Ingredients
For the crust:
• 1 cup graham cracker crumbs (or gluten-free cookies)
• ½ cup sweetened shredded coconut
• 3 tbsp melted butter or coconut oil
For the filling:
• 8 oz cream cheese, softened (or dairy-free alternative)
• ½ cup powdered sugar
• ¼ cup fresh lemon juice (about 1–2 lemons)
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 cup heavy cream or full-fat coconut cream (cold)
For the topping (optional):
• Extra shredded coconut (toasted for extra flavor)
• Lemon slices or mint leaves for garnish
Instructions
- Make the crust: Mix graham crumbs, coconut, and melted butter. Press firmly into the bottom of an 8×8-inch pan. Chill 10 minutes.
- Make the filling: In a large bowl, beat cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth and fluffy.
- In another bowl, whip cold heavy cream to stiff peaks. Gently fold into cream cheese mixture until light and airy.
- Pour over crust and spread evenly.
- Chill at least 4 hours (or overnight) to set.
- Before serving: Sprinkle with toasted coconut and garnish with lemon slices or mint if desired.
- Cut into bars with a sharp knife (wipe blade between cuts for clean edges).
✨ Serve chilled—each bite is bright, creamy, and tropical!
💡 Make ahead: Store in the fridge up to 5 days or freeze for longer freshness.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 0 mins , Total Time : 4 hrs 15 mins (includes chilling) , Servings : 12 bars , Calories : 160 , Net Carbs: 14g , Fats: 11g , Protein: 3g