Smooth and creamy mango cheesecake bars with a crisp graham crust and mango purée swirled on top.
You can make this delicious dessert with fresh or frozen mangoes, so you can enjoy these bars any time of year.
Jump to:
Ingredients You'll Need
Notes and Substitutions
- Mangoes: Use sweet, ripe mangoes that aren't stringy. Fresh or frozen will work. You can also use about 6 tablespoons of homemade or store-bought mango jam.
- Graham crackers: You can use other crisp cookies, such as Biscoff, vanilla wafers, or digestive biscuits.
- Cornstarch or flour: This helps the cheesecake firm up and makes the bars easier to cut. You can leave it out if you prefer a softer, creamier texture.
How to Make Mango Cheesecake Bars
Before You Start
- Place a rack in the center of the oven and preheat to 325°F (165°C).
- Grease an 8-inch square 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: Make the mango purée
Combine 1 cup of puréed mangoes and 1 tablespoon of sugar in a small pot.
Blend until smooth.
Cook over medium heat for about 15 minutes, stirring often, until slightly thickened.
Lower the heat once it starts bubbling to keep it from burning. Let it cool.
Step 2: Make the crust
Crush 10 graham cracker sheets into fine crumbs, about 1½ cups. You can use a food processor or a zip-top bag and rolling pin
Mix with ¼ cup melted butter, 2 tablespoons brown sugar, and a pinch of salt.
Spread the graham cracker mixture evenly in the pan.
Press it down firmly with the bottom of a glass or ramekin.
Bake for 10 minutes, then let it cool.
Step 3: Make the Cheesecake Filling
In a large bowl, combine:
- 1 pound cream cheese
- ½ cup mango purée (save the rest for swirling)
- ½ cup plus 1 tablespoon sugar
- 1 tablespoon flour (or ½ tablespoon cornstarch)
- Pinch of salt
- 1 teaspoon vanilla extract
Beat on medium-low speed until smooth, scraping the bottom and sides of the bowl as needed.
Add the eggs and mix just until combined. Do not overmix.
Use a spatula to gently mix the filling until evenly combined.
Step 4: Assemble the cheesecake bars
Pour the filling over the cooled crust and smooth the top.
Spoon the remaining mango purée over the filling.
Drag a chopstick or knife through the purée to create swirls.
Step 5: Bake
Bake for 30 to 32 minutes, until the center is set and no longer looks wet.
Let it cool completely in the pan, uncovered, so trapped moisture doesn't make the crust soggy.
Step 6: Chill
Refrigerate for at least 4 hours, or until firm.
Slice and serve the mango cheesecake bars chilled.hilled.
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.
More Cheesecake Desserts
- Ube cheesecake: Creamy cheesecake made with ube or purple yam.
- Raspberry cheesecake bars: Creamy bars with raspberry sauce swirled on top.
- Cheesecake brownies: Fudgy brownies made from a mix with a cheesecake swirl.
- Calamansi cheesecake: Creamy cheesecake with a bright, tangy calamansi flavor.
Cakes and Baked Desserts
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Mango Cheesecake Bars
Equipment
- Small pot
- Food processor or blender
- 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)
- 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
- 1 pound cream cheese softened
- ½ cup plus 1 tablespoon granulated sugar divided
- 1 tablespoon flour sub: ½ tablespoon cornstarch
- Salt a pinch
- 1 teaspoon vanilla extract
- 2 eggs at room temperature
Instructions
- Prepare: Preheat the oven to 325°F (165°C). Grease an 8-inch square pan and line it with parchment paper.
- Make the mango purée: Combine the mango purée and sugar in a small pot. Blend until smooth, then cook over medium heat for about 15 minutes, stirring often, until slightly thickened. Lower the heat once it starts bubbling. Let it cool.
- Make the crust: Crush the graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin. Mix with the melted butter, brown sugar, and salt. Press firmly into the pan. Bake for 10 minutes, then let it cool.
- Make the filling: Beat the cream cheese, ½ cup mango purée, sugar, flour or cornstarch, salt, and vanilla on medium-low until smooth. Add the eggs and mix just until combined. Do not overmix. Gently finish mixing with a spatula.
- Assemble: Pour the filling over the cooled crust and smooth the top. Spoon small amounts of the remaining mango purée evenly over the filling. Drag a chopstick through the purée to create swirls.
- Bake and chill: Bake for 30 to 32 minutes, until the center is set and no longer looks wet. Cool completely in the pan, uncovered, so trapped moisture doesn't make the crust soggy. Refrigerate for at least 4 hours, or until firm. Slice and serve chilled.
Notes
- Mangoes: Use sweet, non-stringy fresh or frozen mangoes, or 6 tablespoons of mango jam.
- Graham crackers: Substitute Biscoff, vanilla wafers, or digestive cookies.
- Cornstarch or flour: Helps the bars firm up and slice cleanly. Skip it for a softer, creamier texture.
Jessica says
This recipe is absolutely delicious!! I didn’t use the same exact mangos, but it was still super yummy. It was a hit amongst family and coworkers. They wanted it baked again! That’s how good it was.
Nora Reyes says
Hi Jessica! So happy to read your message. It really made my day. Thank you so much for trying it out! =)
Christina Cherian says
Hi Nora
I just came across your recipe. I’m allergic to mangoes if I eat it as it is but I can eat cooked mango.
I had a question- when you cook the mango purée , does it get completely cooked ?
Nora Reyes says
Hi Christina! The mango puree is definitely cooked during that step since it's simmered for about 15 minutes. That said, I'm not sure whether that's enough for someone with a mango allergy, since everyone's sensitivity can be different.
If cooked mango is usually okay for you and you'd like to make sure it's thoroughly cooked, you can simmer it a little longer. Just add a splash of water if needed so it doesn't reduce too much or stick to the pan.
Hope that helps! 😊
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!