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Coconut Mango Cheesecake Bars

Coconut Mango Cheesecake Bars

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Coconut Mango Cheesecake Bars are a tropical delight that perfectly marries the creamy richness of cheesecake with the vibrant flavors of coconut and fresh mango. These bars feature a delectable coconut graham cracker crust, layered with smooth cheesecake filling and swirls of homemade mango curd. Ideal for summer gatherings or as a sweet indulgence any time of year, they offer an inviting taste experience that is visually stunning and simply irresistible. With straightforward steps and easy-to-find ingredients, even beginner bakers can create this show-stopping dessert to impress friends and family.

Ingredients

Scale
  • 1/2 cup (120g) fresh mango puree (about 1 large mango)
  • 1/4 cup (55g) granulated sugar
  • Juice of 1/2 lime
  • 1 tbsp cornstarch
  • 1 whole egg + 1 egg yolk
  • 1 cup (110g) graham cracker crumbs (regular or gluten free)
  • 1/2 cup (45g) unsweetened shredded or flaked coconut, ground to fine crumbs
  • 1/4 cup (55g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 16oz full fat cream cheese, room temp (preferably Philadelphia)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temp
  • 1/3 cup (70g) coconut cream
  • 1/4 tsp coconut extract

Instructions

  1. Prepare the Mango Curd: In a saucepan over medium heat, mix mango puree, sugar, lime juice, and cornstarch. Stir until thickened, then remove from heat and incorporate eggs.
  2. Make the Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, shredded coconut, melted butter, and sugar in a bowl. Press into the bottom of a 9×9-inch baking dish.
  3. Prepare the Cheesecake Filling: Beat cream cheese until smooth. Gradually add sugar and mix in eggs one at a time along with coconut cream and extract.
  4. Assemble: Pour half of the cheesecake filling over the crust, swirl in half of the mango curd, repeat layers.
  5. Bake: Cook for about 50 minutes until set. Cool fully before slicing into bars.

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