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Lemon Coconut Cream Cheese Bars

Bright, creamy, and just the right amount of sweet—these bars bring a little sunshine to your table with every bite. Made with simple pantry staples and a fuss-free method, they’re perfect for any occasion without the stress.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 9 bars
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 lemon zest zest of 1 lemon
  • 3 tbsp fresh lemon juice
  • 1 cup whipped topping or whipped cream
  • 1 cup shredded sweetened coconut divided
  • extra coconut for garnish
  • extra lemon zest for garnish

Method
 

  1. Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. Mix the graham cracker crumbs with melted butter and press firmly into the prepared pan.
  3. Bake the crust for 8–10 minutes and let it cool completely.
  4. Beat cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
  5. Fold in whipped topping and 3/4 cup of shredded coconut.
  6. Spread the filling evenly over the cooled crust and smooth the top.
  7. Sprinkle with remaining coconut and extra lemon zest.
  8. Refrigerate for 4 hours before slicing into bars.

Notes

Store leftovers in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve chilled with fresh fruit or alongside a cup of coffee for a simple, satisfying dessert.