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Lemon Coconut Cream Cheese Dessert

A luscious layered dessert features a heavenly combination of graham cracker crust, tangy Lucky Leaf lemon fruit filling blended with coconut and cream cheese all topped with fluffy whipped cream!


Graham Cracker Crust

  • 2 cups graham cracker crumbs (about 15 cracker sheets, plus more for garnish)
  • 1/2 cup unsalted butter, melted

Lemon Coconut Pudding Layer

Whipped Cream

  • 3 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • Optional: 1 Tbsp. lemon juice or vanilla extract
  • Garnishes: 1 lemon sliced, toasted coconut, graham cracker crumbs (optional)


Graham Cracker Crust

  1. Step 1
    First, crush graham crackers in a resealable bag or food processor, then combine with melted butter and press firmly into an ungreased 9X13 pan. Place in fridge while you make the filling and whipped cream.

Lemon Coconut Cream Cheese Layer

  1. Step 1
    While the graham cracker crust chills in the fridge, make the lemon coconut cream cheese mixture.

  2. Step 2
    Using a mixer, beat the cream cheese until creamy. Mix in the lemon pudding, followed by the powdered sugar and the shredded coconut until well combined.

  3. Step 3
    Scoop filling onto prepared crust and smooth into an even layer.

Whipped Cream

  1. Step 1
    Using a mixer, whip the heavy whipping cream until you start to get stiff peaks. Add the lemon juice or vanilla extract and powdered sugar and continue mixing into the whipped cream mixture until you get stiff peaks.

  2. Step 2
    Add a layer of the whipped topping on top of the lemon coconut pudding and garnish with graham cracker crumbs, toasted coconut and lemon slices for a beautiful and delicious finish when serving.

  3. Step 3
    Make sure to refrigerate for at least 4 hours or overnight before serving.

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This recipe was created by


Kim is a baker, food photographer, dessert lover and creator behind The Baking ChocolaTess Blog.

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