Ingredients (and Why They Matter)
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted coconut oil
- 1/4 cup shredded unsweetened coconut
- 16 oz reduced-fat cream cheese, softened
- 1/2 cup non-fat Greek yogurt
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup coconut milk
- 1/4 cup shredded unsweetened coconut (topping)
Graham cracker crumbs create a classic cheesecake bar base; many cheesecake bar recipes use a similar ratio of crumbs to fat for a firm yet tender crust. Melted coconut oil binds the crumbs and adds subtle coconut flavor, similar to coconut cheesecakes that swap butter for coconut fat. Shredded unsweetened coconut in the crust and on top reinforces the coconut profile without making the dessert too sweet.
Reduced-fat cream cheese plus Greek yogurt mirror lighter cheesecake bar recipes that maintain creaminess while trimming some richness. Eggs provide structure so the bars bake up set but still soft, just like standard cheesecake bars. Coconut milk and vanilla round out the flavor and add moisture, echoing coconut cheesecake and coconut cream pie fillings that rely on coconut milk for aroma and texture.
Step-by-Step Instructions
Preheat the oven to 325°F (163°C), then line an 8×8-inch baking dish with parchment paper or lightly grease it. Lining with parchment and leaving an overhang is a common tip in cheesecake bar recipes so you can lift the slab out cleanly for slicing.
In a bowl, mix the graham cracker crumbs, melted coconut oil, and shredded coconut until the mixture looks like damp sand and holds together when pressed. Press this firmly into the bottom of the prepared pan, making an even layer; this press-in method mirrors other cheesecake bar crusts that emphasize compacting crumbs so they don’t crumble later. Bake the crust for about 10 minutes, then let it cool while you prepare the filling, just as many cheesecake bar recipes par-bake the crust to set it before adding the cream cheese layer.
For the filling, beat the softened cream cheese, Greek yogurt, and sugar together until completely smooth and creamy, scraping down the sides of the bowl to avoid lumps. Add the eggs one at a time, mixing on low until just combined to avoid incorporating too much air, a technique frequently recommended in cheesecake recipes to prevent cracking. Mix in the vanilla extract and coconut milk until the batter is smooth and pourable.
Pour the cheesecake filling over the cooled crust and spread it into an even layer. Bake for 25–30 minutes, or until the edges look set and the center has a slight jiggle when you gently nudge the pan—this “tiny wobble” doneness cue is standard for cheesecake bars so they stay creamy after chilling. Let the pan cool to room temperature, then refrigerate for at least 2 hours (longer is better) to fully set the bars.
Before serving, sprinkle the top with shredded unsweetened coconut; for extra flavor, you can toast the coconut first until lightly golden and fragrant, a tip often used in coconut-forward desserts.