When is the right time for Mango Caramel Cheesecake Bars? I couldn’t begin to tell you; I’ve been hanging onto this recipe for a solid nine years and have yet to find that ideal window of opportunity. Naturally, I’ve long since forgotten why I made them in the first place or who I shared them with, but their memory remains. Like a ghost, barely visible in my mind’s eye, I can only faintly recall the rich, caramelized mango ribbon running through lightly sweetened cheesecake filling, a variation on the classic that’s both simple and stunning. It’s now or never, this recipe must go out.
Best Mango Cheesecake, Bar None
Destined for a fancy dinner party? Feeding friends at a casual potluck? They can be the star of the show or a graciously share the spotlight. The natural tart flavor of fresh mangoes works in concert with the tangy cream cheese filling, adding floral, tropical, and buttery notes when baked together harmoniously. Though decadent, they never feel heavy, thanks to the acidity of the fruit, complemented by the subtle taste of warm molasses.
Mango Caramel for Keeps
You don’t have to make the full dessert to enjoy this treat. Think of it like next level apple butter, slowly simmered until all the flavors and sugars are concentrated. It takes a while, but can also be made well in advance. The only danger with that is you may be tempted to spread it all on toast before preheating the oven.
Timeless Treats
My mistake was thinking that there was a just one season, or holiday, or mood for making such a treat. In reality, they’re always welcome at the table.
Mango Caramel Cheesecake Bars
These bites are perfect for any occasion, or no occasion at all. A ribbon of caramelized mango jam runs through lightly sweetened mango cheesecake filling, cut into small or large squares, to keep or to share.
Ingredients
Mango Caramel:
- 2 Pounds Cubed Mango, Fresh or Frozen and Thawed
- 1/2 Cup Water
- 2 Teaspoons Molasses
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
Crust:
- 2 Cups (6 Ounces) Finely Ground Animal Cracker Crumbs
- 1/4 Cup Vegan Butter or Coconut Oil, Melted
- 1 Tablespoon Lemon Juice
Mango Cheesecake Filling:
- 2 (8-Ounce) Packages Vegan Cream Cheese
- 1/2 Pound Cubed Mango, Fresh or Frozen and Thawed
- 1/2 Cup Granulated Sugar
- 1 Tablespoons Cornstarch
- 1/2 Teaspoon Lemon Zest
- 1/4 Teaspoon Salt
Instructions
- To make the mango caramel, combine all the ingredients in your blender and puree until completely smooth. Transfer to a medium saucepan or slow cooker, and gently simmer for 3 1/2 - 4 hours. Stir periodically to make sure none of it sticks to the bottom. It should be thick, darkened in color, and spreadable when it's done. You'll have approximately 1 1/2 cups of mango caramel, which is more than enough for this recipe. If not using right away, store in an airtight jar in the fridge for up to 2 weeks.
- Preheat your oven to 350 degrees. Line a 9-inch square baking pan with parchment paper or aluminum foil, leaving a generous overhang to use as a sling for removing the bars later on. Lightly grease and set aside.
- Mix together the animal cracker crumbs, vegan butter or oil, and lemon juice in a large bowl. Stir well to combine and form a cohesive but slightly crumbly dough. Transfer the mixture into your prepared pan. Using lightly moistened hands, press it into the bottom of your pan so that it’s in one even layer.
- Prepare the filling by placing the cream cheese, mango, sugar, cornstarch, lemon zest, and salt into your blender or food processor. Puree thoroughly until completely smooth. Scrape down the sides with your spatula and blend again, ensuring that no lumps remain.
- Pour the filling on top of the crust, smoothing it out with a spatula and tapping the pan lightly on the counter to remove any air bubbles.
- Transfer the mango caramel to a squeeze bottle or a piping bag fitted with a small round tip. Pipe parallel lines of mango caramel across the top of the filling. Use a toothpick to create a chevron design, dragging it across the stripes in a perpendicular direction. Alternate directions with the toothpick, wiping the toothpick with a paper towel in between each pass to keep the lines clean.
- Cover the pan with foil and bake 30 minutes. Uncover, bake 10 additional minutes, until the sides are set but the center still seems jiggly. Let cool completely and chill for at least 6 hours before slicing.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 113Total Fat: 5gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 3gCholesterol: 0mgSodium: 92mgCarbohydrates: 19gFiber: 1gSugar: 17gProtein: 1g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
That looks delicious, Hannah.
It’s so true, some recipes are timeless and deserve to be enjoyed year-round.