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Coconut-Lemon Cheesecake Dessert

 Coconut-Lemon Cheesecake Dessert
This refreshing dessert was a hit when I brought it to our ladies fellowship meeting at church. Everyone loved the buttery coconut crust, lemony filling and sour cream topping.—Leslie Dickson, Buffalo, WY
15 ServingsPrep: 25 min. Bake: 30 min. + chilling


  • 1-1/2 cups all-purpose flour
  • 1 cup flaked coconut, toasted
  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup sugar
  • 2 eggs, lightly beaten
  • 1/3 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1-1/2 cups sour cream
  • 1/3 cup sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups flaked coconut, toasted


  • Place the flour, coconut, butter and confectioners' sugar in a food
  • processor; cover and process until combined. Press into an ungreased
  • 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or
  • until lightly browned.
  • In a small bowl, beat cream cheese and sugar until light and fluffy.

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Coconut-Lemon Cheesecake Dessert (continued)

Directions (continued)

  • Beat in the eggs, lemon juice and peel just until combined. Pour
  • over crust. Bake for 18-20 minutes or until edges are lightly
  • browned and filling is set.
  • Combine the sour cream, sugar and vanilla; spread over filling.
  • Sprinkle with coconut. Bake 10 minutes longer. Cool on a wire rack.
  • Refrigerate for at least 4 hours before cutting. Yield: 15 servings.
Nutritional Facts: 1 piece equals 383 calories, 25 g fat (17 g saturated fat), 85 mg cholesterol, 168 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.