Description
Delicious and forgiving coconut cheesecake bars made with light cream cheese and Greek yogurt for a creamy, tangy filling and a nutty almond flour crust.
Ingredients
Scale
- 1 1/2 cups light cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/4 cup honey or maple syrup
- 1/4 cup shredded unsweetened coconut
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- Pinch of salt
- 1/4 cup almond flour
- 1 tbsp melted coconut oil
Instructions
- Preheat your oven to 325°F (163°C).
- Line an 8×8-inch baking dish with parchment paper.
- In a medium bowl, beat the cream cheese and Greek yogurt until smooth.
- Add honey or maple syrup, vanilla extract, and coconut extract to the mixture and mix until combined.
- Add the egg and salt, mixing just until incorporated.
- Fold in shredded coconut.
- In another bowl, combine almond flour, melted coconut oil, and a pinch of salt to make the crust.
- Press the crust mixture into the bottom of the lined baking dish.
- Pour the cheesecake mixture over the crust and smooth the top with a spatula.
- Bake for 25-30 minutes until the center is mostly set with a slight jiggle.
- Cool to room temperature, then refrigerate for at least 2 hours before slicing and serving.
Notes
Serve with fresh fruit or toasted coconut for added flavor and texture. These bars can be made ahead of time and freeze well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: cheesecake, coconut, dessert, healthy dessert, easy recipe