Thank you to the National Frozen & Refrigerated Foods Association for sponsoring this post!
Combine ripe mango, strawberries, cream cheese, sour cream and a few other simple ingredients to create these Mango Strawberry Cheesecake Bars. Spread strawberry topping over a light and creamy mango cheesecake for the perfect summer dessert!
Mango Strawberry Cheesecake Bars are the perfect dessert for your next dinner party or celebration! I combine two of my favorite flavors to create a subtly sweet and refreshing treat. At my family gatherings, we always have cheesecake and strawberry sauce. To mix things up, I add mango to a cheesecake recipe and layer it over a graham cracker crust. I make the homemade strawberry sauce and bake in a square baking pan before chilling and then cutting into bars.
I’m partnering with the National Frozen and Refrigerated Foods Association (NFRA) as part of the Cool Food Panel to bring you these Mango Strawberry Cheesecake Bars. The bars combine two of my favorite flavors and are convenient and approachable. For this recipe, I use Cascadian Farm frozen mango chunks and frozen strawberries. I prefer to use frozen fruit in the cheesecake and sauce because frozen fruit is frozen at peak freshness and available any time of the year. This ensures the juiciest and naturally sweetest fruit. It elevates the flavor of the bars and perfectly complements the other ingredients. Frozen fruit also helps create less food waste because I can put whatever I don’t need back in the freezer to use later.
Because my freezer is always stocked with frozen fruit, this recipe comes together relatively quickly and easily. In addition, I add Daisy sour cream to create a subtle tart flavor and creamy texture. Combine the frozen fruit and sour cream with a few basic cheesecake ingredients, bake and then chill overnight. I also add fresh strawberries for garnish but you can skip the garnish, if desired.
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Mango Strawberry Cheesecake Bars
For the crust:
- 1 cup graham cracker crumbs, (about 8 full sheets of graham crackers)
- 2 tablespoons unsalted butter, melted
For the mango cheesecake:
- 12 ounces 1 1/2 packages full-fat cream cheese, , at room temperature
- 1/2 cup granulated sugar
- 1/2 cup full fat Daisy sour cream
- 1 teaspoon pure vanilla extract
- pinch kosher salt
- 2 large eggs, at room temperature
- 2 tablespoons all-purpose flour
- 1 cup Cascadian Farm frozen mango chunks, thawed and pureed (about 1/3 cup puree)
For the strawberry topping:
- 10 ounces Cascadian Farm frozen strawberries, thawed and chopped
- 1 teaspoon granulated sugar
- 1 teaspoon fresh lemon juice
- 2 tablespoons water
- 1 tablespoon cornstarch
- optional: fresh strawberries for garnish
- To make the graham cracker crust, preheat the oven to 350°F. Spray an 8x8 baking pan with cooking spray or line with parchment paper.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until crumbs are moist. Pour the crumbs into the prepared pan and firmly press them into an even layer. Bake the crust in the oven for 6 to 7 minutes or until the edges start to turn golden brown. Remove from the oven and set aside to cool.
- Reduce the oven temperature to 300 degrees.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until light and fluffy, about 1 minute. Add the sugar and beat until combined. Add the sour cream, vanilla, salt and eggs and beat until smooth. Add the flour and beat until smooth. Add the mango puree and beat until smooth. Pour the filling on top of the cooled graham cracker crust and bake in the oven for 25 to 30 minutes or until the cheesecake is set, but the center is still a little jiggly. Remove from the oven and allow the bars to cool completely.
- To make the strawberry topping, add the strawberries, sugar and lemon juice to a small sauce pan set over medium heat. Cook for 4 to 5 minutes, stirring occasionally. Mash the strawberries into small pieces with a spoon. Whisk together the water and cornstarch. Add the cornstarch mixture to the strawberries and cook for an additional 3 to 4 minutes or until the mixture thickens. Set aside to cool.
- Once the sauce and bars are cool, pour the sauce over the bars and use a spatula to smooth out evenly. Refrigerate the bars for at least 4 hours or preferably overnight. Garnish with additional strawberries just prior to serving. Enjoy!
- Pulse the graham crackers in a food processor to create the crumbs.
- Pulse the thawed mango chunks in a food processor to puree.
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This post is sponsored by the National Frozen & Refrigerated Foods Association. As always, all opinions are my own.
These look amazing! Wouldn’t have thought to add mango to cheesecake mixture. Thanks for sharing!
I love the combination of mango and strawberry!
These look so amazing yum ❤