Ingredients
Scale
- 350g Graham cracker crumbs
- 60g sugar
- 125g unsalted butter, melted
- 400g sweetened condensed milk
- 125ml fresh lemon juice
- 1 tablespoon lemon zest
- 500g cream cheese
- 125g shredded coconut
- 125g shredded coconut (for topping)
- Lemon slices for garnish
Instructions
- Mix the Graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture firmly into a parchment-lined pan (approximately 20×20 cm) and chill for at least 30 minutes.
- Beat the sweetened condensed milk, lemon juice, lemon zest, and cream cheese until creamy in a large bowl.
- Fold in 125g of shredded coconut into the cream cheese mixture.
- Spread the filling evenly over the chilled crust.
- Sprinkle the remaining 125g of shredded coconut on top.
- Chill the cake for at least 4 hours, preferably overnight, until firm.
- Cut the cake into bars and garnish with lemon slices before serving.
Notes
For the best flavor, use fresh lemon juice and zest. Make sure the crust is firmly pressed to avoid crumbling when cut.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg