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Coconut Mango Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 77 reviews
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 5 hours 20 minutes
  • Yield: 8 large bars or 16 squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these creamy Coconut Mango Cheesecake Bars featuring a luscious coconut cheesecake layered on a crunchy coconut graham cracker crust, beautifully swirled with a homemade mango curd that adds a tropical sweetness and tang.

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

  • 16oz full fat cream cheese, room temp (preferably Philadelphia)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temp
  • 1/3 cup (70g) coconut cream
  • 1/4 tsp coconut extract

Instructions

  1. Make the Mango Curd: Whisk together mango puree, sugar, lime juice, cornstarch, and eggs in a saucepan over medium heat. Continuously whisk until the mixture comes to a boil, then boil for just 30 seconds. Remove immediately from heat and transfer to a heat-safe bowl. Optionally stir in up to 2 tablespoons of leftover mango puree. Let it sit at room temperature while preparing the other components.
  2. Prepare the Coconut Graham Cracker Crust: Preheat the oven to 350°F. Spray an 8×8 inch pan with nonstick spray and line it with parchment paper. In a bowl, combine graham cracker crumbs, ground coconut, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the pan bottom and sides. Bake for 8 minutes and then set aside.
  3. Make the Coconut Cheesecake Filling: Using a mixer, beat the cream cheese on medium speed until smooth but avoid overmixing. Add sugar and beat until combined, scraping the bowl as needed. Add eggs one at a time, then mix in coconut cream and coconut extract. Scrape bowl again and give it one final mix.
  4. Assemble the Bars: Pour the cheesecake batter over the pre-baked crust and spread evenly. Transfer the mango curd into a ziplock bag, snip a corner off, and pipe random lines and curls on top of the cheesecake batter. Use a toothpick to swirl the curd into the batter gently.
  5. Bake: Bake in the oven for 45-50 minutes until the cheesecake is puffed and jiggles like jello in the center. If still too soft, bake an additional 5-10 minutes. Remove from oven and cool at room temperature for 20 minutes.
  6. Chill the Bars: Place the cheesecake bars uncovered in the refrigerator and chill for at least 4 hours, preferably overnight, to ensure firm slices.
  7. Serve: Lift the set cheesecake out using the parchment paper and slice into 8 large bars or 16 squares. Store leftovers in the refrigerator.

Notes

  • Coconut Cream: Use coconut cream skimmed from chilled full-fat coconut milk or purchase ready coconut cream. For easier separation, refrigerate coconut milk in advance. Alternatively, sour cream or Greek yogurt can substitute.
  • Coconut Extract: Adjust the amount between 1/4 tsp to 1/2 tsp based on preferred coconut flavor intensity.

Find it online: http://emilysplate.com/coconut-mango-cheesecake-bars-recipe/