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No-Bake Lemon Coconut Cheesecake Cups

Close-up of a No-Bake Lemon Coconut Cheesecake Cup topped with toasted coconut and a lemon slice.
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Prepare individual, refreshing lemon and coconut cheesecake cups that require no oven time. These creamy desserts assemble quickly and set in the refrigerator.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsweetened shredded coconut, toasted
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • For topping: extra toasted coconut and lemon slices

Instructions

  1. Combine graham cracker crumbs, toasted coconut, and melted butter in a bowl. Mix until the crumbs are evenly moistened.
  2. Press about 2 tablespoons of the crumb mixture firmly into the bottom of 6 small serving cups or ramekins. Place cups in the freezer while you prepare the filling.
  3. In a separate large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth.
  4. Beat in the heavy cream, lemon juice, lemon zest, and vanilla extract until the mixture is fully combined and creamy.
  5. Spoon or pipe the cheesecake filling evenly over the crust layer in each cup.
  6. Refrigerate the cups for at least 4 hours, or until the filling is firm.
  7. Before serving, top each cup with extra toasted coconut and a small lemon slice, if desired.

Notes

  • Toast the shredded coconut in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until golden brown. Let it cool completely before using.
  • For a tangier flavor, substitute 1 tablespoon of the lemon juice with lime juice.
  • You can use vanilla wafers or shortbread cookies instead of graham crackers for the crust.

Nutrition

Find it online: https://eatableempress.com/no-bake-lemon-coconut-cheesecake-cups/