Creamy, tangy lemon cheesecake bars with a coconut crust—no baking required!
Author:Olivia Bennett
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:
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.
In a large bowl, beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
Spread the filling over the chilled crust. Sprinkle with extra shredded coconut. Refrigerate for at least 4 hours or overnight before slicing into bars.