1. Introduction

If you’re a fan of tangy citrus flavors and creamy cheesecake, these Lemon Coconut Cheesecake Bars are a must-try dessert! With a buttery crust, a rich and smooth cheesecake layer infused with fresh lemon zest, and a sweet coconut topping, these bars strike the perfect balance between refreshing and indulgent. Whether you’re looking for a crowd-pleasing treat for a summer gathering or simply craving a homemade sweet snack, this easy-to-make recipe delivers a burst of flavor in every bite. Keep reading to discover how to make these irresistible bars!

2. Ingredients Needed

1. For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

2. For the Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

3. For the Coconut Topping:

1 cup sweetened shredded coconut
¼ cup powdered sugar
2 tablespoons melted butter

3. Step-by-Step Recipe for Lemon Coconut Cheesecake Bars

1: Prepare the Crust

Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined.
Press the mixture evenly into the bottom of the prepared baking pan.
Bake for 8–10 minutes, then set aside to cool slightly.

2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Stir in fresh lemon juice, lemon zest, and vanilla extract until fully combined.
Pour the cheesecake mixture over the baked crust, spreading it evenly.

3: Prepare the Coconut Topping

In a small bowl, mix shredded coconut, powdered sugar, and melted butter until combined.
Sprinkle the coconut mixture evenly over the cheesecake filling.

4: Bake and Chill

Bake for 30–35 minutes, or until the edges are set and the center is slightly jiggly.
Remove from the oven and let it cool at room temperature for about 1 hour.
Transfer to the refrigerator and chill for at least 3 hours or overnight for best results.

5: Serve and Enjoy

Once fully chilled, cut into bars and serve.
Enjoy your delicious Lemon Coconut Cheesecake Bars!

4. Tips for the Perfect Cheesecake Bars

Use Room Temperature Ingredients

Ensure the cream cheese and eggs are at room temperature before mixing. This helps create a smooth, lump-free cheesecake filling.

Don’t Overmix the Batter

Overmixing can add too much air, leading to cracks in the cheesecake. Mix just until the ingredients are combined.

Press the Crust Firmly

Use the back of a spoon or the bottom of a measuring cup to press the crust down evenly. This prevents it from crumbling when slicing.

Bake Until Just Set

The center should have a slight jiggle when you take it out of the oven. Overbaking can cause a dry texture and cracks.

Chill for Best Results

Refrigerate the bars for at least 3 hours (or overnight) before slicing to allow the flavors to develop and the texture to set properly.

Use a Sharp Knife for Clean Cuts

Wipe the knife with a damp cloth between cuts to get neat, even slices.

Toast the Coconut for Extra Flavor

Lightly toasting the shredded coconut before adding it on top enhances the flavor and gives a golden, crispy texture.

Store Properly

Keep leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

5. Variations & Substitutions

Swap the Crust

Instead of graham crackers, use vanilla wafers, shortbread cookies, or a coconut cookie crust for extra flavor.

Make it Gluten-Free

Use gluten-free graham crackers or almond flour as a crust alternative.

Try a Different Citrus Flavor

Replace lemon juice and zest with lime or orange for a fresh twist.

Use a Different Topping

Swap shredded coconut for chopped nuts, white chocolate shavings, or a dusting of powdered sugar.

Make it Dairy-Free

Use dairy-free cream cheese and butter substitutes to create a lactose-free version.

Add a Drizzle

Top with white chocolate drizzle or a lemon glaze for extra sweetness.

Enhance the Flavor

Mix in a teaspoon of coconut extract for a stronger coconut taste or add a pinch of cinnamon to the crust for warmth.

Make it Vegan

Use dairy-free cream cheese, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and vegan butter to create a plant-based version

6. Serving Suggestions

Chilled and Fresh

Serve the cheesecake bars straight from the refrigerator for the best texture and flavor.

With a Citrus Twist

Garnish with extra lemon zest or a thin lemon slice for a refreshing touch.

Topped with Whipped Cream

Add a dollop of homemade whipped cream for extra creaminess.

Drizzled with Sauce

Serve with a drizzle of honey, white chocolate, or a light lemon glaze for added sweetness.

Paired with Fresh Berries

Strawberries, raspberries, or blueberries complement the tangy lemon flavor beautifully.

With a Cup of Coffee or Tea

These bars pair perfectly with a hot cup of coffee, chamomile tea, or an iced coconut latte.

