If you’re craving a dessert that’s creamy, tropical, and utterly delightful, my Vegan Mango Cheesecake Bars Recipe is exactly what you need. This no-bake treat combines the luscious sweetness of ripe mangoes with a smooth cashew-based “cheesecake” filling, all hugging a crunchy coconut-infused crust. It’s a refreshing, dairy-free dessert that feels indulgent yet light, and perfect for sharing with friends or savoring on a sunny afternoon. Once you try this Vegan Mango Cheesecake Bars Recipe, it will quickly become a favorite go-to whenever you want something vibrant, nourishing, and naturally sweet!
Ingredients You’ll Need
These ingredients are both simple and essential, each playing a key role in creating the perfect balance of flavor, texture, and beautiful color. From creamy cashews to juicy mango puree, every component adds to the magic of this dessert.
- Graham cracker crumbs or vegan cookie crumbs (1 1/2 cups): Provides a crumbly, buttery base for the crust that holds everything together.
- Melted coconut oil (5 tablespoons): Binds the crust crumbs and adds a subtle tropical aroma and richness.
- Soaked raw cashews (2 cups, drained): Creates the luxuriously creamy texture of the cheesecake filling when blended.
- Fresh mango purée (1 cup): Adds natural fruity sweetness and vibrant golden color that makes these bars pop.
- Maple syrup (1/3 cup): Gently sweetens the filling with a deep, mellow flavor that’s totally plant-based.
- Coconut cream (1/3 cup): Enhances creaminess and adds a luscious mouthfeel without dairy.
- Lemon juice (2 tablespoons): Brings a bright zing that balances the sweetness perfectly.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a warm, aromatic touch.
- Turmeric (1/4 teaspoon, optional): Adds a subtle golden hue for an even more stunning presentation without altering taste.
How to Make Vegan Mango Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by lining an 8×8-inch baking pan with parchment paper to make sure your bars release effortlessly. In a mixing bowl, combine the graham cracker crumbs with the melted coconut oil until the mixture feels like wet sand. Press it firmly and evenly into the bottom of the pan — this sets the sturdy foundation for the rich filling that comes next.
Step 2: Blend the Cheesecake Filling
Next up, use a high-speed blender to combine soaked cashews, fresh mango purée, maple syrup, coconut cream, lemon juice, vanilla extract, and turmeric if you’re using it. Blend everything until the mixture is completely smooth, creamy, and velvety. This step is where the magic happens, turning simple ingredients into a luscious, dreamy filling.
Step 3: Assemble and Freeze
Pour the creamy filling over the crust in your prepared pan. Smooth the top gently with a spatula to create an even surface. To avoid any unwanted air bubbles, tap the pan lightly on the counter a few times. Cover the pan and pop it into the freezer for 4 to 6 hours, or until the cheesecake bars are firm and ready to slice.
Step 4: Slice and Serve
Once frozen solid, remove the bars from the pan using the parchment paper edges. Slice into 12 generous bars and let them sit at room temperature for 10 to 15 minutes before serving to soften slightly — that perfect creamy texture is worth the wait! Top with extra diced fresh mango for a pop of color and juicy contrast if desired.
How to Serve Vegan Mango Cheesecake Bars Recipe
Garnishes
Fresh diced mango is an obvious winner, lending a sweet and juicy bite on top. You can also sprinkle toasted shredded coconut or chopped pistachios to add crunch and subtle earthy notes. For a final flourish, a drizzle of passion fruit pulp or a few fresh mint leaves creates a stunning, fresh presentation.
Side Dishes
These bars pair beautifully with a light fruit salad or a tangy berry compote to complement the rich creaminess. A cup of herbal tea or a chilled glass of sparkling water with lime can also elevate your dessert experience, perfectly balancing the tropical sweetness.
Creative Ways to Present
Take your Vegan Mango Cheesecake Bars Recipe to the next level by serving them in small transparent cups layered with granola and extra mango pieces for a parfait effect. Or cut the bars into bite-sized squares and arrange them as a colorful platter for parties and gatherings. Making mini versions in a muffin tin is another fun twist that’s sure to impress!
