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
Scale
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.
