No-Bake Mango Cheesecake Bars

When the sun shines bright and temperatures rise, there's nothing quite like indulging in a refreshing tropical dessert. These delightful treats transport you to sun-soaked beaches with every bite, offering a taste of paradise that is both invigorating and satisfying. Among the myriad of tropical desserts, the Tropical Bliss No-Bake Mango Cheesecake Bars stand out as a perfect choice for warm weather. Combining the luscious flavor of ripe mangoes with the creamy richness of cheesecake, this dessert is a celebration of tropical goodness.

Escape to a tropical paradise with these Tropical Bliss No-Bake Mango Cheesecake Bars! This refreshing dessert combines the luscious taste of ripe mangoes with creamy cheesecake for a perfect summer treat. Easy to prepare without using the oven, these bars feature a crunchy graham cracker crust and smooth filling, making them a crowd-pleaser for any gathering. Enjoy a taste of the tropics with every delicious bite and impress your friends and family effortlessly.

Print Recipe Pin Recipe

Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

2 cups cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 ½ cups ripe mango puree (about 2 large mangoes)

1 cup heavy whipping cream

1 tablespoon gelatin powder

3 tablespoons cold water

Fresh mango slices and mint leaves for garnish (optional)

Instructions

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until all ingredients are well combined and resemble wet sand.

Form the Base: Press the graham cracker mixture into the bottom of a 9x9-inch (or similar size) parchment-lined baking pan. Use the back of a measuring cup or your fingers to pack it down tightly. Place in the refrigerator to set while you prepare the filling.

Make the Gelatin Mixture: In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for about 5 minutes until it blooms. Then, gently heat the mixture in the microwave for about 10-15 seconds until the gelatin is fully dissolved. Let it cool slightly.

Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until well combined.

Add Mango Puree: Carefully mix in the mango puree until the mixture is smooth and well incorporated.

Incorporate Gelatin: Stir the dissolved gelatin into the mango cream cheese mixture until fully blended.

Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mango cream cheese mixture until no white streaks remain.

Combine Everything: Pour the mango cheesecake filling over the prepared crust, smoothing the top with a spatula.

Chill: Cover and refrigerate for at least 4 hours or until set, preferably overnight for best results.

Serve: Once set, lift the cheesecake out of the pan using the parchment paper. Cut it into bars, garnish with fresh mango slices and mint leaves if desired, and serve.

Prep Time: 20 Minutes | Total Time: 4 Hours 20 Minutes (includes chilling time) | Servings: 12 Bars