Mango Cheesecake Bars Recipe
If you’re seeking a dessert that combines the creamy decadence of classic cheesecake with the sunny, tropical flavor of ripe mangoes, look no further than these Mango Cheesecake Bars. Every bite is like a mini-vacation—lush and velvety, with a buttery graham cracker crust and a ribbon of sweet mango running through. These bars are a hit at picnics, dinner parties, or whenever you need a taste of summer, and the easy bar form means you get all the satisfaction of cheesecake with none of the fuss.
Ingredients You’ll Need
The beauty of Mango Cheesecake Bars is in their simplicity—just a handful of straightforward ingredients that work together to create something unforgettable. Each plays a key role in taste, texture, or that signature golden color.
- Graham cracker crumbs: Delivers the classic cheesecake crunch with a hint of honeyed sweetness.
- Granulated sugar: Sweetens both the crust and the creamy filling, enhancing every flavor note.
- Unsalted butter, melted: Binds the crumbs together for a sturdy, rich base.
- Cream cheese, softened: The heart of every cheesecake, giving that luxurious, melt-in-your-mouth texture.
- Eggs: Help set the cheesecake, delivering a custard-like finish.
- Vanilla extract: Adds a deep, aromatic flavor that pairs beautifully with mango.
- Mango purée (fresh or canned): The star ingredient—use ripe mangoes for brightness and authentic tropical essence.
- Cornstarch: Thickens the filling and helps suspend the mango flavor throughout the bars.
- Lime juice: Brings a zesty pop and balances the richer elements with citrusy freshness.
- Sour cream: A secret weapon for extra smoothness and a subtle tang that keeps the bars from tasting overly sweet.
How to Make Mango Cheesecake Bars
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F (163°C)—this gentle heat is perfect for baking cheesecake bars without cracking. Line an 8×8-inch baking pan with parchment paper, making sure to leave an overhang on the sides so you can lift out your bars easily once they’re chilled and set.
Step 2: Create the Graham Cracker Crust
Mix your graham cracker crumbs with ¼ cup of sugar and the melted butter in a medium bowl. Stir until every crumb is coated and the mixture resembles wet sand. Press the mixture firmly into the bottom of your prepared pan to create an even, compact crust—using the back of a measuring cup works wonders! Bake for 10 minutes, then let it cool slightly while you prepare the filling.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese until completely smooth—no lumps allowed! Add the remaining ½ cup of sugar and keep beating until light and fluffy. Beat in the eggs one by one, then mix in the vanilla extract, sour cream, and lime juice. The result should be silky, tangy, and slightly airy.
Step 4: Incorporate the Mango Purée
Whisk your mango purée with the cornstarch in a small bowl until completely smooth. This step ensures the mango won’t become watery as it bakes. Gently fold the mango mixture into your cheesecake batter, taking care not to overwork it—this keeps your bars light and creamy. Pour the filling over your crust and smooth the top.
Step 5: Bake and Chill
Bake the bars for 35 to 40 minutes, until the center is just set but still has a slight wobble. Cool at room temperature, then refrigerate for at least 4 hours (or overnight for the best texture). Once fully chilled, use the parchment overhang to lift the block from the pan and slice into perfect, portable Mango Cheesecake Bars.
How to Serve Mango Cheesecake Bars
Garnishes
Take your Mango Cheesecake Bars over the top by garnishing each square with a juicy slice of fresh mango, a sprinkle of toasted coconut, or a drizzle of mango purée. A tiny sprig of mint adds a restaurant-worthy touch and a pop of color.
Side Dishes
Pair these bars with a big bowl of fresh berries, a tropical fruit salad, or a scoop of coconut sorbet. They’re also wonderful alongside a cup of strong coffee or a fruity iced tea, which cuts through the richness perfectly.
Creative Ways to Present
If you’re serving a crowd, arrange Mango Cheesecake Bars on a platter lined with banana leaves for a festive, tropical feel. Cut them into mini bites for party trays, stack them for tower presentations, or top with whipped cream for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mango Cheesecake Bars in an airtight container in the fridge for up to 5 days. The bars actually taste even better after a day, when the flavors have had time to mingle.
Freezing
These bars freeze like a dream! Arrange cut bars in a single layer on a baking sheet, freeze until firm, then wrap individually and store in a freezer bag for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
Since cheesecake bars are best enjoyed chilled, there’s no need to reheat. If you love a softer texture, you can let the bars sit at room temperature for 15-20 minutes before eating for a creamier bite.
FAQs
Can I use canned mango purée instead of fresh?
Yes! Canned mango purée works beautifully when fresh mangoes aren’t in season—just be sure to pick an unsweetened variety to control the sugar level. If your purée is sweetened, reduce the sugar slightly in your filling.
Why did my cheesecake bars crack?
Cracks can occur if the oven temperature is too high or if the bars are overbaked. Always bake Mango Cheesecake Bars at a gentle 325°F and pull them out when the center just sets for that perfect creamy texture.
How do I get clean, neat slices?
A sharp knife dipped in hot water and wiped clean between cuts will give you bakery-worthy slices. The parchment overhang also helps lift the bars out without any mess.
Can I double the recipe for a crowd?
Absolutely—just use a 9×13-inch baking pan and increase the baking time slightly (start checking at 45 minutes). This way, everyone gets a taste of these irresistible Mango Cheesecake Bars!
My filling looks lumpy—what went wrong?
For the smoothest cheesecake, always start with fully softened cream cheese and beat it really well at the start. Also, add eggs one at a time and scrape down the bowl as you go for a dreamy, lump-free texture.
Final Thoughts
There’s something magic about sharing a homemade pan of Mango Cheesecake Bars—whether for a summer celebration or just a weeknight treat. I hope you’ll give these a try and let their sunshine-bright flavor and creamy goodness wow everyone at the table!
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Mango Cheesecake Bars Recipe
- Total Time: 1 hour
- Yield: 9 bars 1x
- Diet: Non-Vegetarian
Description
Indulge in the tropical flavors of these Mango Cheesecake Bars. Creamy, tangy, and bursting with mango goodness, these bars are a perfect summer dessert.
Ingredients
Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup mango purée (fresh or canned)
- 1 tablespoon cornstarch
- 1 tablespoon lime juice
Instructions
- Preheat the oven and prepare the pan: Preheat to 325°F, line an 8×8-inch pan with parchment paper.
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into pan and bake.
- Prepare the filling: Beat cream cheese, sugar, eggs, vanilla, sour cream, and lime juice. Mix mango purée with cornstarch and fold into the mixture.
- Bake: Pour filling over crust and bake until set.
- Cool and chill: Cool to room temperature, then refrigerate for at least 4 hours.
- Serve: Lift out of the pan, slice into bars, and enjoy!
Notes
- Use ripe, sweet mangoes for the best flavor if using fresh.
- For a swirl effect, reserve a few tablespoons of mango purée and swirl it on top before baking.
- These bars can be frozen and thawed overnight in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 21g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
