Craving something lemony? Or are you dreaming of cheesecake? Well here you’ll get the best of both worlds!

The bottom crust has the addition of coconut, followed by a layer of smooth cream cheese, topped with tangy lemon pie filling.

If you are pressed for time, just use a box of lemon pie filling instead of making it from scratch, but if you’re feeling ambitious, I have a recipe for lemon pie filling at my post for Lemon Meringue Pie.

Lemon Cheesecake Bars

Course: Dessert


  • Crust:
  • 1 ½ cups graham wafer crumbs
  • cup butter melted
  • 3 tablespoons sugar
  • ½ cup unsweetened coconut flakes
  • ----
  • Cream cheese layer:
  • 2 packages cream cheese softened
  • ½ cup sugar
  • 1 teaspoon lemon zest
  • 2 eggs
  • ----
  • Topping:
  • 1 box of lemon pie filling should make about 3 cups


  • Melt butter and mix well with graham crumbs, sugar and coconut.
  • Press crust into a 13 x 9 inch pan that has been lined with parchment paper.
  • On medium speed, mix cream cheese, sugar, lemon zest and eggs until well blended and not lumpy.
  • Pour over crust, and bake for 20 – 25 minutes. Turn off oven and let cheesecake sit in oven for another 30 minutes. This helps prevent the cheesecake from sinking in the middle.
  • Prepare lemon pie filling, then while lemon is still runny pour over cheesecake, let cool.
  • Decorate as desired

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.