Description
Refreshingly creamy and zesty, these No-Bake Lemon Coconut Cheesecake Bars are a perfect dessert for warm days. With a buttery graham cracker crust and a rich coconut filling, they’re a tropical treat that’s easy to make.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1/2 cup shredded coconut
Instructions
- Mix graham cracker crumbs and melted butter. Press into the bottom of a square baking dish.
- Beat cream cheese, sugar, lemon juice, and lemon zest until smooth. Fold in shredded coconut.
- Spread the mixture over the crust and refrigerate for at least 4 hours.
- Garnish with extra coconut before serving.
Notes
For added flavor, consider drizzling with a lemon glaze or adding a sprinkle of toasted coconut on top.
- Prep Time: 15 minutes
- Cook Time: 0 minutes