Name: Irresistibly Creamy Vegan Mango Cheesecake Bars Await You
Prep time: 30 min
Total time: 270 min
Ingredients: 1 cup Roasted or Raw Almonds (Substitute with hazelnuts or seeds for nut-free options.); 1 cup Pitted Dates (Use fresh medjool dates for extra moisture.); 1 cup Raw Cashews (Soak in boiling water to soften.); 1.5 medium Frozen or Fresh Mango (Canned mango puree can be used but check for added sugars.); 1 cup Dairy-Free Yogurt (Unsweetened) (Use any plant-based yogurt you prefer.); 1/3 cup Maple Syrup (Adjust to taste; agave nectar is a substitute.); 1/4 cup Melted Cacao Butter or Vegan White Chocolate (Coconut oil can be used but may yield a softer texture.); 1 tbsp Lemon Juice or Passionfruit Pulp (Fresh ingredients provide the best flavor.); 1 tsp Vanilla Extract (Optional) (Enhances sweetness and flavor depth.); 1 pinch Salt (Essential to enhance all flavors.); 1 cup Additional Mango and Passionfruit for Topping (Combine with cornstarch for a fruity glaze.)

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The sun peeked through my window, filling the room with warmth and inspiration as I dreamed up a dessert that would echo the essence of summer. That’s when I decided to whip up some delicious Vegan Mango Cheesecake Bars. This no-bake gem not only saves time but also lets the vibrant tropical flavors shine without overwhelming your palate. With creamy layers and a nutty crust, these bars offer a guilt-free indulgence that’s both gluten-free and refined sugar-free—a healthier twist on a classic favorite. Whether you’re entertaining friends or simply treating yourself, these refreshing delights are perfect for warm days. Curious about how to make this creamy paradise? Let’s dive in!

Why will you love these cheesecake bars?

Deliciously Tropical: Each bite bursts with the refreshing taste of mango, making these bars a perfect summertime treat.

No-Bake Bliss: Quick to prepare and no oven needed, allowing you to whip up dessert even on the hottest of days!

Versatile Options: Feel free to swap out ingredients; try almonds for walnuts or experiment with different fruit purees like raspberry or strawberry.

Guilt-Free Indulgence: Made with wholesome ingredients, these vegan cheesecake bars are gluten-free and refined sugar-free, making them a healthier alternative to traditional desserts.

Satisfying Texture: The creamy filling paired with a crunchy nutty crust offers a delightful contrast that keeps you coming back for more!

Perfect for gatherings, these Vegan Mango Cheesecake Bars are sure to impress—just like our Strawberry Cheesecake Sandwiches or Honey Cheesecake Salted for a variety of flavors!

Vegan Mango Cheesecake Bars Ingredients

• To create your creamy vegan mango cheesecake bars, gather these simple ingredients.

For the Crust

Roasted or Raw Almonds – Provides structure and crunch; substitute with hazelnuts or seeds for nut-free options.
Pitted Dates – Acts as a natural sweetener and binder; use fresh medjool dates for extra moisture.

For the Filling

Raw Cashews – Creates a smooth, creamy filling; soak in boiling water to soften; can substitute with blanched almonds or sunflower seeds for nut-free.
Frozen or Fresh Mango – Adds that delightful tropical flavor; you’ll need about 1.5 medium mangoes; canned mango puree is a shortcut but check for added sugars.
Dairy-Free Yogurt (Unsweetened) – Contributes to the cheesecake’s creaminess; use any plant-based yogurt you prefer.
Maple Syrup – Sweetens the filling; adjust to taste; agave nectar or granulated sugar work as substitutes.
Melted Cacao Butter or Vegan White Chocolate – Solidifies the filling and enriches the creaminess; coconut oil can be used but may yield a softer texture.
Lemon Juice or Passionfruit Pulp – Introduces a needed acidity to balance sweetness; fresh ingredients provide the best flavor.
Vanilla Extract (Optional) – Enhances sweetness and adds depth of flavor.
Salt – A pinch is essential to enhance all flavors in the filling.

For the Topping

Additional Mango and Passionfruit for Topping – Fresh or frozen; combine with cornstarch for a fruity glaze.

Step‑by‑Step Instructions for Vegan Mango Cheesecake Bars

Step 1: Prepare Baking Pan
Start by lining an 8-inch square baking pan with parchment paper, allowing some excess to hang over the edges. This will make it easier to lift out the finished bars once set. Ensure the parchment covers the bottom and sides to prevent sticking while keeping the pan stable.

Step 2: Make the Crust
In a food processor, blend roasted or raw almonds until they resemble coarse crumbs. Add in pitted dates, processing until the mixture is sticky and holds together when pressed. Transfer this mixture into the lined baking pan, evenly pressing it down to create a firm, flat base.

Step 3: Blend the Filling
Drain the soaked raw cashews and place them into your food processor along with the remaining filling ingredients: mango, dairy-free yogurt, maple syrup, cacao butter, lemon juice, and a pinch of salt. Blend until smooth and creamy, about 1-2 minutes, scraping down the sides as needed. Adjust the sweetness if desired.

Step 4: Set Filling
Pour the creamy filling over the nut crust in the pan, using a spatula to smooth the top evenly. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the filling has set firmly and is easy to slice. This refrigeration will allow the flavors to meld beautifully.

Step 5: Prepare Topping
In a small saucepan, combine the additional mango puree, passionfruit pulp, and cornstarch. Cook over medium heat, stirring continuously until the mixture thickens and becomes glossy, around 5-7 minutes. This fresh topping adds a vibrant finish to your Vegan Mango Cheesecake Bars.

Step 6: Finish Bars
Once the cheesecake filling is set, carefully spread the thickened mango topping over the surface, ensuring even coverage. Chill the bars in the refrigerator for another 30 minutes to allow the topping to firm up slightly before cutting. Use a sharp knife for clean slicing!

Make Ahead Options

These Vegan Mango Cheesecake Bars are perfect for busy weeknights or gatherings! You can prepare the crust and filling up to 24 hours in advance, storing them separately in airtight containers in the refrigerator to maintain freshness. To do this, simply follow the instructions to make the crust and filling, then assemble them in the baking pan, covering it tightly with plastic wrap. When you’re ready to enjoy, just pour the mango topping over the set filling and chill for an additional 30 minutes before slicing. This prep-ahead strategy not only saves you time but ensures your cheesecake bars remain just as delicious and fresh as when you made them!

Expert Tips for Vegan Mango Cheesecake Bars

Cashew Soaking: Soak raw cashews in boiling water for at least 1 hour before blending to ensure a creamy filling. This helps create a smoother texture in your cheesecake bars.
Crust Consistency: Don’t over-process the nuts; they should form a crumbly mixture, not nut butter. If too soft, the crust may crumble when cutting the bars.
Taste Test: Always taste the filling before it sets! Adjust the sweetness with maple syrup or acidity with lemon juice to suit your preference, ensuring the filling is perfectly balanced.
Sharp Knife: For clean cuts, use a sharp knife warmed under hot water. This helps slice through the creamy filling without tearing the bars, showcasing those beautiful layers.
Storage Ideas: Keep your Vegan Mango Cheesecake Bars in an airtight container in the fridge for up to 5 days or freeze for up to 1 month. This makes them a convenient ready-to-eat dessert anytime!

Vegan Mango Cheesecake Bars Variations

Feel free to get creative and personalize your cheesecake bars to suit your tastes and dietary needs!

Nut-Free: Substitute almonds with sunflower seeds for a nut-free crust. This keeps the delicious crunch while making it allergy-friendly.
Fruit Swaps: Swap out mango for tropical flavors like pineapple or passionfruit for a different fruity twist. Each fruit adds its unique touch, perfect for summer vibes.
Sweetener Options: Use agave nectar instead of maple syrup for a milder sweetness. This allows you to tailor the flavor to your preference without compromising the deliciousness.
Creamy Alternatives: Try silken tofu instead of cashews for a lighter filling that’s still rich and creamy. Blended, it will deliver a smooth texture without any nuts.
Texture Boost: Mix in some chopped nuts or shredded coconut to the filling for added crunch and flavor. This makes every bite more exciting and enhances overall texture.
Delectable Layers: Add a layer of fruit compote between the crust and filling for an extra burst of flavor and color. A raspberry or berry blend would be delightful!
Additional Toppings: Drizzle with homemade vegan chocolate sauce or sprinkle with cacao nibs before serving. It elevates the dessert and introduces new flavor profiles.

