Mango coconut lime cheesecake bars
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup mango puree (fresh or canned)
- 1/2 cup coconut cream
- Zest of 1 lime
- 1/4 cup freshly squeezed lime juice
Instructions:
1. Preheat your oven to 325°F (160°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 8-10 minutes, then remove from the oven and let cool slightly.
3. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix until combined.
4. Incorporate the eggs, one at a time, mixing well after each addition. Then, add the mango puree, coconut cream, lime zest, and lime juice. Mix until everything is well combined and smooth.
5. Pour the cheesecake filling over the cooled crust, spreading it evenly.
6. Bake for 30-35 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake bars inside for an additional 10 minutes.
7. Remove from the oven and let cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.
8. When ready to serve, lift the cheesecake bars out of the pan using the parchment overhang. Cut into squares and enjoy!