If you are craving a tropical treat that is both indulgent and completely plant-based, this Vegan Mango Cheesecake Bars Recipe is sure to become your new favorite dessert. Creamy, naturally sweet, and boasting the vibrant flavor of ripe mangoes, these bars offer the perfect balance of luscious texture and refreshing fruitiness without any dairy. They are simple to prepare, no-bake, and delightfully satisfying whether you serve them as a special occasion dessert or just as a sweet pick-me-up on a sunny day. Once you experience the dreamy mango filling on a crunchy nutty crust, you’ll see why this Vegan Mango Cheesecake Bars Recipe is a total game-changer for vegan desserts.
Ingredients You’ll Need
Every ingredient in this cake plays an essential role, from creating the perfect creamy texture to enhancing its natural sweetness and tropical color. It’s amazing how a handful of wholesome, straightforward ingredients come together to make something so spectacular!
- Raw cashews (1 ½ cups): Soaked overnight to soften, these are the secret to the ultra-creamy filling without any dairy.
- Pitted Medjool dates (1 cup): Naturally sweet and sticky, they help bind the crust while adding rich caramel notes.
- Almonds (1 cup): Ground into a coarse meal for a crunchy and flavorful crust base.
- Sea salt (¼ teaspoon): Just a pinch wakes up all the flavors and balances the sweetness perfectly.
- Diced ripe mango (2 cups): The star ingredient, fresh or thawed frozen mango adds vibrant tropical flavor and golden color.
- Maple syrup (â…“ cup): Adds subtle sweetness and deep warmth to the mango filling.
- Coconut cream (¼ cup): Provides richness and a silky mouthfeel that complements the fruit beautifully.
- Melted coconut oil (¼ cup): Helps set the filling and adds a gentle coconut aroma.
- Lemon juice (2 tablespoons): Brings brightness that balances the richness and enhances the mango’s freshness.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out the full flavor profile.
How to Make Vegan Mango Cheesecake Bars Recipe
Step 1: Prepare the Nutty Crust
Start by lining an 8 by 8-inch baking pan with parchment paper to make sure your bars come out smoothly. In a food processor, combine the almonds, Medjool dates, and sea salt. Pulse until the mixture sticks together when you press a small amount between your fingers. This mixture forms your crust’s base, giving it that perfect nutty crunch and natural sweetness. Press it firmly and evenly into the bottom of your lined pan, then pop it into the freezer to set while you move on to the filling.
Step 2: Blend the Creamy Mango Filling
Drain and rinse your soaked cashews to remove any residual bitterness and ensure a super smooth filling. In a high-speed blender, combine the cashews, diced mango, maple syrup, coconut cream, melted coconut oil, lemon juice, and vanilla extract. Blend everything until it reaches a silky, luscious consistency that will melt in your mouth. This vibrant filling is what turns these bars into something extraordinary.
Step 3: Assemble and Freeze
Pour your smooth mango filling right over the chilled crust, easing out any air bubbles with a spatula and smoothing the top to create a lovely even surface. Then, freeze the pan for at least four to six hours so the bars can fully set and become firm enough to slice. When ready, lift the cheesecake out using the parchment paper and carefully cut it into twelve generous bars.
Step 4: Thaw Before Serving
Allow the bars to thaw for about 10 to 15 minutes before serving to let them soften slightly, enhancing their creamy texture without losing their shape. This little rest time brings out the best flavor and mouthfeel, perfect for enjoying every luscious bite.
How to Serve Vegan Mango Cheesecake Bars Recipe
Garnishes
To really make these bars sparkle on the presentation front, consider garnishing with fresh mango slices, a sprinkle of toasted coconut flakes, or even a dollop of coconut whipped cream. A few fresh mint leaves add a pop of color and a touch of brightness. These simple garnishes can elevate a humble bar into a showstopper dessert.
Side Dishes
These mango cheesecake bars pair wonderfully with a refreshing fruit salad or a simple cup of herbal tea. For a richer option, serve alongside vegan vanilla ice cream or a scoop of tangy coconut sorbet. Since the bars themselves are quite rich and sweet, light accompaniments balance the palate beautifully without overwhelming the mango flavor.
Creative Ways to Present
If you want to impress friends or family, try serving individual bars on pretty plates with a drizzle of mango purée or passionfruit coulis. You can layer cut bars with fresh berries and coconut flakes in clear glasses to create adorable tropical parfaits. Another fun idea is to press a few edible flower petals into the top of each bar before freezing for an elegant, natural decoration.
