Creamy No-Bake Mango Cheesecake Bars Easy Homemade Coconut Crust Recipe
These creamy no-bake mango cheesecake bars feature a silky mango cheesecake filling atop a chewy coconut crust, perfect for a fresh, tropical dessert without the oven.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (optional for toasting crust)
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: Tropical
Ingredients
Scale
- 1 ½ cups shredded unsweetened coconut (toasted if desired)
- 1 cup gluten-free or regular digestive biscuits, crushed
- ¼ cup unsalted butter, melted
- 2 tablespoons brown sugar (optional)
- 16 oz (450g) cream cheese, softened
- 1 cup ripe mango puree (about 2 ripe mangoes, peeled and blended)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
- 1 tablespoon fresh lime juice
- Optional topping: fresh mango slices or toasted coconut flakes
Instructions
- Prepare the crust: Preheat oven to 350°F (175°C) if toasting coconut. Toast coconut about 5 minutes until golden if desired.
- In a food processor, pulse biscuits until finely crushed. Combine crushed biscuits, shredded coconut, brown sugar, and melted butter in a bowl. Stir until evenly coated and sticky.
- Line an 8×8 inch pan with parchment paper. Firmly press the coconut mixture into the bottom to create an even layer.
- Bake crust for 8-10 minutes if toasting, then let cool completely. Alternatively, chill crust in fridge for 30 minutes to set if no baking.
- Make mango puree by peeling and dicing ripe mangoes, then blending until smooth. Set aside 1 cup puree.
- In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy (3-4 minutes).
- Slowly add mango puree and fresh lime juice to cream cheese mixture, mixing gently until combined.
- In a separate chilled bowl, whip heavy cream until soft peaks form.
- Gently fold whipped cream into mango-cream cheese mixture, being careful not to overmix.
- Pour filling over cooled coconut crust and smooth the top with a spatula.
- Cover with plastic wrap and chill for at least 4 hours, preferably overnight, until set.
- Slice into bars and garnish with fresh mango slices or toasted coconut flakes if desired.
Notes
Use a warm knife dipped in hot water for clean slices. Toasting coconut is optional but adds flavor. For dairy-free version, substitute cream cheese and heavy cream with coconut yogurt or cream. Chilling overnight improves texture. Avoid freezing if you want to maintain creamy texture.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 12
- Sodium: 150
- Fat: 18
- Saturated Fat: 12
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
Keywords: no-bake, mango cheesecake, coconut crust, easy dessert, gluten-free option, summer dessert, tropical bars