Name: Mango Cheesecake Bars
Total time: 270 min
Yield: 16 bars
Ingredients: 1½ cups (150 g) graham cracker crumbs; 5 tbsp (70 g) melted butter; 16 oz (450 g) cream cheese, softened; ½ cup (100 g) sugar; 2 eggs; 150 g FRUPPIE Mango, plus 50 g for swirling

Ingredients

1½ cups (150 g) graham cracker crumbs
5 tbsp (70 g) melted butter
16 oz (450 g) cream cheese, softened
½ cup (100 g) sugar
2 eggs
150 g FRUPPIE Mango, plus 50 g for swirling

Instructions

Heat the oven to 325°F (165°C). Line an 8-inch (20 cm) square pan with parchment.
Press the crumbs and butter into the pan and bake 8 minutes.
Beat the cream cheese and sugar, then the eggs one at a time, then 150 g of FRUPPIE.
Pour over the crust, dot with the remaining purée and swirl.
Bake 30–35 minutes, until the edges are set and the center jiggles only slightly. Cool, then chill at least 3 hours (overnight for the firmest bars) and cut into bars.

Once opened, keep FRUPPIE in the refrigerator and use it within 1 week.

Mango Cheesecake Bars.

Ingredients

Instructions

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