Mango Sticky Rice Cheesecake Bars

The Mango Sticky Rice Cheesecake Bars are a delightful fusion of tropical sweetness and creamy indulgence, blending the classic flavors of Thai mango sticky rice with the rich texture of cheesecake. This unique dessert marries the vibrant tang of ripe mangoes, the chewy texture of glutinous rice, and the velvety smoothness of cheesecake into a single, show-stopping treat. Whether you’re a fan of traditional desserts or eager to experiment with new flavors, these bars offer a perfect balance of textures and tastes. In this article, we’ll guide you through the process of creating this dessert, explore ingredient substitutions, and provide tips to elevate your baking game. Whether you’re hosting a party or simply craving a sweet escape, these bars are sure to impress.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 bars

Ingredients

For the Crust

  • 1 ½ cups graham cracker crumbs (or gluten-free alternative)
  • 1/3 cup unsalted butter, melted
  • 2 tbsp granulated sugar

For the Cheesecake Filling

  • 16 oz cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream (or Greek yogurt for a tangy twist)

For the Mango Sticky Rice Layer

  • 1 ½ cups glutinous rice (sweet rice), rinsed
  • 1 ½ cups coconut milk (full-fat for richness)
  • 1/3 cup sugar
  • 1 ½ cups ripe mango, diced (fresh or canned)
  • 1 tsp salt

Optional Additions

  • 1 tbsp lime juice for extra brightness
  • 1/4 cup shredded coconut for garnish

Preparation Steps

1. Preheat and Prepare the Pan: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.

2. Make the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture evenly into the bottom of the prepared dish. Bake for 10 minutes to set. Let cool completely.

3. Prepare the Cheesecake Filling: In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream. Pour the mixture over the cooled crust and smooth the top.

4. Bake the Cheesecake: Place the dish in the oven and bake for 25–30 minutes, or until the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 10 minutes to prevent cracking.

5. Make the Mango Sticky Rice: In a saucepan, combine rice, coconut milk, sugar, and salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes, stirring occasionally, until the rice is tender and the mixture is sticky. Stir in diced mango and lime juice (if using).

6. Layer and Chill: Spread the mango sticky rice over the cheesecake layer. Refrigerate for at least 4 hours or overnight to set. Garnish with shredded coconut before slicing.

Cooking Tips: Avoid overmixing the cheesecake batter to prevent air bubbles. For a gluten-free option, use certified gluten-free graham crackers. If using canned mango, drain it well to avoid excess moisture.

Cooking Tips

Best Results: Use room-temperature cream cheese for a smoother texture. For a no-bake version, replace the cheesecake layer with a vegan alternative like cashew cream.