The creamy, tangy layers of this vegan mango cheesecake bar are perfectly balanced with the sweetness of ripe mangoes, creating a dessert that’s as refreshing as it is indulgent. The mango purée adds a burst of tropical flavor that takes every bite to a new level, while the cashews in the filling give it a rich, velvety texture that’s smooth without being too heavy. The crust, made from a simple mix of almonds and dates, provides a slightly nutty crunch that contrasts beautifully with the soft, luscious filling. As it sets in the fridge, the bars firm up just enough to hold their shape while maintaining a melt-in-your-mouth consistency. If you’re looking for a dessert that feels both decadent and light, these mango cheesecake bars will hit the spot every time. Plus, they’re naturally sweetened, making them a guilt-free treat to enjoy on warm afternoons or as a cool, tropical-inspired bite after dinner.
Key Ingredients in Vegan Mango Cheesecake Bars
These ingredients come together to create the perfect balance of flavor and texture in your vegan mango cheesecake bars. Let’s break down each one and see why they’re essential for this delicious treat.
* Raw cashews
These cashews form the base of the creamy filling, giving it that velvety, smooth texture that you expect from a cheesecake. When soaked and blended, they provide a rich, luscious consistency that melts in your mouth.
* Mango purée
The star ingredient! Mango purée brings a burst of tropical sweetness and vibrant color, making the bars feel like a sunny vacation in every bite. It’s also what makes these bars so refreshingly fruity.
* Coconut oil
Coconut oil adds richness and helps the filling firm up as it chills. It also enhances the tropical vibe of the bars, bringing in subtle coconut undertones that perfectly complement the mango.
* Maple syrup
A touch of maple syrup sweetens the bars naturally. It adds a deep, warm sweetness that pairs beautifully with the fruity mango, without overpowering the other flavors.
* Vanilla extract
Vanilla extract rounds out the flavor profile, providing a subtle, aromatic note that enhances the overall sweetness and depth of the filling.
* Shredded coconut
Shredded coconut adds a bit of texture and a hint of coconut flavor to the filling. Plus, it helps bind the ingredients together, creating a satisfying mouthfeel in every bite.
* Almond flour
Almond flour forms the base of the crust, offering a nutty flavor and fine texture that’s a perfect complement to the smooth filling. It also helps create that slightly firm yet tender crust that holds up well.
* Pitted dates
Dates serve as a natural sweetener for the crust, binding the almond flour and adding a caramel-like richness to the bottom layer. Their sticky texture helps keep the crust together without needing any additional flour or fats.
* Salt
A pinch of salt enhances all the flavors, balancing out the sweetness and bringing a savory undertone that makes the dessert even more delicious.
* Lemon juice
Lemon juice adds a bright, zesty contrast to the creamy filling, elevating the mango’s sweetness and balancing the richness of the cashews. It’s the perfect finishing touch to this tropical treat.
How to Make Vegan Mango Cheesecake Bars
1. Soak the cashews
Place the raw cashews in a bowl and cover them with water. Let them soak for at least 4 hours, or preferably overnight, to soften. After soaking, drain the cashews and set them aside.
2. Prepare the crust
In a food processor, combine the almond flour, shredded coconut, pitted dates, and salt. Pulse the mixture until it reaches a crumbly, dough-like consistency.
3. Add coconut oil
Add the coconut oil to the crust mixture and pulse again until the mixture is fully combined and begins to stick together when pressed.
4. Form the crust
Transfer the crust mixture into the bottom of a lined or greased 8×8-inch baking pan. Press the mixture evenly into the pan to form a compact, even layer. Set the pan aside while you prepare the filling.
5. Prepare the filling
Add the soaked and drained cashews, mango purée, maple syrup, vanilla extract, and lemon juice into a high-speed blender or food processor. Blend the mixture until completely smooth, scraping down the sides as necessary to ensure everything is well combined.
6. Blend in coconut oil
Once the filling is smooth, add the coconut oil to the blender or food processor and blend again until the filling becomes creamy and fully incorporated.
7. Pour the filling
Pour the filling over the prepared crust in the baking pan, spreading it evenly with a spatula to ensure the surface is smooth.
8. Chill the bars
Place the pan into the freezer and let it chill for at least 4 hours or until the cheesecake bars are firm and set.
9. Slice the bars
Once the bars are firm, remove them from the freezer. Slice them into squares or rectangles as desired, using a sharp knife.
10. Serve the bars
Allow the cheesecake bars to sit at room temperature for about 5 to 10 minutes before serving to soften slightly for better texture.
