Délicieuses barres mangue cheesecake

These mango cheesecake bars combine a crisp buttery graham cracker crust with a smooth and tangy vanilla cheesecake, topped with a shiny, tropical mango layer. Perfect for gatherings or a quiet treat, they travel well and hold their shape beautifully thanks to the makeahead mango topping made from canned mango puree.

I created this recipe at a summer cookout and it quickly became the star dessert friends constantly ask me to bring it again

Ingredients

• For the crust: Graham crackers crushed – these give a buttery, slightly sweet base you can substitute with Biscoff or digestive biscuits found in most French supermarkets for a different flavor, Unsalted butter melted – enriches the crumbs and helps bind them firmly, Granulated sugar – balances the richness of the crust
• For the cheesecake layer: Cream cheese softened – choose a good quality French cream cheese similar in style to Philadelphia for that classic creamy texture, Granulated sugar – sweetens the batter without overpowering the tang, Eggs large – provide structure and richness, Vanilla extract – adds aromatic warmth use pure vanilla for best flavor, Sour cream – keeps the cheesecake moist and adds a slight tang
• For the mango topping: Mango pulp – canned or fresh mango pulp works well fresh has a brighter flavor but canned is convenient, Granulated sugar – balances the natural acidity of the mango, Cornstarch – thickens the topping for a glossy finish, Water – to dissolve cornstarch, Lemon juice – brightens the topping with a fresh citrus note, Unsalted butter – enriches the mango glaze and makes it silky

Instructions

Prep the pan and heat:

Line an 8 by 8 inch metal baking pan with parchment paper ensuring there is an overhang on two sides for easy lifting of the bars later, then preheat your oven to 180 degrees Celsius (350 Fahrenheit).

Make and bake the crust:

Combine the crushed graham crackers, melted butter, and sugar by stirring until the mixture feels like wet sand with no dry pieces. Press this firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup to compact it tightly. Bake for 8 to 10 minutes until the crust turns light golden and releases a buttery aroma, then let it cool for 5 minutes while lowering the oven temperature to 160 degrees Celsius (325 Fahrenheit).

Mix the cheesecake batter:

With a mixer at mediumlow speed, beat the softened cream cheese and sugar until completely smooth and glossy without lumps. Add the sour cream and vanilla, mixing just until combined. Then beat in the eggs one at a time on low speed, stopping as soon as the mix is smooth to avoid incorporating too much air.

Fill and level:

Pour the cheesecake batter evenly over the still warm crust. Smooth the surface with an offset spatula and gently tap the pan on the counter a few times to release any trapped air bubbles.

Bake the cheesecake layer:

Place the pan in the oven at 160 degrees Celsius and bake for 22 to 28 minutes until the edges are set and the center jiggles slightly about 5 centimeters across. Turn off the oven, prop the door open and let it rest inside for 10 minutes. Remove and cool to room temperature on a wire rack, then chill uncovered for at least 1 hour.

Cook the mango topping:

Mix the cornstarch with water to form a smooth slurry. In a small saucepan over medium heat, bring the mango pulp, sugar, and lemon juice to a gentle simmer, whisking constantly. Add the slurry slowly and cook for 1 to 2 minutes, whisking until the mixture thickens and becomes shiny and bubbling. Remove from heat, whisk in the butter until melted and silky, then let it cool until warm to the touch.

Top and chill to set:

Spread the warm mango topping carefully in an even layer over the chilled cheesecake without dragging the surface to maintain clean layers. Refrigerate for at least 3 hours or preferably overnight until fully set and cold.

Slice cleanly and serve:

Lift the whole slab out of the pan using the parchment paper overhang, then slice into 16 bars using a warm knife wiped clean between slices to ensure perfect edges. Serve chilled.

I enjoy the mango topping most of all. One summer, I made this for a family gathering where the playful contrast between tropical mango and creamy cheesecake delighted both kids and adults. It has since become a regular summer favorite that reminds me of sunny afternoons and good company.

Storage tips

Keep the bars covered in an airtight container in the refrigerator where they will stay fresh for up to 4 days. For longer storage, wrap tightly in plastic and foil and freeze for up to 2 months. Thaw overnight in the fridge before serving to preserve texture.

Ingredient substitutions

If you cannot find graham crackers, Biscoff cookies add a deep caramel flavor while digestives give a traditional crumbly crust. Substitute sour cream with fullfat Greek yogurt for a lighter but still creamy cheesecake. Fresh or frozen mango puree works well but reduce sugar if your mango is very sweet to keep balanced flavor.

Serving suggestions

These bars pair beautifully with a dollop of lightly whipped cream or a sprinkle of toasted coconut flakes for extra texture. A mint leaf on top adds a fresh contrast and elegance for special occasions.

Chill overnight for best results and slice with a warm knife for clean edges. Serve chilled.

Common Recipe Questions

→ Comment obtenir une croûte bien compacte et croustillante ?

Utilisez un ustensile à fond plat pour presser fermement le mélange biscuit-beurre dans le moule avant cuisson, garantissant une texture homogène et résistante.

→ Peut-on remplacer les biscuits graham ?

Oui, biscuits Biscoff ou digestifs sont d’excellentes alternatives qui apportent des saveurs variées et une texture légèrement différente.

→ Comment réussir une couche crémeuse sans grumeaux ?

Travaillez les fromages à température ambiante et mélangez doucement pour obtenir une préparation lisse avant d’incorporer les œufs un à un.

→ Quelle astuce pour un nappage mangue brillant et onctueux ?

Préparez une liaison avec fécule de maïs et chauffez doucement la purée de mangue en remuant jusqu’à épaississement avant d’y intégrer le beurre hors du feu.

→ Comment bien couper les barres sans les abîmer ?

Laissez le dessert refroidir longuement au réfrigérateur, puis tranchez avec un couteau chaud et essuyé entre chaque coupe.