Description

Mango Cheesecake Bars marry a crisp cookie crust, silky vanilla cheesecake, and a vibrant mango topping for the perfect warm-weather dessert. They’re creamy, fruity, make-ahead friendly, and slice into gorgeous squares that wow at parties, brunches, and backyard gatherings.

Ingredients

Scale

For the Crust:

1 1/2 cups crushed graham crackers (or vanilla wafers)
6 tbsp unsalted butter, melted
2 tbsp granulated sugar
1/4 tsp salt

For the Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract

For the Mango Topping:

1 cup mango purée (from fresh or frozen mangoes)
1 tbsp sugar (adjust to taste)
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water

Instructions

Prep Pan & Oven: Line an 8×8-inch pan with parchment, leaving overhang. Preheat oven to 325°F (163°C).
Crust: Combine crushed crackers, melted butter, sugar, and salt. Press firmly into pan. Bake 8 minutes; set aside.
Cheesecake Layer: Beat cream cheese and sugar until smooth. Mix in eggs one at a time on low. Stir in sour cream and vanilla. Pour over crust; smooth top.
Bake Cheesecake: Bake 35–38 minutes, until center is slightly jiggly (not wet). Cool to room temp, then refrigerate 2 hours.
Mango Topping: In a saucepan, cook mango purée, sugar, lemon juice, cornstarch, and water over medium heat, stirring, until thick and glossy (3–5 minutes). Cool slightly.
Top & Chill: Spread mango topping over chilled cheesecake. Refrigerate another 2 hours, until set.
Slice & Serve: Lift using parchment, slice into bars, and serve chilled.

Notes

Tips for Best Results

Don’t overmix cheesecake batter—excess air can cause cracking.
Let each layer cool before adding the next for clean layers.
Chill fully (preferably overnight) for the neatest slices.
Use a warm, wiped knife for clean cuts.

Choosing Mangoes

Use ripe, sweet mangoes; blend to a smooth purée.
Frozen mango works—thaw first. Avoid very fibrous varieties for a silkier topping.

Tools

8×8-inch baking pan, parchment paper
Hand or stand mixer
Saucepan, rubber spatula

Variations

Coconut Mango: Add shredded coconut to crust or filling.
Passionfruit Drizzle: Swirl over mango layer for extra tang.
Lime Zest: Add to cheesecake batter for citrus balance.
Layered Banana-Mango: Add banana slices beneath the mango topping.

Serving Ideas

Top with whipped cream, fresh mango cubes, or toasted coconut.
Garnish with edible flowers for spring events.

Storage

Refrigerate airtight up to 5 days.
Freeze before adding mango layer up to 2 months; thaw in fridge, then top with mango.

Common Mistakes

Warm dairy in batter: bring ingredients to room temp first.
Overbaking: remove when center is slightly jiggly.
Adding mango before cheesecake is fully cool.
Skipping parchment—makes lifting and slicing harder.

FAQs

Canned mango purée? Yes—ensure it’s 100% mango.
Double the recipe? Use a 9×13-inch pan; extend bake time as needed.
Crust alternatives? Vanilla wafers, Biscoff, or nut-based crusts work well.

Cook Time: 43–46 minutes
Category: Dessert
Method: Baked
Cuisine: American

Keywords: Mango Cheesecake Bars, fresh mango dessert, baked cheesecake bars, tropical dessert, mango topping, spring summer desserts, cookie crust cheesecake