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Mango Chili Chamoy Cheesecake Bars Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/mango-chili-chamoy-cheesecake-bars-recipe/