Instructions:
1. **Prepare the Crust:** In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture holds together and resembles wet sand.
2. **Form the Base:** Line an 8×8-inch dish with parchment paper and press the crumb mixture firmly into the bottom of the dish to create an even crust. Once done, refrigerate the crust for at least 30 minutes to firm up.
3. **Make the Filling:** In a large mixing bowl, add the sweetened condensed milk, fresh lemon juice, lemon zest, and whipped cream cheese. Use an electric mixer to beat the mixture on medium speed until it’s smooth and creamy.
4. **Add Coconut Bliss:** Gently fold in 1/2 cup of shredded coconut into the cream cheese mixture, ensuring it’s evenly distributed.
5. **Assemble the Bars:** After the crust has chilled, pour the cream cheese mixture over the crust. Use a spatula to spread it evenly.
6. **Top with More Coconut:** Sprinkle the remaining 1/2 cup of shredded coconut generously over the cream cheese layer.
7. **Chill Until Set:** Place the dish in the refrigerator for at least 4 hours or until the cheesecake bars are fully set and firm to the touch.
8. **Serve and Enjoy:** Once set, remove from the refrigerator, cut into bars, and garnish with fresh lemon slices. Enjoy your refreshing dessert!
Nutritional Information: 310 kcal per serving | Servings: 12 bars
Time: Preparation time: 15 minutes | Chilling time: 4 hours 30 minutes
