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No-Bake Lemon Coconut Cheesecake Cups

Four individual No-Bake Lemon Coconut Cheesecake Cups with a graham cracker crust and lemon slice garnish.
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Make individual, refreshing lemon and coconut cheesecake cups without turning on your oven. These are simple to assemble and perfect for parties.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, whipped
  • 1/2 cup sweetened shredded coconut, plus extra for topping

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl until combined.
  2. Press about 2 tablespoons of the crumb mixture firmly into the bottom of 12 standard muffin cups lined with paper liners. Chill the crusts for 15 minutes.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth.
  4. Add powdered sugar, 1/2 cup granulated sugar, lemon juice, lemon zest, and vanilla extract. Beat until fully incorporated and creamy.
  5. Gently fold in the whipped heavy cream and shredded coconut until just combined. Do not overmix.
  6. Spoon or pipe the filling evenly over the chilled crusts in the muffin cups.
  7. Refrigerate the cheesecake cups for at least 4 hours, or until firm.
  8. Before serving, top each cup with extra shredded coconut.

Notes

  • For a gluten-free crust, substitute the graham crackers with an equal amount of gluten-free shortbread cookie crumbs.
  • If you do not have heavy cream, you can substitute it with 1/2 cup of full-fat Greek yogurt for a slightly tangier, firmer texture.
  • You can use lime juice instead of lemon juice for a subtle key lime variation.

Nutrition

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