Smooth and creamy Mango Cheesecake Bars with a crisp graham crust and mango purée swirled on top. This delicious dessert is easy to make using fresh or frozen mangoes, bringing a burst of tropical flavor to your taste buds.
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Ingredients you'll need
Notes and substitutions
- Mangoes: Use fresh or frozen mangoes that are sweet and not stringy. As an option, you can use about 6 tablespoons of homemade or store-bought mango jam.
- Graham crackers: Substitute with any crunchy cookies like Biscoff, vanilla wafers, or digestive cookies.
- Cornstarch or flour: It helps firm up the cheesecake and make it easier to cut. However, if you prefer a very creamy texture, you can skip it.
How to make this recipe
PREP AND ORGANIZE
- Arrange a rack in the middle of the oven and preheat it to 325° F (165° C).
- Grease an 8x8-inch pan and line it with parchment paper.
- Measure the ingredients accurately. Use a kitchen scale, if available.
- Bring the eggs, cream cheese, and sour cream to room temperature.
- Melt the butter in the microwave if mixing by hand.
Step 1: Combine 1 cup of puréed mangoes and 1 tablespoon of sugar in a saucepan.
Step 2: Blend them until smooth.
Step 3: Simmer over medium heat for 15 minutes until slightly reduced, lowering the heat when it starts to bubble. Stir frequently to avoid burning on the bottom. Let it cool.
Step 4: Pulse 10 rectangular graham crackers into fine crumbs (about 1½ cups) in a food processor or crush them in a zip-top bag. Mix in ¼ cup butter, 2 tablespoons brown sugar, and a pinch of salt.
Step 5: Spread the graham cracker mixture evenly into the pan and firmly press it down using a ramekin or the bottom of a glass. Bake the crust for 10 minutes, then let it cool.
Step 6: Combine 1 pound of cream cheese, ½ cup mango purée (save the rest for the swirls), ½ cup plus 1 tablespoon sugar, 1 tablespoon flour (or ½ tablespoon cornstarch), a pinch of salt, and 1 teaspoon vanilla in a large bowl.
Step 7: Beat on medium-low speed until smooth. Scrape the bottom and sides as needed.
Step 8: Add the eggs and mix them until just combined.
Step 9: Finish mixing with a spatula to ensure it is evenly combined.
Step 10: Pour the mixture over the crust and spread it evenly.
Step 11: Drop spoonfuls of the mango purée on top. Alternatively, you can use your favorite store-bought or homemade mango jam instead.
Step 12: Bake for 30-32 minutes until the center is set and no longer wet. Allow it to cool completely in the pan uncovered to prevent condensation, which can make the crust soggy and cause the layers to separate.
Refrigerate the cheesecake at least 4 hours before cutting and serving.
Recipe FAQs
Room-temperature ingredients are essential to achieve a smooth and creamy texture in cheesecake bars as they blend more easily and evenly. It produces a better consistency with no lumps or chunks.
Pre-baking the crust is essential in achieving a stable, dry, and crisp crust that will hold up well when combined with the filling.
These cheesecake bars are not too thick with a shorter baking time, which helps them bake evenly without needing a water bath.
You can achieve a smooth and crack-free surface by baking at a low temperature and being mindful not to overbake.
An acid like lemon helps prevent mangoes from turning brown when exposed to air. Alternatively, you can add sugar which acts as a barrier and helps stop oxidation.
Cooking the mangoes can also help reduce the likelihood of oxidation, as heat breaks down enzymes responsible for browning.
Cheesecake desserts loved by Filipinos
- Ube Cheesecake: A creamy cheesecake made with ube (purple yam), with a vibrant purple color.
- Raspberry Cheesecake Bars: Cheesecake bars with a swirl of raspberry sauce.
- Cheesecake Brownies: Fudgy brownies, made from convenient brownie mix, with a swirl of cheesecake.
- Calamansi Cheesecake: A cheesecake dessert with a tangy twist, using calamansi to add a zesty flavor to the creamy cheesecake filling.
