These Mango Raspberry Cheesecake Bars are the perfect summer treat! A creamy vanilla cheesecake bakes on top of a buttery graham cracker crust, then gets swirled with homemade mango and raspberry curds and studded with fresh raspberries. Every bite is sweet, tangy, tropical, and ultra-creamy, the kind of dessert that looks impressive but is surprisingly easy to make. If you love fruity desserts or anything with a bright, summery flavor, these cheesecake bars will quickly become a new favorite.
In my opinion nothing tastes better in summers than fresh mangoes and these Mango raspberry Cheesecake bars are the perfect are the perfect fruity twist on classic cheesecake. Tangy mango and raspberry curds swirled into a sweet vanilla cheesecake bursting with topped with fresh raspberries baked on a graham cracker crust.
Each bite is creamy, tangy, tropical, and just sweet enough making this the perfect dessert for spring and summer. Just like my Cranberry Cheesecake Bars, this recipe requires no water bath, no complicated steps, and slices beautifully after a thorough chill in the fridge. after a chill in the fridge.
If you love easy, make-ahead desserts that look stunning but require only simple ingredients, these cheesecake bars will quickly become a favorite. They slice beautifully, travel well, and are the kind of dessert people will assume came from a bakery.
For more fruity summer desserts try my glazed lemon raspberry bundt cake, fresh berries and cream cake or blueberry lemon poppy seed muffins.
Jump to:
Why You Will Love These Mango Raspberry Cheesecake Bars
- Bright, fruity flavor: The mango adds natural sweetness while the raspberry swirl adds tangy, juicy contrast.
- Creamy cheesecake texture: Smooth, rich, and perfectly set without cracks.
- No water bath needed: Just mix, swirl, bake, chill, and slice.
- Beautiful presentation: The marbled swirl makes them look stunning on any dessert table.
- Perfect for gatherings: Make ahead, chill overnight, and cut into clean, even bars.
Ingredient Notes
- Graham Crackers: Any kind of graham cracker, regular or cinnamon would work. You can substitute digestive biscuits in case graham crackers are not available
- Unsalted butter: You can use salted butter in case you don’t have unsalted butter
- Granulated white sugar: Used for the filling and both the fruit sauces.
- Cream cheese: Use full-fat, brick-style cream cheese for the creamiest texture.
- Sour cream: I used room temperature full fat sour cream.
- Eggs: Room temperature eggs incorporate more easily and help prevent cracks.
- Flour: I used unbleached regular all purpose flour.A little bit of flour helps stabilizes the filling and prevents cracks.
- Vanilla extract: Balances and enhances the fruity flavors.
- Mango Puree: You can use fresh or frozen mangoes in this recipe. I used canned unsweetened mango puree.
- Lime juice: Brightens and enhances the mango curd.I like using fresh lime juice but bottled would work in a pinch.
- Raspberries: Both fresh or frozen berries can be used in this recipe. I prefer using fresh berries.
- Cornstarch: Helps thicken the swirl so it sits beautifully on the cheesecake.
Step by Step Instructions
Here is how to make these easy mango raspberry cheesecake bars. You can use stand mixer fitted with a paddle attachment or large bowl with a hand mixer.
How to make the raspberry curd:
Step 1: In a small sauce pan combine the fresh raspberries and granulated sugar on medium heat for 4-6 minutes until the raspberries have completely broken down and the sauce has thickened slightly.
Step 2: Using a hand blender puree the berries to a smooth sauce and strain using a fine mesh strainer to get rid of the seeds. Set aside to cool.
How to make the mango curd:
Step 1:In a small sauce pan combine the mango puree and lime juice on medium heat. when the mixture starts bubbling stir in the cornstarch slurry and cook until the mixture is thickened.
How to make the mango raspberry cheesecake bars
Start by pre-heating your oven to 350F/170C and greasing and lining an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides
Step 1: Make the crust. First, use a food processor to blend the graham crackers to fine crumbs. Then in a small bowl, mix the graham crackers and melted butter. Pour the crust into the prepared baking pan and press gently using the back of a glass or measuring cup.
Step 2: Bake the Crust. Bake the crust at 350F for 10 minutes.
Step 3: Beat cream cheese and sugar. In the bowl of your stand mixer or large bowl using a hand mixer beat cream cheese and sugar on medium speed for 2-3 minutes.
Step 4: Add the wet ingredients. Next add in sour cream, and vanilla extract to the cream cheese mixture.Make sure to scrape the sides of the bowl using a rubber spatula. Then, beat in the eggs making sure the mixture is on low speed. Stir in the flour.
STEP 5: Swirl the curds. Pour the prepared batter into the 8"x8" pan on top of the graham cracker crust. Drop dollops of both the curds and make swirls using a toothpick or butter knife. Top with fresh raspberries.
Step 6: Bake the cheesecake bars. Bake the mango raspberry cheesecake bars for 30-35 minutes or or until the edges are set and the center jiggles slightly. Turn off the oven and let the cheesecake sit inside for 10 minutes. Cool fully on the counter, then refrigerate at least 4 hours (overnight is best).
