This post contains affiliate links.
If you’re looking for a luscious, tropical dessert that’s easy to make and completely egg-free, these Eggless Baked Mango Cheesecake Bars are the perfect treat! Bursting with the natural sweetness of ripe mangoes and the creamy richness of cheesecake, this baked dessert is ideal for summer gatherings, Holi, Diwali, or simply while enjoying mango season! My goal for this recipe was to get as much mango flavor into the cheesecake as possible! I hate when I get a mango dessert and it barely tastes like mango! This recipe doesn’t require a lot of ingredients but it definitely packs a punch when it comes to flavor!
Why You’ll Love These Mango Cheesecake Bars
- Eggless & Baked – Perfect for those who avoid eggs and it doesn’t require gelatin or agar agar like no-bake cheesecakes do.
- Tropical Flavor – Made with fresh or canned mango puree, these bars bring a burst of tons of mango goodness to every bite. I use quite a bit of mango puree in this recipe to to get that mango flavor!
- Easy to Make – With simple ingredients and minimal effort, you can whip up a batch in no time.
- Great for Sharing – Whether you’re hosting a party or meal prepping for the week, these bars are perfect for slicing and serving. You can also make these ahead of time for parties for a stress-less dessert.
The Secret to a Perfect Eggless Cheesecake Texture
Traditional cheesecakes relies on eggs for structure, but in this recipe, I use cornstarch. It acts as the perfect egg replacer, helping to provide stability while maintaining a smooth and creamy texture. The result? A rich, luscious cheesecake that holds its shape beautifully without the need for eggs! I personally love the light yet dense and creamy texture of this eggless mango cheesecake!
Tips for the Best Mango Cheesecake Bars
- Use Sweet, Ripe Mangoes – Alphonso, Kesar, or Ataulfo mangoes work best for a naturally sweet and intense mango flavor. You can use canned kesar mango pulp as well if you don’t have access to fresh mango puree.
- Chill Properly – Allow at least 4-6 hours of refrigeration for the cheesecake to set fully before slicing. This way it’ll be set and easier to cut and serve.
- Enhance the Flavor – A touch of lime zest or cardamom adds depth to the mango’s tropical notes.
- Choose the Right Crust – A buttery biscuit or graham cracker crust provides the perfect crunchy contrast to the creamy filling.
Serving Suggestions
- For an extra tropical touch, garnish with fresh mango, mint leaves, edible flowers, or a drizzle of passion fruit pulp like I did. You can also dollop on some fresh whipped cream! A drizzle of white chocolate on top would also work really well!
- Serve chilled straight from the fridge for the best texture and flavor.
Eggless Baked Mango Cheesecake Bars are the ultimate dessert for mango lovers! They’re creamy, fruity, and so easy to make—perfect for summer entertaining or as a make-ahead treat for any occasion.
Give them a try, and let the tropical flavors transport you to dessert heaven! Have you tried making these cheesecake bars? Share your experience and tag me on social media @milkandcardamom—I’d love to see your creations!
Print
Eggless Mango Cheesecake
- Total Time: 42 minutes
- Yield: 45 minutes 1x
Description
Eggless Mango cheesecake bars with passion fruit puree on top, makes 9 servings or one 9×9 square pan OR 1 9-inch springform pan
Ingredients
Graham Cracker Crust
1 2/3 cup graham cracker crumbs
1/3 cup granulated sugar
1/4 tsp kosher salt
1/4 tsp ground cardamom
1/3 cup unsalted butter melted
Mango Cheesecake
two 8 oz pkgs cream cheese, room temperature
1/2 cup (100 g) mango puree, fresh or canned
1/2 cup (100 g) granulated sugar
1 tbsp vanilla extract
1/2 tsp kosher salt
3 tbsp cornstarch
2 tsp lemon juice
1/2 cup (57 g) powdered sugar
3 tbsp passionfruit puree (optional)
1/4 cup diced fresh mango (optional)
Instructions
- Preheat oven to 350°F. Grease and line a 9 inch square pan with parchment paper
- In a mixing bowl, add graham cracker crumbs, sugar, salt, and cardamom and whisk well. Pour in butter and mix until you have a wet sand-like texture. Pour the crumbs into your prepared pan and press down into an even layer. I like to use an offset spatula or the bottom of a measuring cup to help smooth the crust out. Set aside.
- In a bowl of a stand mixer, add cream cheese and mix with a paddle attachment for 3 minutes. Set aside 3 tbsp of mango puree and add the rest to the cream cheese along with the sugar, vanilla extract, salt, cornstarch, lemon juice, and powdered sugar. Mix for 5-6 minutes. You want to make sure there are no lumps of cream cheese in the batter. It should be very smooth. Pour the mixture over the graham cracker crust and smooth it out into an even layer. Tap the pan on the counter a few times to remove any air bubble. Drizzle the remaining mango puree on top of the cheesecake and use a knife ot toothpick to swirl the puree around.
- Bake the cheesecake for 30-35 minutes and cool on the counter for 1-2 hours before refrigerating for at least 4 hours.
- When ready to serve, cut your cheesecake bars and spoon a teaspoon of passionfruit puree onto each bar with a few fresh mango cubes. Refrigerate until ready to serve.
Notes
If you decide to use fresh mango like I did, then be sure to blend well and strain the pulp to get rid of any fibers!
- Prep Time: 12 minutes
- Cook Time: 30 minutes
- Category: dessert
