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    Home » Desserts Recipes

    Mango Cheesecake Bars Recipe

    Published: Jun 19, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 8 Comments

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    Jump to Recipe Print Recipe

    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.

    Mango Cheesecake Bars on a parchment paper-lined cutting board.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Cheesecake desserts loved by Filipinos
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Mango Cheesecake Bars

    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.

    Blending mangoes and sugar using an immersion blender in a saucepan.

    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.

    Simmered mangoe puree until reduced and thickened.

    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.

    Combining graham crackers and other ingredients in a food processor.

    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.

    Pressing down the graham crust into the pan using a ramekin.

    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.

    Combining the cheesecake batter ingredients in a bowl.

    Step 7: Beat on medium-low speed until smooth. Scrape the bottom and sides as needed.

    Mixing the cheesecake batter ingredients using a hand-held mixer.

    Step 8: Add the eggs and mix them until just combined.

    Added eggs to the cheesecake batter.

    Step 9: Finish mixing with a spatula to ensure it is evenly combined.

    Mixing the cheesecake batter in the bowl using a spatula.

    Step 10: Pour the mixture over the crust and spread it evenly.

    Spreading the cheesecake batter using a spoon.

    Step 11: Drop spoonfuls of the mango purée on top. Alternatively, you can use your favorite store-bought or homemade mango jam instead.

    Swirling the dollops of mango puree on top of the cheesecake batter.

    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.

    Baked Mango Cheesecake in the pan

    Refrigerate the cheesecake at least 4 hours before cutting and serving.

    Holding a slice Mango Cheesecake 
Bar.

    Recipe FAQs

    Why do ingredients need to be at room temperature?

    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.

    Why do you need to pre-bake the crust?

    Pre-baking the crust is essential in achieving a stable, dry, and crisp crust that will hold up well when combined with the filling.

    Is a water bath necessary?

    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.

    How do you keep the mangoes from oxidizing?

    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 dessert recipes you may like

    • Holding a piece of Tikoy Roll.
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    • A slice of biko on a banana leaf.
      Biko
    • Bibingkang Malagkit on a plate with banana leaf.
      Bibingkang Malagkit
    • Churros dipped in Tablea Chocolate sauce.
      Churros with Tablea Chocolate Recipe

    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.

    Mango Cheesecake Bars

    Smooth and creamy mango cheesecake layered over a crisp graham crust with mango purée swirled on top.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Filipino
    Prep Time: 15 minutes minutes
    Cook Time: 55 minutes minutes
    Cool and Refrigerate: 5 hours hours
    Total Time: 6 hours hours 10 minutes minutes
    Servings: 16 bars
    Calories: 185kcal
    Author: Nora Rey
    Cost: $10-$12

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 185kcalCarbohydrates: 18gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 50mgSodium: 226mgPotassium: 94mgFiber: 1gSugar: 13gVitamin A: 589IUVitamin C: 6mgCalcium: 44mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Igram

      December 24, 2024 at 9:56 am

      Can I freeze the mango cheesecake bars

      Reply
      • Nora Reyes

        January 25, 2025 at 6:10 pm

        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!

        Reply
    2. Emily

      November 27, 2024 at 3:35 am

      What is baking temp for the batter? Is it same as for the crust layer?

      Reply
      • Nora Reyes

        December 09, 2024 at 6:42 pm

        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!

        Reply
    3. Clara

      July 11, 2023 at 4:10 am

      5 stars
      This looks so yummy, but aren't the fresh mangoes going to oxidize?

      Reply
      • Nora Rey

        July 20, 2023 at 1:31 pm

        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.🥭🍯😋

        Reply
        • Laura

          March 28, 2025 at 7:30 am

          Recommendations for cooking down the mangos, please.

          Reply
          • Nora Reyes

            March 31, 2025 at 11:02 am

            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!

            Reply
    5 from 2 votes (1 rating without comment)

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