Coconut Mango Cheesecake Bars
Total Time
1 hour 20 minutes + 4 hours refrigerated
Prep Time
30 minutes
Cook Time
50 minutes
Rating
5 out of 5 stars
(4)
Ingredients
8-16 bars
- Mango Curd
- 1/2 cup (120g) fresh mango puree (about 1 large mango)
- 1/4 cup (55g) granulated sugar
- Juice of 1/2 lime
- 1 tbsp cornstarch
- 1 whole egg + 1 egg yolk
- Coconut Graham Cracker Crust
- 1 cup (110g) graham cracker crumbs (regular or gluten free)
- 1/2 cup (45g) unsweetened shredded or flaked coconut, ground to fine crumbs
- 1/4 cup (55g) granulated sugar
- 6 tbsp (85g) unsalted butter, melted
- Coconut Cheesecake
- 16oz full fat cream cheese, room temp (preferably Philadelphia)
- 1 cup (200g) granulated sugar
- 2 large eggs, room temp
- 1/3 cup (70g) coconut cream *SEE NOTES
- 1/4 tsp coconut extract *SEE NOTES
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Preparation
Chef’s notes
COCONUT CREAM – Coconut cream can be skimmed off the top of a can of full fat coconut milk or you can purchase a can of coconut cream on its own. It should be a similar consistency to sour cream. I like to pop a can of coconut milk into the refrigerator the day before as it’s much easier to pull the cream out once it’s chilled. You may also use regular sour cream or Greek yogurt in place of the coconut cream.
COCONUT EXTRACT – Add 1/4 tsp or 1/2 tsp, depending on how strong you like the coconut flavor to be.