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Vegan Mango Cheesecake Bars (No-Bake) Recipe

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4.3 from 61 reviews

Delight in these creamy Vegan Mango Cheesecake Bars that require no baking and are entirely coconut-free. Featuring a nutty base and a luscious cashew-mango filling topped with a fruity passionfruit and mango glaze, these bars evoke tropical island vibes perfect for summer or anytime you crave a refreshing, wholesome dessert.

  • Total Time: 5 hours 40 minutes (including chilling and soaking time)
  • Yield: 9 bars (cut into a 3x3 grid)

Ingredients

Base

  • 1 cup (160g) roasted or raw almonds, hazelnuts, or any other nut/seed
  • ½ cup (100g) pitted dates, soaked in boiling water for 10 minutes

Creamy Mango Filling

  • 2 cups (260g) raw cashews, soaked in boiling water for 10 minutes
  • 150g frozen or fresh mango chunks (approx 1 ½ medium-size mangoes)
  • ¾ cup (170g) thick dairy-free yogurt, unsweetened
  • ⅓ cup (115g) maple syrup, or to taste
  • ⅓ cup (75g) melted cacao butter, or 115g melted vegan white chocolate
  • ¼ cup (60g) lemon juice, lime juice or passionfruit pulp
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt

Fruity Topping

  • 200g frozen or fresh mango chunks (approx 2 medium-size mangoes)
  • 1 ½ tablespoons (14g) cornstarch / corn flour
  • ~1/4 cup (65g) passionfruit pulp (approx 2 medium-size passionfruit)
  • 2 tablespoons (30g) lemon juice or lime juice (optional)

Instructions

  1. Prepare the Pan: Line an 8-inch (20cm) square cake pan or container with parchment paper, leaving some overhang for easier removal of the cheesecake bars later.
  2. Make the Base: Place the nuts into a food processor and pulse until they become coarse crumbs. Drain the soaked dates and discard the soaking water, then add the dates to the food processor. Process until the mixture combines fully and is sticky enough to hold together when pinched. Transfer the mixture into the prepared pan and press firmly and evenly using a spoon or flat measuring cup to create a solid base layer.
  3. Prepare the Filling: Drain the cashews and discard the soaking water. Add the cashews, mango chunks, dairy-free yogurt, maple syrup, melted cacao butter or vegan white chocolate, lemon/lime juice or passionfruit pulp, vanilla extract (if using), and a pinch of salt into a high-speed blender. Blend until very smooth and creamy, adjusting sweetness or acidity if needed. Pour this creamy filling over the base, smoothing the top with a spatula or spoon. Cover and refrigerate for at least 4 hours to allow it to set.
  4. Make the Fruity Topping: Puree the mango chunks in a blender or with a hand blender. In a small saucepan, combine the mango puree, passionfruit pulp, cornstarch, and optional lemon or lime juice. Cook over medium heat, whisking constantly until the mixture thickens. Remove from heat and let cool slightly.
  5. Assemble and Chill: Once the cheesecake has set, spread the prepared fruity topping evenly over the filling layer. Return the pan to the refrigerator and chill for at least 30 minutes to allow the topping to set firmly.
  6. Serve: Carefully lift the cheesecake bars out of the pan using the parchment paper overhang. Use a sharp knife to cut into servings. Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.

Notes

  • Dates and cashews can alternatively be soaked in room temperature water for 4 hours or overnight.
  • The suggested maple syrup amount creates a mildly sweet bar; increase maple syrup for a sweeter dessert.
  • You can substitute the melted cacao butter with 75g unrefined or refined coconut oil for a softer texture.
  • Passionfruit pulp may contain seeds but using a high-powered blender minimizes seed texture.
  • If using a stand blender only, blend the mango before preparing the filling to simplify cleanup.
  • Author: Adeline
  • Prep Time: 25 minutes (including soaking time not active)
  • Cook Time: 15 minutes (for fruit topping thickening)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan, Tropical
  • Diet: Vegan

Find it online: https://flavorhug.com/vegan-mango-cheesecake-bars-no-bake-recipe/