As I unwrapped the sticky sweetness of fresh mango, I was instantly transported to sun-drenched beaches and tropical breezes. These Vegan Mango Cheesecake Bars are my homage to that blissful escape, designed to whisk you away without needing an airplane ticket. Not only do these no-bake bars come together in a flash, but they’re also gluten-free and refined sugar-free, making them a guilt-free treat perfect for summer gatherings or cozy nights in. With a creamy filling that captures the essence of ripe mangoes and a crunchy, delightful base, they’re sure to impress even the choosiest eaters. Curious about how these luscious bars can brighten your dessert table? Let’s dive into the magic of creating these irresistible mango delights!
Why Are These Bars a Must-Try?
Irresistible Flavor: The combination of fresh mango and creamy cashews creates an explosion of tropical taste that will delight your taste buds.
No-Bake Ease: Say goodbye to hot ovens! This no-bake recipe is both fun and simple to whip up.
Guilt-Free Indulgence: Vegan, gluten-free, and refined sugar-free, these cheesecake bars allow you to enjoy a delicious dessert without compromising your dietary choices.
Versatile Variety: Not only are they great with mango, but you can easily swap in other fruits like berries or peaches for new flavor adventures.
Perfect for Any Occasion: Whether it’s a summer gathering or a cozy night in, these bars make for an impressive, crowd-pleasing treat. For more delicious options, check out these Oatmeal Crumble Bars!
Vegan Mango Cheesecake Bars Ingredients
• To bring your tropical delight to life, gather these essential ingredients!
For the Base
- Roasted or Raw Almonds (1 cup / 160g) – Provides structure and crunch for the base; substitute with hazelnuts or seeds if desired.
- Pitted Dates (½ cup / 100g) – Adds natural sweetness and binds the base together; use soaked dried dates or fresh medjool dates for the best results.
For the Filling
- Raw Cashews (2 cups / 260g) – Forms the creamy filling; soak in boiling water for 10 minutes. Can substitute with blanched almonds for a firmer texture.
- Mango Chunks (150g, approx. 1 ½ medium mangoes) – Key flavor component, providing that refreshing tropical taste; fresh or frozen works wonders.
- Thick Dairy-Free Yogurt (¾ cup / 170g) – Adds creaminess without dairy; unsweetened almond or soy yogurt can be used as alternatives.
- Maple Syrup (⅓ cup / 115g) – Natural sweetener to enhance flavor; adjust to taste based on your preference for sweetness.
- Melted Cacao Butter (⅓ cup / 75g) – Helps set the filling and adds richness; can be replaced with melted vegan white chocolate or coconut oil.
- Lemon Juice (¼ cup / 60g) – Contributes acidity and balance to the sweetness; lime juice or passionfruit pulp can be used as substitutes.
- Vanilla Extract (1 teaspoon, optional) – Enhances flavor depth; omit if unavailable.
- Pinch of Salt – Balances flavors and enhances sweetness.
For the Topping
- Mango Chunks (for topping, 200g, approx. 2 medium) – Adds a vibrant finish; fresh or frozen can be used interchangeably.
- Cornstarch (1 ½ tablespoons / 14g) – Thickens the fruity topping; can also be substituted with arrowroot powder if preferred.
- Passionfruit Pulp (approx. ¼ cup / 65g) – Adds fragrant tropical flavor; replace with another fruit puree if unavailable.
- Lemon Juice (2 tablespoons / 30g, optional) – Optional addition to the topping for extra tang.
Step‑by‑Step Instructions for Vegan Mango Cheesecake Bars
Step 1: Prepare the Base
Begin by lining an 8-inch (20cm) square cake pan with parchment paper for easy removal. In a food processor, blend 1 cup of roasted or raw almonds until they reach a crumbly texture. Add ½ cup of pitted dates and process until the mixture sticks together. Firmly press this blend into the base of the prepared pan, ensuring it’s even, then set it aside to get ready for the filling.
Step 2: Make the Filling
Next, drain 2 cups of soaked raw cashews and transfer them to a high-powered blender. Add mango chunks, ¾ cup of thick dairy-free yogurt, ⅓ cup of maple syrup, ⅓ cup of melted cacao butter, ¼ cup of lemon juice, 1 teaspoon of vanilla extract (if using), and a pinch of salt. Blend everything until it’s incredibly smooth and creamy, adjusting sweetness if necessary. Your filling for the Vegan Mango Cheesecake Bars is now ready!
Step 3: Set the Base
Pour the creamy filling evenly over the pressed crust in the pan, smoothing it out with a spatula to create an even layer. Place the pan in the refrigerator and allow it to set for at least 4 hours, or until it firms up completely. This step is crucial for achieving that delightful cheesecake texture.
