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No Bake Lemon Coconut Cheesecake Bars

Creamy and tangy lemon cheesecake bars with a coconut crust, perfect for a refreshing dessert.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup shredded coconut
  • 1/4 cup melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream

Instructions

1. Prepare the Crust:

  1. In a bowl, mix graham cracker crumbs, shredded coconut, and melted butter until well combined.
  2. Press the mixture firmly into the bottom of an 8×8 inch baking dish to form the crust. Chill in the refrigerator for 15 minutes.
  3. In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
  4. In a separate bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  6. Spread the cheesecake filling evenly over the chilled crust.
  7. Refrigerate for at least 4 hours or until set. Slice into bars before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally