Looking for a no-bake dessert that’s super chewy, creamy, and full of tropical flavor? These Mango Cheesecake Mochi Bars are here to blow your mind. Inspired by the famous Hong Kong-style dessert Yang Zhi Gan Lu, this treat combines soft mochi with a fluffy mango mascarpone filling and chewy sago (tapioca pearls).
It's a texture lover's dream! What makes this dessert so fun? It’s got everything: the gooey stretch of fresh mochi, the lightness of whipped cheesecake, and that juicy mango flavor that instantly makes you feel like you're on vacation. One bite and you'll get soft, chewy, creamy, fruity, and bouncy—all at the same time. It's seriously satisfying.
Plus, it’s no-bake and doesn’t require any molds or fancy tools. You just need a mixing bowl, a steamer, and a little patience while it chills in the fridge. Even if you’ve never worked with mochi or mascarpone before, this recipe is super beginner-friendly.
It’s one of those impressive-looking desserts that are secretly easy to make. You can serve these for afternoon tea, picnics, or whenever you need a sweet pick-me-up. I also love making them when friends come over—they always get excited seeing the stretchy pull of the mochi and the smooth mango filling inside.
If you’re active on social media, this dessert is also 100% photo-worthy! Whether you’re a mochi addict, a cheesecake fan, or just love mangoes, you’re going to love this mashup. Let’s jump into the recipe so you can try this chewy goodness for yourself.
Mango Cheesecake Mochi Bars – Soft, Stretchy & Totally Addictive!
This recipe blends chewy mochi with a light mango cheesecake filling. They're rich, tropical, and irresistibly fun to eat. Best served chilled!
📝 Ingredients
For the Mochi:
For the Mango Cheesecake Filling:
🍰 Step-by-Step Instructions
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Make the mochi base:
In a heat-safe bowl, mix glutinous rice flour, cornstarch, sugar, and milk until smooth with no lumps. Steam over medium heat for 20–25 minutes until sticky and translucent. Add butter while still hot, stirring until smooth. Let it cool slightly.
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Whip the mango cheesecake filling:
In another bowl, whip the cream and sugar to soft peaks. Fold in the mango purée and mascarpone cheese until smooth. Add the cooked tapioca pearls and mix gently.
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Assemble the bars:
Dust your surface with cooked glutinous rice flour or cornstarch. Flatten the mochi dough into a rectangle. Spread the cheesecake filling evenly over the top. Carefully fold or roll to enclose the filling, creating a thick block.
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Chill and slice:
Refrigerate for about 1 hour to set. Then slice into bars or strips with a greased knife for clean cuts.
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Enjoy!
Serve chilled. The mochi will be soft and stretchy, while the filling is creamy and refreshing. Great with iced tea or milk!
- No mango puree? Just blend fresh mango until smooth.
- Use mascarpone at room temperature for easier mixing.
- Add extra fruit! You can include fresh mango cubes or even pomelo pieces inside.
- Dust your hands with cooked glutinous rice flour when shaping the mochi to avoid stickiness.
- Store in an airtight container in the fridge for up to 2 days. Mochi tastes best fresh!
These Mango Cheesecake Mochi Bars are fun, satisfying, and full of tropical flavor. They look fancy, but they’re actually super simple to make. Whether you’re sharing them with friends or keeping them all to yourself (hey, no shame!), this is one recipe you’ll want to make on repeat.
