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Mango cheesecake bars.
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Mango Cheesecake Bars

Smooth and creamy mango cheesecake bars with a graham cracker crust and mango swirls on top.
Course Dessert
Cuisine American
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

  • Blender or food processor
  • Small pot
  • 8-inch square pan
  • Parchment paper
  • Electric mixer

Ingredients

Mango purée

  • 1 cup mango purée (about 2 Ataulfo or Manila mangoes)
  • 1 tablespoon granulated sugar

Graham cracker crust

  • 1½ cups graham cracker crumbs (about 10 rectangular sheets)
  • ¼ cup butter melted (if mixing by hand)
  • 2 tablespoons brown sugar
  • Pinch of salt

Cheesecake filling

  • 1 pound cream cheese softened
  • ½ cup cooked mango purée save the remaining purée for swirling
  • ½ cup granulated sugar
  • 1 tablespoon flour (or ½ tablespoon cornstarch)
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature
US Customary - Metric

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 mangoes (like Ataulfo or Manila). Fresh or frozen will work. You can also use homemade or store-bought 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.

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