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
Scale
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