Make Ahead and Storage
Storing Leftovers
Because these bars are kept in the freezer, they store beautifully for up to two weeks. Simply cover them tightly with plastic wrap or store them in an airtight container to protect them from absorbing any freezer odors. This way, you can enjoy your Vegan Mango Cheesecake Bars Recipe whenever the craving hits without losing any freshness or flavor.
Freezing
These bars are ideal for freezing since the consistency only improves after chilling. Freeze them in the pan as recommended, or cut into bars and freeze individually wrapped if you want to grab a quick dessert on the go. Just make sure they are well sealed so they don’t dry out or pick up any unwanted tastes from your freezer.
Reheating
There’s really no need to reheat vegan baked desserts like this one. Instead, allow the bars to thaw at room temperature for about 10 to 15 minutes before enjoying. This brief thawing softens the texture perfectly and brings out their rich, creamy nature. Avoid microwaving, as it could alter the texture unfavorably.
FAQs
Can I use frozen mango for this Vegan Mango Cheesecake Bars Recipe?
Absolutely! Using frozen mango that has been thawed first works just fine and is a great way to keep ripe mangoes on hand year-round. Just be sure to drain any excess liquid before blending so your filling stays creamy and thick.
Do I have to soak the cashews overnight?
Soaking cashews overnight is best for achieving the smoothest texture, but if you’re short on time, soaking them in hot water for at least 2 hours can also work. The softer the cashews, the creamier your filling will be.
Can I substitute other nuts for almonds in the crust?
Yes, if you prefer, you can swap almonds for walnuts, pecans, or even macadamia nuts. Just make sure to use raw nuts to maintain the flavor and texture integrity of the crust.
Is this recipe gluten-free?
Yes! This Vegan Mango Cheesecake Bars Recipe is naturally gluten-free since it uses nuts and dates for the crust, avoiding any grains or gluten-containing ingredients.
How sweet are these mango cheesecake bars?
They have a moderate sweetness from the natural sugars in dates, mango, and maple syrup, making them satisfyingly sweet without feeling overpowering or artificial. You can adjust the maple syrup amount slightly if you prefer them sweeter or more tart.
Final Thoughts
Give this Vegan Mango Cheesecake Bars Recipe a try, and you might just find yourself reaching for these tropical treats again and again. With their luscious creaminess, bright mango flavor, and simple no-bake method, they are a truly joyful dessert that’s perfect for warm weather, celebrations, or whenever you want a slice of sunshine. Don’t hesitate—transform a few wholesome ingredients into a magic moment you’ll want to share with everyone you love.
Print
Vegan Mango Cheesecake Bars Recipe
- Prep Time: 20 minutes (plus overnight soaking time)
- Cook Time: 0 minutes
- Total Time: 20 minutes active plus 4–6 hours to set
- Yield: 12 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Tropical
- Diet: Vegan
Description
Delight in these creamy and refreshing Vegan Mango Cheesecake Bars, a no-bake tropical dessert featuring a crunchy almond-date crust and a luscious mango-cashew filling. Perfectly sweetened with dates and maple syrup, these bars are gluten-free, dairy-free, and packed with vibrant mango flavor.
Ingredients
Crust
- 1 cup almonds
- 1 cup pitted Medjool dates
- ¼ teaspoon sea salt
Filling
- 1 ½ cups raw cashews (soaked overnight)
- 2 cups diced ripe mango (fresh or frozen and thawed)
- â…“ cup maple syrup
- ¼ cup coconut cream
- ¼ cup melted coconut oil
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Line an 8×8-inch baking pan with parchment paper. In a food processor, blend almonds, dates, and sea salt until the mixture sticks together when pressed. Press this mixture evenly into the bottom of the pan to form the crust. Place the pan in the freezer to chill while you prepare the filling.
- Make the filling: Drain and rinse the soaked cashews. In a high-speed blender, combine cashews, diced mango, maple syrup, coconut cream, melted coconut oil, lemon juice, and vanilla extract. Blend until the mixture is completely smooth and creamy, creating the cheesecake filling.
- Assemble the bars: Pour the creamy filling over the chilled crust in the pan. Smooth the top with a spatula to create an even layer.
- Freeze to set: Freeze the assembled cheesecake bars for at least 4–6 hours, or until firm and set.
- Serve: Once set, lift the cheesecake from the pan using the parchment paper. Cut into 12 bars. Allow bars to thaw for 10–15 minutes before serving for the best texture.
- Store leftovers: Keep any remaining bars stored in the freezer to maintain freshness.
Notes
- For extra mango flavor, add a swirl of mango purée on top before freezing.
- You can substitute macadamia nuts for cashews if desired.
- Use full-fat coconut milk for the best creamy texture.
