Description
Decadent Coconut Mango Cheesecake Bars You’ll Adore
Ingredients
Scale
- 2 cups Fresh mango puree
- 1/2 cup Granulated sugar
- 2 tablespoons Juice of lime
- 1 tablespoon Cornstarch
- 1 whole Whole egg
- 1 egg yolk
- 1 1/2 cups Graham cracker crumbs
- 1 cup Unsweetened shredded coconut
- 1/4 cup Granulated sugar
- 1/2 cup Unsalted butter
- 16 ounces Cream cheese
- 3/4 cup Granulated sugar
- 3 large Large eggs
- 1/2 cup Coconut cream
- 1 teaspoon Coconut extract
Instructions
- In a saucepan, whisk together the mango curd ingredients over medium heat. Bring the mixture to a gentle boil, whisking continuously. Let it boil for 30 seconds, then remove from heat and transfer to a heat-safe container.
- If you’ve got any leftover mango puree, add up to 2 tablespoons to the curd after it’s cooked. Let it sit at room temperature as you prep the other components.
- Set your oven to 350°F (175°C) and lightly coat an 8×8 pan with nonstick spray. For easy removal, line the bottom and sides with parchment paper.
- In a bowl, combine all the ingredients for the coconut graham cracker crust until it resembles wet sand. Pour this mixture into the baking dish, pressing it firmly and evenly. Bake for 8 minutes until set.
- In a mixer, beat the cream cheese on medium speed until smooth. Gradually add sugar and mix until combined, scraping down the sides of the bowl as needed.
- Add in the eggs one at a time, mixing well after each addition. Then stir in the coconut cream and coconut extract, mixing until everything is well blended.
- Pour the cheesecake batter over the baked crust, spreading it into an even layer. Snip a corner off a ziplock bag filled with mango curd and pipe random lines across the top.
- Using a toothpick, gently swirl the mango curd into the cheesecake batter for a beautiful marbled effect.
- Bake for 45-50 minutes or until the center is slightly jiggly but puffs up evenly. If it appears too thin, bake an additional 5-10 minutes.
- Allow the bars to cool at room temperature for 20 minutes, then transfer to the fridge to chill uncovered for at least 4 hours or overnight.
- Once chilled, carefully lift the cheesecake from the pan using the parchment paper and slice into bars. Store any leftovers in the refrigerator.
Notes
- Use ripe mangoes for the sweetest flavor and a vibrant color.
- Adjust the sweetness of the filling according to your taste preference.
- Make sure the cream cheese is at room temperature for a smooth texture.
- Prep Time: 20 minutes
- Cook Time: 300 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg
Keywords: Coconut Mango Cheesecake Bars, Tropical Dessert, Creamy Bars