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No-Bake Lemon Coconut Cheesecake Cups

Four individual No-Bake Lemon Coconut Cheesecake Cups topped with shredded coconut on a white plate.
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Make these simple, refreshing individual cheesecake cups featuring bright lemon and sweet coconut flavors. This recipe requires no oven and sets up easily in the refrigerator.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, cold
  • 1/2 cup shredded sweetened coconut, plus extra for topping

Instructions

  1. Combine graham cracker crumbs and melted butter in a small bowl. Press about 1 tablespoon of the mixture into the bottom of 6 small dessert cups or ramekins. Chill while preparing the filling.
  2. In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth.
  3. Beat in the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until fully combined.
  4. In a separate bowl, whip the cold heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture until just combined.
  6. Fold in the 1/2 cup of shredded coconut.
  7. Spoon or pipe the filling evenly over the crusts in the prepared cups.
  8. Refrigerate for at least 4 hours, or until firm.
  9. Before serving, top each cup with extra shredded coconut.

Notes

  • For a firmer crust, press the crumb mixture firmly into the bottom of the cups before chilling.
  • If you do not have graham crackers, vanilla wafers or shortbread cookies work as a substitute crust.
  • You can substitute lime juice for half of the lemon juice for a coconut-lime variation.

Nutrition

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