Looking for a light, creamy, and tropical-flavored dessert that brings all the richness of classic cheesecake—without sugar, flour, or unnecessary carbs? These Skinny Coconut Cheesecake Bars are exactly what you need. With their soft almond flour crust, silky mascarpone topping, and signature coconut finish, this low-carb version delivers all the comfort of your favorite New York-style cheesecake—in a keto-approved, gluten-free format.
Perfect for meal prep , keto-friendly snacks , or when you’re craving something sweet but staying in ketosis, these no-bake bars use simple ingredients like unsweetened coconut flakes, full-fat Greek yogurt, and powdered erythritol to bring bold Mediterranean-meets-island flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love soft, satisfying desserts with depth and richness, these skinny coconut cheesecake bars will quickly become a go-to treat in your weekly rotation.
In this article, we’ll walk you through how to make these perfect keto coconut cheesecake bars from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, spoonable, dairy-infused bliss!
Why You’ll Love These Skinny Coconut Cheesecake Bars
These aren’t just any old mousse—it’s a sweet-nutty, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in under 30 minutes (plus chilling time)!
Here’s why they stand out:
- 🧀 Creamy cheese base : Made with mascarpone or softened cream cheese for richness and body.
- 🥥 Bold coconut flavor : Adds natural sweetness and fiber without carb overload.
- 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- 🥣 Easy to make : Just mix, press, and chill—no oven required!
- ⏱️ Ready in under 25–30 minutes (plus chilling time)
- 🧁 Great for gifting or freezer storage
- 🧼 Minimal cleanup : One bowl = zero mess!
Whether you’re making them for yourself after dinner, packing for lunch, or sharing at a weekend gathering, these cheesecake bars will quickly become a go-to handheld dessert or breakfast item.
Ingredients You’ll Need
For the Crust Layer:
- 1 cup almond flour
- 1/4 cup crushed pork rinds or flaxseed meal (for binding and crunch)
- 1/4 tsp salt
- 1/3 cup melted butter or coconut oil
Optional: Add 1 tbsp unsweetened shredded coconut to the crust for extra flair
For the Cheesecake Filling:
- 8 oz mascarpone cheese or softened cream cheese
- 1/2 cup full-fat Greek yogurt or sour cream
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup heavy cream or full-fat coconut cream
- 1/4 cup shredded unsweetened coconut (toasted or raw)
Pro Tip: Add 1 tsp coconut extract for deeper tropical flavor.
Final Assembly:
- 1/2 cup unsweetened shredded coconut (toasted)
- 1/4 cup heavy cream or coconut cream (whipped or drizzled)
- Chocolate shavings or cacao nibs for garnish
- A few drops of lemon juice or orange zest (optional for exotic contrast)
Optional: Crushed macadamia nuts or edible gold dust for festive flair
Step-by-Step Instructions
Step 1: Mix the Crust Base
In a mixing bowl, combine:
- Almond flour
- Crushed pork rinds or flaxseed meal
- Salt
Add melted butter or coconut oil and stir until a soft dough forms.
Press firmly into the bottom of an 8×8-inch lined pan or individual silicone molds.
Chill while preparing the next layers.
Pro Tip: Use a food processor for smoother crust if needed.
Step 2: Beat the Cheesecake Filling
In a large bowl, beat mascarpone or cream cheese until smooth and fluffy.
Gradually add powdered sweetener and vanilla extract.
Mix in Greek yogurt or sour cream until fully incorporated.
Fold in whipped heavy cream or coconut cream in batches to keep it light and airy.
Note: Fold in shredded coconut last to preserve texture.
Step 3: Pour Into Pan
Pour the cheesecake mixture over the chilled crust.
Smooth the top with a spatula.
Sprinkle additional shredded coconut on top before chilling.
Step 4: Chill Until Set
Refrigerate for at least 2–4 hours , or overnight for best results.
The longer it rests, the richer and more luxurious it becomes.
For faster setting, place in the freezer for 30–40 minutes .
Step 5: Garnish and Serve!
Once set, cut into small squares and serve chilled.
Top with:
- Whipped coconut cream or heavy cream
- Toasted coconut flakes or chocolate shavings
- A sprinkle of cinnamon or citrus zest
- Fresh berries or mint leaves
Enjoy every soft, nutty bite of your Skinny Coconut Cheesecake Bars !
Nutritional Information (Per Serving – Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~160 kcal |
| Total Fat | ~12 g |
| Saturated Fat | ~7 g |
| Cholesterol | ~30 mg |
| Sodium | ~150 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Coconut Cheesecake Bars
- Use room temperature dairy – Ensures smooth blending without lumps.
- Don’t skip resting time – Keeps the filling firm and prevents melting during slicing.
