Mango Coconut Cheesecake Bars

If you’re craving a tropical twist on a classic dessert, these Mango Coconut Cheesecake Bars are your new go-to treat. Combining the creamy richness of cheesecake with the bright, fruity flavor of mango and the subtle crunch of shredded coconut, this dessert is a delightful balance of textures and tastes. Whether you’re baking for a special occasion or just want to brighten up your day with a slice of sunshine, these bars will not disappoint. They’re easy to make, irresistibly delicious, and perfect for sharing.

Why You’ll Keep Making It

These Mango Coconut Cheesecake Bars have a unique appeal that makes them stand out among other desserts. The graham cracker crust mixed with shredded coconut offers a buttery, slightly crunchy base that perfectly complements the smooth, luscious mango cheesecake layer. Because the mango puree adds natural sweetness and vibrant color, you don’t need to overload the recipe with sugar, keeping it balanced and fresh. Plus, the bars are wonderfully versatile — serve them chilled for a refreshing summer dessert or bring them to a potluck and watch them disappear fast. They’re also a fantastic way to enjoy mango in a new form, especially if you love desserts that aren’t overly sweet but deliver plenty of flavor.

Ingredient Checklist

• 1 cup graham cracker crumbs — forms the crunchy, buttery crust base.
• 1/4 cup unsweetened shredded coconut — adds texture and a tropical flavor.
• 1/4 cup melted butter — binds the crust ingredients together.
• 2 (8 oz) packages cream cheese, softened — the creamy base of the cheesecake filling.
• 1/2 cup granulated sugar — sweetens the filling just right.
• 2 large eggs — provide structure and richness.
• 1 teaspoon vanilla extract — enhances the flavor complexity.
• 1 cup mango puree — fresh or store-bought, for that distinctive tropical taste.
• 1/4 cup sour cream — adds creaminess and a slight tang.
• 1/4 cup sweetened condensed milk — contributes sweetness and smooth texture.

Setup & Equipment

• 8×8-inch baking pan — perfect size for bars.
• Mixing bowls — one for the crust and one for the filling.
• Electric mixer or stand mixer — to beat cream cheese until smooth.
• Measuring cups and spoons — for accuracy.
• Spatula — to scrape down the sides and spread the filling evenly.
• Food processor (optional) — to finely crush graham crackers.

Mango Coconut Cheesecake Bars Cooking Guide

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, shredded coconut, and melted butter. Stir until the mixture holds together when pressed. Press this crust mixture evenly into the bottom of your greased 8×8-inch baking pan. Bake for 8-10 minutes until lightly golden and fragrant. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and continue beating until combined. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 3: Add Mango and Creamy Ingredients

Blend in the mango puree, sour cream, and sweetened condensed milk. Mix until the filling is smooth and fully incorporated. The mango puree not only gives vibrant color but infuses the bars with tropical sweetness, making these bars uniquely refreshing.

Step 4: Bake the Bars

Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Bake at 325°F (163°C) for 40-45 minutes or until the edges are set and the center is slightly jiggly but not liquid. Avoid overbaking to keep the cheesecake moist and creamy.

Step 5: Chill and Serve

Remove the bars from the oven and allow them to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight for the best texture. Once chilled, cut into squares and serve chilled for a perfect bite every time.

Seasonal Serving Ideas

• Top with fresh mango slices and a sprinkle of toasted coconut for a summer vibe.
• Drizzle with passion fruit syrup or a light honey glaze to add extra sweetness.
• Pair with a dollop of whipped cream infused with lime zest for a zesty contrast.
• Serve alongside tropical fruit salad for a refreshing dessert platter.
• Add a scoop of coconut or mango sorbet for an indulgent treat on warm days.

Mistakes That Ruin Mango Coconut Cheesecake Bars

• Overmixing the cream cheese: This can incorporate too much air, causing cracks or a grainy texture.
• Not softening the cream cheese: Leads to lumps in the filling instead of a smooth cheesecake.
• Overbaking: Results in dry, crumbly bars rather than creamy ones. Keep an eye on the center—it should still have a slight jiggle.
• Skipping the chilling step: Cheesecake bars need time to set properly in the fridge for the best texture and flavor.
• Using watery mango puree: Excess liquid can make the filling too loose. Use thick puree or reduce it slightly before mixing.

Leftovers & Meal Prep

These Mango Coconut Cheesecake Bars hold up beautifully in the fridge for up to 5 days when stored in an airtight container. For longer storage, freeze the bars in individual portions wrapped in plastic wrap and foil. Thaw in the refrigerator overnight before serving. They’re perfect for prepping ahead for parties or just keeping a delicious snack ready to go. Plus, they travel well, making them a great addition to picnic baskets or lunchboxes.

Reader Questions

Can I use fresh mango instead of mango puree?

Absolutely! To make mango puree from fresh mango, peel and dice ripe mangoes, then blend them until smooth. If the puree is too watery, you can strain it or simmer gently to thicken before using in the recipe.

Is it possible to make these bars gluten-free?

Yes, simply substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies. Ensure the shredded coconut and other ingredients are certified gluten-free to avoid cross-contamination.

How do I prevent cracks on top of my cheesecake bars?

To minimize cracks, avoid overmixing the batter and bake at a consistent temperature. Using a water bath during baking can help regulate heat, but it’s not mandatory. Also, don’t open the oven door during baking as sudden temperature changes can cause cracks.

Can I make these bars ahead for a party?

Yes, these bars are ideal for making ahead. Bake them a day or two before your event and keep them refrigerated. Just cut them right before serving for the freshest presentation.

One Pan, More Ideas

• Try the Mango Coconut Cream Sandwich Cookies for a chewy, tropical cookie experience.
• If you love coconut, the Coconut Snowball White Chocolate Cookies are a delightful treat that also combines white chocolate and coconut.
• For a citrus-packed twist on cheesecake bars, check out the Lemon Blueberry Cheesecake Bar Cookies, which are bursting with fresh flavors.

Ready to Cook?

Get your ingredients ready and preheat your oven because these Mango Coconut Cheesecake Bars are about to become your favorite tropical dessert. With a buttery crust, creamy mango filling, and just the right amount of coconut, these bars are perfect for any occasion. Whether it’s a sunny afternoon treat or a decadent dessert after dinner, this recipe will brighten your day and impress your guests. Gather your equipment and let’s bake a batch of sunshine!

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