Lemon Cheesecake Bars

1. 1

   Lightly grease and line an 8 x 12 inch baking dish with parchment paper, extending paper 2 inches above long sides. For the pastry base, combine graham cracker crumbs, coconut and butter in a bowl. Press into base of dish. Chill until firm, about 30 mins.

2. 2

   Meanwhile, for the topping, beat the cream cheese, vanilla and lemon zest together with an electric mixer until smooth. Gradually add lemon juice and condensed milk, beating well. Pour on pastry base. Chill until set and cut into squares. Top with more lemon zest and a dollop of cream, to serve.

* Per serving · 4 servings · Values may vary.

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