nonfat Greek yogurt
• 1/3 cup granulated sweetener (or powdered erythritol)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch or arrowroot powder
• 2 tablespoons unsweetened shredded coconut for topping

How to Make this

1. Preheat oven to 325°F (163°C) and line an 8×8 inch baking pan with parchment leaving an overhang so you can lift the bars out later, grease sides lightly if you want.

2. Make the crust: in a bowl mix 1 cup almond flour, 2 tablespoons of the 1/3 cup shredded coconut, 2 tablespoons melted coconut oil, 2 tablespoons granulated sweetener and a pinch of salt until it holds when pressed.

3. Press the crust mixture firmly and evenly into the bottom of the prepared pan, bake 10 minutes or until lightly golden, then remove from oven and let it cool just a bit while you make the filling.

4. For the filling beat together 8 ounces softened reduced fat cream cheese and 1/2 cup plain nonfat Greek yogurt until smooth, add 1/3 cup granulated sweetener and blend, then mix in 1 large egg, 1 teaspoon vanilla, 1 tablespoon fresh lemon juice and 1 teaspoon cornstarch (or arrowroot) until just combined.

5. Fold in the remaining portion of the 1/3 cup shredded coconut into the filling, dont overmix though, you want it smooth with little air bubbles.

6. Pour the filling over the warm crust and smooth the top with a spatula.

7. Bake at 325°F for about 18 to 22 minutes, until the edges are set and the center still jiggles slightly but is not liquid, overbaking will cause cracks so err on the shorter side.

8. While it cools you can toast the 2 tablespoons shredded coconut for topping in a dry skillet over medium heat, stirring constantly until golden, or toast briefly under the broiler watching like a hawk.

9. Let the cheesecake bars cool to room temp on a rack, then refrigerate at least 2 hours (overnight is even better). Sprinkle the toasted coconut on top, lift bars out using the parchment, slice with a hot clean knife (wipe between cuts) and store in an airtight container in the fridge for up to 4 days or freeze for longer.

Equipment Needed

1. 8×8 inch baking pan, lined with parchment leaving an overhang so you can lift the bars out later
2. Parchment paper (and scissors or kitchen shears to trim)
3. Two mixing bowls (one for crust, one for filling)
4. Measuring cups and spoons
5. Electric hand mixer or whisk (for smoothing the cream cheese mixture)
6. Rubber spatula and an offset or flat spatula to smooth the filling
7. Small skillet or broiler-safe pan to toast the coconut
8. Cooling rack and a sharp knife (heat the knife under hot water and wipe between cuts)

FAQ

Skinny Coconut Cheesecake Bars Recipe Substitutions and Variations

• Almond flour: almond meal works 1/1 and gives a bit more texture, oat flour works roughly 1/1 but the bars may be a little denser so add 1 to 2 tablespoons melted coconut oil if it seems dry, coconut flour is very absorbent so use about 1/4 to 1/3 the amount and add an extra egg or more yogurt to keep it moist.
• Reduced fat cream cheese: swap for full fat cream cheese 1/1 for richer, less tangy filling, mascarpone 1/1 for ultra creamy results, or thick strained whole milk Greek yogurt or skyr (use about the same volume but strain extra liquid first) for a lighter option.
• Granulated sweetener: coconut sugar or regular sugar are 1/1 swaps but change color and flavor, powdered erythritol helps avoid grittiness if you used granular originally, or use liquid sweeteners like honey or maple syrup but reduce other liquids slightly and use about 3/4 the volume of sugar.
• Egg: flax egg works fine for binding mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit 5 minutes, chia egg same ratio, aquafaba 3 tablespoons equals one egg, or use 1/4 cup unsweetened applesauce for moisture though texture will be a touch denser.

Pro Tips

– Press the crust really firmly with the bottom of a glass or measuring cup so it holds together after baking, then bake the shortest time that gets it just golden. if the crust is loose the filling will sink and give you crumbly bars.

– Make sure the cream cheese and yogurt are truly room temp, beat them until silky, then stop once the egg is mixed in. Overbeating after adding the egg traps air and causes cracks, so fold the coconut in gently and tap the pan on the counter to pop air bubbles.

– Use powdered erythritol or blend your granulated sweetener to a powder for the filling if you want a smoother, not-gritty texture. For the crust granulated sweetener is fine, but for the filling finer is better.

– Toast the coconut topping slowly and watch it the whole time, it goes from golden to burned in seconds. Slice bars with a hot clean knife, wiping between cuts, and chill overnight if you can, they slice cleaner and taste better after resting.