Description
These No-Bake Lemon Coconut Cheesecake Bars are a cool, creamy, and vibrant dessert with a tropical twist. A coconut-infused graham cracker crust supports a fluffy cheesecake layer and zesty lemon pudding. Perfect for summer days, gatherings, or anytime you want something sweet without turning on the oven.
Ingredients
1 ½ cups graham cracker crumbs
½ cup sweetened shredded coconut (plus extra for topping)
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream
1 box (3.4 oz) lemon instant pudding mix
1 ½ cups cold milk
1 tablespoon lemon zest
Lemon wedges, for garnish
Instructions
1. Crush graham crackers into fine crumbs and mix with shredded coconut.
2. Stir in melted butter until well combined, then press firmly into a parchment-lined 8×8 inch pan. Chill for 20 minutes.
3. In a bowl, beat softened cream cheese and powdered sugar until smooth.
4. In a separate bowl, whip heavy cream until stiff peaks form, then fold into cream cheese mixture.
5. Spread the cheesecake mixture over the chilled crust evenly.
6. Whisk lemon pudding mix with cold milk for about 2 minutes until thickened.
7. Gently spread pudding over the cheesecake layer.
8. Sprinkle the top with more shredded coconut.
9. Chill for at least 4 hours or overnight for best results.
10. Slice into bars. Garnish with lemon zest and lemon wedges before serving.
Notes
For the cleanest slices, use a sharp knife and wipe it clean between cuts.
Toasting the coconut before topping adds deeper flavor and a delightful crunch.
You can freeze the bars before cutting; thaw overnight in the fridge for perfect texture.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 360
- Sugar: 22
- Sodium: 190
- Fat: 26
- Saturated Fat: 17
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 65