Coconut Mousse Cheesecake Bars

Coconut Mousse Cheesecake Bars
Jessica Stier
  • Yield: 9 servings


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