No Bake Lemon Coconut Cheesecake Bars
These No Bake Lemon Coconut Cheesecake Bars are the perfect summer treat that is refreshing, creamy, and easy to make. You’ll be dreaming of palm trees and sandy beaches with every bite!
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1/2 cup heavy cream
Instructions:
- 1. In a bowl, mix together graham cracker crumbs, shredded coconut, and melted butter. Press mixture into the bottom of a 9×9 inch pan to form a crust.
- 2. In another bowl, beat cream cheese, sugar, lemon juice, and lemon zest until smooth. In a separate bowl, beat heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture.
- 3. Spread cheesecake mixture over crust and refrigerate for at least 4 hours or until set.
- 4. Cut into bars and serve chilled. Enjoy!
Nutrition Information:
- Serving Size: 1 bar
- Calories: 280
- Total Fat: 21g
- Saturated Fat: 14g
- Cholesterol: 55mg
- Sodium: 130mg
- Total Carbohydrates: 21g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 3g
Popular Questions:
- What can I use as a substitute for graham cracker crumbs?
- Can I use low-fat cream cheese in this recipe?
- Can I omit the coconut in this recipe?
- How long can I store these cheesecake bars?
- Can I freeze these cheesecake bars?
You can use crushed digestive biscuits or vanilla wafers as a substitute for graham cracker crumbs.
Yes, you can use low-fat cream cheese, but keep in mind that the texture and flavor may be slightly different.
Yes, you can omit the coconut if you prefer a more traditional cheesecake flavor.
You can store these bars in the refrigerator for up to 3-4 days.
Yes, you can freeze these bars for up to 2-3 months. Thaw in the refrigerator before serving.
Helpful Tips:
- 1. Add a tablespoon of toasted coconut flakes on top for extra texture and flavor.
- 2. For a tangier taste, add more lemon juice and zest to the cream cheese mixture.
- 3. Drizzle with a lemon glaze made of powdered sugar and lemon juice for added sweetness.
- 4. Serve with fresh berries or a dollop of whipped cream for a beautiful presentation.
- 5. For a nutty twist, sprinkle chopped almonds or macadamia nuts on top before chilling.
- 6. Feel free to use a mix of lemon and lime juice for a citrusy flavor variation.
- 7. Experiment with different crusts like crushed shortbread cookies or gingersnaps for a unique taste.
- 8. Make mini cheesecake bars by using a muffin tin lined with cupcake liners for individual servings.
- 9. Garnish with fresh mint leaves or edible flowers for a touch of elegance.
- 10. Customize the sweetness level by adjusting the amount of sugar to suit your taste preferences.
Expert Secrets:
- 1. Allow the cream cheese to soften at room temperature for smoother mixing and a creamier cheesecake filling.
- 2. Be gentle when folding in the whipped cream to maintain a light and airy texture in the cheesecake mixture.
- 3. Use freshly squeezed lemon juice for the best flavor, and be sure to strain out any seeds or pulp.
- 4. When pressing the crust into the pan, use the back of a spoon or a flat-bottomed glass for an even layer.
- 5. Chill the cheesecake bars for the full recommended time to ensure they are properly set and easy to slice.
- 6. Cover the pan with plastic wrap before refrigerating to prevent any odors from affecting the flavor of the bars.
- 7. For a smoother cheesecake filling, sift the powdered sugar before mixing it with the cream cheese.
- 8. To easily cut neat bars, run a knife under hot water and wipe dry between each slice.
- 9. Experiment with different citrus flavors like orange or grapefruit for a unique twist on this recipe.
- 10. For a decorative touch, sprinkle extra lemon zest or coconut flakes on top of the bars before serving.
