Mango Raspberry Cheesecake Bars
These Mango Raspberry Cheesecake Bars are the perfect summer treat! Creamy vanilla cheesecake sits on a buttery graham cracker crust, swirled with homemade mango and raspberry curds. They’re sweet, tangy, tropical, and surprisingly easy to make.
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.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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