Introduction
Summer is just around the corner, and there’s nothing quite like a refreshing dessert to complement those warm days. No Bake Lemon Coconut Cheesecake Bars are the perfect treat – light, zesty, and utterly delicious. You won’t need an oven for this recipe, making it incredibly easy and convenient. With a zesty lemon flavor balanced by the sweetness of coconut, these bars are sure to be a hit at your next gathering or as a delightful end to a sunny day. Let’s dive into how you can make these scrumptious bars at home!
Detailed Ingredients with measures
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice
1 tablespoon lemon zest
2 cups whipped cream cheese
1 cup shredded coconut, divided
Lemon slices, for garnish
Prep Time
15 minutes
Cook Time, Total Time, Yield
Chilling Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 12 bars
Kcal: 310 kcal
With these simple ingredients and steps, you can create a delightful dessert that brings bright sunshine to your dessert table. Enjoy the refreshing taste and the creamy texture with every bite!
Detailed Directions and Instructions
Step 1: Prepare the Crust
In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Mix until the texture resembles wet sand.
Step 2: Form the Crust
Press the crumb mixture firmly into the bottom of an 8×8-inch dish lined with parchment paper to create an even crust. Place the dish in the refrigerator to chill and set for at least 30 minutes.
Step 3: Make the Cream Cheese Filling
In a large mixing bowl, combine 1 can (14 oz) of sweetened condensed milk, 1/2 cup of fresh lemon juice, 1 tablespoon of lemon zest, and 2 cups of whipped cream cheese. Beat together until the mixture is smooth and creamy.
Step 4: Add Shredded Coconut
Gently fold in 1/2 cup of shredded coconut into the cream cheese mixture until evenly combined.
Step 5: Assemble the Bars
Pour the cream cheese mixture over the chilled crust, spreading it evenly across the surface with a spatula.
Step 6: Top with Coconut
Sprinkle the remaining 1/2 cup of shredded coconut on top of the cream cheese layer, ensuring an even distribution.
Step 7: Chill Until Set
Refrigerate the assembled bars for at least 4 hours or until fully set.
Step 8: Serve
Before serving, garnish the bars with lemon slices. Cut into 12 equal bars and enjoy!
Notes
Storage
Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days.
Serving Suggestion
These bars are delicious on their own but can also be served with a dollop of whipped cream for added flavor.
Variations
You can add additional flavor by mixing in some crushed pineapple or using a different type of nut-based crust.
Garnish Options
Consider adding a sprinkle of toasted coconut on top for extra texture and flavor before serving.
Cook Techniques
Crust Preparation
Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. This creates a base that holds the cheesecake filling.
Pressing the Crust
Press the crumb mixture firmly into the bottom of a lined dish to create an even layer for the cheesecake to rest on. Refrigerate to allow it to set before adding the filling.
Mixing the Filling
In a mixing bowl, beat the sweetened condensed milk, fresh lemon juice, lemon zest, and whipped cream cheese until smooth. This will ensure a creamy cheesecake texture.
Folding in Coconut
Gently fold half of the shredded coconut into the cream cheese mixture to incorporate it without deflating the mixture.
Setting the Cheesecake
Pour the filling over the chilled crust and spread evenly. Topping it with the remaining shredded coconut provides both flavor and presentation.
Chilling
Place the assembled cheesecake bars in the refrigerator for at least 4 hours to set properly, enhancing the flavors and texture.
FAQ
Can I use a different type of crust?
Yes, you can substitute graham cracker crumbs with a cookie crumb of your choice, such as digestive biscuits or vanilla wafers.
How do I store the cheesecake bars?
Store the cheesecake bars in an airtight container in the refrigerator for up to a week.
Can I use artificial lemon juice instead of fresh?
While you can use bottled lemon juice, fresh lemon juice is recommended for the best flavor.
Is it possible to make this dessert dairy-free?
Yes, you can use dairy-free cream cheese and a vegan condensed milk alternative to create a dairy-free version.
How do I ensure my cheesecake bars set firmly?
Make sure to refrigerate the cheesecake bars for the recommended time and avoid adding too much liquid to the filling.
Conclusion
These No Bake Lemon Coconut Cheesecake Bars are a refreshing and delightful dessert option that combines the zesty flavor of lemon with the tropical essence of coconut. Perfect for any occasion, they are easy to prepare and require no baking, making them an ideal treat for warm days or gatherings. Simply prepare and chill for a creamy, delicious dessert that will impress your friends and family.
More recipes suggestions and combination
Lemon Blueberry Cheesecake Bars
Substitute half of the lemon juice with fresh blueberry puree for a fruity twist.
Coconut Lime Cheesecake Bars
Replace lemon juice with lime juice and zest for a zesty coconut-lime variation.
Chocolate Coconut Cheesecake Bars
Add melted dark chocolate to the cream cheese mixture for a rich chocolate coconut flavor.
Pineapple Coconut Cheesecake Bars
Incorporate crushed pineapple into the cream cheese mixture for a tropical pineapple twist.
Mixed Berry Coconut Cheesecake Bars
Use a mix of fresh berries like strawberries, raspberries, and blueberries folded into the cream cheese layer for added flavor and color.
