Lemon and coconut are a match made in dessert heaven, and these No-Bake Lemon Coconut Cheesecake Bars are proof. With their creamy cheesecake center, vibrant lemon filling, and a buttery coconut graham crust, each bite delivers tropical brightness with a luscious, indulgent twist.

Perfect for warm days when you don’t want to turn on the oven, these bars are as easy to assemble as they are beautiful to serve. Whether you’re making them for a summer party, baby shower, or just a bright pick-me-up treat, their cool, layered goodness hits the sweet spot every time.

What Kind of Crust Works Best for Lemon Coconut Cheesecake Bars?

A graham cracker crust is ideal for this no-bake dessert. It’s buttery, just the right amount of sweet, and holds together beautifully after chilling. Adding shredded coconut to the crust gives it a chewy texture and a tropical flavor boost that pairs perfectly with lemon and cream cheese.

Ingredients for the No-Bake Lemon Coconut Cheesecake Bars

Graham Crackers – The foundation of the crust, these provide a classic crunch and buttery base.

Sweetened Shredded Coconut – Mixed into the crust and sprinkled on top, coconut adds flavor and chewy texture.

Unsalted Butter – Binds the crust together and adds richness.

Cream Cheese – The creamy core of the cheesecake layer, offering tang and body.

Powdered Sugar – Sweetens the cheesecake without any grittiness.

Heavy Whipping Cream – Adds fluffiness and volume to the cheesecake layer.

Lemon Pudding Mix – The bright, zesty middle layer that delivers all the lemon flavor without fuss.

Milk – Used to prepare the lemon pudding for a silky, stable layer.

Lemon Zest + Lemon Wedges – For garnish and a fresh burst of lemon aroma.

How To Make the No-Bake Lemon Coconut Cheesecake Bars

Step 1: Prepare the Crust

Crush graham crackers into fine crumbs and mix them with sweetened shredded coconut. Stir in melted butter until evenly combined. Press the mixture firmly into the bottom of a parchment-lined 8×8 inch pan. Chill in the fridge for 20 minutes.

Step 2: Make the Cheesecake Layer

In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Spread this over the chilled crust.

Step 3: Add the Lemon Layer

Whisk the lemon pudding mix with cold milk until thickened (about 2 minutes). Carefully spread the pudding over the cheesecake layer, creating an even layer.

Step 4: Top and Chill

Sprinkle additional shredded coconut on top. Chill the bars for at least 4 hours or overnight for best texture and flavor.

Step 5: Slice and Serve

Use a sharp knife to cut into squares. Garnish with fresh lemon wedges or a sprinkle of lemon zest before serving.

How to Serve and Store No-Bake Lemon Coconut Cheesecake Bars

These cheesecake bars are best served chilled straight from the fridge. Their cool, creamy layers hold up beautifully, making them perfect for dessert platters or individual servings at brunch, showers, or picnics. For clean edges, wipe the knife between slices.

Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you’re prepping in advance, you can also freeze the bars (uncut) for up to a month—just thaw overnight in the fridge before serving.

Frequently Asked Questions

What can I use instead of lemon pudding mix?

You can substitute with homemade lemon curd or another citrus-flavored instant pudding. Just be sure it’s thick enough to hold its shape.

Can I use Cool Whip instead of whipped cream?

Yes, you can use Cool Whip as a shortcut for the whipped cream. It will make the cheesecake layer slightly sweeter and more stable for transport.

How do I prevent the layers from mixing?

Make sure each layer is fully set before adding the next. Chill the crust and cheesecake layers before adding the lemon pudding for clean, distinct layers.

Can I make this gluten-free?

Absolutely! Just swap in gluten-free graham crackers for the crust. The rest of the ingredients are naturally gluten-free.

Do I need to toast the coconut?

Not required, but toasting the shredded coconut for topping adds an irresistible nutty crunch and deepens the flavor.

Want More Cheesecake Dessert Ideas?

If you love these No-Bake Lemon Coconut Cheesecake Bars, you’ll definitely want to try these next:

Lemon Raspberry Swirl Cheesecake Cups – A fruity twist with a gorgeous swirl.
Caramel Cheesecake Cookies – Cookie meets creamy cheesecake in one heavenly bite.
Condensed Milk Snow Cookies – Delicate, melt-in-your-mouth wintery treats.
Blueberry Lemon Dutch Baby – Light, puffy, and bright with lemony zing.
Cherry Cheesecake Puppy Chow – A sweet snack with serious cheesecake flavor.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you go extra lemony or keep it classic? Maybe added white chocolate or toasted the coconut topping?

I love seeing your variations and ideas—don’t hesitate to share or ask questions. Let’s inspire each other in the kitchen.

➡️ Find more refreshing no-bake and sweet treat ideas on my Pinterest page – Life with Jam.