Skinny Coconut Cheesecake Bars

Skinny Coconut Cheesecake Bars: A Lighter Indulgence

Enjoy a delightful treat without the guilt with these Skinny Coconut Cheesecake Bars. Combining the rich texture of cheesecake with the exotic taste of coconut, these bars are made with lighter ingredients like reduced-fat cream cheese and Greek yogurt. Perfect for dessert lovers looking to maintain a balanced diet, these bars offer a scrumptious yet healthier alternative to traditional cheesecake. Whether you’re hosting a party, needing a sweet treat for the family, or simply indulging yourself, these coconut cheesecake bars are sure to impress.

Ingredients:

For the Crust:

• 3/4 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted

For the Filling:

• 8 ounces reduced-fat cream cheese (or Neufchâtel cheese), softened
• 3/4 cup 0% plain Greek yogurt
• 2 large egg whites
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon vanilla extract
• 1-2 teaspoons coconut extract

For the Topping:

• 1/3 cup sliced almonds
• 1/3 cup shredded or flaked unsweetened coconut

Directions:

Prepare the Crust:

1. Preheat Oven: Set your oven to 350°F (175°C). Line an 8×8-inch baking dish with foil, leaving overhangs on the sides to facilitate easy removal.
2. Mix Crust Ingredients: In a bowl, combine the graham cracker crumbs and melted butter until the mixture is well blended.
3. Form the Crust: Press this mixture firmly into the bottom of your lined baking dish.
4. Bake: Place in the oven and bake for 8-9 minutes. Remove and set aside to cool slightly as you prepare the filling.

Prepare the Filling:

1. Beat Cream Cheese: In a mixing bowl, use an electric mixer to beat the cream cheese until smooth, about 1 minute.
2. Add Ingredients: Gradually incorporate the Greek yogurt, sugar, egg whites, and flour, beating until the mixture is smooth and well combined, about 3 minutes.
3. Enhance Flavor: Stir in the vanilla and coconut extracts.

Bake the Cheesecake Bars:

1. Add Filling to Crust: Pour the cheesecake mixture over the pre-baked crust, spreading it evenly.
2. Bake: Return to the oven and bake for 20 minutes. Then cover with foil and bake for an additional 5 minutes, or until the center is set.

Toast the Topping:

1. Toast Almonds and Coconut: While the bars are baking, place sliced almonds and shredded coconut in a pan over medium-low heat. Toast, stirring frequently, until they are lightly golden, about 3-4 minutes.

Cool and Chill:

1. Cool Bars: Remove the cheesecake bars from the oven and allow them to cool for 5 minutes. Evenly sprinkle the toasted almond and coconut mixture over the top.
2. Chill: Let the bars cool at room temperature for an additional 30 minutes before transferring them to the refrigerator. Chill for at least 4 hours.

Quick Facts:

• Prep Time: 15 minutes
• Cooking Time: 33 minutes
• Total Time: About 4 hours 48 minutes (including chilling time)
• Servings: 12 bars
• Calories: 120 kcal per serving

These Skinny Coconut Cheesecake Bars are not only delicious but also light and refreshing, making them the perfect treat for any occasion. The blend of creamy cheesecake with tropical coconut topped with a crunchy mixture of almonds and toasted coconut will satisfy any sweet tooth while keeping things light. Enjoy these delightful bars as a special treat that won’t compromise your dietary goals!

Skinny Coconut Cheesecake Bars

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• Author: Dulcia
• Total Time: 4 hours 48 minutes (including chilling time)
• Yield: 12 1x

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Description

These Skinny Coconut Cheesecake Bars offer a delightful blend of creamy cheesecake with the tropical flavor of coconut. The reduced-fat cream cheese and Greek yogurt create a light and smooth filling that’s perfectly complemented by the subtle crunch of the graham cracker crust. Toasted almonds and shredded coconut on top add a nutty, tropical flair that enhances the overall experience.

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Ingredients

Scale 1x2x3x

3/4 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
8 ounces reduced-fat cream cheese (or Neufchâtel cheese), softened
3/4 cup 0% plain Greek yogurt
2 large egg whites
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1–2 teaspoons coconut extract
1/3 cup sliced almonds
1/3 cup shredded or flaked unsweetened coconut

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Instructions

Prepare the Crust:
Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking dish with foil, leaving some overhang on the sides for easy removal.
In a bowl, stir together the graham cracker crumbs and melted butter until well combined.
Press the crumbs firmly into the bottom of the lined baking dish.
Bake the crust for 8-9 minutes, then set aside to prepare the filling.
Prepare the Filling:
In a mixing bowl, beat the softened cream cheese for about 1 minute until smooth.
Add the Greek yogurt, sugar, egg whites, and flour, and continue to beat for about 3 minutes until fully combined.
Stir in the vanilla extract and coconut extract.
Pour the filling over the baked crust, spreading it evenly.
Bake the Cheesecake Bars:
Bake the bars for 20 minutes.
Cover the baking dish with foil and bake for an additional 5 minutes, or until the center is set.
Toast the Topping:
While the bars are baking, add the sliced almonds and shredded coconut to a pan over medium-low heat.
Toast the mixture, stirring often, until lightly golden, about 3-4 minutes.
Cool and Chill:
Remove the cheesecake bars from the oven and let them cool for 5 minutes.
Sprinkle the toasted almond and coconut mixture evenly over the top of the bars.
Let the bars cool for another 30 minutes at room temperature, then transfer them to the fridge to chill for at least 4 hours before cutting into squares.

• Prep Time: 15 minutes
• Cook Time: 33 minutes

Nutrition

• Calories: 120