Skinny Coconut Cheesecake Bars

It was a quiet Sunday afternoon when my granddaughter Emma asked if we could bake something “sweet but not too heavy.” Her request brought a spark of creativity to the day. We opened the pantry and spotted a half-used bag of coconut flakes tucked behind the flour, a simple discovery that inspired the idea for Skinny Coconut Cheesecake Bars, a lighter take on a beloved family treat.

As the graham cracker crust baked, that warm, buttery scent drifted through the kitchen, drawing everyone closer. My husband’s laughter mingled with the children’s chatter from the backyard, turning our kitchen into the heart of the house once again. Baking together always has a way of slowing time, making space for connection and small joys.

When the filling went into the oven, smooth from Greek yogurt and touched with coconut, the air filled with a delicate sweetness. By the time the toasted almonds and coconut cooled, we knew this dessert would stay in our family recipe box. Each bar carries the spirit of that afternoon, light, creamy, and made with love.

Short Description

These Skinny Coconut Cheesecake Bars are a lighter, refreshing dessert made with Greek yogurt, Neufchâtel cheese, and a golden graham cracker crust, topped with toasted almonds and coconut for a delightful crunch.

Key Ingredients

For the crust

• • ¾ cup graham cracker crumbs

  • 3 tablespoons unsalted butter, melted

For the filling

• • 8 ounces reduced-fat cream cheese or Neufchâtel cheese, softened

  • ¾ cup 0% plain Greek yogurt

  • 2 large egg whites

  • ⅓ cup granulated sugar

  • 2 tablespoons all-purpose flour

  • ½ teaspoon vanilla extract

  • 1–2 teaspoons coconut extract

For the topping

• • ⅓ cup sliced almonds

  • ⅓ cup shredded or flaked unsweetened coconut

Tools Needed

• 8×8-inch baking dish

• Mixing bowls

• Electric mixer

• Rubber spatula

• Foil for lining the pan

• Medium skillet for toasting

Cooking Instructions

Step 1: 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 lifting later. In a bowl, stir together graham cracker crumbs and melted butter until evenly moistened. Press the crumbs firmly into the lined dish to form an even layer. Bake for 8–9 minutes until lightly golden, then set aside to cool slightly.

Step 2: Make the filling
In a large mixing bowl, beat the softened cream cheese on medium speed for about 1 minute until smooth and creamy. Add the Greek yogurt, granulated sugar, egg whites, and flour, then beat for another 3 minutes until well combined and fluffy. Stir in the vanilla and coconut extracts. The batter should be smooth and slightly thick. Pour it evenly over the cooled crust.

Step 3: Bake the cheesecake bars
Bake at 350°F for 20 minutes. Cover the pan with foil and continue baking for another 5 minutes to ensure even cooking without overbrowning. The center should be set but slightly jiggly, it will firm up as it cools.

Step 4: Toast the topping
While the bars are baking, place the sliced almonds and shredded coconut in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring often, until golden and fragrant. Remove immediately to prevent burning.

Step 5: Assemble and chill
Once the bars are baked, let them cool for 5 minutes. Sprinkle the toasted almond-coconut mixture evenly on top. Allow the bars to cool to room temperature, then refrigerate for at least 4 hours before cutting. This chilling step gives them the perfect creamy texture.

Why You’ll Love This Recipe

Light yet satisfying, all the creaminess without the guilt.

Made with simple ingredients you already have at home.

Packed with protein from Greek yogurt.

Perfect for make-ahead desserts or gatherings.

A sweet treat that feels indulgent but is waistline-friendly.

Mistakes to Avoid & Solutions

Overbaking the crust
An overbaked crust becomes too hard and crumbly.
Solution: Bake just until lightly golden, around 8–9 minutes. Remember, it will bake again with the filling.

Skipping the chilling step
Without proper chilling, the bars won’t set and may fall apart.
Solution: Chill for at least 4 hours, preferably overnight for the best texture.

Using full-fat substitutes
While richer, they make the bars too dense and heavy.
Solution: Stick with reduced-fat cream cheese or Neufchâtel for that perfect light balance.

Burning the topping
Toasted almonds and coconut can turn bitter if left unattended.
Solution: Keep stirring and remove from heat the moment they turn golden.

Serving and Pairing Suggestions

Serve these chilled with a drizzle of warm honey or dark chocolate.

Pair with a cup of herbal tea or iced coffee for a refreshing treat.

Slice them into small squares and arrange on a dessert platter for brunch or afternoon tea.

Storage and Reheating Tips

Store in an airtight container in the refrigerator for up to 5 days.

For longer storage, freeze the bars (without topping) for up to 2 months.

Thaw overnight in the fridge before serving. Never microwave, as it affects texture.

FAQs

1. Can I use regular cream cheese instead of reduced-fat?
Yes, but the bars will be richer and slightly heavier.

2. How can I make this crust gluten-free?
Use gluten-free graham crackers or crushed almond flour cookies.

3. Can I skip the almonds for a nut-free version?
Absolutely. Replace them with extra toasted coconut or crushed banana chips.

4. Why did my cheesecake crack on top?
It may have overbaked. Try covering with foil in the last minutes and avoid rapid cooling.

5. How do I know when it’s done baking?
The edges should be set, and the center slightly jiggly, it will firm up as it chills.

Tips & Tricks

Line the pan with foil or parchment for easy removal.

Beat the batter well to ensure smoothness and avoid lumps.

For extra coconut flavor, sprinkle a bit of coconut extract into the crust.

Toast the topping fresh before serving for added crunch.

Recipe Variations

Tropical Pineapple Cheesecake Bars: Add ½ cup crushed pineapple (well-drained) to the filling for a fruity, tropical version.

Chocolate Coconut Cheesecake Bars: Stir 2 tablespoons of unsweetened cocoa powder into the filling and top with dark chocolate curls.

Lemon-Coconut Cheesecake Bars: Mix in 1 tablespoon of lemon zest and 1 tablespoon of juice for a bright, citrusy twist.

Final Thoughts

This pizza always brings a certain warmth to the table, the kind that comes from weaving memories into a simple meal. The sweetness of the figs combined with the gentle saltiness of the prosciutto recalls past travels and small discoveries made along the way. Those moments never truly leave; they linger quietly until the right flavor or scent brings them forward again.

When the pizza comes out of the oven and I place it beside my husband, the scene feels complete in a way that requires no explanation. Simple ingredients, a spark of curiosity, and a few peaceful minutes in the kitchen can create a dish that feels special without any effort to make it so. My wish is that your own version of this pizza fills your home with a sense of calm enjoyment and gives you a moment worth savoring long after the last bite.