No Bake Lemon Macaroon Cheesecake

No Bake Lemon Macaroon Cheesecake is a coconut filled cheesecake on top of a golden oreo crust. Topped with lemon curd and fresh whipping cream this easy to make dessert will be a huge hit!


I could not wait to share this recipe with you today! If you love lemon and coconut then this dessert will become your new BFF. The flavor combination is out of this world.

This incredible recipe comes from Julianne Bayer from Beyond Frosting and her new Cookbook No Bake Treats. Julianne goes beyond traditional desserts and the recipes are easy to follow! She takes traditional recipes to a whole different and delicious level that will blow you away. This book has so many incredible no bake desserts that are sure to be the show stopper at your next gathering!


(Cookbook available here)

Since it is the summer and too hot to turn on the oven, this book if full of amazing no bake desserts. From cheesecakes, to layered desserts, to truffles and pies you will not show up to your next potluck empty handed. These recipes put a spin on the traditional desserts and are sure to impress and be the talk of your next party.


This cheesecake is easily the best cheesecake that I have had in my life. You will not believe the flavor of this cheesecake and the lemon and coconut make an amazing combination. I love the golden oreo crust, the creamy coconut cheesecake, the lemon curd and the fresh whipping cream on top.


So lets just break it down…

Golden oreo crust

creamy coconut filled cheesecake

lemon curd

fresh whipped cream

This is one seriously amazing cheesecake!



This dessert puts such a fun spin on some of my favorite summer flavors. It brings it all together so well in an irresistible dessert. You guys are going to love this one just as much as we did!


No Bake Lemon Macaroon Cheesecake

Prep Time 20 minutes
Servings 8 -10 slices
No Bake Lemon Macaroon Cheesecake is a coconut filled cheesecake on top of a golden oreo crust. Topped with lemon curd and fresh whipping cream this easy to make dessert will be a huge hit!


For the crust:

  • 1 16 oz package vanilla sandwich cookies (Golden Oreos)
  • 6 Tablespoons unsalted butter

For the filling:

  • 1/4 cup melted white chocolate chips
  • 24 Ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 1 cup shredded sweetened coconut
  • 10 ounce lemon curd

For the topping:

  • 1 1/2 cups heavy whipping cream
  • 3/4 cup powdered sugar
  • 1/2 cup shredded or lightly toasted large coconut flakes


  1. To make the crust: Prepare a 9 inch springform pan by lightly greasing the sides with cooking spray. In a food processor or blender, pulse the cookies into fine crumbs. Melt the butter and pour into the cookie crumbs until their are no dry crumbs left. Press the crumbs into the bottom and sides of the springform pan to form a thick crust.
  2. To make the filling: In a small microwave safe bowl, melt the white chocolate stirring 15 seconds at a time being careful to not burn the chocolate. Set aside to cool.
  3. Beat the cream cheese about 2-3 minutes until smooth and creamy. Slowly add the sugar to the cream cheese scraping the bowl as needed. Add the melted white chocolate and shredded coconut and continue to beat for about a minute. Pour the cheesecake into the crust and spread evenly. Spread the lemon curd evenly over the cheesecake.
  4. For the topping: Pour the heavy whipping cream into a mixer and beat until it starts to bubble. Slowly add in the powdered sugar and continue to beat until stiff peaks form. Spread the whipping cream on top of the lemon curd. Garnish with coconut. Chill for 4-6 hours before serving.

Recipe Notes

Recipe from [url:1]No Bake Treats Cookbook[/url]

Nutrition Facts
No Bake Lemon Macaroon Cheesecake
Amount Per Serving
Calories 829 Calories from Fat 594
% Daily Value*
Fat 66g102%
Saturated Fat 42g210%
Cholesterol 183mg61%
Sodium 446mg19%
Potassium 219mg6%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 48g53%
Protein 9g18%
Vitamin A 2108IU42%
Vitamin C 1mg1%
Calcium 153mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.






Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. This Lemon & Macaroon Cheesecake looks very delicious. One of my favourite desserts is Cheesecake. Can you please tell me the size of your tablespoon for this recipe. I live in Australia, we have a 15ml (metric) tablespoon, and New Zealand has a 20ml (metric)tablespoon. 5ml (1 teaspoon) can make a big difference. Thanks for your help.

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