Step 4: Prepare Topping
While the filling sets, prepare the topping by pureeing 200g of mango chunks in a blender until smooth. In a saucepan over medium heat, combine the mango puree, ¼ cup of passionfruit pulp, and 1½ tablespoons of cornstarch. Stir continuously until the mixture thickens and becomes glossy, then remove it from the heat and let it cool slightly.
Step 5: Assemble and Chill
Carefully pour the thickened topping over the set filling, spreading it out evenly to cover all the creamy goodness beneath. Return this delightful masterpiece to the refrigerator for an additional 30 minutes, allowing the layers to meld and the topping to set nicely.
Step 6: Serve
Once ready to serve, carefully lift the vegan mango cheesecake bars from the pan using the parchment paper. Use a sharp knife to cut into bars, wiping the blade with a damp cloth between cuts for clean edges. Store any leftovers in an airtight container in the fridge for up to 5 days, or freeze them to enjoy later.
Variations & Substitutions for Vegan Mango Cheesecake Bars
Feel free to tweak this recipe to match your taste and dietary needs—let your creativity shine!
- Berry Burst: Swap mango for mixed berries like strawberries, blueberries, or raspberries for a refreshing twist. The tartness of berries will create a delightful contrast with the creamy filling.
- Nut-Free Base: For those with nut allergies, use sunflower seeds or pumpkin seeds as a nut-free alternative in the base. You’ll still achieve that satisfying crunch while making it allergy-friendly.
- Agave Sweetener: Replace maple syrup with agave nectar for a different flavor profile. This can lend a slightly milder sweetness that complements the fruity notes beautifully.
- Tropical Twist: Try tropical fruits like passionfruit or pineapple to change things up. The vibrant flavors will transport you to a sunny getaway even in the dead of winter!
- Creamy Coconut: For those who love coconut, add unsweetened coconut yogurt to the filling for an extra layer of creaminess. This will enhance the dessert’s tropical feel and creamy texture.
- Chocolate Drizzle: Drizzle melted dark vegan chocolate over the top for a decadent touch. This rich addition will create a beautiful contrast and deepen the flavor profile.
- Spicy Kick: Add a hint of cayenne or chili powder to the filling for a surprising heat element that pairs surprisingly well with the sweet mango. It’s a delightful way to excite the palate.
- Passionfruit Depth: Incorporate additional passionfruit pulp into the topping instead of mango for a tangy flavor boost. The aromatic profile can elevate the bars to a new level of deliciousness.
To further expand your dessert repertoire, don’t forget to try these delightful Oatmeal Crumble Bars! They’re another delicious way to enjoy wholesome ingredients.
Make Ahead Options
These Vegan Mango Cheesecake Bars are a fantastic choice for meal prep enthusiasts! You can prepare the base and filling up to 24 hours in advance, ensuring you save precious time during busy days. Simply press the almond-date mixture into the pan and blend the filling, then refrigerate it to set. To maintain quality, store the base wrapped tightly in parchment or plastic wrap in the fridge, and cover the setting filling with wax paper. When you’re ready to serve, add the mango topping, which can also be made ahead and refrigerated for up to 3 days. Finish by chilling briefly to set the layers together, and you’ll have a delightful dessert that’s just as luscious and satisfying as when freshly made!
How to Store and Freeze Vegan Mango Cheesecake Bars
- Fridge: Store your Vegan Mango Cheesecake Bars in an airtight container for up to 5 days. This keeps them fresh and ready for your next craving!
- Freezer: For longer storage, freeze the bars for up to 1 month. Wrap each bar individually in plastic wrap, then place them in a sealed freezer bag to prevent freezer burn.
- Thawing: When you’re ready to enjoy, simply transfer the bars to the fridge for several hours or overnight to thaw before serving.
- Reheating: These bars are best served cold. Enjoy directly from the fridge for a refreshing treat!
What to Serve with Vegan Mango Cheesecake Bars
Indulging in these creamy, tropical bars creates an inviting tableau for delightful pairings that enhance your dessert experience.
- Fresh Fruit Salad: A medley of colorful, juicy fruits brightens your meal, adding refreshing flavors that complement the mango.
- Crispy Coconut Chips: The light crunch and hint of sweetness from coconut chips provide a delightful contrast to the creamy texture of the bars.
- Mint Mojito Mocktail: This refreshing drink, with its cool mint and zesty lime, perfectly balances the richness of the cheesecake bars and elevates the whole dining experience.
