Description
A light, high-protein tropical cheesecake bar made with a nutty almond crust and a creamy Greek yogurt filling.
Ingredients
1 cup almond flour
2 tablespoons coconut oil (melted)
2 tablespoons honey
1/4 teaspoon salt
16 oz light cream cheese (softened)
1/2 cup plain Greek yogurt
1/3 cup honey
1 teaspoon vanilla extract
1 cup shredded unsweetened coconut
2 large eggs
Instructions
Step 1: Preheat oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
Step 2: In a bowl, mix almond flour, melted coconut oil, 2 tbsp honey, and salt until combined. Press into the bottom of the pan.
Step 3: Bake the crust for 10 minutes until lightly golden. Let cool for 5 minutes.
Step 4: In a large bowl, beat softened cream cheese until completely smooth.
Step 5: Mix in the Greek yogurt, 1/3 cup honey, and vanilla extract until creamy.
Step 6: Fold in the shredded coconut using a spatula.
Step 7: Add eggs one at a time, mixing briefly after each addition just to combine.
Step 8: Pour filling over the crust and bake for 20-25 minutes until the edges are set.
Step 9: Cool at room temperature for 30 minutes, then refrigerate for at least 2-4 hours before slicing.
Notes
Ensure all dairy ingredients are at room temperature for the smoothest filling possible.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 185 kcal
- Sugar: 8g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
