Rich Cream Cheese Mango Graham Bar

There’s something so satisfying about desserts that remind me of summer, and these mango graham bars definitely fit the bill. I started making these when my kids begged for something sweet but didn’t want to wait for a cake to bake. Now they’ve become our go-to treat when we want something easy and refreshing.

What I love most about these bars is how simple they are to put together. You don’t need fancy equipment or hard-to-find ingredients – just some graham crackers, fresh mangoes, and a few pantry staples. I often prep these the night before when I’m already in the kitchen cleaning up after dinner, and they’re ready to enjoy the next day.

Whether you’re looking for a quick dessert for unexpected guests or just craving something sweet, these mango graham bars are perfect. They’re cool, creamy, and have just the right amount of crunch. Trust me, once you try them, you’ll want to keep the ingredients on hand all the time.

What Kind of Mango Should I Use?

For the best mango puree, you’ll want to use ripe, sweet mangoes that are slightly soft to the touch. Ataulfo (also called honey or champagne) mangoes are perfect for this recipe because they’re naturally creamy and have minimal fibers, making them easy to puree. If you can’t find Ataulfo mangoes, Tommy Atkins or Kent varieties will work too – just be sure to strain the puree if you notice any stringy bits. The key is picking mangoes that yield slightly when pressed and have a sweet, fruity aroma near the stem. If your mangoes are still firm, let them ripen at room temperature for a few days before using them in your recipe.

Options for Substitutions

Let me share some helpful substitutions for this tropical treat:

• Fresh mango puree: If fresh mangoes aren’t available, you can use thawed frozen mango chunks or canned mango puree. Just make sure to drain excess liquid. In a pinch, you could even use peach puree, though the tropical flavor will be different.
• Graham crackers: No graham crackers? Try using digestive biscuits, vanilla wafers, or any plain cookie crumbs. For gluten-free options, gluten-free graham crackers or crushed gluten-free cookies work great.
• Coconut cream: If you can’t find coconut cream, you can use the thick part from a can of full-fat coconut milk that’s been chilled overnight. Heavy cream can work too, but you’ll lose some coconut flavor.
• Cream cheese: Philadelphia brand is recommended for the best texture, but any full-fat cream cheese will work. Just avoid light versions as they can make the filling watery.
• Coconut flavoring: If you don’t have coconut flavoring, you can skip it or use vanilla extract instead. The coconut cream and shredded coconut will still give plenty of coconut taste.
• Lime juice: Lemon juice works just as well if you don’t have lime. Use the same amount.

Watch Out for These Mistakes While Baking

The biggest challenge when making mango graham bars is getting the perfect cheesecake texture – room temperature ingredients are absolutely crucial, so make sure to take your cream cheese and eggs out of the fridge at least 2 hours before starting. Another common mistake is over-mixing the cheesecake batter after adding the eggs, which can lead to cracks and a less creamy texture – mix just until the ingredients are combined, no more. The mango puree needs special attention too – strain it well to remove any fibrous bits, and cook it down slightly if it seems too watery, as excess moisture can prevent your bars from setting properly. For the best results, let these bars chill completely (preferably overnight) before cutting, and use a hot knife (run under hot water and wiped dry) for clean, professional-looking slices.

What to Serve With Mango Graham Bars?

These tropical mango graham bars are perfect for serving alongside a scoop of vanilla ice cream or a dollop of whipped coconut cream to play up those island flavors. A drizzle of fresh mango puree or passion fruit sauce over the top adds a nice fruity punch that complements the creamy filling. For drinks, try pairing these bars with an iced Thai tea, cold brew coffee, or even a coconut mojito if you’re feeling fancy. If you’re serving these at a party, a bowl of fresh tropical fruits like pineapple chunks and sliced kiwi makes a nice accompaniment.

Storage Instructions

Keep Fresh: These mango graham bars stay fresh in an airtight container in the refrigerator for up to 5 days. The creamy texture and tropical flavors actually get better after a day, as the flavors have time to meld together. I like to place a piece of parchment paper between layers to prevent them from sticking.

