Introduction

These Coconut Mango Cheesecake Bars combine tropical flavors with a creamy, rich texture that’s perfect for a refreshing dessert. The tangy mango curd swirled into coconut-infused cheesecake atop a crunchy graham cracker crust makes every bite irresistible.

The image shows several square lemon cheesecake bars with a creamy yellow and white swirled top layer. Each bar has a light brown, crumbly crust at the bottom, about one-third of the height. The bars are placed on a white marbled surface with some coconut flakes scattered around. On the left side, there is a small white bowl filled with bright yellow mango cubes, and a woman's hand is reaching toward one of the cheesecake bars. The overall look is bright and inviting, with the smooth cheesecake layer contrasting with the rougher crust below. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (120g) fresh mango puree (about 1 large mango)
1/4 cup (55g) granulated sugar (for mango curd)
Juice of 1/2 lime
1 tbsp cornstarch
1 whole egg + 1 egg yolk (for mango curd)
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 (for crust)
6 tbsp (85g) unsalted butter, melted
16oz full fat cream cheese, room temperature (preferably Philadelphia)
1 cup (200g) granulated sugar (for cheesecake)
2 large eggs, room temperature
1/3 cup (70g) coconut cream (see notes)
1/4 tsp coconut extract (see notes)

Instructions

Step 1: To make the mango curd, whisk together mango puree, 1/4 cup sugar, lime juice, cornstarch, and eggs in a saucepan over medium heat. Continuously whisk and bring the mixture to a boil. Boil for 30 seconds, then remove from heat and transfer to a heat-safe container.
Step 2: If you have leftover mango puree, stir in up to 2 tablespoons to the curd while it’s still warm. Let the curd sit at room temperature as you prepare the rest of the recipe.
Step 3: Preheat the oven to 350°F (175°C). Spray an 8×8 inch pan with nonstick spray and line it with parchment paper, covering the bottom and sides.
Step 4: For the crust, combine graham cracker crumbs, ground coconut, 1/4 cup sugar, and melted butter in a bowl. Mix until the texture resembles wet sand. Press the mixture firmly and evenly into the prepared pan. Bake for 8 minutes, then set aside.
Step 5: Make the cheesecake filling by whisking cream cheese on medium speed until smooth. Add 1 cup sugar and combine well, scraping down the bowl as needed.
Step 6: Beat in eggs one at a time, followed by coconut cream and coconut extract. Scrape the bowl again and mix briefly until fully incorporated.
Step 7: Pour the cheesecake batter over the warm crust and spread evenly. Transfer the room temperature mango curd into a ziplock bag and snip off a small corner to pipe.
Step 8: Pipe lines and curls of mango curd randomly over the batter surface. Use a toothpick to swirl the curd gently into the cheesecake, creating a marbled effect.
Step 9: Bake for 45-50 minutes until the cheesecake is puffed and jiggles slightly in the center like jello. If it seems too runny, bake an additional 5-10 minutes.
Step 10: Cool the bars at room temperature for 20 minutes, then refrigerate uncovered for at least 4 hours or preferably overnight to set firmly.
Step 11: Once chilled, lift the cheesecake out using the parchment paper and cut into 8 large bars or 16 smaller squares. Store leftovers in the refrigerator. Enjoy!

Tips & Variations

Use fresh, ripe mangoes for the best flavor in the curd. If mangoes aren’t in season, frozen mango puree works well too.
For a dairy-free version, try vegan cream cheese and coconut-based substitutes but expect a different texture.
If you can’t find coconut cream, use the thick part of canned coconut milk, chilled overnight and scooped out.
Adjust the amount of lime juice to taste to balance the sweetness of the mango curd.

Storage

Store cheesecake bars in an airtight container in the refrigerator for up to 5 days. Reheat is not recommended as it changes the texture, so serve chilled or at room temperature.

How to Serve

A close-up view of several square layered dessert bars on a white plate and white marbled surface. The dessert has three visible layers: a lower dark brown crumbly crust, a middle creamy white layer with a smooth texture, and a thick top layer with a bright yellow marbled swirl pattern. Small bits of coconut are scattered on the surface around the bars, and a woman's hand is gently holding one piece. A blurred glass with a bright yellow drink is partly visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars actually taste better after chilling overnight as the flavors set and the texture firms up.

What is coconut cream and can I substitute it?

Coconut cream is the thick, rich part of canned coconut milk. You can substitute it with the solid layer that forms on top of chilled full-fat coconut milk, but avoid using watery coconut milk to maintain the creamy texture.