Description
A tropical delight featuring a creamy coconut cheesecake base topped with fresh mango puree, all set on a crunchy graham cracker crust, perfect for summer gatherings.
Ingredients
Scale
- 3½ cups graham cracker crumbs
- ⅓ cup unsweetened shredded coconut
- 12 tablespoons (¾ cup) unsalted butter, melted
- 16 oz full-fat cream cheese, room temperature
- 1 cup chilled coconut cream
- ½ cup granulated sugar
- 1 teaspoon coconut extract
- A pinch of salt
- 2 large ripe mangoes, pureed
- ¾ cup water
- 1 packet (0.25 oz) unflavored gelatin
Instructions
- Line a 9×13 inch pan with parchment paper, spraying lightly with cooking spray.
- Combine graham cracker crumbs and shredded coconut, then mix in melted butter until it resembles wet sand.
- Press the crust mixture into the prepared pan evenly.
- Beat the softened cream cheese in a mixer until smooth and fluffy, about 3-4 minutes.
- Add coconut cream, sugar, coconut extract, and salt; beat until thick.
- Spread the cheesecake filling over the crust and refrigerate.
- Sprinkle gelatin over the water in a saucepan and let bloom for 5 minutes.
- Heat the gelatin mixture until fully dissolved, about 2 minutes.
- Puree the mangoes and stir in the warm gelatin until combined.
- Pour the mango mixture over the cheesecake layer and smooth out.
- Refrigerate for at least 4 hours or until set.
- Lift the bars out of the pan using the parchment overhang and cut into squares.
Notes
For a vegan alternative, use vegan cream cheese and coconut milk. Make the bars ahead for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg