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.
