Delight in the zesty and creamy goodness of these Lemon Cream Cheese Bars, a perfect balance of tartness and sweetness. Ideal for any occasion, whether it’s a summer gathering or a cozy family dinner, this dessert is bound to impress your guests. The buttery coconut crust provides a nutty base that complements the smooth, citrus-infused cream cheese filling beautifully. Bright and refreshing, these bars are an indulgent treat that feels light and satisfying at the same time. With just the right amount of sweetness from Monk Fruit Allulose and a hint of stevia, these bars allow you to indulge without the guilt. Easy to prepare and delightful to taste, they are a must-try for anyone who loves dessert.
Why You’ll Love This Recipe
- A delicious blend of creamy lemon flavor and rich coconut.
- Perfect for gluten-free diets thanks to the use of coconut flour.
- Easy to prepare with minimal cooking involved.
- Refreshing dessert that is light yet decadent.
- Can be made ahead and stored for later enjoyment.
- Uses natural sweeteners for a guilt-free treat.
Ingredients
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For the Crust:
- 1.5 cups (120 g) unsweetened shredded coconut
- 3/4 cup (75 g) coconut flour
- 1/4 teaspoon salt
- 1/4 cup (50 g) Monk Fruit Allulose Confectioners sweetener
- 1/2 cup (113 g) butter, softened, or 8 tablespoons coconut oil, melted
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For the Filling:
- 3/4 cup (180 ml) fresh lemon juice (about 3-4 large lemons)
- 2 teaspoons gelatin
- 16 ounces (450 g) cream cheese, softened
- 1 cup (240 ml) heavy cream
- 1/4 teaspoon salt
- 2 teaspoons lemon liquid stevia
Ingredient Notes
- Cream Cheese: Use full-fat cream cheese for the best texture. If you prefer a lighter option, consider a Neufchâtel cheese.
- Lemon Juice: Freshly squeezed lemon juice brings the best flavor. Bottled juice can be used in a pinch, but it may lack freshness.
- Sweeteners: Monk Fruit and stevia allow for a low-sugar dessert. For a traditional version, feel free to substitute with granulated sugar.
- Coconut Flour: Important to keep the texture light; don’t substitute it with other flours without adjustments.
Kitchen Tools Needed
- Food processor
- Small saucepan
- Mixing bowls
- Stand mixer or hand mixer
- 9 x 13-inch (23 x 33 cm) baking dish
- Rubber spatula
- Refrigerator for setting
Step-by-Step Instructions
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Prepare the Crust: In a food processor, combine shredded coconut, coconut flour, salt, and Monk Fruit sweetener. Pulse until well mixed. Press the mixture evenly into the bottom of a 9 x 13-inch baking dish to form a crust.
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Bloom the Gelatin: In a small saucepan, pour in the fresh lemon juice. Sprinkle gelatin over the surface and let it sit for a minute to bloom. Gently heat the mixture while stirring until the gelatin dissolves completely. Remove from heat and let it cool for about 10 minutes.
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Make the Filling: Using a stand mixer, beat the softened cream cheese on medium speed until smooth and creamy.
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Add Heavy Cream: Pour in heavy cream and whip until the mixture becomes light and fluffy.
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Combine Gelatin: With the mixer on low, slowly add the cooled gelatin mixture to the cream cheese mixture. Mix until everything is well incorporated. Add salt and lemon liquid stevia; blend until the filling is completely smooth.
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Combine Layers: Pour the lemon cream cheese mixture evenly over the coconut crust.
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Optional Zest: If desired, sprinkle some grated lemon zest over the top for added flavor and decoration.
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Refrigerate: Allow the bars to set uncovered in the refrigerator for 2 to 3 hours until firm.
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Cut and Serve: Cut into 18 squares, serve chilled, and enjoy!
Cooking Tips
- Ensure your cream cheese is at room temperature for smooth blending.
- Allow the gelatin to cool sufficiently before adding it to prevent curdling the cream cheese.
- Use parchment paper lined in the baking dish for easier removal of bars.
- For extra citrus flavor, consider adding a tablespoon of lemon zest to the filling.
Variations
- Berry Swirl: Add a layer of mixed berry puree on top of the filling before it sets for a colorful twist.
- Chocolate Drizzle: Melt dark chocolate and drizzle over the bars before serving for a rich contrast.
- Nutty Crust: Mix in finely chopped nuts like almonds or pecans into the crust for added crunch.
