Go Back
no bake coconut mango cheesecake bars 2026 05 08 190133 683x1024 1

No Bake Coconut Mango Cheesecake Bars

A delightful no-bake dessert combining the tropical flavors of coconut and mango into creamy and sweet cheesecake bars, perfect for warm days and special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 3.5 cups Graham Cracker Crumbs For a crunchy texture.
  • 0.33 cups Unsweetened Shredded Coconut To enhance the coconut flavor.
  • 12 tablespoons Unsalted Butter Melted, for binding the crust together.
For the Filling
  • 16 oz Cream Cheese Full-fat and at room temperature.
  • 1 cup Coconut Cream Chilled, for a silky smooth consistency.
  • 0.5 cups Granulated Sugar To sweeten the filling.
  • 1 teaspoon Coconut Extract For additional coconut flavor.
  • 1 pinch Salt To balance the sweetness.
For the Mango Topping
  • 2 large Ripe Mangoes For tropical freshness.
  • 0.75 cups Water For the gelatin mixture.
  • 1 packet Unflavored Gelatin To set the mango layer perfectly.

Method
 

Preparation
  1. Grease a 9x9-inch baking dish to help the bars come out easily once set.
Prepare Filling
  1. In a bowl, mix the Graham cracker crumbs, shredded coconut, and melted butter.
  2. Press this mixture firmly into the bottom of the baking dish to form a crust.
Prepare Mango Topping
  1. Blend the ripe mangoes until smooth.
  2. In a separate bowl, dissolve the gelatin in warm water until fully dissolved.
  3. Mix the mango puree with the gelatin and set it aside to cool slightly.
Serving
  1. Pour the mango topping over the prepared cheesecake filling.
  2. Refrigerate the bars for at least 4 hours or until they are fully set.
  3. Once set, cut into squares and serve chilled.

Notes

These bars are best served chilled, garnished with extra mango slices or shredded coconut. Store any leftovers in an airtight container in the fridge for up to 5 days.