Ingredients
Scale
1 ½ cups Graham cracker crumbs
¼ cup Granulated sugar
½ cup Unsalted butter, melted
24 ounces Cream cheese, full-fat, softened
¾ cup Granulated sugar
3 Large eggs
1 teaspoon Vanilla extract
1 tablespoon Lime juice, freshly squeezed
2 cups Fresh ripe mangoes, peeled and diced
2 tablespoons Granulated sugar
1 tablespoon Lime juice, freshly squeezed
1 tablespoon Cornstarch
Instructions
- Preheat your oven to 325°F (160°C) and line a 9×13-inch baking pan with parchment paper
- In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom of the prepared pan and bake for 8-10 minutes
- Beat softened cream cheese until smooth. Gradually add ¾ cup sugar and mix until fluffy. Add in eggs, vanilla extract, and lime juice
- Pour the cream cheese filling over the crust and bake for 30-35 minutes, until the edges are set but the center wobbles
- Cool on a wire rack for 1 hour, then refrigerate for at least 3-4 hours
- For the topping, combine diced mangoes, 2 tablespoons sugar, lime juice, and cornstarch in a saucepan. Cook over medium heat until thickened
- Allow the mango mixture to cool, then spread over the chilled cheesecake layer
- Chill for another hour, lift bars out using the parchment, slice, and serve
Notes
Always use room temperature ingredients for the filling to avoid lumps.
Allow plenty of chilling time for best results.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with substitutions)
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal
- Sugar: 23g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg