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Vegan Mango Cheesecake Bars

Irresistibly Creamy Vegan Mango Cheesecake Bars Await You

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Enjoy a guilt-free treat with these Vegan Mango Cheesecake Bars, perfect for summer indulgence and refined sugar-free.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 16 bars
Course: Dessert
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 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.
For the Filling
  • 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.
For the Topping
  • 1 cup Additional Mango and Passionfruit for Topping Combine with cornstarch for a fruity glaze.

Equipment

  • Food Processor
  • 8-inch Square Baking Pan
  • Parchment Paper
  • saucepan

Method
 

Step-by-Step Instructions
  1. Prepare Baking Pan: Line an 8-inch square baking pan with parchment paper, allowing some excess to hang over the edges.
  2. Make the Crust: Blend roasted or raw almonds in a food processor until coarse crumbs, then add pitted dates until sticky. Press mixture into lined baking pan.
  3. Blend the Filling: Drain the soaked raw cashews and blend with remaining filling ingredients until smooth and creamy.
  4. Set Filling: Pour the filling over the crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours.
  5. Prepare Topping: In a saucepan, cook additional mango puree, passionfruit pulp, and cornstarch over medium heat until thickened.
  6. Finish Bars: Spread thickened mango topping over set cheesecake filling and refrigerate for another 30 minutes before cutting.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 5mgPotassium: 150mgFiber: 3gSugar: 12gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month. Allow to thaw before serving.

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