If you’re seeking a dessert that combines the zesty freshness of lemon with the tropical flair of coconut, look no further than this No-Bake Lemon Coconut Cheesecake. This delightful treat is perfect for warm days when you want something sweet without turning on the oven.
Imagine sinking your spoon into a creamy, tart cheesecake that’s light and airy, balanced by the rich flavors of coconut. This recipe is not just a dessert; it’s a celebration of flavors that can brighten any gathering or just add a little joy to your day.
What’s great about this No-Bake Lemon Coconut Cheesecake is its simplicity. With just a handful of ingredients, you can whip up a dessert that feels luxurious and indulgent without the fuss of baking. Perfect for both novice bakers and seasoned pros!
A Refreshing No-Bake Lemon Coconut Cheesecake
This No-Bake Lemon Coconut Cheesecake is a light and creamy dessert that features a smooth lemon filling infused with coconut flavor, all resting on a crunchy graham cracker crust. It’s a perfect balance of tart and sweet with a refreshing twist.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- ½ cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Extra shredded coconut for garnish
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, shredded coconut, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Make the Filling: In a large bowl, beat together the softened cream cheese and powdered sugar until smooth. Add the heavy whipping cream, lemon juice, lemon zest, and vanilla extract. Beat on high speed until the mixture is light and fluffy.
- Assemble the Cheesecake: Pour the cheesecake filling into the prepared crust, spreading it evenly. Smooth the top with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. Overnight chilling is recommended for best results.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Garnish with extra shredded coconut and slice into wedges to serve.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 3g
- Carbohydrates: 30g
