🥥🍋 No-Bake Lemon Coconut Cheesecake Bars Recipe 🍋🥥
These No-Bake Lemon Coconut Cheesecake Bars are creamy, tangy, and packed with tropical coconut flavor. With a buttery coconut-graham cracker crust, a smooth lemon cheesecake filling, and a sprinkle of toasted coconut on top, they’re a refreshing and easy dessert!
🌟 Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
½ cup shredded coconut (toasted, if desired)
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Lemon Coconut Cheesecake Filling:
16 oz cream cheese, softened
½ cup powdered sugar
½ cup coconut cream (or full-fat coconut milk, chilled)
¼ cup lemon juice (freshly squeezed)
1 tbsp lemon zest
1 tsp vanilla extract
For Topping:
½ cup toasted coconut flakes
1 tbsp lemon zest
Whipped cream (optional)
📝 Instructions
Step 1: Make the Crust
Line an 8x8-inch baking dish with parchment paper.
In a medium bowl, mix graham cracker crumbs, shredded coconut, sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom of the baking dish. Chill in the refrigerator while preparing the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat cream cheese and powdered sugar until smooth and fluffy.
Add coconut cream, lemon juice, lemon zest, and vanilla extract, and mix until fully incorporated.
Pour the filling over the chilled crust and spread evenly.
Step 3: Chill and Set
Sprinkle the top with toasted coconut flakes and lemon zest.
Cover and refrigerate for at least 4 hours (or overnight for best results).
Step 4: Serve
Lift the bars from the pan using the parchment paper and slice into squares.
Garnish with whipped cream if desired.
Enjoy these light, creamy, and citrusy coconut cheesecake bars! 🌴🍋✨
These No-Bake Lemon Coconut Cheesecake Bars are a perfect make-ahead dessert for warm days—easy, tropical, and absolutely delicious! 😋
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