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No Bake Coconut Mango Cheesecake Bars

A delightful tropical dessert combining creamy coconut cheesecake and fresh mango on a crunchy graham cracker crust, perfect for summer.
Prep Time20 minutes
Total Time4 hours
Course: Dessert, Snack
Cuisine: American, Tropical
Keyword: Coconut Mango Dessert, No Bake Cheesecake, Tropical Dessert
Servings: 12 slices
Calories: 250kcal

Ingredients

For the Crust

  • 3.5 cups Graham Cracker Crumbs For a crunchy texture.
  • 0.33 cups Unsweetened Shredded Coconut To enhance the coconut flavor.
  • 12 tablespoons Unsalted Butter Melted, for binding the crust together.

For the Cheesecake Filling

  • 16 oz Cream Cheese Full-fat and at room temperature.
  • 1 cup Coconut Cream Chilled, for a silky smooth consistency.
  • 0.5 cups Granulated Sugar To sweeten the filling.
  • 1 teaspoon Coconut Extract For additional coconut flavor.
  • 1 pinch Salt To balance the sweetness.

For the Mango Topping

  • 2 large Ripe Mangoes For tropical freshness.
  • 0.75 cups Water For the gelatin mixture.
  • 1 packet Unflavored Gelatin To set the mango layer perfectly.

Instructions

Preparation

  • Line a 9×13 inch pan with parchment paper, leaving an overhang for easy removal. Lightly spray with cooking spray.
  • In a large bowl, combine graham cracker crumbs, unsweetened shredded coconut, and melted butter. Mix until it resembles wet sand.
  • Press the crust mixture firmly into the prepared pan using the bottom of a measuring cup to ensure it’s compact.

Prepare Filling

  • In a mixing bowl, beat softened cream cheese until smooth and fluffy (about 3-4 minutes). Scrape the bowl frequently.
  • Add in chilled coconut cream, granulated sugar, coconut extract, and a pinch of salt. Beat until smooth and thick (approximately 2-3 minutes).
  • Spread the cheesecake filling over the prepared crust and refrigerate while making the mango topping.

Prepare Mango Topping

  • Sprinkle gelatin over ¾ cup of water in a small saucepan and let it bloom for about 5 minutes.
  • Heat gently over low heat, stirring constantly until the gelatin is fully dissolved.
  • Puree the mangoes until smooth and stir in the warm gelatin mixture until well combined.
  • Pour the mango mixture over the chilled cheesecake layer, smoothing gently. Refrigerate for at least 4 hours or overnight until set.

Serving

  • Once set, lift the bars from the pan using the parchment overhang and cut into squares with a sharp knife.

Notes

For a flakier crust, use a food processor to crush the graham crackers finely. Ensure your cream cheese is at room temperature to avoid lumps.