No Bake Lemon Coconut Cheesecake – Cool, Creamy & Tropical Bliss
These refreshing no-bake coconut cheesecake bars combine the tangy flavor of lemon with the sweetness of coconut, all on a buttery graham cracker crust. Perfect for a light and citrusy dessert!
⭐ Why You’ll Love This Recipe
This No Bake Lemon Coconut Cheesecake is everything you want in a summer dessert—light, creamy, citrusy, and ridiculously easy to make. No oven needed, just a few simple ingredients and chill time!
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✅ No baking required – great for warm weather
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✅ Tropical flavors – coconut & lemon are a dream combo
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✅ Quick & simple – perfect for beginners
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✅ Make ahead – ideal for parties, picnics, and brunches
🧾 Ingredients
For the crust:
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1½ cups graham cracker crumbs (or digestive biscuits)
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¼ cup melted unsalted butter
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2 tbsp shredded coconut (optional)
For the filling:
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2 cups cream cheese (room temperature)
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½ cup powdered sugar
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¼ cup fresh lemon juice
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1 tbsp lemon zest
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1 tsp vanilla extract
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1 cup whipped cream (or whipped topping)
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½ cup shredded coconut
👩🍳 Instructions
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Make the Crust:
Combine graham cracker crumbs, melted butter, and shredded coconut. Press into a springform pan or pie dish. Chill for 15–20 minutes. -
Prepare the Filling:
In a mixing bowl, beat cream cheese and powdered sugar until smooth. Add lemon juice, zest, and vanilla extract. Fold in whipped cream and shredded coconut. -
Assemble the Cheesecake:
Pour the filling over the crust. Smooth the top with a spatula. Chill in the refrigerator for at least 4 hours or overnight. -
Serve & Enjoy:
Garnish with extra lemon zest and toasted coconut. Serve cold for the best flavor and texture.
💡 Tips for Success
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Use fresh lemon juice for a bright, clean citrus flavor.
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Let the cheesecake chill thoroughly to set properly.
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Lightly toast your coconut for a more intense nutty flavor.
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Add a lemon curd swirl on top for a more decadent finish.
❓ Frequently Asked Questions
Q: Can I make this cheesecake vegan?
A: Yes! Use plant-based cream cheese and coconut whipped cream for a vegan-friendly version.
Q: How long can I store it in the fridge?
A: Store it in an airtight container in the refrigerator for up to 4–5 days.