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
Scale
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.
