Coconut Mango Cheesecake Bars Recipe

Name: Coconut Mango Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raw chip coconut or 1/2 cup unsweetened dried shredded coconut; 3/4 cup graham cracker crumbs; 2 tablespoons granulated sugar; 1 teaspoon shredded orange peel; 1/4 cup butter, melted; 1 (8 ounce) package cream cheese, softened; 1/3 cup granulated sugar; 1 teaspoon vanilla; 1/4 cup orange juice; 1 egg; 1 mango (halved, seeded, peeled, and chopped)

Servings: persons

1/2 cup raw chip coconut or 1/2 cup unsweetened dried shredded coconut
3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
1 teaspoon shredded orange peel
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla
1/4 cup orange juice
1 egg
1 mango (halved, seeded, peeled, and chopped)

1
Preheat oven to 350 deg F. Spread coconut in a 9x9 baking pan. Bake, uncovered, 4-5 mins or until toasted, stirring once. Allow to cool.
2
For crust, put 2 tbsp of the toasted coconut in a food processor. Set the remaining coconut aside. Add the following ingredients to the food processor - graham cracker crumbs, 2 tbsp sugar, orange peel. Gradually add melted butter, processing with on-off turns until mix comes together. Press mix into the bottom of the 9x9 baking pan. Bake 10 minutes Cool for 15 minutes.
3
For filling, in a large mixing bowl beat together cream cheese, 1/3 c sugar, and vanilla, using an electric mixer. Add orange juice and beat until smooth. Stir in egg. Pour mix over baked crust. Bake approx 15 mins or until center is just set. Cool on a wire rack, then cover and chill for at least 2 hours.
4
Cut into bars. Spoon on mango and sprinkle with reserved toasted coconut.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup raw chip coconut or 1/2 cup unsweetened dried shredded coconut, 3/4 cup graham cracker crumbs, 2 tablespoons granulated sugar, 1 teaspoon shredded orange peel, and more.

Yes, Coconut Mango Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Mango Cheesecake Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions