Description
Chill out with these irresistible No-Bake Lemon Coconut Cheesecake Bars! Perfect for summer gatherings or when you’re craving something sweet but don’t want to turn on the oven. A buttery graham cracker crust supports a smooth and tangy lemon cream cheese layer, topped with fluffy whipped topping and shredded coconut. This easy dessert idea is a win for quick treats, no-bake sweets, and refreshing flavor combinations. Great as a party dessert, healthy snack alternative, or fun twist on traditional cheesecake. Keep it simple and delicious with this easy recipe!
Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons melted butter
16 ounces cream cheese, softened
1 can sweetened condensed milk (14 ounces)
½ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 cups whipped topping (like Cool Whip)
½ cup shredded coconut
Optional: lemon slices for garnish
Instructions
1. In a mixing bowl, combine graham cracker crumbs and melted butter until evenly moistened.
2. Press mixture into the bottom of a lined 8×8-inch pan. Refrigerate to set.
3. In another bowl, beat cream cheese until smooth and creamy.
4. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until fully blended.
5. Pour lemon mixture over the chilled crust and spread evenly.
6. Refrigerate for at least 4 hours or overnight for best results.
7. Top with whipped topping and sprinkle shredded coconut on top.
8. Garnish with lemon slices if desired.
9. Slice into bars and serve chilled.
Notes
Use full-fat cream cheese for a firmer texture.
Chill overnight for best slicing and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 385
- Sugar: 24g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg