Skinny-Coconut-Cheesecake-Bars-6-mark-600x900





prep time 20 MINUTES

cook time 20 MINUTES

total time 40 MINUTES

NUTRITION INFORMATION:

 
Amount Per Serving:CALORIES: 118TOTAL FAT: 7gCARBOHYDRATES: 9gSUGAR: 6gPROTEIN: 4g

INGREDIENTS

  •  3/4 cup graham crackers
  •  3 tablespoons unsalted butter, melted
  •  8 ounces reduced fat cream cheese (or Neufchâtel 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 teaspooons coconut extract
  •  1/3 cup sliced almonds
  •  1/3 cup shredded or flaked unsweetened coconut

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Line an 8×8 baking dish with foil with some overhang on the side.
  2. 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.
  3. 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.
  4. Bake the bars for 20 minutes. Cover the pan with foil and bake for another 5 minutes.
  5. 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.
  6. 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.
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