No-Bake Mango Coconut Cheesecake Bars -

Imagine sinking your teeth into a luscious dessert that transports you straight to a sun-kissed tropical beach. The *Tropical Paradise: No-Bake Mango Coconut Cheesecake Bars* offer just that—a delightful escape into a world of vibrant flavors and creamy textures. This recipe not only dazzles the senses with its stunning combination of sweet mango and rich coconut, but it also embodies the essence of easy, no-bake preparation. Ideal for warm weather or any occasion that calls for a refreshing treat, these cheesecake bars are perfect for both seasoned bakers and kitchen novices alike.

No-Bake Mango Coconut Cheesecake Bars

Indulge in a taste of paradise with these No-Bake Mango Coconut Cheesecake Bars! Effortlessly blend creamy coconut and sweet mango for a refreshing dessert perfect for warm days or any gathering. With a crunchy graham cracker crust and a smooth, velvety filling, this delightful treat is easy to make, requiring no baking. Enjoy a tropical escape with every bite, and impress family and friends with this vibrant and satisfying dessert that brings a taste of summer to your table.

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

¼ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz (2 packages) cream cheese, softened to room temperature

1 cup full-fat coconut milk

¾ cup powdered sugar

1 tsp vanilla extract

1 cup ripe mango puree (approximately 2 ripe mangoes, blended)

1 tsp gelatin (or agar-agar for a vegan alternative) dissolved in 2 tbsp warm water

½ cup unsweetened shredded coconut (for added texture)

For the mango topping:

1 ripe mango, diced into small pieces

1 tbsp lime juice, freshly squeezed

2 tbsp honey or maple syrup (optional, adjust for desired sweetness)

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Instructions

Prepare the crust:

- In a large mixing bowl, combine the graham cracker crumbs, shredded coconut, and granulated sugar.

- Pour in the melted unsalted butter and mix thoroughly until the crumbs are well-coated and the mixture resembles wet sand.

- Firmly press this mixture into the bottom of a lined 9x9-inch (or 8x8-inch) baking pan, ensuring an even layer. Place the crust in the freezer while you prepare the cheesecake filling.

Make the cheesecake filling:

- In a large mixing bowl, beat the softened cream cheese using a hand mixer or a stand mixer on medium speed until it becomes smooth and creamy with no lumps.

- Gradually pour in the full-fat coconut milk, mixing continuously until fully combined.

- Add the powdered sugar, vanilla extract, and mango puree, mixing on low speed until the filling is smooth and well blended.

- Gently stir in the dissolved gelatin (or agar-agar mixture) and the shredded coconut, folding carefully to incorporate without overmixing.

Combine and set:

- Pour the creamy cheesecake filling over the prepared crust, using a spatula to spread it evenly. Tap the pan lightly on the counter to release any air bubbles trapped inside the filling.

- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the filling is set and firm. For optimal results, refrigerate overnight.

Prepare the mango topping:

- In a small mixing bowl, toss the diced mango with freshly squeezed lime juice and honey or maple syrup if using. Mix gently to combine, then set aside to allow the flavors to meld.

Serve the cheesecake bars:

- Once the cheesecake has fully set, remove it from the refrigerator and lift it out of the pan using the parchment paper for easy removal.

- Cut into evenly sized squares or bars. Top each piece with the mango mixture just before serving. For extra flair, sprinkle additional shredded coconut on top.

Enjoy:

- Serve chilled and savor the refreshing taste of your Tropical Paradise Cheesecake Bars!

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Prep Time: 25 minutes | Total Time: 4 hours 25 minutes | Servings: 12 bars