Description

Creamy, dreamy, and perfectly tropical—these Coconut Cheesecake Bars are a lightened-up twist on a classic favorite! Made with Greek yogurt and a touch of coconut, these cheesecake squares are lower in calories but full of flavor. Perfect for coconut dessert lovers or anyone looking for healthier desserts that still feel like a treat. Save this for your next summer gathering or weeknight sweet tooth!

Ingredients

Scale

Crust:

1 cup graham cracker crumbs
2 tablespoons coconut oil, melted
1 tablespoon honey (or maple syrup)

Filling:

8 oz reduced-fat cream cheese, softened
1 cup plain Greek yogurt
1/3 cup coconut sugar (or granulated sugar)
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/4 cup unsweetened shredded coconut

Topping (optional):

2 tablespoons toasted shredded coconut

Instructions

Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.
Make the crust: In a bowl, combine graham cracker crumbs, melted coconut oil, and honey. Press evenly into the bottom of the pan. Bake for 8 minutes. Let cool.
Prepare the filling: In a large bowl, beat cream cheese until smooth. Add Greek yogurt, sugar, eggs, vanilla, and coconut extract. Mix until fully combined and creamy. Stir in shredded coconut.
Pour filling over crust and smooth the top with a spatula.
Bake for 30–35 minutes or until the center is just set and doesn’t jiggle.
Cool completely, then refrigerate at least 3 hours (overnight is best) before slicing.
Top with toasted coconut, slice into squares, and serve chilled!

Notes

For a gluten-free crust, use gluten-free graham crackers.
Light cream cheese works well here, but avoid fat-free—it can affect the texture.
Toast the coconut topping in a dry skillet over low heat for 2–3 minutes until golden.

Store bars in the fridge up to 5 days or freeze for up to a month!

Prep Time: 15 minutes
Chill Time: 3 hours
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Coconut Cheesecake Bars