Print

Creamy No-Bake Mango Cheesecake Bars with Toasted Coconut Crust

no-bake mango cheesecake bars - featured image
Print Recipe

These creamy no-bake mango cheesecake bars feature a toasted coconut crust and a smooth, tropical mango cheesecake filling. Perfect for summer gatherings, they are easy to make and deliciously refreshing.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, finely crushed)
  • ¾ cup unsweetened shredded coconut, toasted until golden and fragrant
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 1 cup fresh ripe mango puree (about 2 medium mangos, peeled and chopped)
  • ¾ cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, cold
  • Juice of ½ lime
  • Optional garnish: toasted coconut flakes, thin mango slices, lime zest

Instructions

  1. Preheat oven to 350°F (175°C) or heat a dry skillet over medium heat. Spread shredded coconut evenly and toast for 5-7 minutes, stirring frequently until golden brown and fragrant. Set aside to cool.
  2. In a mixing bowl, combine graham cracker crumbs, toasted coconut, melted butter, and sugar. Stir until mixture resembles wet sand with evenly coated crumbs.
  3. Transfer crust mixture to an 8×8 inch baking pan. Press firmly and evenly to form a compact layer. Refrigerate while preparing the filling.
  4. Peel and chop ripe mangos. Blend in a food processor or blender until smooth to make 1 cup of mango puree. Strain if watery.
  5. In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
  6. Add powdered sugar, vanilla extract, and lime juice to the cream cheese and beat until combined.
  7. Slowly add mango puree to the cream cheese mixture and blend until uniform in color and texture.
  8. In a separate bowl, whip heavy cream to soft peaks. Gently fold whipped cream into the mango cream cheese mixture in batches, being careful not to deflate the mixture.
  9. Pour mango filling over chilled crust and spread evenly. Smooth the top and cover tightly with plastic wrap.
  10. Refrigerate for at least 4 hours, preferably overnight, until firm enough to cut into bars.
  11. Before serving, optionally garnish with toasted coconut flakes, thin mango slices, or lime zest.

Notes

Press the crust firmly and chill before adding filling to avoid crumbly crust. Fold whipped cream gently to keep airy texture. Chill bars overnight for best firmness and flavor. Run knife under hot water and dry between cuts for clean slices. Fresh or frozen mango can be used; drain excess liquid if frozen. For gluten-free crust, substitute graham crackers with almond flour. For dairy-free, use plant-based cream cheese and coconut cream.

Nutrition

Keywords: no-bake, mango cheesecake bars, toasted coconut crust, easy dessert, summer dessert, tropical dessert, creamy cheesecake, no oven dessert

Find it online: https://leilameals.com/creamy-no-bake-mango-cheesecake-bars-recipe-with-toasted-coconut-crust-easy-and-delicious/