Description
Smooth and creamy mango cheesecake bars layered over a crisp graham cracker crust with sweet mango purée swirled on top.
Ingredients
Scale
- 1½ cups graham cracker crumbs, about 10 rectangles
- ¼ cup butter, melted
- 2 tablespoons brown sugar, light or dark
- 1 pinch salt
- 1 cup mango purée, divided
- 1 pound cream cheese, softened
- ½ cup plus 1 tablespoon granulated sugar, divided
- 1 tablespoon flour, or ½ tablespoon cornstarch
- 1 pinch salt
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
Instructions
- In a small saucepan, combine the mango purée and 1 tablespoon sugar.
- Simmer over medium heat for 15 minutes until slightly reduced, lowering the heat when it starts to bubble. Stir often to prevent scorching, then let it cool.
- Preheat the oven to 325°F and position a rack in the middle.
- Pulse graham crackers into fine crumbs in a food processor, or crush them in a zip-top bag.
- Mix the crumbs with melted butter, brown sugar, and salt.
- Spread the graham cracker mixture evenly into an 8×8-inch baking pan and press it down firmly with a ramekin or the bottom of a glass.
- Bake the crust for 10 minutes, then let it cool.
- Combine cream cheese, ½ cup mango purée, ½ cup sugar, flour, salt, and vanilla in a large bowl.
- Beat on medium-low speed until smooth, scraping the bottom and sides as needed.
- Add the eggs and mix until just combined.
- Finish mixing with a spatula until the batter looks evenly combined.
- Pour the cheesecake mixture over the crust and spread it evenly.
- Drop spoonfuls of the remaining mango purée on top and swirl gently.
- Bake for 30 to 32 minutes, until the center sets and no longer looks wet.
- Cool completely in the pan, uncovered, to prevent condensation.
- Refrigerate for at least 4 hours before cutting and serving.
Notes
- Use fresh or frozen mangoes that taste sweet and do not have stringy fibers.
- You can use about 6 tablespoons homemade or store-bought mango jam instead of the mango swirl.
- Substitute graham crackers with Biscoff cookies, vanilla wafers, or digestive cookies.
- Flour or cornstarch helps firm the cheesecake and makes the bars easier to cut.
- For a softer, very creamy texture, you may skip the flour or cornstarch.
- Wipe the knife clean between cuts for neat bars.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American, Filipino
Nutrition
- Serving Size: 1 bar
- Calories: 185
- Sugar: 13
- Sodium: 226
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0.002
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
- Cholesterol: 50