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Coconut Mango Cheesecake Bars Recipe

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★★★★★

4.9 from 116 reviews

These Coconut Mango Cheesecake Bars combine a luscious mango curd with a creamy coconut-infused cheesecake layer atop a crisp coconut graham cracker crust. Perfectly balanced in sweetness and tropical flavors, these bars are a refreshing dessert ideal for warm weather or any occasion where you want a bright, indulgent treat.

Ingredients

Scale

Mango Curd

  • 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

Coconut Graham Cracker Crust

  • 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

Coconut Cheesecake

  • 16 oz (450g) full fat cream cheese, room temperature (preferably Philadelphia)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup (70g) coconut cream
  • 1/4 tsp coconut extract

Instructions

  1. Make the Mango Curd: Whisk together the mango puree, sugar, lime juice, cornstarch, whole egg, and egg yolk in a saucepan over medium heat. Continuously whisk as the mixture heats and bring it to a boil. Let it boil for only 30 seconds to thicken, then immediately remove from heat and transfer to a heat-safe container. If you have any leftover mango puree, optionally stir in up to 2 tablespoons. Leave at room temperature while you prepare the rest of the bars.
  2. Prepare the Coconut Graham Cracker Crust: Preheat your oven to 350°F (175°C) and coat an 8×8 inch baking pan with nonstick spray. Line the bottom and sides with parchment paper for easy removal. In a mixing bowl, combine the graham cracker crumbs, ground coconut, sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly and evenly into the prepared pan and bake for 8 minutes to set the crust. Remove from oven and set aside.
  3. Make the Coconut Cheesecake Filling: Using a hand mixer or stand mixer, beat the cream cheese on medium speed until smooth but do not overmix. Add the sugar and blend until combined, scraping down the sides of the bowl as needed. Add the eggs one at a time, mixing gently after each addition. Then add the coconut cream and coconut extract, mixing until just combined.
  4. Assemble & Swirl the Bars: Pour the cheesecake batter evenly over the baked crust. Transfer the mango curd into a ziplock bag and snip off one corner to create a small piping hole. Make sure the curd is at room temperature so it flows easily. Pipe random lines and curls all over the surface of the cheesecake batter, then use a toothpick to swirl the curd into the cheesecake for a marbled effect.
  5. Bake the Cheesecake Bars: Bake at 350°F (175°C) for 45-50 minutes or until the cheesecake is evenly puffed and only slightly jiggles in the center like jello. If the center seems too runny, bake for an additional 5-10 minutes. Once done, remove from the oven and let cool at room temperature for 20 minutes.
  6. Chill & Serve: Transfer the bars to the refrigerator and chill uncovered for at least 4 hours, preferably overnight, to allow them to set fully. Once chilled, lift the cheesecake out by the parchment paper and cut into 8 large bars or 16 smaller squares. Store leftovers in the refrigerator and enjoy your tropical dessert!

Notes

  • The coconut cream used here is the thick cream that rises to the top of a can of full-fat coconut milk when refrigerated, not the coconut milk itself. It adds richness and a creamy coconut flavor.
  • If you cannot find coconut extract, vanilla extract is a suitable substitute, though it will alter the coconut flavor slightly.
  • You can use either regular or gluten-free graham cracker crumbs to accommodate dietary needs.
  • Allowing the bars to chill thoroughly is essential for clean slicing and proper texture; don’t skip refrigeration.
  • For leftover mango puree, feel free to refrigerate and use in smoothies or desserts within a day or two.

Keywords: mango cheesecake bars, coconut cheesecake, mango curd, tropical dessert, graham cracker crust, creamy cheesecake, coconut cream dessert, mango dessert bars, easy cheesecake recipe

Find it online: https://dailysimplerecipe.com/coconut-mango-cheesecake-bars-recipe/