Mango cheesecake bites- No.1 recipe!
This traybake cheesecake is the perfect dessert for feeding a crowd, making it an excellent choice for parties, family celebrations, afternoon teas, buffets, or any special gathering. Made in a rectangular traybake tin, it is incredibly easy to prepare and even easier to serve, as it can be sliced into 18 neat, bite-sized squares. This makes it the ideal finger food dessert, allowing guests to enjoy a delicious treat without the need for plates and cutlery.
The combination of a crisp, buttery biscuit base and a smooth, creamy cheesecake filling creates a classic dessert that is both indulgent and refreshing. Each square is the perfect portion size for a party or gathering, giving everyone a chance to enjoy a sweet treat while leaving room to sample other dishes. The simple traybake format also means the cheesecake can be made ahead of time, helping to take the stress out of entertaining.
Although this cheesecake takes over two hours from start to finish due to the chilling time needed for the filling to set properly, the preparation itself is quick, easy, and requires minimal effort. The cheesecake only needs around 30 minutes to 1 hour of baking time, after which it can be left to cool and chill until perfectly set. Once ready, simply slice into 18 even squares and serve. Its easy preparation, make-ahead convenience, and crowd-pleasing flavour make it a fantastic choice for birthdays, celebrations, parties, or any occasion where you need a dessert that looks impressive while being simple to serve.
Mango cheesecake bites- ingredient list!
For the base-
Melted 100g/3½oz butter + enough for greasing
200g/7oz finely crushed digestive biscuits
For the filling-
125g/4½oz caster sugar and 700g/1lb 9oz full-fat cream cheese
One tablespoon of ordinary flour
Two teaspoons of vanilla essence and half a lemon, zest, and juice
150g/5½oz soured cream, two free-range eggs, and beaten
For the mango and passion fruit salsa-
350g/12oz mango, peeled and flesh cut into small cubes (prepared weight) ½ lime, juice only 2 tablespoons icing sugar 2 passion fruits, sliced in half and pulp and seeds removed
Mango cheesecake bites- step by step instruction guide!
Step 1
Begin by preheating the oven to 160°C/140°C Fan/Gas 3, allowing it to reach the correct temperature while you prepare the baking tin. This ensures the cheesecake bakes evenly from the moment it goes into the oven. Lightly grease a 30 x 23cm (12 x 9in) traybake tin with a little butter or oil, then carefully line the base and sides with baking paper. Leave a small overhang of paper if possible, as this will make it much easier to lift the cheesecake out of the tin once it has baked, cooled, and set. Taking a few extra moments to prepare the tin properly will help create neat edges and make slicing the finished cheesecake into squares much simpler.
Step 2
To make the base, place the melted butter and crushed biscuits into a large mixing bowl and stir thoroughly until the crumbs are evenly coated and the mixture resembles a damp, sandy texture. Make sure all of the biscuit pieces are combined well with the butter, as this will help create a firm and stable base once chilled. Spoon the mixture into the prepared traybake tin and spread it out evenly across the surface. Using the back of a spoon, the bottom of a glass, or a flat spatula, press the biscuit mixture down firmly and smooth it into an even layer, paying particular attention to the corners and edges. This will help the base hold together when the cheesecake is sliced into squares. Once level and compact, place the tin in the fridge and leave the base to chill while you prepare the creamy cheesecake filling.
Step 3
Meanwhile, prepare the cheesecake filling by placing the cream cheese into a large, clean mixing bowl. Using an electric hand-held whisk set to a gentle speed, begin to beat the cream cheese until it becomes smooth, soft, and free of any lumps. Mixing at a lower speed helps to create a creamy texture without overworking the mixture, ensuring the filling remains light and smooth. Scrape down the sides of the bowl as needed to make sure all of the cream cheese is evenly combined and ready for the remaining filling ingredients to be added.
Step 4
Add the caster sugar, flour, vanilla extract, lemon zest, and lemon juice to the cream cheese mixture. Whisk gently until everything is fully combined and the filling is smooth, creamy, and evenly flavoured. Slowly add the eggs, whisking carefully as you go, then mix in the soured cream until the mixture is silky and well blended.
Step 5
Spoon the filling over the chilled biscuit base and spread it out evenly, smoothing the top with a spatula or the back of a spoon. Bake for around 40 minutes, or until the cheesecake is set around the edges with a slight wobble in the centre. Turn off the oven and leave the cheesecake inside for 2 hours to cool gradually and finish setting. Once completely cool, transfer it to the fridge and leave it to chill overnight, allowing the texture to become perfectly firm and creamy before slicing and serving.
Step 6
To make the salsa, place all of the ingredients into a large mixing bowl and gently stir everything together until well combined. Allow the flavours to blend while the cheesecake finishes chilling, creating a fresh and vibrant topping to complement the creamy filling. When you are ready to serve, carefully remove the cheesecake from the tin and trim away the edges with a sharp knife to create neat, even sides. Cut the cheesecake into 18 squares, wiping the knife between cuts if needed for a cleaner finish. Spoon the salsa evenly over each square, making sure every piece is topped with a generous amount. Arrange the cheesecake squares neatly on a serving platter and serve chilled, ready for guests to enjoy.
Mango cheesecake bites- recipe tips!
Prepare the cheesecake in advance whenever possible. This dessert is ideal for making ahead of time, as chilling it overnight allows the filling to fully set and gives the flavours time to develop. It also makes the cheesecake much easier to slice into neat squares when you are ready to serve.
For the best texture, use full-fat cream cheese as it creates a richer, smoother filling that sets well. Lower-fat alternatives may result in a softer cheesecake and may not give the same creamy consistency.