Why You’ll Love This Recipe

I love how these bars satisfy cheesecake cravings without weighing heavy. They pack coconut flavor in a tender, protein-rich filling, balanced by a buttery graham cracker crust and toasted coconut-almond topping. Plus, they’re just under 120–150 calories per bar—which means I can indulge guilt-free 

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups graham cracker crumbs
3 Tbsp melted butter or coconut oil
8 oz light (reduced-fat) cream cheese, softened
½ cup plain Greek yogurt
¼ cup honey or maple syrup (or ⅓ cup sugar)
1 large egg (or just egg whites)
1 tsp vanilla extract
½ tsp coconut extract (optional)
¼ cup shredded unsweetened coconut
⅓ cup sliced almonds + ⅓ cup shredded coconut (for topping)

Directions

Preheat oven to 350 °F (175 °C) and line an 8×8‑inch pan with foil or parchment, leaving a bit of overhang.
Combine graham crumbs with melted butter (or coconut oil) and press into the bottom of the pan. Bake 8–10 minutes until just set.
Meanwhile, beat cream cheese, Greek yogurt, honey (or sugar), egg (or whites), flour (if using), vanilla, and coconut extract until smooth. Stir in the shredded coconut.
Pour filling over the cooled crust and bake for 20 minutes. Cover loosely with foil and bake another 5 minutes until center is set.
While it bakes, toast sliced almonds and shredded coconut in a small pan over medium-low heat for 3–4 minutes until lightly golden.
Remove bars from oven, let cool 5 minutes, then sprinkle toasted coconut-almond mixture evenly over top.
Chill bars in the fridge for at least 2–4 hours (preferably overnight) before lifting out and slicing

Servings and timing

Yield: about 12–16 bars
Prep time: 20 minutes
Bake time: ~25 minutes
Chill time: 2–4 hours (best overnight)
Total time: ~3 hours (including chilling)

Variations

Swap butter for coconut oil in the crust for a coconut-forward flavor.
Use honey or maple syrup instead of sugar for natural sweetness .
Stir in mini dark chocolate chips or drizzle dark chocolate on top for a decadent touch.
Substitute Greek yogurt with sour cream for tangier richness.
Make a keto-friendly version by using almond flour crust and erythritol in place of sugar

Storage/reheating

I store bars in an airtight container in the fridge for up to 5 days. For longer storage, I freeze individual bars (wrapped well) for up to 2–3 months. Thaw overnight in the fridge before serving.

FAQs

Can I use full-fat cream cheese?

Yes! It yields richer, creamier bars but bump up the calorie count slightly.

Can I make these gluten-free?

Absolutely—swap in gluten-free graham crackers or use an almond-flour-based crust.

Do I have to chill them overnight?

Chilling for at least 2 hours helps them set nicely, but if I’m in a rush, 90 minutes in the fridge or 30 minutes in the freezer works in a pinch.

How do I prevent the filling from cracking?

Beat the filling slowly, don’t overmix, and avoid overbaking—the center should still have a small jiggle when you take it out.

Can I add fruit toppings?

Yes—I’ve topped with fresh berries or mango slices just before serving to add brightness and color.

Conclusion

These Skinny Coconut Cheesecake Bars bring together the creamy richness of cheesecake and the tasty crunch of toasted coconut and almonds—but in a lighter, more wholesome form. They’re easy to prep ahead, customizable, and perfect whenever I want a sweet treat that feels indulgent without the excess. I hope they become a staple in both my dessert rotation and yours!