Coconut Mango Cheesecake Bars Recipes
COCONUT MANGO CHEESECAKE BARS
Make and share this Coconut Mango Cheesecake Bars recipe from Food.com.
Provided by licked_cupcake
Categories Bar Cookie
Time 50m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- Cut into bars. Spoon on mango and sprinkle with reserved toasted coconut.
Nutrition Facts : Calories 150.1, Fat 10.2, SaturatedFat 6.3, Cholesterol 34.9, Sodium 95.4, Carbohydrate 13.6, Fiber 0.9, Sugar 10.8, Protein 1.9
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- Line a 9x9-inch baking pan with parchment paper. In the bowl of a food processor, pulse the graham cracker crumbs and shredded coconut until combined. Drizzle in the melted butter and pulse until combined and the mixture is like wet sand, about 10-15 pulses. Distribute the mixture evenly into the bottom of the prepared pan, firmly pressing with a bottom of a glass or measuring cup, or your hand, making sure the mixture is packed in. Place in the refrigerator while you make the filling.
- To make the filling, place the cream cheese, coconut cream, sugar, coconut extract, and salt in the bowl of a stand mixer, fitted with the paddle attachment. Beat on medium-high speed until creamy, and very fluffy about 2-3 minutes. Spread the mixture evenly over the crust and place back the fridge while you make the mango topping.
- Bring the 3/4 cup water to a boil. Immediately remove from the heat and sprinkle the gelatin over the water. Let bloom for 5 minutes. Meanwhile, slice the mangoes and scoop out the filling (or extract flesh with your desired method) and place in a blender or food processor. Blend until smooth, 1-2 minutes. Pour the bloomed gelatin into the blender with the mango purée and blend again until combined and smooth, another 1 minute or so. Pour the mango mixture over the cheesecake mixture and place in the refrigerator.
- Refrigerate the bars until set and the mango topping is firm, at least 3 hours, or overnight. To slice, run a knife under warm water, wipe dry then slice bars, wiping clean between slices. Refrigerate any leftovers up to 3-4 days.
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