Sweet treat recipe: sunny mango cheesecake bars

When Spring starts to peep out between crazy March clouds, I love to bring on the table a bit of colors. Few days ago, at the greengrocery I bought so much produce! Apples, raspberries, bananas, kiwi fruits and the first strawberries basket of the season!

Putting away my fruit spoils, I thought what to cook for breakfast weekend. The first things were fruit toasts and smoothies. But delicious mango aroma seemed to call me. I couldn’t resist making homemade preserve!

Basically I love two thing of this easy and quick-to-make preserve. The first one is revealed. It’s unbelievably quick to make. The second one regards the color! Mango jars seem full of sun.

Sweet treat recipe: sunny mango cheesecake bars

Sunny Mango cheesecake bars recipe

Since I love every kind of cheesecake and I often cook it, I decided for mango jam cheesecake bars colored like rays of sunshine ☀️

Crust and filling are typical of a cheesecake. Mango homemade preserve makes difference, for sure.

Monica

Sunny Mango cheesecake bars recipe

Food tips
  • Perfect for picnic basket, brunch, sweet merenda, tea time, garden dinner.
  • Bars will keep in an airtight container in the refrigerator for 2 days.

 

Recipe

About 10 bars, rectangular baking tray
Ingredients


Crust
100 g crisp cookies or graham cracker crumbs (blended in a food processor)
50 g flour
30 g brown sugar
80 g unsalted butter, melted

Filling
100 g Robiola cheese
250 Philadelphia light
30 g icing sugar
150 g mango jam


Directions


For the crust: whisk together flour, crisp cookies crumbs and sugar in a medium bowl. Add the melted butter, and mix until incorporated. Press the dough evenly into bottom of prepared pan. Preheat oven to 350°F (180°C) and line an 8-inch square baking pan with parchment foil.
Bake crust for 15 minutes, until golden. Set aside to cool completely.
For the filling: mix together all cheese and icing sugar until smooth.
Spoon mango jam over cooled crust and spread evenly. Then spoon cream cheese mixture over mango jam and spread evenly. Now dollop mango jam by teaspoons over cream cheese layer and spread over quite evenly.
Cover and chill in refrigerator at least 2 hours or 1 night before serving.
Place cheesecake on a cutting board and use a sharp knife to cut into bars.

 

Sunny Mango cheesecake bars recipe

Sunny Mango cheesecake bars recipe

LEAVE A REPLY

Please enter your comment!
Please enter your name here