Need a quick and easy dessert that’s sure to impress? Try our classic No Bake Lemon Cheesecake recipe. Perfect for serving at family dinners, BBQs or special occasions. Made with loads of fresh lemon and coconut flavor, this recipe is sure to create the creamiest cheesecake yet.

The graham cracker crust, creamy cheesecake middle of “it’s so tasty it reminds me of summer” coconut, and zingy lemon flavor made for a great combo. Cool and refreshing for a scorching weekend. Yum!

No Bake Lemon-Coconut Cheesecake

yield: 12 SERVINGS prep time: 15 MINUTES cook time: 15 MINUTES additional time: 3 HOURS total time: 3 HOURS 30 MINUTES

Ingredients

3 cups finely crushed graham crackers
1/2 cup butter, melted
4 packages cream cheese (32oz) at room temperature
1 & 1/2 cups powdered sugar, sifted
1/4 cup lemon juice
zest of 2 lemons
1 cup of shredded coconut
1 teaspoon vanilla extract
3/4 cup heavy whipped cream
5 cups heavy whipping cream
3/4 cup powdered sugar, sifted
1 1/2 teaspoons vanilla

Instructions

Grease your cheesecake pan and set aside. If preferred, you can also lay down cut to size parchment paper.

For the Cheesecake Crust:

Crush the graham crackers in a food processor until crumbs are fine.
Combine crumbs with melted butter, sugar, and salt in a mixing bowl until well incorporated.
Add crumbs to cheesecake pan, distributing evenly, and pressing down flat firmly as you work the crumbs up the sides of the pan.

For the Cheesecake Filling:

In a large bowl, beat cream cheese for about 2 minutes until whipped smooth. I like to start on a low speed and work my way up to a high speed.
Add sifted powdered sugar, lemon juice, lemon zest, shredded coconut, and vanilla extract. Continue to beat on a medium-low speed.
Top off with heavy whipped cream and blend in on a low speed until it is worked into the cheesecake batter. After about a minute, beat on a high speed for 3 minutes until fluffy and thickened. This will also be a good spot to taste the filling. Depending on your preference, you can add more sifted powdered sugar or lemon zest if you’re looking for more lemon flavor; same goes for the shredded coconut.
Fill your graham cracker crust with the lemon-coconut cheesecake filling.
Smooth out with a spatula.
Refrigerate for at least 3 hours or overnight.

For the Whipped Cream

Once your cheesecake has fully set and you’re ready to serve, prepare your homemade whipped cream.
Add heavy whipping cream, vanilla, and sifted powdered sugar into a large mixing bowl.
Whip on a high speed until stiff firm peaks form.
Pipe on dollops of whipped cream along the edge of the cheesecake.
If you have any left over shredded coconut, you can be cheeky with cheesecake and lightly sprinkle more shredded coconut on top for a more refreshing tropical flavor.

Notes

Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
Prepared Pan: There will always be the “next best way to prepare your pan” article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

Daniel Pagan

Website

Dan is the creator and sort of charming host of the YouTube Channel MANCAKE, dad to Gwennie the Corgi, downtown Pittsburgh resident, and an avid baker of all things delicious since he discovered his passion for it many years ago. (He / Him / His)