Raspberry and Mango Cheesecake Bars
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A Note from Feedfeed
These sweet and tangy cheesecake bars are perfect for summer! Sweet graham cracker crust is topped with a creamy vanilla cheesecake batter and finished with a swirl of mango and raspberry purée. Whip these bars up for your next weekend baking project.
Find similar recipes on our Cheesecake feed, featuring this delicious Peanut Butter Cheesecake With Peanut Butter Chocolate Ganache by @husbandsthatcook and Triple Chocolate Cheesecake by @thehoneybee.
- Recipe Card
Recipe Card
Crust
ingredients
- 7 tablespoons unsalted butter, melted
- 1 1/2 cups graham crackers
Cheesecake
ingredients
- 2 pack (16 ounces) full fat cream cheese
- 2 tablespoons all-purpose Flour
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Raspberry Swirl
ingredients
- 1/2 cup fresh raspberries
- 1/8 cup granulated white sugar
Mango Swirl
ingredients
- 1/2 cup mango puree
- Juice of ½ a lime
- 1 teaspoon cornstarch dissolved in 1 tbsp water
For the raspberry sauce
Method
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.
For the Mango Sauce
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.
Cheesecake Bars
Step 1
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.
Step 2
In a large bowl combine the melted butter and graham crackers crumbs and mix until they resemble wet sand.
Step 3
Press the crumbs evenly into the prepared pan using a mug or a measuring cup. Bake the crust for 10 mins.
Step 4
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.
Step 5
Add the eggs one at a time, mixing for a few seconds in between additions.
Step 6
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.
Step 7
Bake for 30 minutes until the edges of the bars are golden and still has a little jiggle in the middle.
Step 8
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!