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No-bake desserts have gained immense popularity in recent years, and for good reason. They offer a stress-free approach to baking, allowing you to create delicious sweets without the need for an oven. This is especially advantageous during the hot summer months when the last thing you want to do is turn on the heat. No-bake recipes are not only easier to prepare, but they also save you time and energy—ideal for busy lifestyles or last-minute gatherings.

No-Bake Mango Cheesecake Bars

Transport yourself to a tropical paradise with these no-bake mango cheesecake bars! This delightful dessert combines creamy cream cheese with sweet mango for a flavor that’s as refreshing as a beach breeze. Easy to make with minimal effort, these bars are perfect for summer gatherings or a sweet snack. With their vibrant colors and delicious taste, you're sure to impress friends and family. Get ready to whip up a treat that celebrates summer in every bite!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

½ cup unsalted butter, melted

2 tablespoons granulated sugar

Pinch of salt

For the filling:

16 oz (450g) cream cheese, softened

1 cup powdered sugar

1 cup heavy whipping cream

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

1 teaspoon vanilla extract

2 teaspoons gelatin (or agar-agar for a vegetarian option)

2 tablespoons cold water

Zest of 1 lime (optional for added flavor)

For the topping:

Extra mango slices for garnish

Whipped cream (optional)

Fresh mint leaves (optional)

Instructions
 

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, shredded coconut, melted butter, granulated sugar, and a pinch of salt. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of a 9x9-inch (23x23 cm) square baking dish to form an even layer. Refrigerate while you prepare the filling.

    Dissolve gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom. Once bloomed, gently heat in the microwave for about 10 seconds until fully dissolved. Let it cool slightly.

      Make the filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gradually fold in the mango puree, vanilla extract, lime zest (if using), and dissolved gelatin, mixing until well combined.

        Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mango mixture in two additions, being careful not to deflate the whipped cream.

          Assemble the bars: Remove the crust from the refrigerator and pour the mango cheesecake filling on top. Smooth the surface with a spatula and tap lightly to remove air bubbles. Cover the dish with plastic wrap and refrigerate for at least 4 hours or until set, preferably overnight.

            Slice and serve: Once set, use a sharp knife to slice the cheesecake into bars. Garnish each bar with fresh mango slices, a dollop of whipped cream if desired, and a sprig of mint for a pop of color.

              Enjoy! Serve chilled and indulge in the tropical flavors of these refreshing mango cheesecake bars!

                Prep Time 20 minutes | Total Time 4 hours 20 minutes | Servings 12 bars