Mango bar cheese cake. Alejandra Ramos mixes a fluffy, flavorful concoction with the No-Bake Mango Cheesecake Bars from the New Year's Eve Cake-Off. The balance of crunchy almonds, tangy Greek yogurt and fruity mango. Cheesecake Bar is an easy dessert you can make at home.

After making Langka Cheesecake Bars, Ube Cheesecake Bars and Red Velvet Cheesecake Bars, I thought of preparing Mango Cheesecake Bars this time. Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined. While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined. You can cook Mango bar cheese cake using 5 ingredients and 3 steps. Here is how you cook it.

Ingredients of Mango bar cheese cake

You need 200 g of butternut snap cookies.
It's 100 g of butter, melted,cooled.
You need of MANGO FILLING:.
Prepare 3 of medium mangoes.
Prepare 3 teaspoons of gelatine powder.

Now, I love cheesecake and I love mangoes, the mangoes best eaten in their natural state, and preferably in the bath But the two together make a dessert that manages to be both comforting and elegant The scented flesh of the fruit does more than add to the taste of the cheesecake: it transforms the texture, too Puree mangoes in processor until smooth. Beat cream cheese, sugar, and vanilla in large bowl until smooth. We love this icebox cheesecake that's just dying to be topped with diced mango and prettied up with some mint sprigs. WATCH: Guests Will Swoon Over This Lemon Bar Cheesecake To prepare the crust, mix together the graham cracker crumbs, brown sugar and cinnamon in a small bowl.

Mango bar cheese cake step by step

Process cookies in a food processor until cookies are coarsely crushed. Add butter and process to combine. Use the back of a spoon to firmly press the mixture into the base and sides of a 12 x 34cm loose-bottomed fluted tart tin. Place in the fridge for 20 minutes or until firm. Wipe the food processor clean..
Place 60ml (1/4 cup) water into a small wide bowl and sprinkle the gelatine over. Set aside for 2 minutes to absorb and soften. Microwave gelatine mixture on High for 20 seconds, then whisk with a fork to dissolve. Set aside to cool slightly before adding to mango mixture. Process to combine. Transfer to a jug. With the tart tin sitting on a shelf in the fridge, pour the mango mixture into the tart shell, on the side without foil. Store in fridge for 1 hour or until set.
Remove from fridge and stand at room temperature for 5 minutes to soften crust slightly..

Gently stir in the melted butter and mix until combined. Pinoy style cheese bars or Filipino cheese bars! Our house smells so good while baking these cheese bars! I just love the smell of condensed milk, butter and cheese. For some who is having a hard time searching for this recipe: You just have to look for this recipe tittle; Cheese Bar Filipino Recipe and How to Make Cheese Bar Filipino.