Coconut-Lemon Cheesecake Dessert

Total Time

Prep: 25 min. Bake: 30 min. + chilling


15 servings

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


  • 1-1/2 cups all-purpose flour
  • 1 cup sweetened shredded coconut, toasted
  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup sugar
  • 2 large eggs, lightly beaten
  • 1/3 cup lemon juice
  • 1 tablespoon grated lemon zest
  • 1-1/2 cups sour cream
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups sweetened shredded coconut, toasted


  1. 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.
  2. In a small bowl, beat cream cheese and sugar until light and fluffy. Beat in the eggs, lemon juice and zest just until combined. Pour over crust. Bake for 18-20 minutes or until edges are lightly browned and filling is set.
  3. 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.

Nutrition Facts

1 piece: 383 calories, 25g fat (17g saturated fat), 85mg cholesterol, 168mg sodium, 36g carbohydrate (24g sugars, 1g fiber), 5g protein.

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