Other cakes and baked desserts you may like
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📖 Recipe
Mango Cheesecake Bars
Equipment
- Small saucepan
- Food processor (optional)
- Hand mixer or stand mixer with a paddle attachment
- 8x8-inch baking pan
Ingredients
For the crust
- 1½ cups graham cracker crumbs (about 10 rectangles) (see note)
- ¼ cup butter melted, if mixing by hand
- 2 tablespoons brown sugar light or dark
- Salt a pinch
For the cheesecake batter
- 1 cup mango purée (about 2 Ataulfo or Manila mangoes ) divided (see note)
- 1 pound cream cheese softened
- ½ cup plus 1 tablespoon granulated sugar divided
- 1 tablespoon flour sub: ½ tablespoon cornstarch (see note)
- Salt a pinch
- 1 teaspoon vanilla extract
- 2 eggs at room temperature
Instructions
- In a small saucepan, combine puréed mangoes and 1 tablespoon of sugar.
- Simmer over medium heat for 15 minutes until slightly reduced, lowering the heat when it starts to bubble. Stir frequently to avoid burning on the bottom. Let it cool.
- Preheat the oven to 325° F (165° C) and position a rack in the middle.
- Pulse graham crackers into fine crumbs in a food processor or crush them in a zip-top bag. Mix with butter, brown sugar, and salt.
- Spread the graham cracker mixture evenly into the pan and firmly press it down using a ramekin or the bottom of a glass. Bake for 10 minutes, then let it cool.
- Combine cream cheese, ½ cup mango purée (save the rest for the swirls), sugar, flour, salt, and vanilla in a large bowl. Beat on medium-low speed until smooth. Scrape the bottom and sides as needed.
- Add the eggs and mix them until just combined.
- Finish mixing with a spatula to ensure it is evenly combined.
- Pour the mixture over the crust and spread it evenly.
- Drop spoonfuls of the mango purée on top. Alternatively, you can use your favorite store-bought or homemade mango jam instead.
- Bake for approximately 30-32 minutes until the center is set and no longer wet.
- Allow it to cool completely in the pan uncovered to prevent condensation, which can make the crust soggy and cause the layers to separate.
- Refrigerate at least 4 hours before cutting and serving.
Notes
- Mangoes: Use fresh or frozen mangoes that are sweet and not stringy. As an option, you can use about 6 tablespoons of homemade or store-bought mango jam.
- Graham crackers: Substitute with any crunchy cookies like Biscoff, vanilla wafers, or digestive cookies.
- Cornstarch or flour: It helps firm up the cheesecake and make it easier to cut. However, if you prefer a very creamy texture, you can skip it.
Igram says
Can I freeze the mango cheesecake bars
Nora Reyes says
Hello there! Sorry for the late response! Yes, you can freeze mango cheesecake bars. Just make sure to wrap them tightly in plastic wrap or store them in an airtight container to prevent freezer burn. To avoid any risk of them getting watery or the crust getting soggy, let them thaw slowly in the fridge instead of at room temperature—it works much better!
Emily says
What is baking temp for the batter? Is it same as for the crust layer?
Nora Reyes says
Hello Emily! The baking temperature for the batter is 325°F (about 165°C), the same as for the crust layer. I hope that clears things up—sorry if the recipe was a little unclear! Let me know if you have any other questions, I’m happy to help!
Clara says
This looks so yummy, but aren't the fresh mangoes going to oxidize?
Nora Rey says
You're absolutely right, fresh mangoes can oxidize and turn brown over time. 😉 However, if you cook down the mangoes, it helps prevent oxidation and keeps it looking and tasting fresh.🥭🍯😋
Laura says
Recommendations for cooking down the mangos, please.
Nora Reyes says
Hi Laura, Thanks for the question! After blending the mango and sugar, you'll want to simmer the mixture over medium to medium-low heat for about 15 minutes. Stir often to keep it from sticking. It should thicken slightly and look a bit more glossy and jam-like — not watery. It will thicken just enough to bring out more flavor and get rid of some of the extra liquid. Let it cool completely before using it in the cheesecake. Hope that helps!