No Bake Lemon Coconut Cheesecake 🍋🥥

 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!

• ✅ No baking required – great for warm weather

• ✅ Tropical flavors – coconut & lemon are a dream combo

• ✅ Quick & simple – perfect for beginners

• ✅ Make ahead – ideal for parties, picnics, and brunches

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🧾 Ingredients

For the crust:

• 1½ cups graham cracker crumbs (or digestive biscuits)

• ¼ cup melted unsalted butter

• 2 tbsp shredded coconut (optional)

For the filling:

• 2 cups cream cheese (room temperature)

• ½ cup powdered sugar

• ¼ cup fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

• 1 cup whipped cream (or whipped topping)

• ½ cup shredded coconut

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👩‍🍳 Instructions

1. 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.

2. 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.

3. 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.

4. Serve & Enjoy:
   Garnish with extra lemon zest and toasted coconut. Serve cold for the best flavor and texture.

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💡 Tips for Success

• Use fresh lemon juice for a bright, clean citrus flavor.

• Let the cheesecake chill thoroughly to set properly.

• Lightly toast your coconut for a more intense nutty flavor.

• Add a lemon curd swirl on top for a more decadent finish.

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❓ 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.