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Skinny Coconut Cheesecake Bars

Our recipe uses smart swaps and new ways to make cheesecake. Each bite is rich in coconut flavor without the usual high calories. Both fitness fans and dessert lovers will enjoy this treat.
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Ingredients Equipment Method

Ingredients
  

  • For the crust:
  • 150 g graham cracker crumbs
  • 50 g melted coconut oil
  • 1 tbsp honey or maple syrup
  • For the cheesecake filling:
  • 250 g light cream cheese softened
  • 150 g Greek yogurt
  • 60 g honey or maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 50 g shredded coconut
  • For the topping:
  • 20 g shredded coconut toasted, optional

Equipment

  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Baking dish (20x20cm or similar)
  • Parchment paper
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Prepare the Crust: Preheat the oven to 175°C (350°F). Line a baking dish with parchment paper. In a bowl, mix graham cracker crumbs, melted coconut oil, and honey. Press the mixture firmly into the dish to form a crust. Bake for 8 minutes, then let it cool.
  2. Make the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Add Greek yogurt, honey, egg, vanilla extract, and shredded coconut. Mix until well combined.
  3. Assemble and Bake: Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake for 25-30 minutes, or until the center is set.
  4. Cool and Chill: Let the cheesecake bars cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
  5. Add the Topping: Before serving, sprinkle with toasted shredded coconut for extra flavor and texture.
  6. Optional Toppings and Variations