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Coconut-Lemon Cheesecake Dessert Recipe

Coconut-Lemon Cheesecake Dessert Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 30 min. + chilling YIELD:15 servings


  • 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 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 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 peel 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. Yield: 15 servings.

Nutritional Facts

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

Reviews for Coconut-Lemon Cheesecake Dessert

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wanell User ID: 1996473 87843
Reviewed Jun. 27, 2011

"Made this for a crowd and received lots of compliments. I wasn't expecting quite the strong lemon flavor. I wondered if the recipe could have had a typo error because the ratio of eggs and sugar for 1 block of cream cheese didn't seem right to me. I made as shown and thought the cheesecake layer was too runny so I added an additional 8 oz of cream cheese and I was so glad I did. I did not change anything else and loved it. I will definitely make again."

Talq User ID: 5289253 158776
Reviewed Apr. 24, 2011

"To me, this was way more trouble than I want to do again; however, after being refrigerated overnight, my husband said he could not wait until I made it again. The three stars are for me; he would give it four stars for sure."

damara User ID: 5592956 104811
Reviewed Mar. 29, 2011

"Was the hit of a small dinner party!!IEveryone

raved;;I give this one 10 stars;;yummy;yummy"

oneplayerawayinc User ID: 3363643 157051
Reviewed Mar. 21, 2011

"Tried this recipe, but I didn't have fresh lemon juice, so I substituted with fresh limes. I used about 4 medium size limes to get 1/3 cup of juice for the recipe. Tastes like key lime cheesecake or like a margaritta!!! I'm going to try it with fresh pineapple juice next time to make it taste like a pina coloda. Excellent recipe"

eowynt User ID: 4564208 87840
Reviewed Jan. 20, 2010

"A friend gave me some Meyer lemons from her tree, so I couldn't resist making these yummy sounding bars, and now I cannot resist eating them.

The recipe doesn't tell you how to "toast" the coconut, so I just used my toaster oven. It did the trick."

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