Welcome, dessert enthusiasts! If you cherish the combination of tangy and tropical flavors without the hassle of baking, you’re about to discover a little slice of heaven. Introducing the No Bake Lemon Coconut Cheesecake Bars—a refreshing, zesty dessert that is both creamy and rich. These delectable bars do not require an oven, making them perfect for a quick summer treat or an impromptu dessert experience. The marriage of fresh lemon, creamy cheese, and coconut over a buttery graham cracker crust is simply divine. These cheesecake bars are an ideal choice whether you’re prepping for a casual gathering or simply indulging at home. Get ready to delve into the creamy, dreamy world of no-bake desserts!
Why You’ll Love This No Bake Lemon Coconut Cheesecake Bars
Here’s why these cheesecake bars are a must-try:
- Effortless Preparation: No need for a hot oven, which is perfect for those warm days.
- Bright Flavors: The zesty lemon provides a fresh, vibrant taste that complements the creamy filling.
- Texture Delight: From the crunch of the crust to the creamy filling and topping of coconut, it’s a delightful combination.
- Make Ahead: These bars can be prepared in advance, perfect for planning your event.
Preparation Phase & Tools to Use
Before beginning your culinary journey with these cheesecake bars, preparation is crucial. Start by clearing your kitchen counter to provide ample workspace for mixing and assembling. You will need an 8×8-inch baking dish lined with parchment paper for ease of removal once the bars are set. Ensure you have a medium-sized bowl for mixing your crust ingredients and a larger one for the filling. An electric mixer is indispensable for achieving a smooth, creamy consistency in the cheesecake filling. A rubber spatula will help you evenly spread the filling over the crust, while a sharp knife is necessary for slicing the finished bars.
Ingredients
- 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
Instructions
Step 1: Craft the Crust
Start by mixing the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Stir until you achieve a texture akin to wet sand. This forms the foundation of your cheesecake bars. Press this mixture firmly into the bottom of an 8×8-inch baking dish lined with parchment paper. Chill in the refrigerator for at least 30 minutes to solidify the crust, ensuring it holds when you pour in the filling.
Step 2: Blend the Cheesecake Filling
In a large mixing bowl, combine sweetened condensed milk, fresh lemon juice, lemon zest, and whipped cream cheese. Use an electric mixer to blend until smooth. The lemon juice is crucial not only for taste but also for helping the filling to set nicely.
Step 3: Fold in Coconut
Once the filling is mixed well, gently fold in half a cup of shredded coconut. This infusion gives the cheesecake a subtle tropical note. Pour your creamy mixture over the chilled crust, smoothing it with a spatula to ensure an even layer.
Step 4: Coconut Topping
Top the filling with the remaining shredded coconut. This provides a contrasting texture, as the coconut will add a slight crunch once set.
Step 5: Chill to Set
Allow your bars to chill in the fridge for a minimum of 4 hours. It’s important to let them firm up properly before slicing.
Step 6: Garnish and Slice
Once set, remove the dish from the refrigerator. Adorn with lemon slices for an elegant touch, then slice into 12 neat squares. Serve chilled and revel in the symphony of flavors.
Variations
- Protein: Add a layer of mascarpone for a richer flavor profile.
- Vegetables: For a twist, incorporate finely grated zucchini in the filling, which pairs well with lemon.
- Spices: Add a hint of ground ginger or cardamom to the crust for a bit of spice.
Cooking Notes
- Ensure the cream cheese is at room temperature for easier blending.
- For thicker bars, use a smaller baking dish but adjust chilling time accordingly.
Serving Suggestions
- Serve alongside a chilled glass of iced tea for a refreshing pairing.
- Top with fresh berries for a burst of color and flavor.
Tips
- Press the crust mixture down firmly with the back of a spoon for a sturdy base.
- Allow the bars to chill overnight for best results.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
Nutritional Information
- Calories: 350 per bar
- Protein: 5g
- Sodium: 150mg
FAQs
Can I use light cream cheese?
Yes, light cream cheese can be used, but it may alter the consistency slightly, making it less creamy.
Is there a substitute for sweetened condensed milk?
Evaporated milk with additional sugar can work in a pinch, but it might change the flavor a bit.
How can I toast the coconut?
To toast coconut, spread it evenly on a baking sheet and put it in the oven at 350°F for about 5–7 minutes, stirring halfway.
Can I freeze these bars?
Yes, you can freeze them. Wrap each bar individually to maintain freshness and thaw in the refrigerator before serving.
Conclusion
Embrace the delightful experience of crafting and savoring these No Bake Lemon Coconut Cheesecake Bars. Their refreshing, creamy textures and flavors provide an oasis of taste that’s perfect for any occasion. Whether you’re a seasoned dessert maker or a new enthusiast, these bars are foolproof, ready to dazzle with minimal effort. Don’t forget to share your thoughts or any creative twists you add to the recipe in the comments. Happy no-baking!
Print
No Bake Lemon Coconut Cheesecake Bars
- Total Time: 4 hours 20 minutes
- Yield: 12 bars 1x
Description
Refreshing, zesty, and creamy no-bake dessert.
Ingredients
- 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
Instructions
- Mix graham cracker crumbs, sugar, and butter. Press into an 8×8 dish. Chill for 30 minutes.
- Blend condensed milk, lemon juice, zest, and cream cheese until smooth.
- Fold in half coconut, pour over crust.
- Top with remaining coconut. Chill for 4 hours.
- Garnish with lemon slices, slice into 12 bars.
Notes
Ensure the cream cheese is at room temperature for easier blending.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 150 mg
- Protein: 5 g