Recipes

Swirled Hibiscus Mango Cheesecake Bars

Jul 23, 2024 Eats & Treats memorial day
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Classic cheesecake bars get a summer glow-up thanks to a luscious glaze made with Hibiscus Mango Iced Tea. The tea steeps these bars in the uncommon flavors of tart hibiscus and juicy mango, balanced by the creamy cheesecake filling. The result is an addictively simple treat you'll find yourself reaching for again and again.

Swirled Hibiscus Mango Cheesecake Bars

Ingredients

Crust:

  • 24 Biscoff cookies
  • 5 tbsp melted butter

Hibiscus Swirl:

  • 1 cup fresh raspberries
  • 2 tbsp sugar
  • 1 sachet Hibiscus Mango
  • 2 teaspoons water, divided
  • 1 teaspoon cornstarch

Cheesecake Filling:

  • ¾ cup (6 ounces) chopped white chocolate
  • 16 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tbsp flour
  • 2 tsp lime juice
  • Pinch of salt
  • 2 large eggs at room temperature

Directions

  1. Preheat the oven to 350 degrees. Line a 9-inch square baking pan with parchment.
  2. In a food processor, pulse the Biscoff cookies and melted butter together until sandy. Press on the bottom of the prepared pan and bake for 8 minutes.
  3. In a saucepan over medium heat, cook down the raspberries, sugar, 1 teaspoon of the water, and the tea from the Hibiscus Mango sachet. Once simmered and the juices have been released, about 5 minutes, pour over a sieve to render the juice. Place the juice back into the saucepan.
  4. In a separate bowl, mix the corn starch and remaining 1 teaspoon water together. Mix into the juice. Place back over medium heat and cook until thickened slightly, stirring constantly. Remove from the heat and let cool while you make the filling.
  5. Melt the white chocolate over a double boiler or carefully in the microwave in 30 second increments. Set aside.
  6. In a standing mixer, beat the sugar and cream cheese together until fluffy, about 2 minutes. Add in the melted white chocolate while still stirring on low. This might cause the mixture to look lumpy but that’s okay.
  7. Add the flour, lime juice and pinch of salt and mix well. Add the eggs one at a time, mixing just slightly between additions.
  8. Pour over the par-baked crust and spread evenly.
  9. Dot the cheesecake with the Hibiscus Mango juice all over. Then take a toothpick or a knife and gently swirl around the whole cheesecake.
  10. Bake in the oven for 30-35 minutes, until the sides just start to turn golden.
  11. Remove and let come to room temperature.
  12. Slice into 16 bars and enjoy!
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