No-Bake Lemon Coconut Cheesecake Bars 🍋🥥

Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 20 minutes
Servings: 12 bars

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🌟 Introduction

If you’re craving something creamy, zesty, and tropical—all without turning on your oven—these No-Bake Lemon Coconut Cheesecake Bars are pure sunshine in dessert form! The luscious lemon filling sits atop a buttery coconut-graham crust, finished with a sprinkle of toasted coconut for the perfect blend of tangy, creamy, and crunchy. It’s an ideal treat for spring, summer, or anytime you want a refreshing dessert that’s simple yet elegant.

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🍋 Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
• ½ cup shredded sweetened coconut
• ⅓ cup melted coconut oil (or unsalted butter)
• 2 tablespoons maple syrup (or honey)

For the Lemon Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened
• 1 cup Greek yogurt or whipped cream cheese
• ½ cup pure maple syrup or powdered sugar
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract
• 1 cup whipped topping or freshly whipped cream

Optional Topping:

• ¼ cup toasted coconut flakes
• Lemon slices or zest curls for garnish

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🥣 Instructions

Step 1: Prepare the Crust

1. In a medium bowl, mix together the graham cracker crumbs, shredded coconut, melted coconut oil, and maple syrup.
2. Stir until the mixture is evenly moistened and holds together when pressed.
3. Press the crust mixture firmly into the bottom of an 8×8-inch (20×20 cm) pan lined with parchment paper.
4. Place in the fridge or freezer to firm up while you prepare the filling.

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Step 2: Make the Lemon Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
2. Add the Greek yogurt, maple syrup, lemon juice, lemon zest, and vanilla extract. Beat again until creamy and well combined.
3. Gently fold in the whipped topping (or whipped cream) until the mixture is light and airy.

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Step 3: Assemble the Cheesecake Bars

1. Spread the lemon cheesecake filling evenly over the chilled crust using a spatula.
2. Smooth the top and sprinkle with toasted coconut flakes for extra flavor and texture.
3. Cover and refrigerate for at least 4 hours or overnight for best results.

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Step 4: Slice and Serve

1. Once fully chilled, lift the dessert out of the pan using the parchment paper.
2. Slice into bars using a sharp knife (wipe between cuts for clean edges).
3. Garnish with extra lemon zest or thin lemon slices before serving.

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💡 Tips & Variations

• Dairy-Free Option: Use vegan cream cheese and coconut whipped cream.
• Extra Lemon Kick: Add a tablespoon of lemon curd swirled into the filling before chilling.
• Nutty Twist: Replace some of the graham cracker crumbs with crushed almonds or macadamia nuts.
• Crust Alternative: Use crushed vanilla wafers, coconut cookies, or even shortbread for a unique flavor base.

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🧁 Storage

Store the bars covered in the refrigerator for up to 5 days. For longer storage, freeze for up to 1 month, separating layers with parchment paper. Thaw in the fridge before serving.

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🌞 Why You’ll Love This Recipe

• No baking required—perfect for hot days!
• Light yet rich—a balance of creamy and citrusy.
• Customizable—easy to make vegan, gluten-free, or nut-free.
• Make-ahead friendly—great for parties, picnics, or family desserts.

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🥰 Final Thoughts

These No-Bake Lemon Coconut Cheesecake Bars combine everything you love in a dessert: a crunchy base, a velvety lemon filling, and a hint of coconut bliss. They’re simple to prepare, stunning to serve, and guaranteed to brighten any table. Whether you’re sharing them with friends or enjoying a quiet treat for yourself, every bite feels like a taste of tropical sunshine.

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