If you have a craving for something sweet, tropical, and completely indulgent yet healthy, then this Vegan Mango Cheesecake Bars Recipe is going to become your new favorite treat. These bars bring together the creamy richness of a classic cheesecake without dairy, powered by luscious cashews and fresh mango that burst with sunshine in every bite. The no-bake crust crafted from almonds and dates adds a perfectly chewy, slightly crunchy base that complements the smooth mango filling beautifully. Whether you’re vegan, gluten-free, or just looking for a refreshing dessert to wow your guests, these mango cheesecake bars are a simple, vibrant way to satisfy your sweet tooth and impress your taste buds.
Ingredients You’ll Need
Each ingredient in this recipe has a purpose, bringing essential texture, flavor, and freshness to these Vegan Mango Cheesecake Bars Recipe. From the wholesome crunch of almonds in the crust to the silky creaminess of soaked cashews, every element works in harmony to create a balanced, delectable dessert.
- Raw almonds (1 cup): Provides a crunchy, nutty base that’s raw and wholesome for the crust.
- Medjool dates, pitted (1 cup): Acts as a natural sweetener and binder, holding the crust together.
- Cinnamon (¼ teaspoon): Adds warm spice that elevates the crust’s flavor.
- Coconut oil (1 tablespoon): Enhances texture and richness in the crust with subtle tropical notes.
- Raw cashews, soaked (1 ½ cups): The creamy base for the filling, delivering richness without dairy.
- Ripe mango, diced (1 cup): Provides natural sweetness, vibrant color, and that irresistible tropical mango flavor.
- Coconut cream (¼ cup): Adds velvety smoothness to the cheesecake filling.
- Maple syrup (¼ cup): Natural sweetness that beautifully balances the tart and fruity notes.
- Lemon juice (2 tablespoons): Brightens the filling with a hint of acidity to mimic classic cheesecake tang.
- Vanilla extract (1 teaspoon): Brings warmth and depth to the flavor profile.
- Melted coconut oil (2 tablespoons): Helps create a firm yet smooth filling texture.
How to Make Vegan Mango Cheesecake Bars Recipe
Step 1: Preparing the Crust
Start by lining an 8×8-inch baking pan with parchment paper for easy removal later. In a food processor, combine raw almonds, pitted Medjool dates, cinnamon, and coconut oil. Pulse until the mixture sticks together when pressed between your fingers. This step is key to creating a crust that holds its shape while offering a satisfying buttery crunch. Then, press the crust mixture firmly and evenly into the bottom of the pan and pop it into the freezer to set while you prepare the filling.
Step 2: Making the Creamy Mango Filling
Drain and rinse your soaked cashews well to get rid of excess water that could thin out the filling. Add them to a high-speed blender with diced mango, coconut cream, maple syrup, fresh lemon juice, vanilla extract, and melted coconut oil. Blend everything until it’s completely smooth and silky, scraping down the sides as needed. This silky smooth filling with the ripe mango’s natural sweetness is what makes these bars truly indulgent yet refreshing.
Step 3: Assembling the Bars
Pour the luscious mango filling over the chilled crust and smooth out the top with a spatula. Gently tap the pan on your counter to release any trapped air bubbles for a flawless finish. Place the pan into your freezer and let it chill for 4 to 6 hours, or until the filling is completely firm and set just right.
Step 4: Slicing and Serving
When ready to serve, take the pan out of the freezer and let it sit at room temperature for 10 to 15 minutes. This slight thawing softens the bars just enough to cut clean slices without crumbling. These bars keep their perfect texture and flavor best when served chilled or slightly softened, making them ideal for a refreshing dessert on warm days or a vibrant ending to any meal.
How to Serve Vegan Mango Cheesecake Bars Recipe
Garnishes
Enhance your Vegan Mango Cheesecake Bars Recipe with fresh garnishes that add visual appeal and complementary flavors. Consider topping your bars with toasted coconut flakes for a tropical crunch, fresh mango slices for extra juicy sweetness, or a sprinkle of finely chopped pistachios for subtle nuttiness. A few mint leaves can add a refreshing pop of color and aroma, making your dessert look as delightful as it tastes.
Side Dishes
Pair these mango cheesecake bars with a light, fruity side like a mixed berry salad or a chilled coconut-lime sorbet. The fresh fruit will complement the creamy mango flavor perfectly, and the cool sorbet provides a refreshing contrast in texture. For a cozy twist, serve alongside a cup of herbal tea such as chamomile or mint, which balances the sweetness beautifully.
