Uploaded June 2023 | Updated September 2026, 1 week ago
#shorts
Mango Cheesecake Bars
Smooth and creamy mango cheesecake layered over a crisp graham crust with mango purée swirled on top. This delicious dessert is easy to make using fresh or frozen mangoes, bringing a burst of tropical flavor to your taste buds.
Equipment
Small saucepan
Food processor (optional)
Hand mixer or stand mixer with a paddle attachment
8x8-inch baking pan
Ingredients
For the crust
1½ cups graham cracker crumbs (about 10 rectangles) sub: Biscoff, vanilla wafers, or digestive cookies
¼ cup butter melted, if mixing by hand
2 tablespoons brown sugar, light or dark
Salt, a pinch
For the cheesecake batter
1 cup mango purée (about 2 Ataulfo or Manila mangoes ), divided
1 pound cream cheese, softened
½ cup plus 1 tablespoon granulated sugar, divided
1 tablespoon flour, sub: ½ tablespoon cornstarch
Salt, a pinch
1 teaspoon vanilla extract
2 eggs at room temperature
Instructions
1. In a small saucepan, combine puréed mangoes and 1 tablespoon of sugar.
2. Simmer over medium heat for 15 minutes until slightly reduced, lowering the heat when it starts to bubble. Stir frequently to avoid burning on the bottom. Let it cool.
3. Preheat the oven to 325° F (165° C) and position a rack in the middle.
4. Pulse graham crackers into fine crumbs in a food processor or crush them in a zip-top bag. Mix with butter, brown sugar, and salt.
5. Spread the graham cracker mixture evenly into the pan and firmly press it down using a ramekin or the bottom of a glass. Bake for 10 minutes, then let it cool.
6. Combine cream cheese, ½ cup mango purée (save the rest for the swirls), ½ cup sugar, flour, salt, and vanilla in a large bowl. Beat on medium-low speed until smooth. Scrape the bottom and sides as needed.
7. Add the eggs and mix until just combined.
8. Finish mixing with a spatula to ensure it is evenly combined.
9. Pour the mixture over the crust and spread it evenly.
10. Drop spoonfuls of the mango purée on top. Alternatively, you can use your favorite store-bought or homemade mango jam instead.
11. Bake for approximately 30-32 minutes until the center is set and no longer wet.
12. Allow it to cool completely in the pan uncovered to prevent condensation, which can make the crust soggy and cause the layers to separate.
13. Refrigerate at least 4 hours before serving.
Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.
ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
#recipesbynora
#shorts
Mango Cheesecake Bars
Smooth and creamy mango cheesecake layered over a crisp graham crust with mango purée swirled on top. This delicious dessert is easy to make using fresh or frozen mangoes, bringing a burst of tropical flavor to your taste buds.
Equipment
Small saucepan
Food processor (optional)
Hand mixer or stand mixer with a paddle attachment
8x8-inch baking pan
Ingredients
For the crust
1½ cups graham cracker crumbs (about 10 rectangles) sub: Biscoff, vanilla wafers, or digestive cookies
¼ cup butter melted, if mixing by hand
2 tablespoons brown sugar, light or dark
Salt, a pinch
For the cheesecake batter
1 cup mango purée (about 2 Ataulfo or Manila mangoes ), divided
1 pound cream cheese, softened
½ cup plus 1 tablespoon granulated sugar, divided
1 tablespoon flour, sub: ½ tablespoon cornstarch
Salt, a pinch
1 teaspoon vanilla extract
2 eggs at room temperature
Instructions
1. In a small saucepan, combine puréed mangoes and 1 tablespoon of sugar.
2. Simmer over medium heat for 15 minutes until slightly reduced, lowering the heat when it starts to bubble. Stir frequently to avoid burning on the bottom. Let it cool.
3. Preheat the oven to 325° F (165° C) and position a rack in the middle.
4. Pulse graham crackers into fine crumbs in a food processor or crush them in a zip-top bag. Mix with butter, brown sugar, and salt.
5. Spread the graham cracker mixture evenly into the pan and firmly press it down using a ramekin or the bottom of a glass. Bake for 10 minutes, then let it cool.
6. Combine cream cheese, ½ cup mango purée (save the rest for the swirls), ½ cup sugar, flour, salt, and vanilla in a large bowl. Beat on medium-low speed until smooth. Scrape the bottom and sides as needed.
7. Add the eggs and mix until just combined.
8. Finish mixing with a spatula to ensure it is evenly combined.
9. Pour the mixture over the crust and spread it evenly.
10. Drop spoonfuls of the mango purée on top. Alternatively, you can use your favorite store-bought or homemade mango jam instead.
11. Bake for approximately 30-32 minutes until the center is set and no longer wet.
12. Allow it to cool completely in the pan uncovered to prevent condensation, which can make the crust soggy and cause the layers to separate.
13. Refrigerate at least 4 hours before serving.
Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.
ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
#recipesbynora
