Go Back

No Bake Lemon Coconut Cheesecake Bars

Delight in these creamy, no-bake lemon coconut cheesecake bars that are perfect for warm days and gatherings, bringing a burst of flavor without the need for baking.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsweetened shredded coconut
  • 0.5 cups ½ cup unsalted butter, melted
  • 2 tablespoons 2 tablespoons sugar
For the Cheesecake Filling
  • 16 ounces 16 ounces cream cheese, softened
  • 1 cup 1 cup powdered sugar
  • 0.75 cups ¾ cup full-fat coconut milk
  • 1 teaspoon 1 teaspoon vanilla extract
  • 2 lemons Zest and juice of 2 lemons

Method
 

Preparation
  1. In a medium bowl, combine the graham cracker crumbs, shredded coconut, sugar, and melted butter until the mixture resembles wet sand. Press this mixture into a lined 9x9-inch baking dish, ensuring it's firm.
  2. Place the crust in the fridge while preparing the cheesecake filling.
Creating the Filling
  1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Gradually add the powdered sugar, mixing until fully blended.
  3. Add the coconut milk, vanilla extract, lemon zest, and lemon juice. Beat the mixture until light and fluffy, about 2-3 minutes.
Assembling and Chilling
  1. Spread the cheesecake filling evenly over the prepared crust.
  2. Cover the dish with plastic wrap and chill in the fridge for at least 4 hours or overnight.
Slicing and Serving
  1. Once set, lift the bars out using the edges of the parchment paper and cut into squares.
  2. Garnish with a sprinkle of additional coconut or fresh berries if desired.

Notes

For an extra lemon kick, increase the zest or juice. Adjust sugar levels to suit your taste. Store leftovers in an airtight container in the fridge for up to 4 days.