Mango Cheesecake Bars
Ingredients
For the Crust:
1 1/2 cups (180 g) graham cracker crumbs
1/4 cup (50 g) granulated sugar
1/2 cup (115 g) unsalted butter, melted
For the Mango Cheesecake Filling:
16 oz (450 g) cream cheese, softened
1/2 cup (100 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (120 g) sour cream or Greek yogurt
1 cup (250 g) fresh or frozen mango puree
For the Mango Topping (Optional but Extra Delicious):
1 cup fresh or frozen mango, diced
1–2 tablespoons granulated sugar (adjust to sweetness of mango)
1 teaspoon lemon or lime juice
1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
1. Prepare the Crust
Preheat your oven to 325°F (160°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom of a 9×9-inch (23×23 cm) baking pan lined with parchment paper.
Bake for 8–10 minutes, then remove from the oven and let it cool slightly.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the sugar and beat until fluffy.
Beat in the sour cream (or Greek yogurt) and vanilla extract until smooth.
Add the eggs, one at a time, mixing gently after each. Avoid overmixing.
Gently fold in the mango puree until fully combined.
3. Bake the Cheesecake Bars
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake at 325°F (160°C) for 35–40 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 30–45 minutes.
Refrigerate for at least 3–4 hours, preferably overnight.
4. Prepare the Mango Topping (Optional)
In a small saucepan, combine diced mango, sugar, and lemon/lime juice.
Cook over medium heat for 3–5 minutes, until the mango softens.
Stir in the cornstarch slurry and cook 1–2 more minutes until thickened.
Let cool to room temperature.
5. Assemble and Serve
Spread the cooled mango topping evenly over the chilled cheesecake bars.
Cut into 9–16 bars depending on desired size.
Optional: Garnish with extra mango slices, whipped cream, or a sprinkle of toasted coconut.
Serving Tips
Keep refrigerated until serving for best texture.
For clean slices, warm the knife under hot water and wipe clean between cuts.
Can be made a day ahead, which allows the flavors to meld beautifully.
These bars are creamy, tropical, and perfectly sweet—a summer dessert everyone will love!
