Smooth, sweet, and creamy these no bake mango cheesecake bars are the most delicious dessert any time of the year. The vibrant flavor of mango pairs perfectly with cream cheese. With just 4 net carbs per serving, they are a great low carb option when craving mango.
Many years ago my husband had a barbecue in our backyard for his employees (he was a bank manager) and one of the women brought a mango cheesecake. It was amazing and I have dreamed about it ever since. I'm pretty sure I asked her for the recipe but now, 15 years later, I have no idea where that little scrap of paper went. Since my local grocery store now has mango puree I decided to try to replicate that dreamy cheesecake from that bbq.
I love cool creamy desserts in the summer like our grilled peach ice cream. I also enjoy almost every type of fruit and do look for healthy ways to get to enjoy them even if I'm eating low carb. Even I was surprised when I ran the nutritional facts for this recipe to see that each piece had only 4 net carbs. Now I have absolutely no guilt enjoying a piece of mango cheesecake.
Mango Puree or Pulp - This can come in a can or frozen. Some of the canned varieties do have added sugar so if that is a concern for you just make sure to check the ingredients.
Cream Cheese - I use full-fat cream cheese but low-fat would also work.
Sour Cream - In place of sour cream you can sub in Greek yogurt or cottage cheese. Or even coconut cream for more of a tropical flavor.
Sugar-Free Sweetener or Sugar - I'm coming back to my low carb roots here. I don't mind the natural sugars in mango but I am trying not to use added sugar in my diet. I use my natural sweetener in this from over at Joy Filled Eats but you can use regular sugar if you choose.
Gelatin - This is what sets a no-bake cheesecake. You need to bloom the gelatin by sprinkling it on cold water and then dissolving it with hot water.
Almond Flour or Graham Cracker Crumbs - To make this gluten-free use almond flour. If you don't care about that just use graham cracker crumbs. Simply process the graham cracker in the food processor before adding the butter and sugar to make a graham cracker crust.
Butter - I only buy salted butter. I like the contrast of the salt in dessert recipes. If you have unsalted butter simply add a small pinch of salt.
How to Make No Bake Mango Cheesecake Bars
It is easier to make this dessert than you think. Using a food processor to make the crust and then the filling takes very little effort.
Step One: Process the ingredients for the crust until they come together in a ball. Press into the bottom of an 8x8 or 9x9 square pan lined with parchment paper or into the bottom and up the sides of a shallow pie plate.
Step Two: Process the filling ingredients until smooth, including the bloomed gelatin.
Expert Tip: I was afraid of gelatin for years before I learned to bloom it properly. To prepare it for a no-bake cheesecake simply sprinkle over cold water and let it sit for 5 minutes. Then dissolve it in hot water. If there are any lumps just strain them out.
Step Three: Pour the filling over the prepared crust and chill for at least 3-4 hours. Then cut into squares and serve. I love these mango bars topped with whipped cream.
Is Mango Low Carb? Is Mango Keto?
This is a question you can only answer for yourself. When you take one cup of mango and divide it by 16 servings the number of carbs from the mango is negligible. Each piece has about 2 net carbs from the mango puree. If you love the flavor of mango and are looking to incorporate it into a keto diet making a dessert flavored with mango is a much better option than just eating an entire ripe mango.
Can I Freeze Mango Cheesecake Bars?
Yup! I love them still partially frozen right from the freezer. I recommend wrapping in plastic wrap before freezing. You can either wrap them individually or as a whole pan.
- 1.5 cups almond flour or graham cracker crumbs
- 3 tbsp butter
- 2 tbsp sugar-free sweetener or sugar
- 8 oz cream cheese
- 1 cup mango puree
- ½ cup sour cream
- ½ cup sugar-free sweetener or sugar
- 1 tbsp gelatin
- Combine the ingredients in a food processor and process until they come together in large crumbs. Press into the bottom of either an 8x8 or 9x9 pan lined with parchment or in the bottom and up the sides of a 9-inch shallow pie plate.
- To bloom the gelatin sprinkle it on top of 3 tbsp of cold water in a small dish. Let sit for 5 minutes. Add 2 tbsp of hot water and stir until the gelatin is dissolved. Strain out any lumps.
- Combine the bloomed gelatin with the other filling ingredients in the food processor and process until smooth. Scrape down the sides as needed. Pour over the prepared crust.
- Chill the cheesecake for at least 3-4 hours before serving.