Coconut Mousse Cheesecake Bars

  • Yield 9 servings

These light and fluffy coconut mousse bars are rich in flavor, but surprisingly free of sugar or gluten.

Coconut Mousse Cheesecake Bars
Jessica Stier


32 grams chocolate protein powder (1 scoop)
6 tablespoons unsweetened cocoa powder
2/3 cup coconut butter
1/2 teaspoon coconut extract
1/2 teaspoon stevia extract
1/2 teaspoon butter extract
1/4 teaspoon salt
1 cup gluten-free old fashioned rolled oats
16 ounces fat-free cream cheese
1 cup + 1/3 cup nonfat plain greek yogurt
1/2 cup powdered erythritol
1/2 teaspoon coconut extract
1/2 teaspoon stevia extract
1/2 cup light coconut milk, canned
2 packages Knox unflavored gelatin
Chocolate Drizzle
1 ounce sugar-free dark chocolate
1 tablespoon light coconut milk, canned


  1. Line brownie pan with parchment paper.
  2. In a large bowl, mix together protein powder and cocoa powder. Melt coconut butter and stir in coconut extract, stevia extract, butter extract, and salt. Add wet ingredients to dry ingredients and combine. Fold in oats, and add extra 2 tablespoons of coconut butter, if needed.
  3. Scoop crust into brownie pan and flatten. Refrigerate.
  4. For filling, whisk together cream cheese and yogurt in a large bowl. Add erythritol, coconut extract, and stevia extract, and whisk to combine. In a small pot, combine coconut milk and gelatin. Keep over medium-low heat and whisk constantly, until gelatin has dissolved.
  5. Slowly pour in heated mixture while whisking cream cheese mixture, and combine until smooth. Pour over crust and refrigerate until firm, about 4 hours.
  6. For drizzle, microwave chocolate in 30 second intervals until melted. Stir in coconut milk, and pour mixture into piping bag. Pipe design over cheesecake.

This recipe originally appeared as Healthy Coconut Mousse Cheesecake Bars on




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