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Mango Coconut Cheesecake Bars

Tropical Mango Coconut Cheesecake Bars to Savor Every Bite

Delightful Mango Coconut Cheesecake Bars capturing the essence of summer, perfect for gatherings and a healthier dessert option.
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Prep Time 15 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American, Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 1/2 cups Graham Cracker Crumbs Use gluten-free for gluten-free option
  • 1/2 cup Unsweetened Shredded Coconut Optional for less coconut flavor
  • 1/2 cup Unsalted Butter, melted Ensure fully melted
  • 1/4 cup Granulated Sugar Can be reduced for less sweetness
For the Filling
  • 16 oz Cream Cheese, softened Must be at room temperature
  • 1/2 cup Granulated Sugar Adjust based on sweetness preference
  • 1 tsp Vanilla Extract Use pure for best taste
  • 1/2 cup Coconut Cream Can substitute with heavy cream
  • 1 cup Ripe Mango Puree Fresh or canned works well
  • 3 large Eggs Add one at a time to avoid overmixing
For Garnish
  • 1 cup Fresh Mango Slices Optional for presentation
  • 1/4 cup Toasted Coconut Flakes Adds texture

Equipment

  • 9x13-inch baking dish
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish by greasing it or lining it with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, unsweetened shredded coconut, melted unsalted butter, and granulated sugar. Stir until mixture resembles wet sand. Press into the bottom of the prepared baking dish and bake for 10 minutes. Allow to cool completely.
  3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing until well combined. Incorporate coconut cream and mango puree until blended. Add eggs one at a time, mixing gently.
  4. Pour the filling over the cooled crust and bake for 30 to 35 minutes until edges are set and center is slightly jiggly. Turn off the oven and leave the door ajar for 1 hour.
  5. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight. Garnish with fresh mango slices and toasted coconut flakes before serving.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is room temperature and measure ingredients carefully for best results. Refrigerate thoroughly for flavor to meld.

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