If you’re craving a tropical twist on a classic dessert, these Mango Cheesecake Bars are exactly what you need. Imagine a creamy, tangy cheesecake with the bright, sweet flavors of ripe mango, all set atop a buttery graham cracker crust. Each bite is rich, refreshing, and perfect for any occasion, whether it’s a special gathering, a summer barbecue, or simply an indulgent treat at home. The combination of mango and cheesecake is a match made in dessert heaven, bringing a taste of the tropics into every bite.
Mango is a beloved fruit in Caribbean and tropical cuisines, known for its sweet, juicy, and slightly tangy flavor. When blended into cheesecake, it adds a natural sweetness and a hint of citrus that perfectly complements the richness of the cream cheese filling. The graham cracker crust provides a crunchy, buttery base that contrasts beautifully with the creamy texture of the cheesecake. And if that wasn’t enough, a layer of mango puree on top adds a gorgeous finish that makes these bars as beautiful as they are delicious.
These Mango Cheesecake Bars are surprisingly easy to make. With just a few steps, you’ll have a dessert that looks impressive and tastes incredible. The bars can be made ahead of time, making them perfect for entertaining. Just refrigerate until ready to serve, and you’ll have a refreshing, tropical dessert that’s sure to wow your guests. Let’s dive into this recipe and bring a bit of sunshine to your dessert table!
Let’s Make Mango Cheesecake Bars :
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 9-12 bars
Ingredients:
For the Crust:
• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
For the Cheesecake Filling:
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• ½ cup mango puree (from fresh or frozen mango)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
For the Mango Topping:
• 1 cup mango puree
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons sugar (optional, depending on sweetness of mango)
Instructions:
1. Preheat the Oven: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal.
2. Make the Crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of the prepared baking pan, creating an even layer. Bake the crust for 8-10 minutes, then set aside to cool slightly.
3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Then add the mango puree, vanilla extract, and lemon juice, and mix until fully combined and smooth.
4. Assemble the Cheesecake Bars: Pour the cheesecake filling over the baked crust, spreading it out evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
5. Bake the Cheesecake Bars: Bake in the preheated oven for 30-35 minutes. Or until the center is set but still slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to firm up.
6. Prepare the Mango Topping: In a small saucepan, combine the mango puree, cornstarch, water, and sugar (if needed). Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy, about 3-5 minutes. Let it cool to room temperature.
7. Add the Topping and Chill: Once the cheesecake bars are fully chilled spread the mango topping over the top in an even layer. Return to the refrigerator for an additional 30 minutes to set the topping.
8. Serve: Lift the cheesecake bars out of the pan using the parchment overhang. Slice into squares and serve. Enjoy these creamy, tropical bars!
Frequently Asked Questions:
Can I use canned mango puree instead of fresh mango?
Yes! Canned mango puree works just as well and saves you time. Just make sure it’s pure mango puree without any added sugars or preservatives.
Can I make this recipe gluten-free?
Absolutely. Use gluten-free graham crackers or a gluten-free cookie crust as a substitute to make this recipe gluten-free.
How do I store these bars?
Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to a month just thaw in the fridge before serving.
What if I don’t have a food processor to make mango puree?
You can mash ripe mangoes with a fork or use a blender to make a smooth puree. If the mangoes are very ripe, they should be soft enough to mash easily.
Can I make these bars in advance?
Yes, these cheesecake bars are great for making ahead. Prepare them a day before store them in the fridge and they’ll be ready to serve when needed.
These Mango Cheesecake Bars are the perfect way to enjoy a taste of the tropics in a simple, shareable dessert. With their creamy texture, fruity mango flavor, and buttery crust, these bars are sure to be a hit with family and friends. Serve them at your next gathering or keep a batch in the fridge for when you need a little pick-me-up. Enjoy the tropical vibes in every bite!
