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Coconut Mango Cheesecake Bars Recipe

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4.3 from 3 reviews

These Coconut Mango Cheesecake Bars combine a luscious cream cheese filling infused with coconut cream and extract with a tangy, fresh mango curd swirled on top. A crunchy coconut graham cracker crust adds the perfect texture contrast. Baked to perfection and chilled overnight, these bars are tropical, creamy, and refreshing desserts ideal for warm-weather treats or anytime you crave a taste of paradise.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 8 minutes
  • Total Time: 2 hours 38 minutes
  • Yield: 8 large bars or 16 squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

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 extract

Instructions

  1. Make the Mango Curd: In a saucepan, whisk together mango puree, sugar, lime juice, cornstarch, and eggs. Cook over medium heat, whisking constantly until the mixture boils. Allow it to boil for only 30 seconds before immediately removing from heat. Transfer to a heat-safe bowl. Optionally, stir in up to 2 tablespoons of leftover mango puree. Leave the curd at room temperature while proceeding with the recipe.
  2. Prepare the Coconut Graham Cracker Crust: Preheat the oven to 350°F (175°C). Coat an 8×8 inch pan with nonstick spray and line with parchment paper on the bottom and sides. In a bowl, mix graham cracker crumbs, ground shredded coconut, sugar, and melted butter until the mixture resembles wet sand. Press it firmly and evenly into the prepared pan. Bake for 8 minutes to set the crust.
  3. Make the Coconut Cheesecake Filling: Using a hand or stand mixer set to medium speed, beat the room temperature cream cheese until smooth, being careful not to overmix. Add sugar and whisk to combine thoroughly. Scrape down the sides of the bowl. Add eggs one at a time, mixing well after each addition. Then add the coconut cream and coconut extract. Scrape the bowl and mix once more until fully combined.
  4. Assemble the Bars: Pour the cheesecake batter evenly over the baked crust in the pan. Pour the room temperature mango curd into a ziplock bag and snip off a small corner to make a piping hole. Pipe lines and curls of curd all over the cheesecake batter. Use a toothpick to swirl the curd gently into the cheesecake, creating a marbled effect.
  5. Bake the Cheesecake Bars: Bake in the preheated oven for 45 to 50 minutes, until the cheesecake is puffed evenly and jiggles slightly in the center like jello. If it remains too wobbly, continue baking another 5 to 10 minutes. Once baked, remove from the oven and allow to cool at room temperature for 20 minutes.
  6. Chill and Serve: Transfer the cooled bars to the refrigerator and chill uncovered for at least 4 hours, preferably overnight, to set completely. This step is essential to prevent the bars from being runny. After chilling, lift the bars out of the pan using the parchment paper, slice into 8 large bars or 16 smaller squares, and serve. Store any leftovers in the refrigerator.

Notes

  • For best results, use room temperature eggs and cream cheese to ensure smooth cheesecake batter.
  • Coconut cream is the thick, creamy part separated from canned coconut milk; it adds richness and coconut flavor.
  • If you can’t find fresh mango puree, you may use frozen mango chunks thawed and blended.
  • If you prefer, use gluten-free graham cracker crumbs to make this recipe gluten free.
  • The mango curd must be at room temperature before swirling; chilled curd will be too thick to pipe and swirl properly.
  • Chilling overnight is important to allow the cheesecake bars to fully set and slice cleanly.

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