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No-Bake Lemon Coconut Cream Cups

Cool and creamy lemon dessert cups with a buttery crumb base and toasted coconut on top.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crumb Base
  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter melted
Lemon Coconut Filling
  • 8 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1/4 teaspoon coconut extract
  • 1 1/2 cups whipped topping thawed
Topping
  • 1/3 cup sweetened shredded coconut lightly toasted

Equipment

  • Mixing bowl
  • Hand mixer

Method
 

  1. Mix the graham cracker crumbs and melted butter in a bowl. Divide the mixture among 6 small dessert cups and press lightly into the bottom.
  2. In a separate bowl, beat the softened cream cheese until smooth.
  3. Add the powdered sugar, lemon juice, lemon zest, and coconut extract. Beat until creamy.
  4. Fold in the whipped topping until the filling is light and evenly combined.
  5. Spoon the filling into the cups over the crumb base. Chill for at least 1 hour.
  6. Top with toasted coconut before serving.

Notes

Tip: Chill the cups fully before topping so the filling holds its shape nicely.