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+ servings

Mango Strawberry Cheesecake Bars

Yield: 12 bars
Prep Time:
20 mins
Cook Time:
40 mins
Chill Time:
4 hrs
Total Time:
1 hr
Mango Cheesecake Strawberry Bars are an irresistible treat made with ripe mango, strawberries, cream cheese, sour cream and a few other simple ingredients.


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


  1. 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.
  2. 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.
  3. Reduce the oven temperature to 300 degrees.
  4. 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.
  5. 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.
  6. 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!

Recipe Video


  • Pulse the graham crackers in a food processor to create the crumbs.
  • Pulse the thawed mango chunks in a food processor to puree.

Nutrition Information

Calories: 229, Fat: 15g, Saturated Fat: 8g, Cholesterol: 68mg, Sodium: 156mg, Potassium: 134mg, Carbohydrates: 20g, Sugar: 14g, Protein: 3g, Vitamin A: 685%, Vitamin C: 19.1%, Calcium: 53%, Iron: 0.7%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Dessert
Cuisine: American
Keyword: cheesecake bars, strawberry cheesecake bars
All images and text ©Spoonful of Flavor

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