Creamy, dreamy, and bursting with sunshine flavor, these No-Bake Lemon Coconut Cheesecake Bars are the dessert you need when the oven feels like too much effort. Perfectly balanced with tangy lemon, velvety cream cheese, and a tropical touch of shredded coconut, every bite delivers a refreshing escape. They’re layered with a buttery graham cracker crust, silky lemon cheesecake center, and finished with a coconut-laced whipped topping.

These bars come together effortlessly and chill into sliceable squares of happiness. Whether you’re serving at a summer party, holiday gathering, or indulging in a late-night craving, this no-bake dessert keeps it cool and simple without sacrificing flavor or texture.

Why You’ll Love This No-Bake Lemon Coconut Cheesecake Bars Recipe

It’s no-bake, meaning no heating up your kitchen.
Combines zesty lemon and creamy coconut for a tropical twist.
Quick prep with simple ingredients.
A perfect make-ahead dessert.
Light, luscious, and not overly sweet.

What Kind of Crust Works Best for No-Bake Cheesecake Bars?

Graham cracker crust is a go-to classic for a reason—it’s buttery, crisp, and holds its shape beautifully when chilled. For extra flavor, try mixing in a bit of shredded coconut or crushed vanilla wafers. The key is to press it firmly into the pan and give it enough chill time to set before adding your filling.

Ingredients for the No-Bake Lemon Coconut Cheesecake Bars

Every layer in these bars adds something special. Let’s break down why each ingredient matters:

Graham Crackers: The base layer for a crunchy, buttery crust.
Melted Butter: Binds the graham crumbs together and adds richness.
Cream Cheese: The main star for the smooth, tangy cheesecake layer.
Sweetened Condensed Milk: Adds sweetness and creaminess with no need for extra sugar.
Fresh Lemon Juice & Zest: Delivers the bright citrus flavor that balances the sweetness.
Vanilla Extract: Enhances the flavor depth.
Whipped Topping: Creates a light, fluffy topping that pairs beautifully with the cheesecake base.
Shredded Coconut: Adds texture and a tropical flair to the top.
Optional Lemon Slices: For garnish and visual appeal.

How To Make the No-Bake Lemon Coconut Cheesecake Bars

Step 1: Prepare the Crust

In a bowl, combine crushed graham crackers and melted butter. Press the mixture firmly into the bottom of a lined 8×8-inch pan. Place in the fridge to chill while you make the filling.

Step 2: Make the Lemon Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Continue mixing until fully blended and silky.

Step 3: Assemble the Bars

Pour the lemon cheesecake mixture over the chilled crust and spread it evenly. Let it set in the fridge for at least 4 hours, or overnight for best results.

Step 4: Top and Garnish

Spread whipped topping over the set cheesecake layer. Sprinkle shredded coconut on top and optionally garnish with thin lemon slices.

Step 5: Slice and Serve

Use a sharp knife to cut into squares. Serve chilled and enjoy the burst of lemony coconut delight.

How to Serve and Store These Cheesecake Bars

These cheesecake bars are best served cold, straight from the fridge. They make a refreshing treat for up to 9 people, depending on how generous you slice. If prepping for a party, you can make them the night before.

To store, keep them in an airtight container in the fridge for up to 5 days. For longer storage, freeze individual bars with parchment between layers and thaw overnight before serving.