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–+ servings

Mango Raspberry Cheesecake Bars

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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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American, baking
Servings 12 Bars

Equipment

  • Stand Mixer
  • 8*8 Square Baking Pan

Ingredients
  

  • Ingredients:

For the Crust:

  • 7 tbsp 100 gms melted unsalted butter
  • 1 1/2 cups Graham crackers or digestive biscuits crumbs
  • For the cheesecake layer:
  • 16 oz 2 packages full fat cream cheese
  • 1/4 cup full fat sour cream
  • 2 tbsp All-purpose Flour
  • ½ cup Granulated White Sugar
  • 2 eggs
  • 1 tsp vanilla extract

Raspberry Swirl:

  • 1/2 cup fresh raspberries
  • 1/8 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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