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Mango cheesecake bars.
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Mango Cheesecake Bars

Smooth and creamy mango cheesecake layered over a crisp graham crust with mango purée swirled on top.
Course Dessert
Cuisine American, Filipino
Prep Time 15 minutes
Cook Time 55 minutes
Cool and Refrigerate 5 hours
Total Time 6 hours 10 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: 185kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 50mg | Sodium: 226mg | Potassium: 94mg | Fiber: 1g | Sugar: 13g | Vitamin A: 589IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 1mg