Calling all dessert lovers who hate the word “guilt”! If you’ve been on the hunt for a treat that doesn’t wreck your waistline but still satisfies those sweet cravings, you’re in for a tropical delight. Enter our Low-Calorie Coconut Cheesecake Bars—your new best friend in the kitchen. These bars are creamy, dreamy, and packed with just the right amount of coconut to make you feel like you’re on a beach vacation… even if you’re just in your living room.
Key Takeaways
Flavor Bomb: These bars are bursting with coconut flavor without being a calorie bomb.
Light and Luscious: Made with reduced-fat cream cheese and Greek yogurt, they offer all the creaminess with none of the guilt.
Quick Fix: With just a handful of ingredients, these bars are easy to whip up for any occasion.
Guilt-Free Indulgence: Each bar comes in under 120 calories, so you can indulge without hesitation.
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with foil, leaving some overhang for easy bar-lifting later. In a medium bowl, mix the graham cracker crumbs with melted butter until everything’s nicely coated. Press the crumb mixture firmly into the bottom of your prepared dish. Pop it in the oven and bake for 8-9 minutes, just enough time to fill your kitchen with that delicious graham cracker aroma.
2. Whip Up the Filling
In a large mixing bowl, beat the softened cream cheese on medium speed for about 1 minute, until it’s smooth and creamy. Add the Greek yogurt, sugar, egg whites, and flour, then beat the mixture for another 3 minutes until it’s all perfectly blended. Stir in the vanilla and coconut extracts for that tropical twist.
3. Time to Assemble
Pour the cheesecake filling over your pre-baked crust, spreading it evenly. Bake for 20 minutes, then cover the pan with foil and bake for another 5 minutes. The foil helps prevent the top from browning too much, keeping your bars looking as good as they taste.
4. Top It Off
While your bars are baking, toast the sliced almonds and shredded coconut in a small pan over medium-low heat. Stir frequently to avoid burning—nobody likes a burnt topping! After 3-4 minutes, the mix should be lightly golden and ready to sprinkle.
5. Cool and Chill
Once the bars are done baking, let them cool in the pan for 5 minutes. Then, sprinkle your toasted almond and coconut mixture on top. Allow the bars to cool at room temperature for another 30 minutes before moving them to the fridge. Chill for at least 4 hours before slicing into these tropical delights.
Side Dish Ideas
While these bars can totally stand on their own, pairing them with a light, refreshing side dish makes them even better. Here are a few ideas:
Coconut-Lime Sorbet: A cool and zesty complement.
Fresh Fruit Salad: Pineapple, mango, and berries would pair perfectly.
Iced Matcha Latte: Balance the sweetness with a touch of green tea earthiness.
Photo bySam Miller
Nutritional Facts & Prep/Cook Time
Yield: 16 bars Serving Size: 1 bar Calories: 118 kcal Total Fat: 7g Carbohydrates: 9g Sugars: 6g Protein: 4g
Who says you can’t have your cheesecake and eat it too? These Low-Calorie Coconut Cheesecake Bars are proof that indulgence doesn’t have to come with a side of guilt. They’re light, luscious, and packed with enough coconut goodness to make you feel like you’ve been whisked away to a tropical paradise. So go ahead, treat yourself—you deserve it!
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