Mango Cheesecake Bars
1 h 5 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
These mango cheesecake bars stack a buttery graham crust, tangy vanilla cheesecake, and a glossy mango crown for a tropical twist on the creamy New York classic.
They slice clean, travel like a champ, and with canned mango puree they are a make-ahead crowd-pleaser for cookouts, potlucks, or weeknight treats.
Ingredients (16 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for Crust
- 1½ cups graham crackers, crushed graham crackers 6 oz
- ⅓ cup unsalted butter, melted unsalted butter 2.64 oz
- ¼ cup granulated sugar granulated sugar
Ingredients for the Cheesecake Layer
- 16 oz cream cheese, softened cream cheese 16 oz
- ½ cup granulated sugar granulated sugar
- 2 large eggs large eggs 2 ct
- 1 tsp vanilla extract pure vanilla extract 1 tsp
- ¼ cup sour cream sour cream 2 oz
Ingredients for the Mango Topping
- 1½ cups mango pulp mango pulp 12 oz
- ½ cup granulated sugar granulated sugar
- 1 Tbsp cornstarch cornstarch 0.29 oz
- 3 Tbsp water water
- 1 Tbsp lemon, juiced lemons 1 Tbsp
- 2 Tbsp unsalted butter unsalted butter 1 oz
How to Make Mango Cheesecake Bars
-
Prep the pan and heat
Line an 8x8 inch metal pan with parchment, leaving overhang on two sides for easy lifting, and heat the oven to 350 F.
-
Make and bake the crust
Stir crushed graham crackers, melted butter, and sugar until the crumbs feel like wet sand with no dry spots.
Press firmly into an even layer in the pan using the bottom of a measuring cup and bake 8 to 10 minutes until lightly golden and fragrant.
Cool 5 minutes and drop the oven to 325 F.
-
Mix the cheesecake batter
Beat softened cream cheese and sugar on medium-low until completely smooth and glossy with no lumps.
Blend in sour cream and vanilla until just combined, then beat in eggs one at a time on low, stopping as soon as the batter is smooth to avoid excess air.
-
Fill and level
Pour batter over the warm crust, smooth the top with an offset spatula, and rap the pan on the counter 2 to 3 times to release air bubbles.
-
Bake the cheesecake layer
Bake at 325 F for 22 to 28 minutes until edges are set and the center has a gentle jiggle about 2 inches wide.
Turn off the oven, crack the door, and let it sit 10 minutes, then cool to room temp on a rack and chill uncovered 1 hour.
-
Cook the mango topping
Whisk cornstarch with water to make a smooth slurry.
In a small saucepan, combine mango puree, sugar, and lemon juice and bring to a bare simmer over medium heat, whisking.
Stream in the slurry and cook 1 to 2 minutes, whisking, until thick, glossy, and bubbling.
Off heat, whisk in butter until melted and silky, then cool until just warm to the touch.
-
Top and chill to set
Spread the warm mango topping over the chilled cheesecake in an even layer without dragging the cheesecake.
Chill at least 3 hours or overnight until the topping is fully set and the bars are cold.
-
Slice cleanly and serve
Lift the slab out by the parchment, slice into 16 bars with a hot knife wiped between cuts, and serve cold.
Substitutions
- Graham crackers -> Biscoff or digestive biscuits
- Biscoff brings a deep caramel spice and gives the crust a snappier bite, while digestives keep it classic and wheaty with a slightly sandier crumble.
- Sour cream -> Full-fat Greek yogurt
- Greek yogurt keeps the tang and moisture but makes the cheesecake a touch lighter on the palate while staying creamy if you use full-fat.
- Canned mango puree -> Fresh or frozen mango blended smooth
- Ripe fresh or thawed frozen mango blitzes into a vibrant puree with brighter fruit notes, so taste and dial back the topping sugar slightly if your mango is very sweet.
Tips
- Room temp dairy means no lumps
- Let cream cheese, eggs, and sour cream lose their chill so the batter blends silky without overmixing.
- Do not overbake the cheesecake layer
- Pull it when the center still shimmies, because carryover heat finishes the set and keeps the texture custardy, not dry.
- Press that crust like you mean it
- Use a flat-bottom cup to compact the crumbs hard into corners so the base does not crumble when sliced.
- Strain for five-star smoothness
- If your mango puree has fibers, push the hot topping through a fine mesh strainer for a glassy finish.
- Cool the topping properly
- Spread the topping warm, not hot, so it flows evenly without melting the cheesecake beneath it.
- Plan the chill time
- Overnight refrigeration gives the cleanest cuts and the neat layers that make your guests think you run a bakery out of your apartment.
Nutrition Facts *
| Energy | 360 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 22 | g |
| Carbohydrates | 35 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cheesecake cracked, what went wrong?
- Overbaking or mixing too much air can cause cracks, so bake just to a jiggle and mix on low, then cool gradually with the oven door cracked.
- The crust is crumbly and falls apart when slicing, how do I fix it next time?
- Use the full amount of butter, pack the crumbs firmly, and give the crust its short pre-bake so the sugar melts and glues the crumbs together.
- The mango topping did not set, what should I adjust?
- Make sure the cornstarch slurry is smooth, bring the topping to a brief boil to activate it, and let it fully chill since it thickens more when cold.
- Can I make these bars ahead?
- Yes, the bars hold beautifully for 3 days refrigerated, and the flavor actually rounds out by day two.
- Can I use a 9x9 inch pan?
- Yes, the layers will be slightly thinner and may bake a few minutes faster, so start checking early.
- Can I freeze the bars?
- Freeze the cheesecake layer un-topped for up to 1 month, then thaw in the fridge and add the mango topping fresh for best texture.
Serving Suggestions
Fresh lime zest over the mango wakes up the tropical flavor, and a sprinkle of toasted coconut flakes adds crunch that plays nice with the creamy center.
If you like a little drama, dust the crust edge with chili-lime seasoning before serving and pour bubbly cava or a cold brew with a splash of coconut milk on the side.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
