Lemon Coconut Cheesecake Slice blends velvety flavors for bliss!
A creamy, tropical dessert that blends the flavors of lemon and coconut in a velvety cheesecake slice.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 4+ hours
- Yield: 10–12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
Scale
- 1½ cups crushed digestive biscuits or graham crackers
- ⅓ cup melted butter
- 2 tbsp brown sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup coconut cream
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup lemon curd
- Whipped cream
- Toasted shredded coconut
- Lemon slices
Instructions
- Make the crust: Combine crushed biscuits, melted butter, and brown sugar. Press into a springform pan. Bake for 10 minutes at 160°C (325°F). Cool.
- Prepare the cheesecake filling: Beat cream cheese until smooth. Mix in sugar until creamy. Add eggs one at a time. Add coconut cream, lemon zest, lemon juice, and vanilla. Pour over the cooled crust.
- Bake & cool: Place pan in a water bath. Bake for 50–60 minutes until the center is just set. Turn off the oven and leave inside for 1 hour. Refrigerate for 4+ hours or overnight.
- Finish & serve: Spread lemon curd on top. Pipe whipped cream. Add toasted coconut and lemon slices.
Notes
- Serve ice-cold for the smoothest texture.
- Add extra lemon curd drizzle per slice.
- Pair with coconut whipped cream or tropical fruit.
- Use full-fat cream cheese for the creamiest texture.
- Don’t open the oven while baking to avoid cracks.
- Run a knife around the sides right after baking.
- Chill overnight for the cleanest slices.
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 27g
- Sodium: 185mg
- Fat: 25g
- Carbohydrates: 33g
- Protein: 6g