No-Bake Mango Cheesecake Bars

As the sun shines brighter and the days grow longer, the craving for light, refreshing desserts becomes almost irresistible. Enter the world of no-bake desserts, where the joy of sweet treats meets the ease of preparation. No-bake recipes are the perfect solution for those warm summer days when turning on the oven feels like a chore. They combine convenience with deliciousness, allowing you to whip up something extraordinary in no time. Among these delightful creations, the Tropical Bliss No-Bake Mango Cheesecake Bars stand out as an exceptional choice. This dessert encapsulates the essence of summer with its vibrant flavors and creamy texture, making it a must-try for any seasonal gathering or simply as a sweet treat to enjoy at home.

Dive into summer with these irresistible Tropical Bliss No-Bake Mango Cheesecake Bars! Perfect for warm days, these refreshing treats feature a creamy mango filling atop a crunchy graham cracker crust, all made without turning on the oven. Packed with healthy ingredients like mangoes and shredded coconut, they offer a guilt-free indulgence. Easy to prepare and visually stunning, these bars are a delightful centerpiece for any gathering or a sweet treat to enjoy at home. Get ready to impress your friends and family with this vibrant, tropical dessert!

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup powdered sugar

1 cup ripe mango puree (about 2 medium mangoes, blended)

1 tsp vanilla extract

1 cup heavy whipping cream, chilled

For the mango topping:

1 cup diced fresh mango

2 tbsp honey (or more to taste)

1 tbsp fresh lime juice

Instructions

Prepare the crust:

- In a medium bowl, combine graham cracker crumbs, shredded coconut, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.

- Press the crust mixture firmly into the bottom of an 8x8-inch square baking pan. Use the back of a measuring cup or your hands to create an even layer.

Make the cheesecake filling:

- In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer.

- Gradually add the powdered sugar, mixing until combined.

- Add the mango puree and vanilla extract, and continue to blend until the mixture is smooth and creamy.

Whip the cream:

- In a separate bowl, whip the heavy cream until stiff peaks form.

- Carefully fold the whipped cream into the mango cheesecake mixture until fully incorporated. Be gentle to maintain the airy texture.

Assemble the cheesecake bars:

- Pour the cheesecake filling over the prepared crust in the baking pan.

- Smooth the top with a spatula to create an even layer.

- Cover and refrigerate for at least 4 hours, or until set (overnight is recommended for best results).

Prepare the mango topping:

- In a small bowl, combine diced mango, honey, and lime juice. Mix gently and let sit for about 10 minutes so the flavors meld.

Serve and enjoy:

- When ready to serve, remove the cheesecake from the refrigerator and cut into bars.

- Top each bar with the mango topping before plating.

- For an extra touch, garnish with fresh mint leaves.

Prep Time: 30 minutes | Total Time: 4 hours 30 minutes (including chilling) | Servings: 12 bars