Mango Passion Fruit Cheesecake Bars (No Bake)

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Mango Passion Fruit Cheesecake Bars (No Bake)

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.

Prep Time20

Cook Time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings: bars

Calories: 429kcal

Author: Geraldine Julie

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.

Nutrition