- Add moisture as needed – A splash of cream or water helps achieve desired consistency.
- Make ahead and store – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later!
Variations & Customizations
Want to switch things up? Try these tasty variations:
Chocolate Coconut Version
Mix in 1 tbsp cocoa powder or drizzle with melted dark chocolate.
Lemon Coconut Twist
Replace vanilla with lemon zest and juice for refreshing contrast.
No-Bake Energy Bites
Chill the mixture and roll into balls for grab-and-go snacks.
Vegan Option
Use cashew-based cheese and coconut yogurt for plant-based magic.
Raspberry Swirl
Top with mashed raspberries or swirl into the filling for tart-sweet contrast.
Frequently Asked Questions (FAQ)
Are these truly keto-friendly?
Yes! With only ~4g net carbs per serving , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or breadcrumbs?
Not recommended—standard flour and breadcrumbs are high in carbs. Stick with almond flour or crushed pork rinds for keto compliance.
How do I store leftover bars?
Store cooled slices in an airtight container in the fridge for up to 4 days . Freeze slices for longer storage.
What kind of coconut works best?
Unsweetened shredded coconut gives the richest flavor; avoid sweetened versions.
Can I make mini versions?
Yes! Fill silicone muffin cups or parfait cups for personal-sized bites.
Why This Recipe Works So Well
These Skinny Coconut Cheesecake Bars work because of their perfect balance of textures and bold flavors:
- The almond flour gives body and crunch , mimicking wheat-based bases without gluten.
- The coconut adds freshness and contrast , balancing the richness naturally.
- And the powdered sweetener blends in seamlessly , giving a classic sugary finish without the crash.
It’s the kind of snack that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto cheesecake beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with veggies, meat, or pickles for a balanced keto lunch.
At a Kids’ Party
Cut into mini cubes and arrange on a platter with toothpicks for appetizer-style servings.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a midday pick-me-up.
Gift-Worthy Packaging
Wrap individual pieces in clear cellophane and tie with ribbon for thoughtful homemade gifts.
Over Greek Yogurt
Crush a bar and sprinkle over full-fat yogurt for parfait-style dessert.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Coconut Flakes
Rich in MCTs and fiber—supports digestion and satiety.
Mascarpone / Cream Cheese
High in calcium and healthy fats—important for brain function and bone strength.
Erythritol / Monk Fruit
Natural sweeteners with minimal impact on blood sugar levels.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Comfort Dessert Lovers
These Skinny Coconut Cheesecake Bars prove that going low-carb doesn’t mean missing out on bold, comforting flavors. With its crispy crust, rich center, and signature coconut finish, it’s the kind of snack that turns a simple bar into something magical—even without sugar or grains.
Whether you’re new to keto baking, looking for a fast weeknight dessert idea, or want to impress with homemade flair, these cheesecake bars deserve a spot in your kitchen. They’re easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share them with friends, or savor them solo. Either way, you’re treating yourself to something worth celebrating.
Print
Skinny Coconut Cheesecake Bars – Creamy, Tropical & Perfectly Low-Carb!
- Total Time: 40 mins
Description
Indulge in creamy coconut goodness, guilt-free and utterly delightful!
Ingredients
3/4 cup graham crackers, crushed 3 tablespoons unsalted butter, melted 8 ounces reduced fat cream cheese, softened 3/4 cup 0% Greek yogurt (plain) 2 large egg whites 1/3 cup granulated sugar 2 tablespoons all-purpose flour 1/2 teaspoon vanilla extract 1-2 teaspoons coconut extract 1/3 cup sliced almonds 1/3 cup shredded or flaked unsweetened coconut
Instructions
Preheat oven to 350 degrees F. Line an 8×8 baking dish with foil with some overhang on the side.
In a bowl, stir together the graham cracker crumbs and melted butter until well-combined. Press the crumbs into the lined baking dish. Bake for 8-9 minutes. Set aside to make filling.
Beat the softened cream cheese in a mixing bowl for about 1 minute. Beat in the yogurt, sugar, egg whites, and the flour for about 3 minutes. Stir in the vanilla and coconut extracts. Pour the filling into the baking dish over the crust.
Bake the bars for 20 minutes. Cover the pan with foil and bake for another 5 minutes.
While the bars are baking, add the sliced almonds and shredded coconut to a pan over medium low heat. Toast the mixture until lightly golden, about 3-4 minutes, stirring often.
Remove from the oven and let cool for 5 minutes. Sprinkle the almond and coconut mixture on top. Let chill for another 30 minutes and then store in the fridge to chill for at least 4 hours before cutting.
- Prep Time: 20 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 16
- Calories: 118
- Fat: 7g
- Carbohydrates: 9g
- Protein: 4g