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Vegan Mango Cheesecake Bars

Creamy Vegan Mango Cheesecake Bars for a Tropical Delight

Indulge in these Vegan Mango Cheesecake Bars, a creamy, guilt-free dessert perfect for summer gatherings.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 bars
Course: Dessert
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Almonds Substitute with hazelnuts, walnuts, or mixed seeds for a nut-free option.
  • 1 cup Pitted Dates Soak in boiling water for 10 minutes for a softer texture.
For the Filling
  • 2 cups Raw Cashews Soak in boiling water to ensure softness.
  • 1.5 medium Frozen or Fresh Mango Chunks Main component of the filling.
  • 1 cup Thick Dairy-Free Yogurt Silken tofu can be used as an alternative.
  • 1/3 cup Maple Syrup Adjust to taste or substitute with agave syrup.
  • 1/4 cup Melted Cacao Butter Can use vegan white chocolate or coconut oil.
  • 1 tablespoon Lemon Juice Can also use lime juice or passionfruit pulp.
  • 1 teaspoon Vanilla Extract Optional, but enhances flavor complexity.
For the Topping
  • 2 medium Frozen or Fresh Mango Chunks Adds a fresh layer.
  • 2 tablespoons Cornstarch Serves as a thickening agent.
  • 2 medium Passionfruit Pulp Adds an exotic flavor.
  • 1 tablespoon Lemon Juice Optional for added tang.

Equipment

  • Food processor
  • blender
  • 8-inch Square Pan
  • parchment paper
  • Saucepan

Method
 

Prepare
  1. Prepare an 8-inch square pan by lining it with parchment paper, ensuring it overhangs the edges.
  2. In a food processor, pulse the almonds until they resemble coarse crumbs. Add soaked and drained dates, processing until clumps form.
  3. Transfer mixture into the prepared pan and press it evenly across the base for a sturdy crust.
  4. Rinse soaked cashews and blend with mango chunks, yogurt, maple syrup, cacao butter, lemon juice, and vanilla until smooth.
  5. Cover the pan and refrigerate for at least 4 hours to set.
  6. Blend additional mango chunks, then combine with passionfruit pulp and cornstarch in a saucepan over medium heat, stirring until thick.
  7. Spread cooled topping over set cheesecake and chill for another 30 minutes before slicing.
  8. Lift the bars using parchment overhang, cut, and serve chilled.

Nutrition

Serving: 1barCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 15mgPotassium: 150mgFiber: 3gSugar: 10gVitamin A: 150IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

These bars can be stored in an airtight container in the fridge for up to 5 days or frozen for 1 month.

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