Step 7: Slice & Serve. Lift the chilled bars from the pan using the parchment overhang.Slice into squares using a warm knife for clean edges.Serve chilled.
How to know when the bars are done
The bars will bake for about 35 minutes. You’ll know they're ready when the bars are slightly puffed and the center of the pan jiggles when you nudge it. If it wobbles like a bowl of milk, continue baking for another 5-10 minutes.
Tip & Tricks
- Make sure to use room temperature cream cheese: In order for the cream cheese to combine properly with the egg and sugar, it must be softened. If it’s cold, you will end up with large chunks of cream cheese in the final batter.
- Don’t over marble them: Swirling the curds too much will cause you to lose the marble look.
- Don’t cut them too soon: These cheesecake bars must be completely cooled, preferably chilled before cutting otherwise they will fall apart!
- Dark vs. light baking pans: Baking pans conduct heat differently depending on their color. If your tray is dark-colored/black you should decrease the heat to 325 F/163 C.
- Don’t overbake: The center should have a slight wobble. It will set as it cools.
- Strain raspberries for a smoother swirl: Optional but creates a more elegant look.
- Tap the pan before baking: This helps remove air bubbles from the cheesecake batter.
FAQ's
Yes! Frozen works perfectly. Thaw fully and drain excess liquid before blending.
Yes. They actually taste better the next day. Chill overnight for the best texture.
Yes. Bake the bars in a 9×13 pan and increase bake time to 40-50 minutes.
This usually means the raspberry curd was too thin. Cook it a bit longer until thick and jammy.
Storing and Freezing
Storage
- These mango raspberry cheesecake bars should be stored in the fridge in an airtight container. They will last up to 5 days.
- If stacking the bars on top of each other store between layers of parchment paper so they don’t stick.
Freezing
- Freeze cut bars on a baking sheet for 1 hour until firm.
- Transfer to an airtight container and freeze for up to 2 months.
- Thaw in the refrigerator overnight before serving.
More Cheesecake Recipes You Will Love
Recipe 📖
Mango Raspberry Cheesecake Bars
Equipment
- Stand Mixer
- 8*8 Square Baking Pan
Ingredients
For the Crust:
- 7 tablespoon (100 grams) unsalted butter melted
- 1 ½ cups Graham crackers or digestive biscuits crumbs
For the cheesecake layer:
- 16 oz 2 packages full fat cream cheese at room temperature
- ¼ cup (60 ml) full fat sour cream at room temperature
- 2 tablespoon All-purpose Flour
- ½ cup (100 grams ) Granulated White Sugar
- 2 eggs at room temperature
- 1 teaspoon pure vanilla extract
For the Raspberry Swirl:
- ½ cup raspberries fresh or frozen
- ⅛ cup (25 grams) Granulated white sugar
For the Mango swirl:
- ½ cup mango puree
- Juice of ½ a lime
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
Instructions
For the raspberry Sauce:
- In a small sauce pan combine the raspberries and sugar on medium heat until the raspberries have completely broken down and the sauce has thickened slightly.
- Using a hand blender puree the berries to a smooth sauce and strain using a fine mesh strainer to get rid of the seeds. Set Aside.
For the Mango Sauce:
- In a small sauce pan combine the mango puree and lime on medium heat. when the mixture starts bubbling stir in the cornstarch slurry and cook until thickened.
For the Cheesecake Bars:
- Pre-heat the oven to 350F.Butter and Line an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides and set aside.
- In a large bowl combine the melted butter and graham crackers crumbs and mix until they resemble wet sand.
- Press the crumbs evenly into the prepared pan using a mug or a measuring cup.
- Bake the crust for 10 mins.
- In the bowl of a stand mixer or in a large bowl using a hand mixer beat cream cheese, flour and vanilla extract on medium speed for 2-3 minutes.
- Add the eggs one at a time, mixing for a few seconds in between additions. Do not overmix.
- Pour the prepared batter into the 8"x8" pan on top of the graham cracker crust. Drop dollops of both the sauces and make swirls using a toothpick.
- Bake for 30 minutes until the edges of the bars are golden and still has a little jiggle in the middle.
- Allow the bars to cool completely in the pan. Remove and place in the fridge to chill for at least 4 hours or overnight. Slice and enjoy!
Notes
- Make sure all cheesecake ingredients are room temperature for a smooth, lump-free filling.
- Cook the raspberry swirl until thick and jammy . This helps it sit on top of the cheesecake instead of sinking.
- Don't overmix the batter after adding the eggs. Overmixing incorporates air and can cause cracks.
- The cheesecake is done when the edges are set and the center has a slight wobble. It will continue to set as it cools.
- Chill the bars for at least 4 hours (overnight is best) for clean slices and the perfect creamy texture.
- Line your pan with parchment paper to make lifting and cutting much easier
- For extra flavor, I like to add ½ teaspoon lime zest to the cheesecake filling.
- If using canned mango pulp (like Alphonso), reduce the sugar slightly since it's already sweet.
Leave a Reply