Lemon Coconut Cream Cheese Dessert Recipe

Introduction

This Lemon Coconut Cream Cheese Dessert is a refreshing and creamy treat perfect for any occasion. With a crunchy graham cracker crust, tangy lemon filling, and fluffy whipped cream topping, it’s a delightful combination of textures and flavors that everyone will love.

Ingredients

• 2 cups graham cracker crumbs (about 15 cracker sheets), plus more for garnish
• 1/2 cup unsalted butter, melted
• 8 ounces cream cheese, softened
• 2 (22 oz) cans lemon fruit filling or topping
• 1/2 cup powdered sugar, divided
• 1 to 1 1/2 cups shredded sweetened coconut (or unsweetened coconut)
• 3 cups heavy whipping cream
• Optional: 1 tablespoon lemon juice or vanilla extract
• Garnishes: lemon slices, toasted coconut, extra graham cracker crumbs (optional)

Instructions

1. Step 1: Crush the graham crackers using a resealable bag or food processor until finely ground. Combine the crumbs with melted butter and press the mixture firmly into an ungreased 9×13-inch pan. Refrigerate the crust while preparing the filling.
2. Step 2: In a mixer, beat the softened cream cheese until smooth and creamy. Add the lemon fruit filling, powdered sugar, and shredded coconut, mixing until well combined.
3. Step 3: Spread the lemon coconut cream cheese mixture evenly over the chilled graham cracker crust.
4. Step 4: Whip the heavy cream using a mixer until it begins to form stiff peaks. Add the powdered sugar and lemon juice or vanilla extract if using. Continue whipping until stiff peaks form.
5. Step 5: Spoon and spread the whipped cream layer over the lemon coconut filling. Garnish with additional graham cracker crumbs, toasted coconut, and lemon slices for a beautiful presentation.
6. Step 6: Refrigerate the dessert for at least 4 hours or overnight to allow it to set and develop flavors before serving.

Tips & Variations

• For extra flavor, toast the shredded coconut before adding it to the lemon cream cheese mixture.
• If you prefer a less sweet dessert, use unsweetened coconut and reduce the powdered sugar slightly.
• Add a teaspoon of lemon zest to the filling for a more intense citrus flavor.
• Use a springform pan to create a more elegant presentation and easier slicing.

Storage

Store the dessert covered in the refrigerator for up to 3 days. Keep it chilled to maintain the whipped cream’s texture. When ready to serve, you can let it sit at room temperature for about 10 minutes to soften slightly. Avoid freezing, as this may affect the texture of the cream cheese and whipped topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert tastes even better after chilling overnight. Preparing it a day in advance allows the flavors to meld and helps it set properly.

What can I substitute for the lemon fruit filling?

If lemon fruit filling is unavailable, you can use lemon curd or make a homemade lemon pudding with lemon juice, sugar, and cornstarch as a substitute.

Lemon Coconut Cream Cheese Dessert Recipe

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This Lemon Coconut Cream Cheese Dessert features a buttery graham cracker crust layered with a creamy lemon coconut cream cheese filling and topped with light, fluffy whipped cream. The dessert balances tangy lemon flavor with sweet coconut and cream cheese, making it a refreshing, no-bake treat perfect for any occasion. Garnished with toasted coconut, graham cracker crumbs, and lemon slices, it’s both delicious and visually appealing.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 2 cups graham cracker crumbs (about 15 cracker sheets, plus more for garnish)
• 1/2 cup unsalted butter, melted

Filling

• 8 ounces cream cheese, softened
• 2 (22 oz) cans Lucky Leaf Lemon Fruit Filling or Topping
• 1/2 cup powdered sugar
• 1 to 1 1/2 cups shredded sweetened coconut (can also use unsweetened coconut)

Whipped Cream Topping

• 3 cups heavy whipping cream
• 1/2 cup powdered sugar
• Optional: 1 tablespoon lemon juice or vanilla extract

Garnishes

• 1 lemon, sliced
• Toasted coconut
• Additional graham cracker crumbs

Instructions

1. Prepare Graham Cracker Crust: Crush the graham crackers finely using a food processor or place them in a resealable bag and crush with a rolling pin. Combine the crumbs with melted butter, then firmly press the mixture into an ungreased 9×13-inch pan. Refrigerate the crust while preparing the filling and whipped cream.
2. Make Lemon Coconut Cream Cheese Mixture: Using a mixer, beat the softened cream cheese until smooth and creamy. Add the lemon fruit filling, powdered sugar, and shredded coconut, mixing thoroughly until well combined and uniform in texture.
3. Assemble Filling Layer: Spoon the lemon coconut cream cheese mixture over the chilled graham cracker crust, spreading it into an even layer with a spatula or the back of a spoon.
4. Prepare Whipped Cream: In a clean mixing bowl, whip the heavy whipping cream with an electric mixer until soft peaks form. Add lemon juice or vanilla extract (if using) and powdered sugar, then continue whipping until stiff peaks develop.
5. Add Whipped Cream Topping: Gently spread or pipe the whipped cream over the lemon coconut layer, ensuring an even coverage.
6. Garnish and Chill: Sprinkle additional graham cracker crumbs and toasted coconut over the whipped cream layer. Add fresh lemon slices for an attractive finish. Refrigerate the dessert for at least 4 hours or overnight to allow the layers to set completely.

Notes

• For best flavor and texture, refrigerate overnight before serving.
• To toast coconut: spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes until golden, stirring occasionally.
• Use sweetened or unsweetened shredded coconut depending on desired sweetness.
• The dessert is delicate; slice with a sharp knife warmed under hot water for cleaner cuts.
• If you prefer a more tart flavor, increase lemon juice in whipped cream or add zest to the cream cheese mixture.

Keywords: lemon dessert, coconut cream cheese dessert, no-bake dessert, lemon coconut, whipped cream dessert, graham cracker crust