Freeze: Want to save some for later? Cut the bars into portions, wrap them individually in plastic wrap, and place them in a freezer-safe container. They’ll keep well for up to 3 months in the freezer. This is great when you need a quick tropical dessert fix!

Thaw: When you’re craving a piece, just transfer your frozen bar to the refrigerator and let it thaw overnight. The texture will be just as creamy as when it was fresh. Avoid thawing at room temperature as this can make the bars too soft and affect their structure.

Preparation Time	15-20 minutes
Cooking Time	60-70 minutes
Total Time	75-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 30-40 g
• Fat: 170-190 g
• Carbohydrates: 250-270 g

Ingredients

• 1/2 cup fresh mango puree (about 120g, from 1 large mango)
• 1/4 cup white sugar (55g)
• Juice from half a lime
• 1 tablespoon corn starch
• 1 whole egg plus 1 egg yolk
• 1 cup graham cracker crumbs (or gluten-free option, 110g)
• 1/2 cup unsweetened shredded or flaked coconut, finely ground (45g)
• 1/4 cup white sugar (55g)
• 6 tablespoons melted unsalted butter (85g)
• 16 ounces full-fat cream cheese, at room temperature (preferably philadelphia brand)
• 1 cup sugar (200g)
• 2 large eggs, at room temperature
• 1/3 cup coconut cream (70g, refer to notes)
• 1/4 teaspoon coconut flavoring (refer to notes)

Step 1: Prepare and Cook the Mango Curd

Whisk together all the curd ingredients in a saucepan.

Place the saucepan over medium heat and continue whisking until the mixture comes to a boil.

Allow it to boil for just 30 seconds, then immediately remove from heat.

Transfer the curd to a heat-safe container or bowl.

If you have any leftover mango puree, you can optionally stir in up to 2 tablespoons now.

Let the curd cool at room temperature while you proceed with the rest of the recipe.

Step 2: Preheat the Oven and Prepare the Baking Pan

Preheat your oven to 350°F (175°C).

Prepare an 8×8 baking pan by coating it with nonstick spray.

Cut and line the bottom and sides of the pan with parchment paper for easy removal later.

Step 3: Make and Bake the Crust

Combine all the crust ingredients in a mixing bowl until the consistency resembles wet sand.

Transfer the mixture to the prepared baking dish, pressing it down firmly to create an even layer.

Bake the crust for 8 minutes, then let it cool slightly while preparing the filling.

Step 4: Prepare the Cheesecake Filling

In a separate mixing bowl, use a hand or stand mixer to whisk the cream cheese on medium speed until it is smooth, being careful not to over mix.

Add the sugar, whisk to combine, and scrape down the bowl.

Incorporate the eggs one at a time, followed by the coconut cream and coconut extract.

Scrape down the bowl once more, and give a final quick mix.

Step 5: Assemble the Cheesecake Bars

Pour the cheesecake batter over the pre-baked crust, spreading it evenly.

Transfer the mango curd to a ziplock bag, cutting off one corner to create a small hole.

Ensure the curd is at room temperature and not too thick.

Pipe random lines and swirls over the surface of the batter.

Use a toothpick to gently swirl the curd into the cheesecake batter for a marbled effect.

Step 6: Bake and Chill

Bake the cheesecake bars in the preheated oven for 45-50 minutes, until they are evenly puffed and jiggle like Jello in the center.

If the center is too wobbly, bake for an additional 5-10 minutes.

Once baked, allow the bars to cool at room temperature for 20 minutes, then transfer to the refrigerator to chill uncovered for at least 4 hours, preferably overnight.

Skipping this step may result in runny bars that are difficult to slice.

Step 7: Slice and Serve

Once thoroughly chilled, lift the cheesecake from the pan using the parchment paper.

Slice into 8 large bars or 16 smaller squares.

Store any leftovers in the refrigerator.

Enjoy your delightful mango-swirl cheesecake bars!