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.
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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