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Lemon Macaroon Cheesecake
Prep Time
40 mins
Chill Time:
4 hrs
Total Time
40 mins

This No-Bake Lemon Macaroon Cheesecake will be the hit of your summer party!  Crunchy vanilla cookie crust, creamy coconut cheesecake, and tangy lemon curd come together beautifully and simply.

Course: Dessert
Cuisine: American
Keyword: Cheesecake, Lemon, macaroon, no-bake
Servings: 12 servings
Calories: 759 kcal
For the crust
  • 16 ounces vanilla sandwich cookies (such as Golden Oreos)
  • 6 tablespoons unsalted butter, melted
For the filling
For the topping
  • 1 1/2 cups heavy whipping cream
  • 3/4 cups powdered sugar
  • 1/2 cup shredded or large flaked coconut
  • thinly sliced lemon (for garnish)
To make the crust:
  1. Lightly mist a 9-inch springform pan with non-stick spray.
  2. Grind the cookies into fine crumbs using a food processor or blender.  Pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left.  Pour the crumbs into the prepared pan and press firmly into the bottom and up the sides of the pan to create a thick crust.
To make the filling:
  1. Beat the softened cream cheese on medium-high speed for 2 to 3 minutes until it's light and fluffy.  Slowly add the sugar into the cream cheese and continue beating until the suar is incorporated, scraping the bowl as needed.  Add the melted white chocolate and shredded coconut, and beat the mixture at a high speed for 60 to 90 seconds to create a nice and airy filling.  Pour the cheesecake filling into the prepared crust and spread evenly with a spatula.  Spread the lemon curd over the cheesecake layer.
  2. To make the topping.
  3. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.  Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.  Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.  Add a nice thick layer of whipped cream atop the cheesecake.
  4. Toast the coconut for a few minutes in a dry skillet, stirring constantly until lightly browned.  Sprinkle toasted coconut on the cheesecake to garnish.
  5. Cover with foil and refrigerate for 4 to 6 hours to allow to set.
Nutrition Facts
Lemon Macaroon Cheesecake
Amount Per Serving
Calories 759 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 29g181%
Cholesterol 119mg40%
Sodium 406mg18%
Potassium 197mg6%
Carbohydrates 66g22%
Fiber 1g4%
Sugar 51g57%
Protein 7g14%
Vitamin A 1375IU28%
Vitamin C 0.3mg0%
Calcium 103mg10%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.