Creative Ways to Present
Impress your friends by presenting your Vegan Mango Cheesecake Bars Recipe in creative ways. Try layering small bars in clear dessert jars with a drizzle of passion fruit puree or coconut yogurt for an elegant parfait. Alternatively, cut bars into bite-sized squares and arrange them on a decorative platter with edible flowers and colorful fruit coulis for a vibrant party dessert. No matter the presentation, these bars will steal the show.
Make Ahead and Storage
Storing Leftovers
These cheesecake bars keep best stored in an airtight container in the freezer to maintain their creamy texture and bright flavors. When kept cold, the crust stays firm and the filling does not lose its silky mouthfeel. For convenience, you can store them already sliced or in whole pieces depending on how you plan to serve them next.
Freezing
Freezing is perfect for preserving Vegan Mango Cheesecake Bars Recipe for up to 2 weeks without any sacrifice to flavor or texture. Just ensure they are wrapped tightly or stored in a sealed container to prevent freezer burn. When you want to enjoy them, simply thaw for 10 to 15 minutes at room temperature before serving.
Reheating
No need to heat these bars as they are best enjoyed chilled or at room temperature to fully appreciate their creamy texture and fresh mango flavor. If you prefer them slightly softened, allow them to sit out longer, but avoid microwaving which can change the texture of the filling adversely.
FAQs
Can I use other nuts instead of cashews for the filling?
Cashews have a unique creamy texture that works best in no-bake cheesecakes, but soaked macadamia nuts or blanched almonds can be used in a pinch. Just note the flavor and texture may vary slightly.
Is this recipe gluten-free?
Absolutely! The ingredients used in this Vegan Mango Cheesecake Bars Recipe are naturally gluten-free, making it a safe and delicious option for those with gluten sensitivities.
Can I substitute fresh mango with frozen?
Yes, frozen mango works great here—just make sure to thaw it completely before blending to get that perfectly smooth filling without any icy chunks.
How long do these bars keep in the fridge?
Because these bars are best stored frozen, they aren’t ideal for long periods in the refrigerator alone. They should keep 2-3 days chilled, but for optimal texture and freshness, freezing is recommended.
Can I make this recipe nut-free?
This specific recipe relies heavily on nuts for structure and creaminess, especially cashews and almonds. For a nut-free version, you’d need to explore alternative ingredients like soaked sunflower seeds or tofu, but the texture and flavor will be different.
Final Thoughts
I genuinely believe you’re going to love how easy and rewarding this Vegan Mango Cheesecake Bars Recipe is. It’s a delightful blend of tropical sweetness and creamy indulgence without any guilt, making it perfect for warm weather, special occasions, or simply satisfying your cravings. Once you try these vibrant bars, I promise they’ll become a beloved favorite to whip up again and again.
Print
Vegan Mango Cheesecake Bars Recipe
- Total Time: 20 minutes + 4–6 hours chilling time
- Yield: 12 bars 1x
- Diet: Vegan
Description
These Vegan Mango Cheesecake Bars are a delicious no-bake dessert featuring a creamy mango and cashew filling atop a crunchy almond-date crust. Perfect for a refreshing tropical treat, they combine natural sweetness with wholesome ingredients for a healthy indulgence.
Ingredients
For the crust:
- 1 cup raw almonds
- 1 cup Medjool dates, pitted
- ¼ teaspoon cinnamon
- 1 tablespoon coconut oil
For the filling:
- 1 ½ cups raw cashews, soaked for 4–6 hours
- 1 cup diced ripe mango (fresh or thawed frozen)
- ¼ cup coconut cream
- ¼ cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
Instructions
- Prepare the crust: Line an 8×8-inch baking pan with parchment paper. In a food processor, blend the almonds, dates, cinnamon, and coconut oil until the mixture sticks together when pressed. Press the crust firmly and evenly into the bottom of the prepared pan and place it in the freezer to set.
- Make the filling: Drain and rinse the soaked cashews. Add them to a high-speed blender along with the mango, coconut cream, maple syrup, lemon juice, vanilla extract, and melted coconut oil. Blend until completely smooth and creamy, scraping down the sides as needed.
- Assemble and freeze: Pour the filling over the chilled crust and smooth the top. Tap the pan gently on the counter to release air bubbles. Freeze for 4–6 hours, or until completely firm.
- Serve: Once set, remove from the freezer and let sit at room temperature for 10–15 minutes before slicing into bars. Store leftovers in the freezer for best texture.
Notes
- Use Ataulfo or other sweet, ripe mangoes for a vibrant flavor.
- You can substitute the almonds in the crust with walnuts or pecans.
- For a tropical twist, add a few tablespoons of shredded coconut to the crust or top with toasted coconut flakes.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Tropical