As a Frozen Treat

Freeze the bars for 30 minutes before serving for a refreshing, ice cream-like texture.

Dusting of Powdered Sugar

Lightly sprinkle powdered sugar on top for an elegant finishing touch.

7. Storage and Shelf Life

Refrigeration:

Store Lemon Coconut Cheesecake Bars in an airtight container in the refrigerator for up to 5 days to maintain freshness and flavor.

Freezing:

For longer storage, wrap individual bars in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.

Room Temperature:

These cheesecake bars should not be left at room temperature for more than 2 hours, as the dairy-based filling requires refrigeration.

Prevent Drying Out:

Cover the bars tightly with plastic wrap or foil to keep them from drying out or absorbing other odors from the fridge.

Best Taste Tip:

For the best texture and flavor, allow refrigerated bars to sit at room temperature for 5–10 minutes before serving.

8. Common Mistakes to Avoid

Using Cold Ingredients

Always use room temperature cream cheese and eggs to ensure a smooth, lump-free cheesecake filling.

Overmixing the Batter

Mixing too much can incorporate excess air, leading to cracks in the cheesecake after baking.

Not Pressing the Crust Firmly

A loosely packed crust can crumble when cutting or serving. Use the back of a spoon or a flat-bottomed cup to press it down evenly.

Overbaking the Cheesecake

The bars should have a slight jiggle in the center when removed from the oven. Overbaking can make them dry and lead to cracks.

Skipping the Cooling Process

Letting the cheesecake bars cool at room temperature before refrigerating helps prevent condensation, which can make the crust soggy.

Cutting Too Soon

Cheesecake needs time to set. Refrigerate for at least 3 hours (or overnight) before slicing to get clean and firm bars.

Not Lining the Baking Pan

Using parchment paper or foil makes it easier to lift the bars out for even slicing.

Forgetting to Wipe the Knife Between Cuts

Clean your knife with a damp cloth after each cut to get neat, professional-looking slices.

By avoiding these mistakes, you’ll achieve perfectly creamy and delicious Lemon Coconut Cheesecake Bars every time!

9. Conclusion

Lemon Coconut Cheesecake Bars are the perfect combination of tangy citrus, creamy cheesecake, and sweet coconut, making them an irresistible dessert for any occasion. With a buttery crust, a rich and smooth filling, and a toasted coconut topping, these bars offer a delightful balance of flavors and textures. Whether you’re making them for a family gathering, a holiday treat, or simply to satisfy your sweet tooth, this easy-to-follow recipe ensures delicious results every time.

By following the tips, variations, and storage recommendations, you can customize and enjoy these cheesecake bars to suit your taste. Give this recipe a try, and enjoy a refreshing, tropical-inspired dessert that will impress everyone!

Lemon Coconut Cheesecake Bars

Author: Ariana Bender
Total Time: 3 hours 50 minutes (including chilling)
Yield: 12 bars 1x
Diet: Vegetarian

Print Recipe

Description

Lemon Coconut Cheesecake Bars are a delightful dessert featuring a buttery graham cracker crust, a creamy lemon-infused cheesecake filling, and a sweet coconut topping. These bars are the perfect balance of tangy, creamy, and slightly crunchy, making them an irresistible treat for any occasion.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

For the Coconut Topping:

1 cup sweetened shredded coconut
¼ cup powdered sugar
2 tablespoons melted butter

Instructions

Prepare the Crust: Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the pan and bake for 8–10 minutes. Let it cool slightly.
Make the Cheesecake Filling: In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing until combined. Stir in lemon juice, lemon zest, and vanilla extract. Pour over the cooled crust.
Add the Coconut Topping: In a small bowl, mix shredded coconut, powdered sugar, and melted butter. Sprinkle evenly over the cheesecake filling.
Bake: Bake for 30–35 minutes until the edges are set and the center is slightly jiggly.
Cool & Chill: Let cool at room temperature for 1 hour, then refrigerate for at least 3 hours (or overnight) before slicing.
Serve & Enjoy: Cut into bars and enjoy!

Notes

For extra flavor, toast the shredded coconut before adding it on top.
To prevent cracking, avoid overmixing the cheesecake batter.
For clean slices, use a sharp knife and wipe it between cuts.
Storage: Refrigerate for up to 5 days or freeze for 2 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 280
Sugar: 18g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Carbohydrates: 27g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg