Lightened Tropical Cheesecake Squares (Print Version)
# Ingredients:
→ For the Crust
01 -
3/4 cup graham crackers, crushed into crumbs
02 -
3 tablespoons unsalted butter, melted
→ For the Filling
03 -
8 ounces reduced fat cream cheese (or Neufchâtel cheese), softened
04 -
3/4 cup 0% Greek yogurt (plain)
05 -
2 large egg whites
06 -
1/3 cup granulated sugar
07 -
2 tablespoons all-purpose flour
08 -
1/2 teaspoon vanilla extract
09 -
1-2 teaspoons coconut extract
→ For the Topping
10 -
1/3 cup sliced almonds
11 -
1/3 cup shredded or flaked unsweetened coconut
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line an 8×8 baking dish with foil, leaving some overhang on the sides for easy removal later.
02 -
In a medium bowl, stir together the graham cracker crumbs and melted butter until well-combined. Press the mixture firmly and evenly into the bottom of the lined baking dish. Bake for 8-9 minutes until lightly golden. Remove from oven and set aside.
03 -
In a large mixing bowl, beat the softened cream cheese for about 1 minute until smooth. Add the Greek yogurt, sugar, egg whites, and flour, then continue beating for about 3 minutes until well combined and creamy. Stir in the vanilla and coconut extracts.
04 -
Pour the filling over the pre-baked crust, spreading it evenly. Bake for 20 minutes, then cover the pan with foil and bake for an additional 5 minutes. The center should be mostly set but still slightly jiggly.
05 -
While the cheesecake is baking, combine the sliced almonds and shredded coconut in a dry skillet over medium-low heat. Toast until lightly golden, about 3-4 minutes, stirring frequently to prevent burning. Remove from heat once toasted.
06 -
Remove the cheesecake from the oven and let cool for 5 minutes. Sprinkle the toasted almond and coconut mixture evenly over the top of the warm cheesecake.
07 -
Allow the bars to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight before cutting. Use the foil overhang to lift the cheesecake from the pan, then cut into 16 equal bars.
# Notes:
01 -
These lightened-up cheesecake bars have less than 120 calories per serving when cut into 16 pieces.
02 -
For the best texture, make sure to allow the full chilling time before cutting.
03 -
Store leftover bars in an airtight container in the refrigerator for up to 5 days.
04 -
You can adjust the coconut extract amount based on how strong you want the coconut flavor to be.