These Coconut Cheesecake Bars layer a buttery graham cracker crust under a creamy, lightly tangy cheesecake filling flavored with coconut and vanilla, then finished with a crunchy topping of toasted coconut and sliced almonds. The filling gets its smooth texture from a blend of reduced-fat cream cheese and Greek yogurt, and uses egg whites instead of whole eggs to keep the filling lighter, while a touch of flour helps it set into clean, sliceable squares. This is a make-ahead dessert by nature — the bars need at least 4 hours in the refrigerator to fully set, so they’re a good option to prepare the night before serving. No special equipment is required beyond an 8-inch square baking pan and a hand or stand mixer. Because the crust is baked separately and no water bath is used, this is an approachable cheesecake recipe for a first-timer.
Coconut Cheesecake Bars
Description
Creamy, lightened-up coconut cheesecake bars with a graham cracker crust and a toasted coconut-almond topping.
Ingredients
Instructions
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Preheat the oven to 175°C (350°F). Line an 8×8-inch (20×20 cm) baking pan with foil, leaving overhang on two sides for easy removal.
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In a medium bowl, stir together the graham cracker crumbs and melted butter until well combined. Press firmly and evenly into the bottom of the pan.
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Bake the crust for 8–9 minutes, until the edges are just barely golden. Set aside while you make the filling. Leave the oven on.
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In a large mixing bowl, beat the softened cream cheese for about 1 minute, until smooth. Add the yogurt, sugar, egg whites, and flour; mix on low-medium speed just until smooth and fully combined, scraping down the bowl as needed. Avoid overbeating — incorporating excess air into the batter can cause puffing and cracking during baking.
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Stir in the vanilla and coconut extracts. Pour the filling over the baked crust and smooth the top. Do not taste the raw batter — it contains uncooked flour, which can carry bacteria until fully baked.
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Bake for 20 minutes, then cover loosely with foil and bake for another 5 minutes, until the edges are set and the center still has a slight jiggle (about the size of a coin) when the pan is gently shaken. For extra certainty, an instant-read thermometer inserted in the center should read about 71°C (160°F). Overbaking will cause cracking.
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While the bars bake, toast the sliced almonds and shredded coconut in a dry skillet over medium-low heat, stirring often, for 3–4 minutes, until lightly golden.
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Remove the bars from the oven and let cool for 5 minutes. Sprinkle the toasted almond-coconut mixture evenly on top.
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Let the bars cool at room temperature for 30 minutes, then refrigerate for at least 4 hours (or overnight) until fully set. Use the foil overhang to lift the slab out, then slice into 16 bars.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 130kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Sodium 90mg4%
- Total Carbohydrate 11g4%
- Dietary Fiber 1g4%
- Sugars 5g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Food Safety: Do not taste the batter before baking (raw flour and egg whites both carry a small risk of bacterial contamination). For extra assurance, check that the center reaches 71°C (160°F) with an instant-read thermometer.
Storage: Keep bars covered in the refrigerator for up to 5 days.
Freezing: Freeze individual bars wrapped tightly in plastic and foil for up to 2 months; thaw overnight in the refrigerator before serving.
Reheating: Not needed — serve chilled.
Pro Tips:
Bring the cream cheese fully to room temperature to avoid lumpy filling.
Mix the filling just until smooth — overbeating adds air that can cause the top to puff and crack.
Don't skip the chill time — bars need to be fully set to slice cleanly.
Toast the coconut and almonds in a dry pan (not the oven) to control browning and prevent burning.
Common Mistakes: Overbaking or overbeating the batter — both can cause cracking. Pull the pan while there's still a slight jiggle in the center; it finishes setting as it cools.
