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No Bake Lemon Coconut Cheesecake Bars

Creamy lemon cheesecake bars with a coconut crust, perfect for a refreshing dessert without turning on the oven.

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 tsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 2 tbsp toasted coconut for garnish

Instructions

1. Prepare the Crust:

  1. Mix graham cracker crumbs, shredded coconut, and melted butter in a bowl. Press firmly into an 8×8 inch pan lined with parchment paper.
  2. In a large bowl, beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
  3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
  4. Spread the filling evenly over the crust. Sprinkle with toasted coconut.
  5. Refrigerate for at least 4 hours or until set. Cut into bars before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett