Description
Hello there, dessert lovers! If you’re looking for a refreshing treat that doesn’t require turning on the oven, you’re in the right place. Today, we’re diving into a delightful recipe for No Bake Lemon Coconut Cheesecake Bars. These bars combine the zesty tang of fresh lemon with the tropical flair of shredded coconut, all atop a buttery graham cracker crust. Whether you’re preparing for a summer get-together or simply craving a light, no-bake dessert, these cheesecake bars are the perfect solution. Let’s get started on making this quick and easy recipe that’s sure to impress!
Ingredients
- 1 1/2 cups graham cracker crumbs
The foundation of the crust, adding a buttery, crunchy texture. - 1/4 cup granulated sugar
Just enough sweetness to balance the tangy lemon flavor. - 1/2 cup unsalted butter, melted
Binds the crust ingredients together. - 1 can (14 oz) sweetened condensed milk
Adds sweetness and a silky texture to the filling. - 1/2 cup fresh lemon juice
Brings that zesty, citrusy kick essential for this recipe. - 1 tablespoon lemon zest
Intensifies the lemon flavor and gives a lovely aroma. - 2 cups whipped cream cheese
The base of our cheesecake filling—smooth, creamy, and rich. - 1 cup shredded coconut, divided
Half is mixed into the filling, while the rest is sprinkled on top for a delightful texture. - Lemon slices, for garnish
A simple yet elegant finishing touch that visually enhances the bars.
Instructions
Step 1: Prepare the Crust
In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter. Mix until the texture resembles wet sand. This will form the base of your cheesecake bars. Line an 8×8-inch baking dish with parchment paper and press the mixture firmly into the bottom of the dish, creating an even layer. Place the dish in the refrigerator and allow the crust to set for at least 30 minutes. This step ensures the crust holds together when you add the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat together 1 can of sweetened condensed milk, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, and 2 cups whipped cream cheese. Use an electric mixer to ensure everything blends smoothly, creating a creamy, lump-free mixture. The lemon juice not only adds flavor but also helps thicken the filling as it chills.
Step 3: Add Coconut to the Filling
Once your cheesecake mixture is smooth, gently fold in 1/2 cup shredded coconut. This will add a subtle tropical flavor and a bit of texture to each bite. Pour the mixture over your chilled crust and spread it out evenly with a spatula.
Step 4: Add the Topping
Sprinkle the remaining 1/2 cup shredded coconut over the top of the cheesecake mixture. The coconut will toast slightly in the fridge, adding a nice crunch to the soft, creamy cheesecake.
Step 5: Chill and Set
Refrigerate the cheesecake bars for at least 4 hours, or until fully set. The key to perfect no-bake cheesecake bars is patience—give them enough time to firm up so they can be sliced into neat, delicious bars.
Step 6: Garnish and Serve
Once the cheesecake is fully set, remove the bars from the refrigerator. Garnish with lemon slices for a bright, citrusy presentation. Cut into 12 squares and serve chilled. Enjoy the creamy, zesty goodness of these No Bake Lemon Coconut Cheesecake Bars!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh lemon juice: Freshly squeezed lemon juice gives a more vibrant flavor than bottled lemon juice. It makes a big difference in the final taste of the bars.
- Ensure the crust is firm: Pressing the crust down firmly and allowing it to chill adequately will prevent it from crumbling when you cut the bars.
- Chill for best results: Patience is key with no-bake desserts. Make sure to refrigerate the bars for the full 4 hours to ensure they set properly.