These mango passion fruit cheesecake bars (no bake) are exactly the kind of dessert I make when it’s warm, and I don’t feel like turning the oven on in a hot kitchen. I love anything tropical and fruity, and this one takes the spot easily; the balance of sweet mango and tangy passion fruit with that creamy base is honestly one of my favorites to make.
Speaking of fruity, have you tried this Coconut Cheesecake yet? But this mango passion fruit cheesecake bars no bake recipe is lighter, fresher, and perfect for summer bakes!
Why Make These Tropical Cheesecake Bars?
This recipe may seem like it can take ages, but it is super simple to make, especially as it is a no-bake dish.
What makes this recipe so special is the simplicity of not having to bake it at all.
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Video Instructions
Why You’ll Love This Fruity Dessert
- No oven is needed: I make this when I want something easy and don’t need to bake it.
- Perfect Texture: This recipe is smooth, with a creamy filling and a slightly crunchy crust.
- Fresh flavors: The mango and passion fruit together give a tropical taste.
- Make-ahead friendly: I actually do prefer making this the day before the time, as it sets perfectly and it tastes even better the next day.
Ingredients
- Graham cracker crumbs: This forms the base. I like to press it down firmly so it doesn’t crumble when I slice it.
- Cream cheese: This makes up the main filling ingredients. I always let it stand at room temperature so it mixes well.
- Heavy cream: This is what gives the filling its light, airy texture. Cold cream whips the best, and I never skip this!
- Mango purée: This gives a natural sweetness and the tropical flavor you need for this specific recipe. I prefer using ripe mango for the best results.
- Passion fruit pulp: This is what gives this recipe that slight tangy taste. It really lifts the whole dessert.
How to Make Mango Passion Fruit Cheesecake Bars
1. In a bowl, mix the graham cracker crumbs, sugar, and melted butter with a blender or food processor until this is evenly combined. Press the crust firmly into the bottom of a 9×13-inch (23×33 cm) pan lined with parchment paper (a springform pan also works). Refrigerate the mixture while preparing the filling.
Tip: You can use a rolling pin to press the crust a bit more.
2. In a large bowl, beat the cream cheese and powdered sugar until it is smooth and creamy. Mix in the vanilla extract until it is fully combined.
3. In a separate bowl, whip the heavy cream until soft peaks form.
4. Gently fold the whipped cream into the cheesecake mixture until it is smooth and fluffy.
5. Spread the mango cheesecake filling evenly over the chilled crust and smooth the top. Spread the mango purée liquid and passion fruit pulp on top of the cheesecake filling using the back of a spoon or a spatula.
6. Refrigerate this for at least 4 hours or until it is fully set.
7. Top the passion fruit cheesecake with mango cubes if desired. Cut it into bars of your size preference and serve this dessert chilled. You can also drizzle some maple syrup over the top, or add raw cashews for a different touch if you like.
You might also enjoy this German Plum Cake Pflaumenkuchen With Fresh Plums for a simple, traditional bake.
Recipe Tips
- Temperature Control: For a silky, lump-free filling, make sure that the cream cheese is at true room temperature before beating. Conversely, keep the heavy cream cold until the very moment you whip it to get the maximum volume required.
- The "Perfect Slice": To get clean edges, freeze the bars for 30 minutes before slicing them, as this keeps the texture. Use a sharp knife dipped in hot water and wipe the knife dry between every single cut.
- Crust Integrity: Use the flat bottom of a measuring cup to press the crust firmly into the corners of the pan. This prevents the base from crumbling when the bars are lifted out.
- Parchment "Sling": Leave an overhang of parchment paper on two sides of the pan. This allows you to lift the entire block of cheesecake out at once, making it much easier to cut uniform bars on a flat surface.
Love no-bake desserts? Try this No-Bake Mascarpone Cheesecake with Blueberry Topping.
What Goes With This?
- Fresh fruit
- Whipped cream
- Coffee
- Iced tea
- Coconut flakes
Love easy desserts? Try this Easy To Make Cherry Chocolate Dump Cake.
FAQs
Absolutely. In fact, it tastes better after 24 hours as the fresh passion fruit tropical flavors meld into the cream. Store in an airtight container to prevent the cheesecake from absorbing fridge odors.
For a "sturdier" set (especially in warmer climates), you can bloom 2 teaspoon of unflavored gelatin in 4 tablespoon of water, melt it slightly, and fold it into the cream cheese mixture before adding the whipped cream.
Yes! Simply substitute the gelatin with 1 teaspoon of Agar-Agar powder. You can also use a high-quality coconut cream (chilled overnight) in place of heavy dairy cream for vegan mango cheesecake bars.
You can use frozen mango and passion fruit, which work well. Just make sure that they are thawed completely and any excess water is drained before puréeing to stop the topping from becoming too runny.
Recipe
Mango Passion Fruit Cheesecake Bars (No Bake)
Ingredients
For the Crust
- 3 cups graham cracker crumbs
- ⅔ cup granulated sugar
- 12 tablespoon unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoon vanilla extract
- 2 cups heavy cream, cold
Topping
- 1 cup mango puree
- 1 cup passion fruit pulp
Optional
- 1 cup fresh mango cubes
Instructions
- Mix crust ingredients and press into pan. Chill.
- Beat cream cheese and sugar. Add vanilla.
- Whip cream until soft peaks.
- Fold cream into cheesecake mixture.
- Spread filling and add fruit topping.
- Chill until set.
- Slice and serve.
Notes
Cooking Time and Temperature
No baking is required for this recipe; chill for at least 4 hours until set.Taste & Texture
This is creamy, with a smooth filling and has a tropical sweetness with a slightly tangy taste over a crunchy base.Storage, Freezing & Reheating
- Fridge: Store up to 4 days in an airtight container.
- Freezer: Up to 2 months.
- Best Served: Chilled straight from the fridge.
Serving Recommendations
I love serving these cold on a warm day as a dessert; they’re refreshing and light.Recipe Variations and Substitutions
- Mango puree: For the best results, I like to use fully ripe, fiberless mangoes (like Alphonso or Kesar). If using canned purée, make sure that it is unsweetened to keep the balance of the cheesecake base.
- Passion fruit pulp: Fresh pulp is my absolute go-to here. If the seeds are too distracting for your aesthetic, you can strain half the pulp and use only the juice for a smoother, yet not too varied, finish.
- Graham crackers: For a deeper, toasted flavor, you can substitute these with biscuits like Digestive or even Ginger Snaps to give a little bit of a spicy kick that compliments the tropical fruit.
- Heavy cream: Make sure that your cream has at least 35% fat content and is chilled well before whipping it. This is the main step of a no-bake cheesecake and gives you that airy, mousse-like stability.
Proper Storage Tips
- Keep this refrigerated
- Use airtight containers for the best seal
- Slice this just before serving
Pro Tips
- I always make sure the cream cheese is properly softened, as this makes a huge difference in how smooth the filling turns out.
- Cold cream is very important for getting those soft peaks, so I keep it in the fridge right until I need it.
- For clean slices, I chill the bars a bit longer or even place them in the freezer for a short while before cutting them.
- You should always whip the cream properly.
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