Did You Know 73% of Home Bakers Avoid Cheesecake Because They Fear the Oven?

If you’re part of that statistic, I have glorious news: these No Bake Lemon Coconut Cheesecake Bars are your golden ticket to creamy, dreamy dessert heaven—without ever turning on your oven. As someone who once wept over a cracked cheesecake (we’ve all been there), I can confidently say this recipe is the stress-free revolution your summer desserts deserve.

Picture this: a buttery coconut crust that crumbles like a seaside sandcastle, topped with a cloud of lemon-kissed cheesecake so light it practically floats. The magic? It all comes together in minutes, chills while you nap (or binge your favorite show), and tastes like sunshine on a spoon. No water baths, no temperature anxiety—just pure, uncomplicated joy.

What makes these bars truly special is how they dance between decadent and refreshing. The tropical whisper of coconut marries the zesty punch of lemon in a way that’ll make your taste buds tango. And because we’re embracing the no-bake life, the texture stays luxuriously smooth—no dreaded “cheesecake canyon” cracks here!

Fun fact: The acidity in lemon actually helps stabilize the creamy filling, meaning these bars slice cleaner than most baked versions. (Take that, oven-dependent desserts!) Whether you’re hosting a last-minute brunch or need a sweet escape from the summer heat, these bars are your new best friend. Ready to ditch the oven mitts? Let’s gather our ingredients…

No Bake Lemon Coconut Cheesecake Bars

Print Recipe

Creamy and tangy lemon cheesecake bars with a coconut crust, perfect for a refreshing dessert without turning on the oven.

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 tbsp lemon zest
1 tsp vanilla extract
1 cup heavy whipping cream
1/4 cup toasted coconut flakes (for garnish)

Instructions

1. Prepare the Crust:

Line an 8×8 inch baking dish with parchment paper.
In a bowl, mix graham cracker crumbs, shredded coconut, and melted butter until combined. Press firmly into the bottom of the prepared dish.
In another bowl, beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
Spread the filling evenly over the crust. Refrigerate for at least 4 hours or until set.
Before serving, sprinkle with toasted coconut flakes and cut into bars.

Notes

You can customize the seasonings to taste.

Author: Trusted Blog

No Bake Lemon Coconut Cheesecake Bars

There’s something magical about desserts that require no oven time—especially when they taste like a tropical dream. These No Bake Lemon Coconut Cheesecake Bars are creamy, zesty, and just sweet enough to make you close your eyes and sigh with happiness. Plus, they’re perfect for warm days when turning on the oven feels like a crime.

Ingredients You’ll Need

1 ½ cups graham cracker crumbs – The buttery, slightly sweet base that holds everything together. If you’re feeling adventurous, try using digestive biscuits for a deeper flavor.
½ cup unsweetened shredded coconut – Toasted or untoasted, depending on how much coconutty warmth you want in every bite.
6 tablespoons melted butter – The glue for our crust. Use salted butter for a hint of contrast against the sweetness.
16 oz cream cheese, softened – Full-fat is best here—it gives that luscious, velvety texture we all crave in cheesecake.
1 cup powdered sugar – Sifted to avoid lumps, because no one wants a gritty cheesecake.
Zest and juice of 2 large lemons – Fresh is non-negotiable! Bottled juice just won’t give that bright, sunny flavor.
1 teaspoon vanilla extract – A whisper of warmth to round out the citrus.
1 cup heavy whipping cream – Whipped to soft peaks for cloud-like lightness.
½ cup sweetened condensed milk – A sneaky little addition for extra creaminess and a touch of caramel-like depth.
Extra coconut and lemon zest for garnish – Because pretty food tastes even better.

Step-by-Step Instructions

Prepare the crust: In a medium bowl, mix the graham cracker crumbs, shredded coconut, and melted butter until it resembles wet sand. Press firmly into a lined 8×8-inch baking dish—I like to use the bottom of a glass to really compact it. Pop it in the fridge to set while you work on the filling.
Whip the cream cheese: In a large bowl, beat the softened cream cheese until smooth and fluffy. This is where patience pays off—scrape down the sides often to avoid lumps. Add the powdered sugar, lemon zest, lemon juice, and vanilla, mixing until just combined. Taste and adjust the lemon if you want more zing!
Fold in the magic: In another bowl, whip the heavy cream to soft peaks. Gently fold it into the cream cheese mixture, followed by the sweetened condensed milk. The goal is a light, airy texture—don’t overmix!
Layer and chill: Pour the filling over the chilled crust, smoothing the top with a spatula. Sprinkle with extra coconut and a dusting of lemon zest for that sunshine-y finish. Cover and refrigerate for at least 4 hours (though overnight is ideal for the perfect slice).

And just like that, you’re halfway to dessert heaven! The hardest part? Waiting for these bars to set—but trust me, they’re worth every minute.

Conclusion

These No Bake Lemon Coconut Cheesecake Bars are the perfect sweet escape for warm days—or whenever you’re craving a little sunshine in every bite. With their creamy texture, zesty lemon flavor, and irresistible coconut crust, they’re a dessert that’s as easy to make as it is to love. No oven required, just simple ingredients and a little patience while they set. Whether you’re serving them at a summer gathering or just treating yourself, these bars are sure to delight.

Ready to whip up a batch? Tag us in your creations on social media—we’d love to see your twist on this recipe! And if you’re craving more no-bake treats, check out our No-Bake Dessert Collection for more delicious inspiration.

FAQs

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice gives the brightest flavor, bottled lemon juice will work in a pinch. Just be sure it’s 100% juice with no added sugars or preservatives for the best results.

How long do these cheesecake bars last in the fridge?

Stored in an airtight container, they’ll stay fresh for up to 5 days. For longer storage, you can freeze them for up to 2 months—just thaw in the fridge before serving.

Can I make these dairy-free?

Absolutely! Swap the cream cheese for a dairy-free alternative and use coconut cream instead of heavy whipping cream. The crust is already naturally dairy-free, so you’re halfway there!

Why is my cheesecake layer not setting?

If your filling is too soft, it may need more chilling time (at least 4 hours, preferably overnight). Also, ensure your cream cheese is fully softened before mixing, and whip the heavy cream to stiff peaks for the best structure.