Mango Cheesecake Bars

Here is some extra sunshine today with these bright, sunny and utterly delicious mango cheesecake bars! They're super creamy, sweet and tangy and make a perfect summer treat! These bars will satisfy all of your sweet tooth cravings! This is a small- batch recipe, ideal when there is just two of you in the house. They also store and keep very well in the fridge for up to 4 days, so you can enjoy them for longer (but we seriously doubt they will last that long!).

Prep Time
20 min
Cook Time
50 min, plus chilling

Check out the baker

This lovely recipe was created by Anna. You can find more of her stunning bakes via her Instagram @anna_wierzbinska or through her baking blog.

Servings

For the Mango Curd

  • 100g Mango (fresh or frozen) 100g Mango (fresh or frozen)
  • 50g Tate & Lyle Pure Cane Caster Sugar 50g Tate & Lyle Pure Cane Caster Sugar
  • 1/2 Lime (juice only) 1/2 Lime (juice only)
  • 2 egg yolks 2 egg yolks
  • 1 tbsp cornflour 1 tbsp cornflour

For the Cheesecake

  • 100g crushed biscuits of choice 100g crushed biscuits of choice
  • 50g Unsalted butter (melted) 50g Unsalted butter (melted)
  • 340g cream cheese (room temperature) 340g cream cheese (room temperature)
  • 200g Tate & Lyle Pure Cane Caster Sugar 200g Tate & Lyle Pure Cane Caster Sugar
  • 2 large eggs (room temperature) 2 large eggs (room temperature)
  • 50g sour cream (or natural yoghurt) 50g sour cream (or natural yoghurt)

Instructions

HOW TO MAKE THIS RECIPE

To Make the Mango Curd

1. Place all of the ingredients in a food processor or a blender and mix until combined. 

2. Transfer to a small saucepan over a medium heat and keep stirring until it thickens and comes to boil. Cook for about 30 seconds and remove from the heat.

3. Transfer to a small jar or a bowl and set aside. 

To Make the Cheesecake

4. Preheat the oven to 170C (fan)

5. To make the cheesecake base, mix the crushed biscuits with melted butter and transfer to an 8 x 8' baking tin lightly greased and lined up with baking paper (leave plenty of paper overhanging as it will help to remove the cheesecake from the tin later).

6. Press the mixture firmly into the base using the back of a spoon or a measuring cup. 

7. Bake at 170C for 10 minutes. Remove from the oven and allow it to cool for about 5 minutes. Turn the oven temperature down to 160C.

8. To make the cheesecake filling, mix the cream cheese using a handheld electric mixer until smooth (about 30 seconds). Add the Tate & Lyle Pure Cane Caster Sugar and mix again. Add the eggs, one at a time, mixing well after each addition. Add the sour cream and mix it again. 

9. Pour the filling on top of the pre-baked cheesecake base. Smooth out the top with a spatula or the back of a spoon. 

10. Top the filling with small dollops of mango curd (you can use a piping bag here if you wish), and using a toothpick, swirl the curd into the cheesecake batter. 

11. Place in the oven and bake for 50 minutes, or until the edges are golden brown, but there is still a slight wobble in the middle. Allow it to cool for about 20 minutes, then transfer it to the fridge for at least 4 hours or overnight. Slice into squares and enjoy!