Description
Coconut Mango Cheesecake Bars blend tropical sweetness with creamy richness for a dessert that instantly transports me to sunny beach memories. Smooth cream cheese, fresh mango, and toasted coconut layers create a delightful treat perfect for summer gatherings or when craving a slice of paradise.
Ingredients
Scale
Primary Ingredients:
- 16 ounces (450g) cream cheese
- 1 cup (240 milliliters) mango puree
- 2 large eggs
- 2 large egg yolks
Supporting Base Ingredients:
- 1 ¾ cups graham cracker crumbs
- ¾ cup (60g) sweetened shredded coconut
- ½ cup (113g) unsalted butter
Flavoring and Binding Ingredients:
- ⅔ cup (134g) granulated sugar
- ½ cup (120g) full-fat sour cream
- 3 tablespoons (37g) granulated sugar
- 2 teaspoons coconut extract
- 1 tablespoon lemon juice
- 1 tablespoon (8g) cornstarch
- 3 tablespoons (37g) granulated sugar
- Pinch of salt
Instructions
- Gather all ingredients and preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, ensuring edges overhang for easy removal.
- Crush 14 full graham crackers into fine crumbs. Mix 1 ¾ cups graham cracker crumbs with ¾ cup sweetened shredded coconut, ½ cup melted unsalted butter, 3 tablespoons sugar, and a pinch of salt.
- Press the crust mixture firmly and evenly into the prepared pan. Bake for exactly 10 minutes at 325°F (163°C). Remove and allow to cool for 15 minutes.
- In a large mixing bowl, beat 16 oz room temperature cream cheese with ⅔ cup sugar until completely smooth and creamy.
- Fold in ½ cup sour cream and 2 teaspoons coconut extract. Add 2 large eggs one at a time, mixing gently after each addition.
- Pour the cheesecake mixture over the cooled crust. Bake at 325°F (163°C) for 30-35 minutes until edges are set and center has a slight wobble.
- Remove cheesecake from oven and let cool at room temperature for 1 hour. Refrigerate for 2 hours until completely chilled.
- For mango curd, whisk 1 cup mango puree, 2 egg yolks, 3 tablespoons sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch in a saucepan.
- Cook the mango mixture over medium heat, stirring constantly for 5-7 minutes until it thickens. Remove from heat and let cool for 15 minutes.
- Spread the cooled mango curd evenly over the chilled cheesecake layer. Refrigerate for an additional 2 hours or overnight.
- Use the parchment paper to lift the entire dessert from the pan. Cut into 16 equal squares using a clean, sharp knife. Serve chilled and enjoy.
Notes
- Swap graham crackers with gluten-free cookies to make this recipe celiac-friendly and accessible for those with wheat sensitivities.
- Ensure cream cheese is completely room temperature to prevent lumps and create a smooth, creamy cheesecake texture.
- For intense mango flavor, use fresh ripe mangoes and puree them yourself instead of store-bought mango puree.
- Refrigerate bars overnight for best flavor development and cleanest slicing, allowing flavors to meld and structure to set perfectly.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 310 kcal
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 90 mg