Feel free to explore these variations while you enjoy your delectable dessert. If you’re looking for more ideas, check out our Strawberry Mango Cupcakes for another fruity treat or indulge in our delightful Lime Mousse Cheesecake that can inspire your creativity!

What to Serve with Vegan Mango Cheesecake Bars

Indulging in these creamy delight bars is just the start; elevating your dessert experience with perfect pairings makes it truly unforgettable.

Refreshing Mint Tea: A chill brew of mint leaves offers a cooling balance to the rich mango sweetness, perfect for hot days.
Tropical Fruit Salad: A medley of seasonal fruits like kiwi, pineapple, and papaya brings extra freshness, echoing the vibrant flavors of the cheesecake bars.
Coconut Whipped Cream: Light and airy, this coconut-free alternative enhances the creamy texture of the bars while adding a luscious touch.
Chilled Sparkling Water: Infused with lime or lemon, this effervescent drink refreshes your palate, a delightful contrast to the richness of the cheesecake.
Almond Biscotti: Crunchy and subtly sweet, these cookies provide a satisfying texture while complementing the creamy bars beautifully.
Raspberry Compote: The tartness of raspberry compote creates a delightful contrast to the sweet mango bars, heightening each bite with zingy flavor.
Iced Matcha Latte: Earthy matcha paired with a touch of almond milk offers a unique twist that enhances the tropical notes in the cheesecake.
Pineapple Sorbet: This fruity, icy dessert cools off the palate while staying in tune with the tropical theme, making it a refreshing end to your meal.

Storage Tips for Vegan Mango Cheesecake Bars

Fridge: Store the bars in an airtight container in the refrigerator for up to 5 days to maintain their freshness and flavor.

Freezer: For longer storage, freeze the bars in an airtight container for up to 1 month. Allow them to thaw in the fridge before enjoying.

Reheating: These cheesecake bars are meant to be enjoyed chilled; no reheating necessary! Simply slice and serve straight from the fridge or thawed from the freezer.

Serving: If serving after freezing, allow the Vegan Mango Cheesecake Bars to sit at room temperature for about 10-15 minutes to soften slightly and enhance the creamy texture.

Vegan Mango Cheesecake Bars Recipe FAQs

What’s the best way to select ripe mangoes for this recipe?
Absolutely! When choosing mangoes, look for ones that are slightly soft to the touch but not mushy. Their skin color may vary from green to yellow-orange depending on the variety, so check for a sweet, fruity aroma near the stem as a sign of ripeness. If you can’t find ripe fresh mangoes, opt for frozen mango chunks—they will work perfectly!

How should I store my Vegan Mango Cheesecake Bars?
Very easy! You can keep the cheesecake bars in an airtight container in the refrigerator for up to 5 days. Make sure to separate layers with parchment paper if stacking them to prevent sticking. They make a wonderful grab-and-go treat!

Can I freeze the Vegan Mango Cheesecake Bars?
Yes, you can! To freeze them, place the bars in a single layer in an airtight container or wrap them individually in plastic wrap, then store them in the freezer for up to 1 month. When you’re ready to enjoy, simply transfer them to the fridge to thaw overnight, or let them sit at room temperature for about 10-15 minutes before serving.

What should I do if my crust falls apart when slicing?
That can be a common issue! Making sure you process your nuts just until they’re crumbly is key; they should be sticky enough to hold together but not mushy. If you find your crust too crumbly, adding an extra tablespoon of pitted dates or a splash of warm water during processing can help bind it better. Also, ensure the crust is pressed down firmly in the pan before adding the filling!

Are these bars safe for those with nut allergies?
Great question! The base of these Vegan Mango Cheesecake Bars primarily includes nuts (almonds and cashews). If you’re entertaining someone with nut allergies, you could use seeds such as sunflower seeds in place of nuts for the crust; just make sure to check all other ingredients for potential allergens. Always double-check labels and consider how your guests handle nut-free options!