Go Back

Vegan Mango Cheesecake Bars

Creamy vegan mango cheesecake bars with a press-in almond-date crust, perfect for make-ahead desserts without baking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 4 hours
Servings: 12 bars
Course: Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cashews (soaked for 4 hours) Soak cashews in water for at least 4 hours.
  • 1 cup mango pulp (fresh or canned) Use either fresh or canned mango pulp.
  • 1/3 cup coconut cream
  • 1/4 cup maple syrup or agave nectar Either sweetener can be used based on preference.
  • 1/4 cup lemon juice Fresh lemon juice for tanginess.
  • 1 teaspoon vanilla extract
For the crust
  • 1 cup almond flour Provides the structure for the crust.
  • 1/4 cup dates (pitted) Helps bind the crust together.
  • 1/4 cup coconut oil (melted) Adds richness to the crust.
  • 1 pinch salt

Method
 

Preparation
  1. Line an 8x8-inch baking dish with parchment paper.
  2. In a food processor, combine the almond flour, pitted dates, melted coconut oil, and a pinch of salt. Pulse until the mixture resembles damp, sandy crumbs.
  3. Press the crust mixture firmly into the lined pan evenly, paying attention to the corners. Chill the crust for 30 minutes.
  4. Drain the soaked cashews and add them to a blender along with the mango pulp, coconut cream, maple syrup (or agave), lemon juice, and vanilla extract. Blend until completely smooth.
  5. Pour the mango filling over the chilled crust and spread it into an even layer.
  6. Freeze for at least 4 hours, or until the filling is firm to the touch.
  7. Once set, lift the bars out of the pan, slice into bars, and serve chilled.

Notes

For the best results, remember to soak the cashews for the full 4 hours. Allow the bars to freeze properly to ensure clean cuts when slicing.