Tropical Lemon Cheesecake Bars start with a graham and coconut crust. The cheesecake layer is light and bright with meyer lemon juice and zest!
Three years old, that’s how old this little food blog is. Since then, I’ve made a lot of food, gained some weight and started working with great companies! I’ve also met (but not in person) fellow food bloggers via Instagram, Facebook and Twitter so it’s been a great few years!
To celebrate I made these Tropical Lemon Cheesecake Bars. It’s also because I’ve been cutting back on calories, working out and still gaining weight?!? So I’m just going to eat this cheesecake, swear at my scale then get back to my sad diet type food in a few days. I’m sure it’s just a fun little trick my body is playing to annoy me.
I used meyer lemons for these cheesecake bars but small regular lemons will be just fine too. Cheesecake bars are my go-to, they’re so easy! These ones set up like a dream. Nice and creamy but firm enough so they cut like a dream!
Thanks for checking in from time to time, sharing my recipes and leaving the nicest comments! I sure appreciate it!
- 1¼ cup graham crumbs
- 2 tbsp sugar
- ¼ cup unsweetened fine coconut
- ⅓ cup melted butter
- 2 - 8 oz. blocks of cream cheese, softened
- ¾ cup granulated sugar
- 2 tbsp. flour
- 2 eggs
- 2 meyer lemons, juiced and zested. Small regular lemons can be used.
- Preheat the oven to 325 degrees and line an 8 inch baking pan with foil. Coat the foil lightly with cooking spray.
- In a bowl combine the graham crumbs, coconut and sugar. Pour in the melted butter and stir until it's a sandy texture. Press the crumbs in the bottom of the pan and bake for 8 minutes.
- Meanwhile place the cream cheese, sugar and flour in a large bowl and beat until light and fluffy.
- Stir in the eggs until well combined. Add the lemon juice and zest, then stir to combine.
- Pour the cheesecake batter evenly over the baked crust. Bake for 40 minutes.
- Cool on a rack and then place in the fridge overnight.
- Cut into bars and store leftovers in the fridge.