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slices of mango cheesecake bars scattered in a cooling rack

Coconut Mango Cheesecake Bars

  • Author: Jenna Barnard
  • Total Time: 1 hour 20 minutes + 4 hours refrigerated
  • Yield: 8-16 bars


Creamy coconut cheesecake baked on top of a coconut graham cracker crusted and swirled with a homemade mango curd.


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


Mango Curd

  1. Whisk together all of the ingredients in a saucepan and cook over medium heat. Continue whisking and bring the mixture to a boil. Only boil for 30 seconds, then immediately remove it from the heat and transfer to a heat safe container or bowl.
  2. If you have any leftover mango puree, add up to 2 tablespoons to the curd after it’s done cooking. (This is optional so if you don’t have any leftover, that’s OK). Leave it out at room temp while you make the rest of the recipe.

Coconut Graham Cracker Crust

  1. Preheat the oven to 350F and coat an 8×8 pan with nonstick spray. Line the bottom and sides with parchment paper. 
  2. Combine all of the ingredients in a bowl until it resembles the texture of wet sand. Pour into the baking dish and press it down into a firm and even layer. Bake for 8 minutes.

Coconut Cheesecake

  1. Once the crust is baked, make the filling. Using a hand or stand mixer, whisk the cream cheese on medium speed until smooth (careful not to over mix).
  2. Add the sugar and whisk to combine. Scrape down the bowl.
  3. Mix in the eggs one at a time, followed up with the coconut cream and coconut extract. Scrape down the bowl again and give it one more mix.
  4. Pour the batter on top of the crust and spread it even. Add the curd to a ziplock bag and snip off a corner to create a small hole. *Make sure the curd is at room temperature and not chilled. If it’s too cold it will be too thick to swirl.
  5. Pipe random lines and curls all around the surface of the batter. Once you’ve used up all the curd, use a toothpick to swirl it into the cheesecake batter.
  6. Bake for 45-50 minutes, or until it’s evenly puffed and jiggles in the center like jello. If it’s too thin and wobbly, continue baking for another 5-10 minutes.
  7. Remove the bars from the oven once baked and cool at room temperature for 20 minutes. Then transfer to the fridge and chill uncovered for at least 4 hours, but preferably overnight. Don’t skip this step otherwise the bars will be too runny to slice! 
  8. Once chilled, lift the cheesecake out of the pan and slice into as many bars as you like. It makes 8 large bars or 16 squares. Store any leftovers in the refrigerator. Enjoy! 


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.

  • Prep Time: 30 minutes
  • Cook Time: 50 minutes

Keywords: mango cheesecake, coconut cheesecake, coconut mango, cheesecake bars

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