Name: No Bake Lemon Coconut Cheesecake
Prep time: 20 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 1 - 16 ounce package lemon Oreos; 6 tablespoons unsalted butter, melted; 3 - 8 ounce packages cream cheese; 1/2 cup granulated sugar; 4 ounces white chocolate baking bar, melted and cooled; 1 1/2 teaspoons coconut extract; 1/2 teaspoon rum extract; 1 cup shredded sweetened coconut; 1 - 10 ounce jar lemon curd; 1 - 8 ounce container Cool Whip, thawed and divided; 1/2 cup shredded sweetened coconut; Fresh raspberries and lemon slices

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Bright lemon curd and sweet coconut filling make this no bake lemon coconut cheesecake stand out on the dessert table! No oven required, and it comes together in just 20 minutes!

If you love lemon desserts, try these lemon bars or these lemon meringue cupcakes next.

A slice of no bake lemon coconut cheesecake on a plate with the rest behind it.

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Why You'll Love This Lemon Macaroon Cheesecake
Ingredients Needed
Recipe Variations
How To Make Lemon Coconut Cheesecake
BruCrew Tips
Storing and Freezing
More Lemon Recipes
Recipe

Cheesecake is definitely one of my favorite desserts. Honestly, I could make it every week and never get bored. It's easy to bake it into many shapes, from a classic vanilla bean cheesecake to colorful rainbow cheesecake bars.

But if I had to pick a favorite style, no bake cheesecake wins every time! There is something appealing about a dessert that doesn't require any oven time. You simply mix all the ingredients, place the pan in the fridge, and walk away. That's my kind of dessert right there, especially living in Florida!

This lemon macaroon cheesecake is a summer favorite here. Lemon and coconut just go together when it's 90°F outside. I loved that combo in these lemon coconut cupcakes so much that turning it into a cheesecake felt like the right move.

The best part about this no bake dessert is that it looks like it came straight from a bakery. But we both know it barely took any effort to put together! Wink, wink!

Why You'll Love This Lemon Macaroon Cheesecake

No oven required. Just mix, assemble, and let the fridge do the work! It's ready in 20 minutes and perfect for hot days when turning on the oven is not an option.
Bright lemon and sweet coconut flavor. The tart and sweet combination of lemon curd and shredded coconut makes every slice refreshing and delicious.
Looks way more impressive than it actually is. The layers of crust, filling, and lemon curd make every slice look like it came from a fancy bakery. Your secret is safe with me!
Great for any occasion. This cheesecake fits right in at summer parties, potlucks, or holiday dinners. Trust me, it won't last long!

Ingredients Needed

With just a few simple ingredients and fun flavors, this lemon coconut cheesecake recipe comes together in minutes. Scroll down to the printable recipe card for the exact amounts.

A full sized lemon coconut cheesecake on a white cake plate.

Lemon Oreo Cookies: The sweet citrus filling adds a fun touch to this easy cheesecake. Golden Oreos work great as a substitute if you cannot find the lemon variety.
Melted Butter: Holds the cookie crumbs together so the crust doesn't fall apart when you slice and serve the dessert.
Cream Cheese: Full-fat cream cheese gives this dessert its thick and creamy texture.
Granulated Sugar: Sweetens the filling and balances out the tart citrus curd on top.
White Chocolate: Adds a rich, sweet flavor to the filling. Buy a good-quality white chocolate baking bar that you can melt in the microwave.
Rum and Coconut Extract: Using both together gives the filling a sweet, tropical flavor.
Shredded Coconut: Adds texture and coconut flavor to the filling. You can use sweetened or unsweetened flakes.
Cool Whip: Makes the filling light and fluffy and adds a beautiful finish to the top. Homemade whipped cream can be used if you prefer that instead.
Lemon Curd: Store-bought lemon curd is quick and easy, but making your own gives you the freshest and most vibrant lemon flavor. My easy lemon curd is a delicious option.
Toppings: Fresh raspberries and lemon slices add a gorgeous pop of color and freshness to every slice.

Recipe Variations

Use a graham cracker crust. Replace the lemon Oreos with graham cracker crumbs to create a neutral crust.
Add lemon zest. Stir 1-2 tablespoons of fresh lemon zest into the filling for a pop of citrus flavor.
Try other fruit toppings. Swap the lemon curd for blackberry preserves, blueberry sauce, or homemade raspberry pie filling for a fun twist.
Make individual servings. Divide the crust and filling between small cups or mason jars for a fun party dessert.

How To Make Lemon Coconut Cheesecake

Get ready to put together this coconut macaroon cheesecake. Follow our easy step-by-step instructions.

An inside look at the layers inside a no bake lemon coconut cheesecake.

Make the crust. Crush the cookies in a food processor, then mix in the butter until coated. Press the mixture firmly into the bottom of a springform pan and set aside.
Make the coconut filling. In a large mixing bowl, mix the cream cheese and sugar until creamy. Stir in the melted white chocolate, extracts, and shredded coconut.
Assemble the cheesecake. Spread the coconut cream cheese mixture over the cookie crust. Spoon the lemon curd over the cheesecake layer, then spread it evenly. Cover the top with Cool Whip.
Chill. Cover the pan and refrigerate for 4 to 6 hours or overnight, until completely set.
Decorate and serve. Run a knife around the edge of the cheesecake before removing it from the pan. Pipe whipped cream swirls around the edges, and sprinkle coconut flakes in the center. Garnish with raspberries and lemon slices just before serving.

BruCrew Tips

Soften the cream cheese ahead of time. Set it out at least 30 minutes before you start for the smoothest texture. Using cold cream cheese will leave lumps in your filling, no matter how long you beat it.
Line the pan with parchment paper. A circle of parchment paper in the bottom of the springform pan helps you release and move the dessert to a serving plate.
Let the white chocolate cool slightly. If the melted white chocolate is too hot when you add it to the cream cheese, it can melt the filling and change the texture. Let it cool 5-10 minutes before beating it in.
Chill for at least 4-6 hours. Do not rush the chilling time! The longer the cheesecake chills, the better it sets, and the cleaner every slice will look.
Run a hot, dry knife around the edge. Before releasing the springform pan ring, run a thin knife dipped in hot water and dried around the edge of the cheesecake.
Use a different pan. A 9-inch round cake pan lined with extra plastic wrap and parchment paper will work. Lift the dessert out of the pan using the edges of the paper or plastic.

Storing and Freezing

Make Ahead: This dessert needs a few hours to chill, so make it the day before your event and cross one more thing off your list. Add the toppings right before serving.

In the Refrigerator: Cover the finished cheesecake and refrigerate for up to 5 days.

In the Freezer: This cheesecake can be frozen without the lemon curd and toppings for 1-2 months. Wrap it tightly in plastic wrap, then in foil. Thaw overnight in the refrigerator, then add the toppings before serving.

A close up of the side of a lemon coconut cheesecake topped with Cool Whip and raspberries.

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