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No-Bake Lemon Coconut Cheesecake Cups

Four individual No-Bake Lemon Coconut Cheesecake Cups topped with whipped cream and toasted coconut flakes.
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Make individual, creamy lemon coconut cheesecake portions without using your oven. These cups are simple to prepare and chill quickly.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsweetened shredded coconut, toasted
  • 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 whipping cream
  • 1/4 cup unsweetened shredded coconut, for topping

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 crust mixture firmly into the bottom of 8 standard muffin cups lined with paper liners. Place the cups in the freezer while you prepare the filling.
  3. In a large bowl, beat the softened cream cheese, powdered sugar, and granulated sugar until smooth.
  4. Add the lemon juice, lemon zest, and vanilla extract. Mix until just combined.
  5. In a separate bowl, whip the heavy cream until medium peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  7. Spoon or pipe the filling evenly over the chilled crusts in the muffin cups.
  8. Refrigerate the cups for at least 4 hours, or until firm.
  9. Before serving, top each cheesecake cup with a sprinkle of the remaining shredded coconut.

Notes

  • Toast the coconut lightly in a dry skillet over medium heat, stirring constantly, until fragrant. Let it cool completely before mixing into the crust.
  • Use fresh lemon juice for the best flavor.
  • If you do not have paper liners, lightly spray the muffin tin cups with non-stick spray before pressing in the crust.

Nutrition

Find it online: https://savorsensations.com/nobakelemoncoconutcheesecakecups/