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Flavorful Mango Tajín Cheesecake Bars

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These cheesecake bars combine creamy mango filling with a spicy Tajín kick and a sweet honey graham crust, creating a fresh and indulgent dessert perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups (150g) honey graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon (optional)
  • 16 ounces (450g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240ml) fresh mango puree
  • 2 large eggs, room temperature
  • 1/4 cup (60g) plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons Tajín seasoning
  • Optional garnish: extra mango slices, light sprinkle of Tajín, fresh mint leaves

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×9 inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a food processor or blender, pulse honey graham cracker crumbs until fine. Transfer to a mixing bowl and stir in melted butter, honey, and ground cinnamon until mixture resembles wet sand.
  3. Press crust mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
  4. Peel and chop 2-3 ripe mangoes to measure 1 cup puree. Blend until smooth and set aside.
  5. In a large bowl, beat softened cream cheese with granulated sugar until creamy and lump-free. Add eggs one at a time, blending well after each addition.
  6. Mix in Greek yogurt and vanilla extract. Slowly fold in mango puree and Tajín seasoning until just combined; batter will be silky and slightly thick.
  7. Pour cheesecake filling over baked crust and spread evenly. Bake at 325°F (160°C) for 35-40 minutes until edges are set but center has a slight jiggle.
  8. Remove from oven and cool on a wire rack for 30 minutes. Refrigerate for at least 4 hours or overnight to firm up.
  9. Use parchment overhang to lift cheesecake slab from pan. Slice into 12 bars with a sharp knife, wiping blade clean between cuts.
  10. Garnish with mango slices, a sprinkle of Tajín, and fresh mint if desired before serving.

Notes

Use room temperature cream cheese, eggs, and yogurt for smooth blending. Do not overmix after adding eggs to avoid cracks. Slight jiggle in center after baking ensures creamy texture. Press crust firmly to prevent crumbling. Chill bars overnight for best flavor and texture. For gluten-free, substitute graham crackers with almond flour or gluten-free crumbs. Tajín can be replaced with chili powder and lime zest if unavailable.

Nutrition

Keywords: mango cheesecake bars, Tajín cheesecake, honey graham crust, easy dessert, homemade cheesecake bars, tropical dessert, spicy sweet dessert

Find it online: https://tempotaste.com/flavorful-mango-tajin-cheesecake-bars-recipe-easy-homemade-dessert/