Description
These No-Bake Lemon Coconut Cheesecake Bars are the ultimate refreshing treat made with cream cheese, lemon juice, and shredded coconut over a buttery graham cracker crust. Perfect for summer, this no-bake cheesecake dessert is easy, tangy, tropical, and deliciously satisfying.
Ingredients
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
½ cup fresh lemon juice
1 tablespoon lemon zest
¾ cup shredded coconut
Instructions
1. Combine graham cracker crumbs and melted butter in a bowl until evenly moistened.
2. Press the mixture firmly into the bottom of a parchment-lined 8×8-inch pan. Freeze while preparing the filling.
3. Beat the softened cream cheese in a bowl until smooth.
4. Add sweetened condensed milk, lemon juice, and lemon zest. Mix until fully combined and creamy.
5. Pour the cheesecake mixture over the chilled crust and smooth the top.
6. Sprinkle shredded coconut evenly over the top.
7. Refrigerate for at least 4 hours or overnight until set.
8. Slice into bars and serve chilled.
Notes
These bars are best served cold and are perfect for summer get-togethers.
You can toast the shredded coconut for added flavor and texture.
Let the bars thaw slightly if frozen before serving to soften to the ideal texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 325
- Sugar: 22g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg