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No Bake Lemon Coconut Cheesecake Bars

A delightful no-bake dessert combining the refreshing flavors of lemon and coconut, perfect for hot summer days or any time you crave something sweet.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs (or coconut biscuit crumbs) Use coconut biscuit crumbs for a twist!
  • ⅓ cup granulated sugar
  • ½ cup melted butter
For the Cheesecake Filling
  • 16 oz cream cheese, softened Low-fat option available
  • ¾ cup powdered sugar
  • ⅓ cup fresh lemon juice About 2-3 lemons
  • 1 whole zest from 1 lemon
  • 1 cup whipped cream Store-bought or homemade
  • ½ cup shredded coconut Toasted if desired

Method
 

Make the Crust
  1. In a large bowl, mix the graham cracker crumbs and granulated sugar.
  2. Slowly pour in the melted butter, stirring until everything is combined and resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9x9-inch baking pan.
  4. Refrigerate while preparing the filling.
Prepare the Cheesecake Filling
  1. Using a hand mixer, beat the softened cream cheese in a large bowl until smooth and creamy.
  2. Gradually add in powdered sugar, lemon juice, and zest, mixing until well incorporated.
  3. Gently fold in whipped cream and shredded coconut with a spatula, taking care not to over-mix.
Assemble and Chill
  1. Spread the cheesecake filling over the chilled crust, smoothing it out with a spatula.
  2. Cover and refrigerate for at least 4 hours or until firm.
Cut and Enjoy
  1. Once chilled, slice into bars and sprinkle extra toasted coconut on top if desired.
  2. Serve and enjoy the compliments!

Notes

Feel free to substitute coconut with fresh fruit like blueberries for added flavor. To speed up setting time, place the bars in the freezer for about 2 hours instead of in the fridge.