Introduction
Dive into a slice of sunshine with these No Bake Lemon Coconut Cheesecake Bars! Perfectly zesty, creamy, and oh-so-refreshing, they’re the ultimate sweet treat to impress your guests or satisfy that sweet tooth. Let’s mix up some magic!
Detailed Ingredients with measures
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups whipped cream cheese
- For the Coconut Bliss:
- 1 cup shredded coconut, divided
- For Garnish:
- Lemon slices
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 luscious bars
Instructions
1. Mix the Crust: Combine graham cracker crumbs, melted butter, and sugar until the mixture feels like wet sand.
2. Form the Base: Line an 8×8-inch dish with parchment paper and press in the crumb mixture evenly. Chill in the fridge for 30 minutes.
3. Whip Up the Filling: Beat together sweetened condensed milk, lemon juice, lemon zest, and cream cheese until velvety smooth.
4. Fold in the Coconut: Gently blend 1/2 cup of shredded coconut into the creamy mixture.
5. Layer It Up: Spread the cream cheese mixture over the chilled crust and smooth out the top.
6. Coconut Shower: Sprinkle the rest of the shredded coconut over the top for that extra deliciousness.
7. Chill Out: Refrigerate for at least 4 hours until set.
8. Cut & Serve: Slice into bars, top with lemon slices, and let the compliments roll in! 😋
Enjoy the sweet escape of these delightful bars!
Detailed Directions and Instructions
Mix the Crust
Combine the graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Stir until the mixture has a texture similar to wet sand.
Form the Base
Take an 8×8-inch dish and line it with parchment paper. Press the crumb mixture evenly into the bottom of the dish. Place it in the refrigerator to chill for 30 minutes.
Whip Up the Filling
In a separate bowl, beat together the sweetened condensed milk, fresh lemon juice, lemon zest, and cream cheese. Continue mixing until the filling reaches a velvety smooth consistency.
Fold in the Coconut
Gently incorporate 1/2 cup of the shredded coconut into the creamy mixture, being careful not to overmix.
Layer It Up
Pour the cream cheese mixture over the chilled crust. Use a spatula to smooth out the top evenly.
Coconut Shower
Sprinkle the remaining shredded coconut on top of the cream cheese layer for added texture and flavor.
Chill Out
Refrigerate the assembled dessert for a minimum of 4 hours to allow it to set properly.
Cut & Serve
Once set, remove the cheesecake bars from the dish using the parchment paper. Slice into bars, garnish with lemon slices, and serve.
Notes
Storage
These cheesecake bars can be stored in the refrigerator for up to one week. Make sure they are covered to maintain freshness.
Serving Suggestion
For an extra touch, consider drizzling with a lemon glaze or adding fresh berries as a topping.
Variations
For additional flavor, you can swap in lime juice and zest for a lime coconut version.
Make Ahead
These bars are perfect for making ahead of time, allowing the flavors to meld even further. Prepare them a day in advance for best results.
Cook Techniques
Mixing the Crust
Combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand, ensuring an even texture for a delicious base.
Forming the Base
Line an 8×8-inch dish with parchment paper and press in the crumb mixture evenly to create a sturdy foundation that will hold the filling.
Whipping Up the Filling
Beat the sweetened condensed milk, lemon juice, lemon zest, and cream cheese together until the mixture is velvety and smooth, enhancing the flavor profile of the cheesecake.
Folding in the Coconut
Gently blend in half of the shredded coconut into the cream cheese mixture, ensuring an even distribution without deflating the whipped mixture.
Layering it Up
Spread the creamy mixture over the chilled crust and smooth out the top for a polished finish that enhances presentation.
Coconut Shower
Sprinkle the remaining shredded coconut over the cheesecake for added texture and flavor, making the dessert visually appealing.
Chilling
Refrigerate the assembled bars for at least four hours to set, allowing flavors to meld together for a refreshing taste in each bite.
Cutting & Serving
Slice the chilled bars into even pieces, topping with lemon slices for a beautiful presentation, and be ready for compliments!
FAQ
Can I use a different type of crust?
Yes, you can substitute graham cracker crumbs with other cookies like vanilla wafers or digestive biscuits for a different flavor profile.
How can I make this recipe dairy-free?
You can use dairy-free cream cheese and a suitable alternative for sweetened condensed milk to make this dessert dairy-free.
Is there a way to make these bars sweeter?
If you prefer a sweeter bar, you can add a little more sugar to the filling or drizzle with honey or chocolate sauce before serving.
Can I freeze the cheesecake bars?
Yes, these bars can be frozen! Just ensure they are well-wrapped to prevent freezer burn, and they will keep for up to three months.
How do I store the leftovers?
Store any leftovers in an airtight container in the refrigerator for up to five days to maintain their freshness.
Conclusion
Dive into flavor and refreshment with these No Bake Lemon Coconut Cheesecake Bars, making every bite a delightful experience!
More Recipe Suggestions and Combinations
Try pairing these bars with a berry compote for added tartness or serve with a scoop of coconut ice cream for an indulgent treat.
Experiment with other citrus flavors
Substitute lemon with lime or orange juice and zest for a different but equally refreshing cheesecake bar option.
Incorporate nuts for added crunch
Add chopped almonds or macadamia nuts to the crust or filling for a delightful crunch and enhanced flavor.
