Best Tropical Cheesecake Bars Recipes

TROPICAL CHEESECAKE BARS

Tropical cheesecake bars image

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

Provided by Miriam Nice

Categories Dessert, Treat

Time 1h30m

Yield Cuts into 12-14 bars

Number Of Ingredients 14

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 567 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium

TROPICAL CHEESECAKE BARS

Tropical Cheesecake Bars image

This cheesecake square is delicious, don't take my word for it... try it for yourself. It's the perfect treat, rich, creamy and full of flavor with lovely textures; absolutely decadent.

Provided by Baby Kato

Categories Other Desserts

Time 42m

Number Of Ingredients 12

Ingredients

1 1/4 cups flour
1/3 cup sugar
1/4 cup toasted coconut
1/2 tbsp freshly grated blood orange zest
1/2 cup sweet butter
8 ounces cream cheese, softened
1/4 cup sugar
1 large egg
1 1/2 tablespoon blood orange juice
1/2 cup candied pineapple, coarsely chopped
1/8 cup candied ginger, finely chopped
1/8 cup coarsely chopped macadamia nuts

Steps:

1. Preheat oven to 350°F.
2. Crumb mixture: In a small bowl, add the flour, sugar, toasted coconut, orange zest and butter.
3. Using a blender, beat on low speed 2 minutes until well mixed.
4. You will want 1/2 cup of the crumb mixture for later use.
5. Gently press the crumb mixture into a dry 8" square pan, to form the crust layer.
6. Bake for 10 minutes, until crust is lightly browned. Set aside to cool until needed.
7. Cream cheese filling: Combine the cream cheese, sugar, egg and orange juice in a small bowl: and with your blender beat until smooth and creamy. Now stir in the candied pineapple, candied ginger and macadamia nuts, mix well.
8. Spread the cream cheese mixture over the cooled crust and sprinkle the reserved crumbs over top. Place the pan back into the oven for 20 - 30 minutes longer.
9. Cool completely, cut into squares and store in the fridge in a covered container.