Skinny Coconut Cheesecake Bars

Why You’ll Love Skinny Coconut Cheesecake Bars Recipe

These Skinny Coconut Cheesecake Bars are a fantastic dessert that is both indulgent and lighter than traditional cheesecake. The coconut flavor adds a refreshing twist, and the creamy texture of the cheesecake filling is simply irresistible. Plus, you’ll love how easy they are to make. With just a few simple ingredients, you can enjoy a tropical dessert that fits into your healthier lifestyle.

Ingredients

• 1 cup light cream cheese, softened

• 1/2 cup nonfat Greek yogurt

• 1/4 cup unsweetened shredded coconut

• 1/4 cup granulated stevia or another sweetener of your choice

• 2 large eggs

• 1 tsp vanilla extract

• 1 tbsp cornstarch

• 1/4 cup light coconut milk

• 1/4 cup unsweetened coconut flakes for topping

• 1/2 cup almond flour (for the crust)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 325°F (165°C). Line a 9-inch square baking dish with parchment paper or lightly grease it.

2. In a medium bowl, combine the almond flour and a tablespoon of sweetener. Press this mixture into the bottom of the prepared baking dish to form the crust.

3. In a large mixing bowl, beat together the cream cheese, Greek yogurt, remaining sweetener, and coconut milk until smooth and creamy.

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, cornstarch, and shredded coconut. Mix until all ingredients are fully incorporated.

5. Pour the cheesecake batter over the crust in the baking dish, spreading it evenly.

6. Bake for 25-30 minutes or until the edges are set, but the center is still slightly jiggly.

7. Remove from the oven and allow to cool to room temperature. Once cool, place in the refrigerator to chill for at least 4 hours or overnight.

8. Before serving, top with unsweetened coconut flakes for added texture and flavor.

Servings and Timing

• Servings: 12 bars

• Total time: 45 minutes (plus chilling time of at least 4 hours)

Variations

• Chocolate Coconut Cheesecake Bars: Add a few tablespoons of cocoa powder or melted dark chocolate to the batter for a chocolatey twist.

• Low-Carb Option: Use a sugar substitute like erythritol and swap out the almond flour for a low-carb crust alternative.

• Fruity Topping: Top the cheesecake bars with fresh fruit like berries or mango for an extra burst of flavor.

• Vegan Option: Replace the cream cheese with vegan cream cheese and use flax eggs (1 tbsp ground flax mixed with 3 tbsp water per egg) as an egg substitute.

Storage/Reheating

• Storage: Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. Just be sure to wrap them tightly before freezing.

• Reheating: These bars are best served chilled, but if you’d like them at room temperature, leave them out for about 30 minutes before serving. Avoid reheating them in the microwave, as it may alter their texture.

FAQs

1. Can I make these Skinny Coconut Cheesecake Bars in advance?

Yes, these bars are perfect for making ahead. Simply prepare them a day or two in advance and let them chill in the refrigerator.

2. Can I use a different type of sweetener?

Yes, you can use any sweetener you prefer, such as honey, maple syrup, or a low-calorie option like stevia.

3. Is there a substitute for almond flour in the crust?

Yes, you can use oat flour, coconut flour, or even a pre-made graham cracker crust if you prefer.

4. Can I use regular coconut milk instead of light coconut milk?

Yes, you can use regular coconut milk, but keep in mind it will add more fat and calories.

5. Can I freeze these cheesecake bars?

Yes, you can freeze the bars. Just wrap them tightly and store in the freezer for up to 2 months.

6. How do I prevent cracks in the cheesecake bars?

To avoid cracks, make sure not to overbake the cheesecake. It’s done when the edges are set but the center is still slightly jiggly. Allow it to cool gradually.

7. Can I use a different crust for these bars?

Absolutely! A traditional graham cracker crust or even a coconut flour crust can be used as alternatives to the almond flour crust.

8. Can I use full-fat cream cheese instead of light cream cheese?

Yes, you can use full-fat cream cheese if you prefer a richer taste, but it will increase the calorie and fat content.

9. Are these cheesecake bars gluten-free?

Yes, these bars are gluten-free as long as you use gluten-free ingredients, such as almond flour and a gluten-free sweetener.

10. How can I make the bars more coconut-flavored?

To enhance the coconut flavor, you can increase the amount of shredded coconut or add a bit of coconut extract to the batter.

Conclusion

These Skinny Coconut Cheesecake Bars are a delicious and guilt-free dessert option for anyone looking to indulge without overdoing it. With their creamy texture, coconut flavor, and lighter ingredients, they’re a perfect treat for any occasion. Easy to prepare, versatile, and absolutely satisfying, these bars are sure to become a staple in your healthy dessert collection.