- Almond Milk Latte: The comforting warmth and nutty flavors of an almond milk latte can enhance your dessert, making it even more inviting to savor.
- Coconut Whipped Cream: A dollop of airy coconut whipped cream adds a luxurious touch and enhances the creaminess of the bars beautifully.
- Dark Chocolate Drizzle: A simple finish of melted dark chocolate drizzled over the bars can elevate the flavor profile, giving a rich and indulgent twist.
- Basil Lemonade: Adding herbal freshness, this lemonade’s acidity cuts through the cheesecake’s density, making it a refreshing companion.
- Granola Parfait: Layer the cheesecake bars with your favorite granola and yogurt for a delightful crunch and texture that balances the creamy filling.
Expert Tips for Vegan Mango Cheesecake Bars
Soak Your Dates: Ensure you soak the pitted dates in warm water for at least 10 minutes. This makes them softer and easier to blend, resulting in a smoother base for your Vegan Mango Cheesecake Bars.
Blend Cashews Properly: Don’t skip soaking the cashews! A quick soak in boiling water for 10 minutes ensures a creamy filling. A high-powered blender works best to achieve that silky texture.
Chill Thoroughly: Allow the filling to set for at least 4 hours in the refrigerator. The longer it chills, the firmer and creamier your bars will be, making them easier to slice.
Use a Sharp Knife: For clean cuts, a sharp knife is essential when slicing the chilled bars. If the knife sticks, warm the blade under hot water to glide through seamlessly.
Customize Toppings: Feel free to experiment! You can swap mango chunks with fresh berries or peaches for a unique twist on your Vegan Mango Cheesecake Bars.
Vegan Mango Cheesecake Bars Recipe FAQs
How do I choose ripe mangoes for this recipe?
Absolutely! When selecting mangoes, look for ones that are slightly soft to the touch but not mushy. The skin should present vibrant colors and may have slight blemishes. This indicates sweetness inside. If you can, smell the stem end — a fragrant aroma usually means it’s ripe and ready!
What is the best way to store leftovers?
Very! Store your Vegan Mango Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. This keeps them fresh and tasting delightful. Just make sure they’re completely cool before sealing to avoid condensation.
Can I freeze these bars for later?
Certainly! To freeze your Vegan Mango Cheesecake Bars, wrap each bar individually in plastic wrap, ensuring they’re well-sealed. Then, place them in a freezer bag to prevent freezer burn. They can be stored for up to 1 month. When you’re ready to enjoy them, simply place them in the fridge for a few hours or overnight to thaw.
My bars didn’t set properly. What could have gone wrong?
Oh no! If your bars didn’t set, it could be due to insufficient chilling time. Be sure to refrigerate for at least 4 hours, but ideally overnight for the best results. Another reason could be the ratio of liquid ingredients. If you’re using too much mango puree or yogurt, it might affect the firmness. Adjust future batches by slightly decreasing the liquid content.
Are these bars safe for people with nut allergies?
For sure! If you’re making these bars for someone with nut allergies, substitute the cashews in the filling with sunflower seeds or pumpkin seeds, which can offer a similar creamy consistency when blended. You can also swap the almond base with a seed mixture using sunflower seeds instead of almonds or similar nuts.
What alternatives can I use for maple syrup?
Definitely! If you prefer not to use maple syrup, you can replace it with agave nectar, brown rice syrup, or date syrup. Each will contribute a different sweetness profile but will work wonderfully to sweeten the Vegan Mango Cheesecake Bars. Just adjust the amount to your sweet tooth’s liking!
Vegan Mango Cheesecake Bars That Will Wow Your Taste Buds
Ingredients
Equipment
Method
- Line an 8-inch square cake pan with parchment paper. Blend 1 cup of almonds until crumbly, add ½ cup pitted dates and blend until mixed. Press into the base of the pan and set aside.
- Drain 2 cups of soaked cashews and add to a blender with mango chunks, ¾ cup yogurt, ⅓ cup maple syrup, ⅓ cup melted cacao butter, ¼ cup lemon juice, 1 teaspoon vanilla, and a pinch of salt. Blend until smooth.
- Pour the filling over the crust and smooth out. Refrigerate for at least 4 hours until set.
- Puree 200g mango chunks until smooth. In a saucepan, combine with ¼ cup passionfruit pulp and 1½ tablespoons cornstarch. Stir until thickened, then cool.
- Pour the topping over the set filling, smoothing it out. Refrigerate for an additional 30 minutes.
- Lift the bars from the pan using parchment paper, cut into bars, and store leftovers in the fridge for up to 5 days.
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