Mango Cheesecake Bars
These bars hit different than regular cheesecake. The mango puree creates this silky layer that’s not too sweet, and the graham crust actually holds up when you cut into it.
You’ll need ripe mangoes for the best flavor. Don’t skip the chilling time.
Ripe Mangoes Make Everything Better
Your mangoes should give slightly when pressed but not feel mushy. Champagne mangoes work perfectly here – they’re sweeter and less fibrous than larger varieties. If your mangoes aren’t quite ready, leave them on the counter for a day or two. The natural sugars develop as they ripen, which means less added sugar needed in your puree.
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Press That Crust Down Hard
Use the bottom of a measuring cup to really compact the graham cracker mixture. Press from the center outward, then work the edges. A loose crust will crumble when you cut the bars. The butter should coat every crumb evenly – you’ll see it clump together when it’s mixed enough. Bake until the edges just start to brown.
Temperature Prevents Cracks
Room temperature cream cheese mixes smoothly without lumps. Cold cream cheese creates chunks that never fully disappear, even with extended mixing. Take it out of the fridge an hour before you start. The eggs should be room temperature too – cold eggs can cause the mixture to seize up and create an uneven texture.
Why Water Baths Work Magic
The steam from the water bath keeps the cheesecake layer from drying out and cracking. Wrap your pan tightly in foil to prevent leaks. The water should come halfway up the sides of your pan. This gentle, even heat creates that perfect creamy texture you want in cheesecake bars.
Getting Clean Bar Cuts
- Dip your knife in warm water and wipe clean between each cut for professional-looking bars with smooth edges.
- Freeze the bars for 15 minutes before cutting if the mango layer is too soft and messy to slice cleanly.
Frequently Asked Questions
Which mango varieties work best for the topping?
Champagne mangoes or Ataulfo mangoes have the smoothest texture and sweetest flavor. Avoid fibrous Tommy Atkins mangoes which create a stringy puree.
How long do these bars stay fresh?
Store covered in the refrigerator for up to 5 days. The mango layer may darken slightly but the flavor remains excellent.
Should I strain the mango puree?
Only if your mangoes are fibrous. Good quality ripe mangoes puree completely smooth without straining and keep more nutrients intact.
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Mango Cheesecake Bars
Ingredients
Crust
Filling
Topping
Equipment Needed
- 9×13 inch baking pan
- Food processor
- Electric mixer
- Large roasting pan for water bath
- Heavy-duty aluminum foil
Instructions
- Prepare crust base: Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal. Mix graham cracker crumbs, melted butter, and 3 tablespoons sugar until evenly moistened.
- Bake crust foundation: Press crumb mixture firmly into bottom of prepared pan using the bottom of a measuring cup. Bake for 12 minutes until edges are lightly golden. Remove and reduce oven temperature to 325°F.
- Make cheesecake filling: Beat cream cheese with electric mixer until completely smooth, about 3 minutes. Add 3/4 cup sugar and beat until fluffy. Add eggs one at a time, then vanilla and sour cream, mixing just until combined.
- Assemble water bath: Pour filling over baked crust and smooth top. Wrap bottom and sides of pan tightly with foil. Place in large roasting pan and add hot water halfway up sides of baking pan.
- Bake cheesecake layer: Bake for 30-35 minutes until center is almost set but still slightly jiggly. Turn off oven, crack door open, and let cool in oven for 1 hour. Remove from water bath and cool completely.
- Add mango topping: Puree diced mangoes with 2 tablespoons sugar and lime juice in food processor until smooth. Spread evenly over cooled cheesecake. Refrigerate for at least 4 hours or overnight before cutting.
Nutrition Facts
Per Serving (1 bar)
