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Coconut Mango Cheesecake Bars Recipe

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These Coconut Mango Cheesecake Bars feature a luscious mango curd swirled into a rich coconut cream cheese filling atop a crisp coconut graham cracker crust. With a perfect balance of tropical flavors and creamy texture, they are an irresistible no-bake (oven-baked crust and filling) dessert perfect for summer gatherings or any special occasion.

  • Total Time: 1 hour 28 minutes plus chilling time
  • Yield: 8 large bars or 16 squares

Ingredients

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 Filling

  • 16 oz 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 emulsion

Instructions

  1. Make Mango Curd: Whisk together mango puree, sugar, lime juice, cornstarch, whole egg, and egg yolk in a saucepan. Cook over medium heat while continuously whisking until mixture starts to boil. Boil for 30 seconds, then remove from heat and transfer to a heat-safe container. If leftover mango puree is available, stir in up to 2 tablespoons. Leave at room temperature.
  2. Prepare Coconut Graham Cracker Crust: Preheat oven to 350°F (175°C). Spray an 8×8 inch pan with nonstick spray and line with parchment paper. In a bowl, combine graham cracker crumbs, ground coconut, sugar, and melted butter until mixture resembles wet sand. Press evenly into the pan. Bake for 8 minutes, then remove from oven.
  3. Make Coconut Cheesecake Filling: Using a hand or stand mixer, beat the cream cheese on medium speed until smooth, avoiding overmixing. Add sugar and mix to combine, scraping down the bowl.
  4. Add Eggs and Coconut Flavor: Incorporate eggs one at a time, followed by the coconut cream and coconut emulsion. Scrape down the bowl again and mix just once more to ensure even blending.
  5. Assemble and Decorate: Pour the cheesecake batter over the baked crust and spread evenly. Transfer the mango curd to a ziplock bag, snip a small corner, and pipe random lines and curls on the cheesecake surface. Use a toothpick to swirl the curd into the batter, creating a marbled effect.
  6. Bake the Bars: Bake at 350°F (175°C) for 45-50 minutes, or until the cheesecake is puffed and jiggles slightly in the center like jello. If it remains too wobbly, bake an additional 5-10 minutes.
  7. Cool and Chill: Remove from oven and cool at room temperature for 20 minutes. Then refrigerate uncovered for at least 4 hours, ideally overnight, to allow the cheesecake to set firmly for slicing.
  8. Serve: Lift cheesecake from pan using parchment paper, slice into 8 large bars or 16 squares. Store leftovers in the refrigerator. Enjoy!

Notes

  • Coconut cream refers to the thick, creamy layer from canned coconut milk, not coconut milk itself.
  • If mango puree is not enough, you can substitute with additional fresh mango blended until smooth.
  • Use room temperature ingredients to help with mixing and texture.
  • Do not chill the mango curd before swirling; cold curd will be too thick to pipe and swirl nicely.
  • For a gluten-free version, use gluten-free graham crackers.
  • Ensure cheesecake is well chilled before slicing to prevent runny bars.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 58 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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