11. Store leftovers
Store any leftovers in an airtight container in the freezer for up to two weeks.
Serving Suggestions for Vegan Mango Cheesecake Bars
* Top with fresh fruit
For an extra burst of tropical flavor, top each bar with fresh mango slices or a handful of berries like raspberries or blueberries. The juicy fruit adds a refreshing contrast to the creamy filling.
* Drizzle with a touch of coconut cream
Add a drizzle of coconut cream or vegan whipped cream over the bars before serving. This will enhance the coconut notes in the bars and make them feel extra indulgent.
* Pair with a chilled beverage
Serve these cheesecake bars with a chilled coconut water or a tropical iced tea. The light and refreshing drinks will complement the rich, creamy dessert perfectly.
What are your favorite ways to enjoy these bars? Do you add any special toppings or drinks to make the experience even better?
How to Store Vegan Mango Cheesecake Bars
To keep your vegan mango cheesecake bars fresh and flavorful, here are some simple storage tips:
* Freeze for long-term storage
After slicing the bars, store them in a single layer in an airtight container in the freezer. This will help preserve their creamy texture and vibrant flavor for up to two weeks. If you want to stack them, separate the layers with parchment paper to prevent sticking.
* Refrigerate for short-term enjoyment
If you’re planning to eat the bars within a few days, store them in an airtight container in the fridge. They’ll stay fresh for about 3 to 4 days. Just be sure to let them come to room temperature for the best texture before enjoying.
* Avoid leaving at room temperature too long
These bars are best served slightly softened, so avoid leaving them out for extended periods. If they do sit out for a bit, place them back in the fridge or freezer to maintain their creamy consistency.
By following these easy steps, you’ll be able to enjoy your mango cheesecake bars at their best for days to come!
Conclusion
And there you have it! These vegan mango cheesecake bars are a tropical dream come true, bringing together the perfect balance of creamy, fruity, and nutty goodness in each bite. Whether you’re looking for a light dessert to enjoy on a warm afternoon or a special treat to impress guests, this recipe will do the trick every time. Plus, it’s all-natural and guilt-free, which makes it even better!
Feel free to print this article and keep it on hand for when you’re craving a sweet, tropical escape. And if you end up making these bars, I’d love to hear how they turned out! Let me know your thoughts, comments, or any feedback you might have. Did you make any fun twists on the recipe? Or are there any parts of the process where you need a little extra help? Let’s chat about it!
Vegan Mango Cheesecake Bars
Description
These Vegan Mango Cheesecake Bars are a tropical dream! With a creamy, dairy-free mango filling set atop a crunchy, nutty base, each bite is a perfect balance of sweet and tangy. A refreshing, guilt-free treat that’s sure to brighten your day!
Ingredients
Instructions
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To begin, place the raw cashews in a bowl and cover them with water. Let them soak for at least 4 hours, or preferably overnight, to soften. After soaking, drain the cashews and set them aside.
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Next, prepare the crust by placing the almond flour, shredded coconut, pitted dates, and salt into a food processor. Pulse the mixture until it reaches a crumbly, dough-like consistency.
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Add the coconut oil to the mixture and pulse again until the crust mixture is fully combined and begins to stick together when pressed.
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Transfer the crust mixture into the bottom of a lined or greased 8x8-inch baking pan. Press the mixture evenly into the pan to form a compact, even layer. Set the pan aside while you prepare the filling.
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For the filling, add the soaked and drained cashews, mango puree, maple syrup, vanilla extract, and lemon juice into a high-speed blender or food processor. Blend the mixture until completely smooth, scraping down the sides as necessary to ensure everything is well combined.
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Once smooth, add the coconut oil to the blender or food processor and blend again until the filling becomes creamy and fully incorporated.
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Pour the filling over the prepared crust in the baking pan, spreading it evenly with a spatula to ensure the surface is smooth.
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Place the pan into the freezer and let it chill for at least 4 hours or until the cheesecake bars are firm and set.
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Once the bars are firm, remove them from the freezer. Slice them into squares or rectangles as desired, using a sharp knife.
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Allow the cheesecake bars to sit at room temperature for about 5 to 10 minutes before serving to soften slightly for better texture.
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Store any leftovers in an airtight container in the freezer for up to two weeks.
Note
- Soaking cashews overnight ensures a smoother filling.
- For a sweeter crust, consider adding a bit more maple syrup or another natural sweetener.
- Make sure the coconut oil is melted before adding it to the filling and crust.
- You can substitute the mango puree with other fruit purees like peach or strawberry for a different flavor.
- These bars are best served slightly softened for optimal texture and flavor.
