Name: Tropical cheesecake bars
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Cuts into 12-14 bars
Ingredients: 200g ginger biscuits; 200g digestive biscuits; 200g butter melted; 3 x 280g cream cheese; 200g caster sugar; 50g plain flour; zest 1 lemon; 3 large eggs beaten; 200ml double cream; 100g fresh mango chopped into small cubes; 4 passion fruits; 3 tbsp lemon curd; 50g mango and pineapple slices; mint leaves

Home
Recipes
Tropical cheesecake bars

Tropical cheesecake bars

Miriam Nice

Save recipe

Cuts into 12-14 bars

More effort

Prep: 30 mins

Cook: 1 hr

plus cooling

A star rating of 5 out of 5.11 ratingsRate

loading...

Fresh mango, a crunchy biscuit base and smooth cream cheese filling make a light summer dessert everyone will love. Top with passion fruit, pineapple and creamy lemon curd

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Tropical punch cups

A star rating of 4.4 out of 5.3 ratings

Ultimate vanilla ice cream

A star rating of 4.6 out of 5.114 ratings

Hibiscus & prosecco cocktail

A star rating of 4 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

200g ginger biscuits
200g digestive biscuits
200g butter

melted
3 x 280g cream cheese
200g caster sugar
50g plain flour
zest 1 lemon
3 large eggs

beaten
200ml double cream
100g fresh mango

chopped into small cubes

Topping

4 passion fruits
3 tbsp lemon curd

To decorate

50g mango

and pineapple slices
mint leaves

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (14) (excluding 'to decorate')

kcal567
fat41g
saturates24g
carbs42g
sugars27g
fibre1g
protein7g
salt1.1g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 20 x 30cm rectangular tin with baking parchment. Put the biscuits into a large food bag and bash with something heavy like a rolling pin, alternatively blitz in a food processor. Put the biscuit crumbs into a large bowl and pour over the melted butter, stir well to combine then tip into your prepared tin. Press the mixture down well with the back of a spoon to form a compressed layer. Bake in the preheated oven for 10 mins. Take it out of the oven to cool and turn the oven down to 120C/100C fan/gas ½.
step 2

In another large bowl whisk together the remaining cheesecake ingredients until smooth, you can do this with electric beaters or with a balloon whisk. Pour onto the biscuit base then scatter over the mango pieces here and there, pushing some of them into the cheesecake and letting others sit proud on the surface. Bake for 1hr then prop the oven door open and leave to cool for a further 30 mins. Once cold, chill the whole cheesecake in the fridge overnight.
step 3

When you’re ready to serve, push the passion fruit flesh through a sieve to get rid of the seeds then mix the resulting pulp with the lemon curd. Drizzle the mixture over the cheesecake and decorate with fresh mango, pineapple and mint leaves.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.11 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now