Lemon Coconut Cream Cheese Dessert Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add Whipped Cream Topping: Gently spread or pipe the whipped cream over the lemon coconut layer, ensuring an even coverage.
- 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