- Other Citrus: Substitute lemon juice with lime or orange juice for a different citrus flavor profile.
Serving Suggestions
Serve these lemon cream cheese bars chilled. They make a delightful dessert on their own or can be paired with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. They also work well as a refreshing treat during summer picnics or family gatherings.
Storage Instructions
Store leftover lemon cream cheese bars in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing them in individual squares, wrapped in plastic wrap, and stored in a freezer bag.
Reheating Tips
These bars are best enjoyed cold. To slightly soften, let them sit at room temperature for about 15-20 minutes before serving.
Nutrition Estimate
Approximately 150 calories, 3 g protein, 7 g carbs, and 13 g fat per serving.
Recipe Summary Card
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 3 hours 30 minutes
Servings: 18
Cuisine: Dessert
Course: Treat
Calories: 150 per serving
Frequently Asked Questions
Can I use a different sweetener?
Yes, feel free to substitute with granulated sugar or your favorite sugar alternative, adjusting quantities as necessary.
Is there a non-dairy substitute for cream cheese?
Absolutely! Use a vegan cream cheese alternative for a dairy-free option.
How long do these bars last in the fridge?
They can be stored in an airtight container in the refrigerator for up to 5 days.
Can I freeze these bars?
Yes, they freeze well! Just wrap them tightly and store in a freezer bag for up to 2 months.
What if I don’t have gelatin?
You can substitute with agar-agar for a plant-based thickening agent, but ensure you follow the instructions for blooming it properly.
Conclusion
These Lemon Cream Cheese Bars are not only a treat for the taste buds but also a feast for the eyes. With their vibrant flavor and creamy texture, they are sure to become a favorite in your dessert repertoire. Whether shared with family or enjoyed quietly at home, these bars bring sunshine to any occasion. Enjoy creating and sharing this delightful recipe!
Lemon Cream Cheese Bars
Delight in the zesty and creamy goodness of these Lemon Cream Cheese Bars, a perfect balance of tartness and sweetness, ideal for any occasion.
For the Crust
- 1.5 cups 1.5 cups (120 g) unsweetened shredded coconut
- 3/4 cup 3/4 cup (75 g) coconut flour (Coconut flour is important for texture; do not substitute without adjustments.)
- 1/4 teaspoon 1/4 teaspoon salt
- 1/4 cup 1/4 cup (50 g) Monk Fruit Allulose Confectioners sweetener (Allows for a low-sugar dessert.)
- 1/2 cup 1/2 cup (113 g) butter, softened, or 8 tablespoons coconut oil, melted
For the Filling
- 3/4 cup 3/4 cup (180 ml) fresh lemon juice (about 3-4 large lemons) (Freshly squeezed lemon juice brings the best flavor.)
- 2 teaspoons 2 teaspoons gelatin
- 16 ounces 16 ounces (450 g) cream cheese, softened (Use full-fat for best texture.)
- 1 cup 1 cup (240 ml) heavy cream
- 1/4 teaspoon 1/4 teaspoon salt
- 2 teaspoons 2 teaspoons lemon liquid stevia
Preparation
- In a food processor, combine shredded coconut, coconut flour, salt, and Monk Fruit sweetener. Pulse until well mixed. Press the mixture evenly into the bottom of a 9 x 13-inch baking dish to form a crust.
- In a small saucepan, pour in the fresh lemon juice. Sprinkle gelatin over the surface and let it sit for a minute to bloom. Gently heat the mixture while stirring until the gelatin dissolves completely. Remove from heat and let it cool for about 10 minutes.
- Using a stand mixer, beat the softened cream cheese on medium speed until smooth and creamy.
- Pour in heavy cream and whip until the mixture becomes light and fluffy.
- With the mixer on low, slowly add the cooled gelatin mixture to the cream cheese mixture. Mix until everything is well incorporated. Add salt and lemon liquid stevia; blend until the filling is completely smooth.
- Pour the lemon cream cheese mixture evenly over the coconut crust.
- If desired, sprinkle some grated lemon zest over the top for added flavor and decoration.
- Allow the bars to set uncovered in the refrigerator for 2 to 3 hours until firm.
- Cut into 18 squares, serve chilled, and enjoy.
Store leftover lemon cream cheese bars in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing them in individual squares, wrapped in plastic wrap and stored in a freezer bag. These bars are best enjoyed cold. To slightly soften, let them sit at room temperature for about 15-20 minutes before serving.
