No Bake Coconut Mango Cheesecake Bars
Delightful no-bake cheesecake bars featuring tropical flavors of coconut and mango, perfect for warm days and gatherings.
Ingredients
For the crust
- 3.5 cups Graham Cracker Crumbs Offering a crunchy texture.
- ⅓ cup Unsweetened Shredded Coconut Adds chewiness and aroma.
- 12 tablespoons Unsalted Butter, melted Provides richness and holds crust together.
For the filling
- 16 oz Cream Cheese, full-fat and at room temperature Lends a creamy, velvety base.
- 1 cup Coconut Cream, chilled Enhances tropical flavor.
- ½ cup Granulated Sugar Balances sweetness.
- 1 teaspoon Coconut Extract Amplifies coconut aroma.
- 1 pinch Salt Enhances flavors.
For the mango topping
- 2 large Ripe Mangoes For the fruity topping.
- ¾ cup Water Used to dissolve the gelatin.
- 1 packet Unflavored Gelatin (0.25 oz) Sets the mango layer.
Instructions
Preparation
- Line a 9x13 inch pan with parchment paper, allowing overhang.
- In a large bowl, mix graham cracker crumbs, shredded coconut, and melted butter until it resembles wet sand.
- Firmly press the mixture into the bottom of the prepared pan.
- In a mixing bowl, beat the softened cream cheese until creamy and smooth.
- Gradually mix in coconut cream, sugar, coconut extract, and a pinch of salt until smooth.
- Spread cheesecake filling evenly over the crust and refrigerate for 30 minutes.
- Bloom the gelatin by sprinkling it over water and let it sit. Heat gently until dissolved.
- Peel and chop mangoes, then puree in a blender until smooth.
- Stir mango puree into the gelatin mixture.
- Pour the mango mixture over the chilled cheesecake layer and refrigerate for 2-3 hours until set.
- Once set, lift the bars out, slice into squares, and serve.
Notes
Ensure cream cheese is at room temperature for a smooth consistency. Chill coconut cream for better results. Press the crust firmly for a stable base.