Description
Skinny coconut cheesecake bars offer a guilt-free indulgence that combines creamy texture with tropical sweetness. Healthier ingredients and smart substitutions create a delightful dessert that satisfies cravings without compromising your wellness goals.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) reduced-fat cream cheese (or Neufchâtel cheese), softened
- 2 large egg whites
- ¾ cup (170 grams) 0% plain Greek yogurt
Crust and Binding Ingredients:
- ¾ cup (90 grams) graham cracker crumbs
- 3 tablespoons (45 milliliters) unsalted butter, melted
- ⅓ cup (67 grams) granulated sugar
- 2 tablespoons (15 grams) all-purpose flour
Flavor and Topping Ingredients:
- ½ teaspoon vanilla extract
- 1–2 teaspoons coconut extract
- ⅓ cup (30 grams) sliced almonds
- ⅓ cup (30 grams) shredded or flaked unsweetened coconut
Instructions
- Preheat the oven to 350°F and prepare an 8×8-inch baking dish by lining it with foil, ensuring excess hangs over the edges for easy removal.
- Combine graham cracker crumbs with melted butter, mixing thoroughly until the mixture resembles coarse sand.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan, creating a compact base.
- Bake the crust for 8-9 minutes until lightly golden, then remove and let cool slightly.
- In a large mixing bowl, whip the cream cheese until completely smooth and free of lumps.
- Incorporate Greek yogurt, sugar, egg whites, and flour into the cream cheese, blending until the mixture becomes creamy and uniform.
- Gently fold in vanilla and coconut extracts, ensuring even distribution throughout the filling.
- Pour the filling over the pre-baked crust, smoothing the top with a spatula to create an even layer.
- Place the cheesecake in the oven and bake for 20 minutes, then cover with foil and continue baking for an additional 5 minutes until the center is set but slightly jiggly.
- While the cheesecake bakes, lightly toast sliced almonds and shredded coconut in a dry skillet over medium-low heat, stirring constantly to prevent burning.
- Once the coconut and almonds turn a delicate golden color, remove from heat and set aside to cool.
- After removing the cheesecake from the oven, let it rest for 5 minutes at room temperature.
- Sprinkle the toasted almond and coconut mixture evenly across the surface of the cheesecake.
- Allow the cheesecake to cool completely at room temperature for 30 minutes.
- Refrigerate the cheesecake for a minimum of 4 hours to ensure proper setting and optimal flavor development.
- Using the foil overhang, lift the cheesecake from the pan and slice into precise squares before serving.
Notes
- Prep like a pro by lining the baking dish with foil for easy bar removal and cleanup.
- Graham cracker crust gets a golden crisp when baked briefly before adding the creamy filling.
- Softening cream cheese completely ensures a smooth, lump-free cheesecake texture.
- Toasting nuts and coconut creates a delightful nutty aroma and enhances their rich, deep flavor.
- Chilling for at least 4 hours helps bars set perfectly and intensifies the delicious coconut taste.
- Low-fat ingredients like Greek yogurt and egg whites make these bars a lighter, guilt-free dessert option.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 10 mg