Make Ahead and Storage
Storing Leftovers
Keep any leftovers tightly covered in the refrigerator if you prefer a softer, sliceable texture. These bars will stay delicious and fresh for up to 5 days when stored properly, making them a fantastic make-ahead dessert for busy weeks.
Freezing
For long-term storage, wrap individual bars in plastic wrap or store them in an airtight container in the freezer. This way, you can enjoy your Vegan Mango Cheesecake Bars Recipe anytime without losing their creamy texture or bright flavor. They keep well frozen for up to 2 months.
Reheating
When you’re ready to enjoy frozen bars, simply allow them to thaw in the refrigerator overnight or sit at room temperature for 10 to 15 minutes before serving. Avoid microwaving, as it can affect the texture — patience really pays off here to savor that perfect creaminess.
FAQs
Can I use canned mango instead of fresh mango for this recipe?
While fresh mango gives the best flavor and vibrant color, you can use canned mango purée in a pinch. Just make sure it’s unsweetened and drained well, as extra liquid can affect the bar’s consistency.
What can I substitute for cashews if I have a nut allergy?
Cashews are key for the creamy texture, but you could experiment with soaked sunflower seeds or peeled blanched almonds. Keep in mind the flavor and texture might differ slightly.
Is there a way to make these bars gluten-free?
Absolutely! Just swap out the graham cracker crumbs for gluten-free vegan cookie crumbs or crushed gluten-free graham crackers. The crust will stay just as delicious and hold firm.
Can I make these bars without a freezer?
The freezing step is essential to get a firm, sliceable cheesecake texture. Without a freezer, the filling will remain too soft. However, you might try chilling them overnight in the fridge and enjoying as a creamy pudding-like dessert instead.
How ripe should the mangoes be?
Choose very ripe mangoes with a deep golden color and fragrant aroma. They’ll provide maximum sweetness, flavor, and that lovely natural yellow hue that makes these bars so visually stunning.
Final Thoughts
I hope you feel excited to make this vibrant, delicious Vegan Mango Cheesecake Bars Recipe your new favorite dessert. It’s a wonderful way to celebrate fresh fruit, enjoy creamy indulgence without dairy, and impress friends and family with something both beautiful and nourishing. Dive in, have fun in the kitchen, and enjoy every luscious bite!
Print
Vegan Mango Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes plus 4 to 6 hours freezing time
- Yield: 12 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
These Vegan Mango Cheesecake Bars are a creamy, no-bake dessert made with a crunchy graham cracker crust and a luscious mango cashew filling. Perfectly sweetened with maple syrup and enriched with coconut cream, these bars are a tropical treat that will satisfy your sweet tooth without dairy or gluten.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs or vegan cookie crumbs
- 5 tablespoons melted coconut oil
Filling
- 2 cups soaked raw cashews, drained
- 1 cup fresh mango purée, plus extra diced mango for topping
- 1/3 cup maple syrup
- 1/3 cup coconut cream
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon turmeric (optional, for color)
Instructions
- Prepare the crust: Line an 8×8-inch baking pan with parchment paper. In a bowl, combine the graham cracker crumbs and melted coconut oil, mixing until the mixture resembles wet sand. Press the crust evenly into the bottom of the prepared pan to form a firm base and set aside.
- Make the filling: In a high-speed blender, blend the soaked cashews, mango purée, maple syrup, coconut cream, lemon juice, vanilla extract, and turmeric (if using) until the mixture is completely smooth and creamy.
- Assemble the bars: Pour the blended filling over the crust in the pan and smooth the top to an even layer. Gently tap the pan to release any air bubbles trapped in the filling.
- Freeze: Place the pan in the freezer and freeze for 4 to 6 hours, or until the filling is firm enough to slice into bars.
- Serve: Slice into 12 bars. Allow the bars to sit at room temperature for 10 to 15 minutes before serving to soften slightly. Optionally, top with fresh diced mango for added texture and flavor.
Notes
- For quick preparation, soak cashews in very hot water for at least 20 minutes instead of overnight.
- Use very ripe mangoes for the best natural sweetness, vibrant color, and flavor.
- Store leftover bars frozen for long-term preservation or refrigerate for up to 5 days to enjoy a softer texture.
