EASY Mango Cheesecake Bars Recipe — Be Greedy Eats

An easy dessert recipe bursting with tropical flavor! These Easy Mango Cheesecake Bars are luscious, creamy, and perfect for the spring or summer! Made with a delicious mango filling, these bars are crazy good!

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For the Love of Cheesecake!

Summertime might be winding down, but there is still time to enjoy some fresh summer flavors! Mangos are one of my go-to fruits! But, when combined with a delicious dessert, they are even better! If I haven’t said it before, cheesecake is one of my all-time favorite desserts!

So, making this Easy Mango Cheesecake Bars Recipe was a no-brainer! They take the fuss out of making a regular cheesecake without losing any delicious cheesecake flavor. These bars a filled with rich mango cheesecake and swirled with a simple mango puree! What could get any better!

TIPS & TRICKS

Here a just a few baking tips and tricks that will make the Easy Mango CheesecakeBars even more delicious:

Keep all of the ingredients at room temperature. This will create smooth and creamy textured cheesecakes.
Do not overbeat or overmix the batter. The less air that you have in the batter, the better. The less air that is in the batter means that there is less of a chance that the cheesecakes will crack. Beat on a low speed the entire time.
Get a GOOD QUALITY CREAM CHEESE. I always suggest using Philadephia Cream Cheese. The better your ingredients are, the better the cheesecakes will be.
SET A TIMER! You do not want to overbake your cheesecakes. They will crack if you overbake them. Once the edges are settled, the middles will still be loose. But, the middles will settle after they have been removed from the oven and are chilled.

Easy Mango Cheesecake Bars’ Ingredients

The ingredients are pretty simple in this recipe; but, let’s still walk through them to understand them! You find pretty much all of these ingredients at your local grocery store. Make sure that they are all good quality!

Vanilla Wafer Crumbs: There are so many ways to make the crust for the cheesecake. I like to use vanilla wafers because they are sweeter. You can also use graham crackers or cookies. Just make sure that they are completely crushed.
Granulated Sugar: The sugar helps to sweeten each part of this recipe. Only a small amount is used in each section.
Butter: The butter is melted to help moisten the wafer crumbs. The crumbs easily press down into the liners. You can use your fingers or a measuring scoop to press them down.
Frozen Mangos: I prefer to use frozen fruits for purees, sauces, and compotes because their flavor is more concentrated. But, fresh can be used as well.
Lemon Juice: A little bit of lemon juice is added to both the sauce and the cheesecake to help balance the sweetness.
Cornstarch: I used a small amount of cornstarch to help thicken the sauce a little and make it shiny.

Cream Cheese: You can’t have cream cheese without soft cheese! I used the typical cream cheese. But, you can use cottage cheese or ricotta. I do not suggest using the pre-whipped cream cheese.
Sour Cream: I added a small amount of sour cream to add some additional creaminess to the bars. You only need about 1/3 of a cup.
Pure Vanilla Extract: The extract is purely used for additional flavor purposes.
Lemon Juice: I used just a tiny bit of lemon juice in the cheesecake. A little bit of acid can go a long way in this type of rich dessert.
Salt: All you need is about a pinch of salt in the cheesecake. Do not get heavy-handed with the salt because you will be able to taste it if you added too much.
All-Purpose Flour: To add some additional stability to the bars, I added 1 tbsp of all-purpose flour. Do not add more than that. You don’t want your bars to taste like flour.
Eggs: All of the ingredients for this recipe should be room temperature, especially the eggs and cream cheese. The eggs are needed for structure and stability in the cheesecakes.

How to make Mango Cheesecake Bars:

Mangos are one of my top favorite fruits. Combining them with one of my favorite desserts made me overly excited! These cheesecake bars came out so good that I knew I had to share with y’all. They are very simple to make so don’t be afraid at all!

The full written recipe is below, but here’s an overview.

Vanilla Wafer Crust:

Step 1: Preheat the Oven & Make the Crust. Preheat the oven to 325°F. Use a food processer to crush the vanilla wafers in order to make crumbs. Line a muffin pan with cupcake liners. In a large bowl, mix the vanilla wafer crumbs and sugar. Add the melted butter and mix until all of the crumbs are moistened.

Step 2: Press the Crust into a Baking Dish. Line an 8×8” cake pan with two pieces of parchment paper. Press the crust evenly into the bottom of the pan, using a measuring cup or your hand to pack it in.

Step 3: Bake the Crust. Bake the crust. for 8 - 10 minutes. When done, set aside for later use. Make sure to keep the oven on 325°F for later use.

Cheesecake Filling:

Step 1: Puree the Mangos. Add the 2 cups of mango to a blender or food processor. Blend until smooth. Save 1 cup of the puree for the filling and the rest for swirling at the end.

Step 2: Beat the Cream Cheese and Sour Cream. Place the cream cheese and sour cream in a bowl. With a stand or hand mixer and paddle attachment, stir on low speed until smooth and creamy. Do not excessively beat the mixture. You don’t want too much air in the batter.

Step 3: Add the Remaining Ingredients. Add the sugar, salt, and flour. Mix on low speed until fully combined and fluffy. Add the pure vanilla extract, lemon juice, and 1 cup of mango puree. Mix until fully combined. Begin adding in the eggs one at a time. Do not add in the next egg until the previous one has been fully incorporated.

Step 4: Add the Filling to the Pan & Bake. Add the filling over the vanilla wafer crust. Add the remaining puree on top of the filling. Swirl the puree into the filling with a toothpick. Bake at 325°F for 30 - 35 minutes or until the center of the cheesecakes set.

Step 5: Remove the Bars from the oven & Cool. Carefully remove the bars from the oven and allow them to cool in the pan for 1 hour. Remove the bars from the pan and refrigerate them for 3 - 4 hours or overnight. Once cooled, slice, serve, and enjoy!

Can I make this recipe ahead of time?

Yes! You can definitely make this dessert ahead of time! I suggest crushing the vanilla wafers and baking the crust the night before. I also suggest making the entire recipe the night before. Cheesecakes need to cool off completely before slicing.

Once they come to room temperature, you can place them in the refrigerator to sit overnight. Slice them when you’re ready to serve!

I’d love to hear your feedback about these Easy Mango Cheesecake Bars! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!