Mango Chili Chamoy Cheesecake Bars Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Mango Chili Chamoy Cheesecake Bars layer creamy cheesecake with ripe mango puree and Tajín-spiced chamoy swirl for sweet-tart-spicy Mexican candy vibes in every bite.

Ready in 45 minutes bake plus chill, they serve 16 with glossy mango top and perfect spicy finish.

Why This Recipe Works

Chamoy’s tamarind-chili balance cuts cheesecake richness perfectly. Cornstarch stabilizes mango puree preventing weep. Graham cracker crust stands up to juicy filling. Tajín rim provides sensory salt-heat punch. No water bath needed for crack-free bars.

Ingredients & Prep

Crust:

• 1½ cups graham cracker crumbs
• ⅓ cup melted butter
• 2 tbsp sugar
• Pinch salt

Filling:

• 16 oz cream cheese, room temp
• ¾ cup sugar
• 2 large eggs
• ⅓ cup sour cream
• 1 tsp vanilla
• 1½ cups mango puree

Chamoy Swirl:

• ½ cup chamoy sauce
• 1 tsp Tajín chili powder
• 1 tbsp cornstarch

Step-by-Step Instructions

1. Preheat 325°F; line 8×8 pan parchment. Mix crust; press firmly. Bake 10 minutes.
2. Beat cream cheese + sugar smooth. Add eggs one-by-one, then sour cream + vanilla.
3. Fold in mango puree. Pour over crust.
4. Mix chamoy, Tajín, cornstarch; dollop over filling. Swirl with knife.
5. Bake 35-40 minutes until edges set, center slight jiggle. Chill 4 hours minimum.

Flavor Variations

Storage Tips

Fridge airtight 5 days; freeze 2 months.

FAQs

Chamoy watery?
Cornstarch thickens; reduce if thin brand.

Cracks appear?
Don’t overbake; chill immediately.

Too spicy?
Less Tajín; regular chili powder.

Conclusion

Mango Chili Chamoy Cheesecake Bars spicy-sweet-hugs decadence fiery perfection.

Mango Chili Chamoy Cheesecake Bars Recipe

Print Recipe

Mango Chili Chamoy Cheesecake Bars layer creamy mango cheesecake swirled with spicy chamoy sauce over buttery graham crust. No-bake tropical dessert delivers sweet-heat candy shop flavors in portable sliceable format.

• Author: ssam
• Prep Time: 30 mins
• Cook Time: 0 mins
• Total Time: 6 hours 30 mins
• Yield: 24 bars 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: Mexican-Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Graham crust:
• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter melted
•  
• Cheesecake:
• 24 oz cream cheese softened
• 1 cup powdered sugar
• 1½ cups mango puree (2 large mangos)
• 1 tbsp fresh lime juice
• 1 tsp vanilla extract
• 2 cups heavy whipping cream cold
• 2 tbsp powdered gelatin
• ¼ cup cold water
•  
• Chamoy swirl:
• ½ cup chamoy sauce
• 2 tbsp chili powder tajin
• 1 tsp lime zest
•  
• Topping:
• Fresh mango slices
• Tajin seasoning
• Lime wheels

Instructions

• 1. Mix graham crumbs, sugar, melted butter. Press firmly into 9×13 pan lined with parchment. Chill 15 mins.
• 2. Bloom gelatin in cold water 5 mins. Microwave 15 seconds to dissolve, cool slightly.
• 3. Beat cream cheese, powdered sugar until smooth. Add mango puree, lime juice, vanilla.
• 4. Whip cold heavy cream to stiff peaks. Fold whipped cream into mango mixture. Add dissolved gelatin, mix quickly.
• 5. Pour half cheesecake over crust. Mix chamoy, chili powder, lime zest. Drizzle half over batter, swirl with toothpick.
• 6. Add remaining cheesecake, swirl remaining chamoy. Chill 6 hours or overnight.
• 7. Slice into bars. Garnish with mango slices, Tajin, lime wheels.

Notes

• Room temperature cream cheese + cold heavy cream = perfect no-bake texture.
• Quality ripe mangos essential for flavor.
• Chamoy found in Mexican candy aisle or online.
• Tajin + chamoy = authentic Mexican candy flavors.
• Freeze bars up to 1 month for later.

Nutrition

• Serving Size: 1 bar
• Calories: 285
• Sugar: 18g
• Sodium: 220mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg

Keywords: mango chamoy cheesecake bars, spicy mango cheesecake, chamoy dessert bars