These mango raspberry cheesecake bars are the perfect summer treat! Homemade mango and raspberry curds swirled on top of a vanilla cheesecake with a graham cracker crust. They’re creamy, sweet, tangy, and SO easy to make.
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Why you will love these mango raspberry cheesecake bars
In my opinion nothing tastes better in summers than fresh mangoes and these Mango raspberry Cheesecake bars are the perfect example of that. Tangy mango and raspberry curds swirled into a sweet vanilla cheesecake bursting with topped with fresh raspberries baked on a graham cracker crust
They’re creamy, sweet, tangy, and SO easy to make.They are the perfect summer treat for any picnic or BBQ.
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
- Cream cheese- I used room temperature full fat cream cheese
- Sour cream- I used room temperature full fat sour cream.
- Eggs- I used large room temperature eggs
- Flour- I used unbleached regular all purpose flour.
- Mango Puree- You can use fresh or frozen mangoes in this recipe. I used canned unsweetened mango puree.
- Raspberries- Both fresh or frozen berries can be used in this recipe. I prefer using fresh berries
Step by step Instructions
Here is how to make and bake these cheesecake bars. This recipe uses a stand mixer with a paddle attachment or an electric hand mixer.
How to make the raspberry curd:
Step 1:In a small sauce pan combine the fresh raspberries and sugar on medium heat 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.
How to make the mango curd:
Step 1:In a small sauce pan combine the mango puree and lime on medium heat when bubbling stir in the cornstarch slurry and cook until thickened.
How to make the mango raspberry cheesecake bars
Start by pre-heating your oven to 350F/168C 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 8X8-inch 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.Top with fresh raspberries
Step 6: Bake the cheesecake bars. Bake the cheesecake for 30-35 minutes. Make sure to cool the cheesecake completely on a cooling rack before chilling in the fridge.
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.
When to slice the mango raspberry cheesecake crumb bars
Take the bars out of the oven once baked, then let them rest at room temperature for about 30 minutes.
After the 30 minutes, transfer the bars to the fridge and chill uncovered for at least 6 hours or overnight.Chilling thoroughly will allow the bars to set COMPLETELY and cut easily into neater slices.
Expert Baking tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- 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.
Storing and Freezing
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
These cheesecake bars can be frozen. Store them in an airtight container or wrap them in individual slices in plastic wrap. Freeze up to 30 days. Thaw for 1-2 hours before eating.
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Mango Raspberry Cheesecake Bars
Equipment
- Stand Mixer
- 8*8 Square Baking Pan
Ingredients
- Ingredients:
For the Crust:
- 7 tbsp 100 gms melted unsalted butter
- 1 ½ cups Graham crackers or digestive biscuits crumbs
- For the cheesecake layer:
- 16 oz 2 packages full fat cream cheese
- ¼ cup full fat sour cream
- 2 tbsp All-purpose Flour
- ½ cup Granulated White Sugar
- 2 eggs
- 1 tsp vanilla extract
Raspberry Swirl:
- ½ cup fresh raspberries
- ⅛ cup granulated white sugar
Mango swirl:
- ½ cup mango puree
- Juice of ½ a lime
- 1 tsp cornstarch dissolved in 1 tbsp water
Instructions
For the raspberry Sauce:
- In a small sauce pan combine the fresh 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 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.
- 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!
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