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Mango Coconut Cheesecake Bars

These Mango Coconut Cheesecake Bars are a tropical delight! Creamy mango cheesecake meets a crunchy coconut graham crust in this irresistible, easy-to-make dessert.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Coconut, Easy, Mango, Tropical
Servings: 9 servings

Ingredients

  • 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

Instructions

  • 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 8x8-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.
  • 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.
  • 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.
  • 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.
  • 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.

Equipment

  • 8x8-inch baking pan
  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Spatula
  • Food Processor

Notes

  • Use thick mango puree or reduce watery puree by simmering to avoid a loose filling.
  • Do not overmix the cream cheese to prevent cracks or grainy texture in the bars.
  • Chill bars overnight for best texture and ease of cutting.
  • Substitute gluten-free graham crackers for a gluten-free version.
  • Top with fresh mango slices or toasted coconut for an extra tropical touch.