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No Bake Lemon Coconut Cheesecake Bars

Creamy, tangy lemon cheesecake bars with a coconut crust—no baking required!

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 fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • Extra shredded coconut for garnish

Instructions

1. Prepare the Crust:

  1. Mix graham cracker crumbs, shredded coconut, and melted butter in a bowl. Press firmly into a lined 8×8 inch pan to form the crust. Chill for 15 minutes.
  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 over the chilled crust. Sprinkle with extra shredded coconut. Refrigerate for at least 4 hours or overnight before slicing into bars.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett