Baking Dessert

Mango and lime cheesecake bars

Name: Tilly Pamment's mango and lime cheesecake bars recipe
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 15
Ingredients: 125g plain flour; 100g desiccated coconut; 80g caster sugar; 125g unsalted butter, melted and cooled; 250g cream cheese; Finely grated zest and juice of 1 lime; 200g sour cream; 110g caster sugar; 2 tsp vanilla bean paste; 2 large eggs, lightly beaten; 20.00 ml plain flour; 1 large ripe mango

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by Tilly Pamment

COOKBOOK AUTHOR

Oct 03, 2025

“Australian summer in a slice tin. These flavours will forever remind me of camping holidays at the beach as a kid; when life was simple and the only real dilemma was whether to have a mango Weis Bar or a Frosty Fruit. A Weis Bar usually won out. Then, when we’d return from the beach salty, sandy, a little bit cranky and in need of food and a rest, there was usually a tray of mangoes sitting on the tailgate of the camper trailer. Dad would peel them for us using his super sharp filleting knife and order would be restored, at least for a while. Fruit therapy at its finest. Rather like this slice!” – Tilly Pamment.

This is an edited extract from Handfuls of Sunshine by Tilly Pamment, Murdoch Books, $39.99. You’ll need to start this recipe at least 4-5 hours ahead, and you’ll need a 20cm x 30cm slice pan.

125g plain flour
100g desiccated coconut
80g caster sugar
125g unsalted butter, melted and cooled

Topping

250g cream cheese
Finely grated zest and juice of 1 lime
200g sour cream
1/2 cup (110g) caster sugar
2 tsp vanilla bean paste
2 large eggs, lightly beaten
1 tbs plain flour
1 large ripe mango

Method

1.

Grease the base and sides of a 20cm x 30cm slice pan and line with baking paper, leaving enough paper overhanging to help lift the cooked slice out of the pan.
2.

Take the cream cheese and sour cream (for the topping) out of the fridge to come to room temperature while you make the base. Make the base by combining the flour, desiccated coconut, sugar and a large pinch of fine salt in a mixing bowl. Make a well in the centre and pour in the melted butter. Mix with a wooden spoon until well combined. Tip the rubbly mixture into the base of your prepared pan and press out firmly into an even layer. Place the pan in the fridge (or freezer if you have space), until well chilled and firm.
3.

While the base is chilling, preheat oven to 190°C/170°C fan-forced. When base is firm, bake for 15-20 minutes, until golden and smelling deliciously toasty. Allow to cool slightly while you make the cheesecake topping. Lower oven temperature to 160°C/140°C fan-forced.
4.

In a stand mixer fitted with the paddle attachment, mix cream cheese and lime zest on low speed until smooth. Add the sour cream, sugar, vanilla and eggs and mix again, scraping down the side of the bowl a few times until the mixture is smooth. Lastly, sift in the flour and mix briefly to combine. Set aside.
5.

Peel and roughly chop the mango and place it, along with the lime juice, in a small blender or food processor and whiz until smooth. Fold half of this through the cream cheese mixture before pouring the cream cheese mixture on top of the cooked base. Smooth the surface and dot the top with spoonfuls of the remaining mango and lime puree. Run a knife gently through the surface of the slice to create a decorative effect – I do this in lines through the mango puree to create little heart patterns, because I’m a hopeless romantic, but you do whatever works for you! Bake for 30-35 minutes. The surface of the slice should be set, but there should still be a slight wobble in the middle when you jiggle the pan.
6.

Allow the slice to cool completely in the pan before placing it in the fridge to chill for a couple of hours (or overnight). To serve, slice into bars with a hot, sharp knife.

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Recipe Notes

This slice is best eaten cold, within 2-3 days of baking. Keep any leftovers in an airtight container in the fridge, sneaking a piece when you think no one is looking! (Or run a plate over to your neighbours and enjoy being their favourite… at least momentarily.)