Description
Creamy lemon cheesecake bars with a coconut crust, perfect for a refreshing dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup shredded coconut
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 cup heavy whipping cream
- 1/4 cup toasted coconut for garnish
Instructions
1. Prepare the Crust:
- In a bowl, mix graham cracker crumbs, shredded coconut, and melted butter until combined.
- Press the mixture firmly into the bottom of an 8×8 inch pan lined with parchment paper. Chill in the fridge for 15 minutes.
- In a large bowl, beat the cream cheese, powdered sugar, lemon juice, and lemon zest until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spread the filling evenly over the chilled crust. Sprinkle toasted coconut on top.
- Refrigerate for at least 4 hours or until set. Cut into bars before serving.
Notes
You can customize the seasonings to taste.