Description
These Coconut Mango Cheesecake Bars feature a creamy coconut-infused cheesecake layered on a crispy coconut graham cracker crust, swirled with fresh mango curd for a tropical twist. Perfectly balanced between rich and fruity, these bars are baked to perfection and chilled to set, offering a luscious, refreshing dessert ideal for warm weather or any occasion.
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 flavoring
Instructions
- Make the Mango Curd: Whisk together the mango puree, sugar, lime juice, cornstarch, and eggs in a saucepan over medium heat. Stir continuously and bring the mixture to a boil. Boil for only 30 seconds, then immediately remove from heat and transfer to a heat-safe container. Optionally, stir in up to 2 tablespoons of leftover mango puree if available. Leave the curd at room temperature while preparing the rest of the recipe.
- Prepare the Coconut Graham Cracker Crust: Preheat your oven to 350°F (175°C). Spray an 8×8-inch baking pan with nonstick spray and line the bottom and sides with parchment paper. In a bowl, combine graham cracker crumbs, ground coconut, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove from oven.
- Make the Coconut Cheesecake Filling: Using a hand or stand mixer, beat the cream cheese on medium speed until smooth and creamy, being careful not to overmix. Add the sugar and mix until combined, scraping down the bowl as needed. Add the eggs one at a time, mixing after each addition. Incorporate the coconut cream and coconut flavoring, then scrape down the bowl and briefly mix again to ensure even blending.
- Assemble the Bars: Pour the cheesecake batter evenly over the pre-baked crust and spread smooth. Transfer the mango curd into a ziplock bag, snip off a small corner, and pipe lines and curls of curd over the cheesecake batter. Use a toothpick to gently swirl the curd into the batter, creating a marbled effect. Ensure the curd is at room temperature for easy swirling.
- Bake the Cheesecake Bars: Bake in the preheated oven for 45-50 minutes, or until the cheesecake is evenly puffed and jiggles slightly in the center like jello. If the center is still too thin and wobbly, continue baking an additional 5-10 minutes until set.
- Cool and Chill: Remove the bars from the oven and let them cool at room temperature for about 20 minutes. Then transfer to the refrigerator and chill uncovered for at least 4 hours, preferably overnight, to fully set and firm up for easy slicing.
- Serve: Once chilled, lift the cheesecake from the pan using the parchment paper, slice into 8 large bars or 16 smaller squares. Store any leftovers refrigerated. Enjoy your tropical coconut mango cheesecake bars!
Notes
- Ensure the mango curd is at room temperature before swirling to prevent it from being too thick and difficult to pipe.
- Use full-fat cream cheese and coconut cream for the best rich and creamy texture.
- Chilling the bars overnight yields cleaner slices and better texture; do not skip this step.
- You can substitute gluten-free graham cracker crumbs to make the crust gluten-free.
- Leftover mango puree in the curd is optional and adds extra mango flavor.
- Make sure eggs and cream cheese are at room temperature for smooth batter and even baking.
