If you’re craving a dessert that is bursting with tropical sunshine and creamy indulgence but totally plant-based, then you are going to adore this Vegan Mango Cheesecake Bars Recipe. These bars are the perfect marriage of sweet, tangy mango and luscious cashew cream, all resting on a crunchy, golden crust. Each bite melts smoothly, delivering a refreshing and satisfying treat that’s ideal for warm afternoons or any time you want to impress with a dairy-free delight. Trust me, once you try this recipe, these bars will become your new go-to dessert for any occasion.
Ingredients You’ll Need
This recipe relies on a handful of simple, wholesome ingredients that each play a key role in creating the perfect balance of flavor, texture, and vibrant color in your bars. With just a little prep, you’ll assemble something truly special that looks as stunning as it tastes.
- Graham cracker crumbs or vegan cookie crumbs (1 1/2 cups): Provides a crunchy and slightly sweet base for the crust.
- Melted coconut oil (1/4 cup): Binds the crust ingredients and adds a subtle tropical richness.
- Diced ripe mango (2 cups): The star of the show—fresh, juicy, and packed with natural sweetness and vibrant color.
- Raw cashews, soaked and drained (1 1/2 cups): Creamy and rich, they give the filling its luscious cheesecake-like texture.
- Full-fat coconut milk (1/2 cup): Adds creaminess and a hint of coconut flavor for depth.
- Maple syrup (1/3 cup): Natural sweetener that blends beautifully with the tropical fruits.
- Lemon juice (2 tablespoons): Adds brightness and balances the sweetness.
- Cornstarch (1 tablespoon): Helps the filling set perfectly for that classic cheesecake firmness.
- Vanilla extract (1 teaspoon): Rounds out the flavors with warm, aromatic notes.
- Turmeric (1/4 teaspoon, optional): Adds a gorgeous golden hue without altering taste.
How to Make Vegan Mango Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F and lining an 8-inch square baking pan with parchment paper. Mix the graham cracker crumbs with the melted coconut oil until everything is evenly coated. Press this mixture firmly into the bottom of your pan to create an even layer. This crust bakes briefly for 8 minutes, which not only enhances the flavor but helps it hold together beautifully when you slice the bars later. Set it aside to cool while preparing the filling.
Step 2: Make the Mango Cashew Filling
In your blender or food processor, combine the diced mango, soaked cashews, coconut milk, maple syrup, lemon juice, cornstarch, vanilla extract, and turmeric if you’re using it. Blend everything together until the mixture is completely smooth and creamy. This step is crucial because a silky filling is what transforms these bars into a dreamy vegan cheesecake experience.
Step 3: Bake the Cheesecake Bars
Pour the luscious filling over your cooled crust and smooth the surface with a spatula. Slide the pan into the oven and bake for about 30 to 35 minutes, until the center is mostly set but still has a gentle jiggle. This just-right baking time ensures the bars hold their shape while remaining tender and creamy inside. Once out of the oven, allow the cheesecake bars to cool to room temperature before chilling.
Step 4: Chill and Serve
Refrigerate the bars for at least 4 hours to let them fully set and firm up, making slicing easier and enhancing the flavor. When chilled, the texture becomes perfect—rich, cool, and refreshing. Now, your Vegan Mango Cheesecake Bars are ready to enjoy!
How to Serve Vegan Mango Cheesecake Bars Recipe
Garnishes
To brighten up your presentation, top each bar with fresh mango slices, a sprinkle of shredded coconut, or some toasted nuts for crunch. A few mint leaves can add a pop of green and a refreshing aroma that complements the tropical flavors beautifully.
Side Dishes
These bars are a deliciously satisfying dessert on their own, but if you’re serving a larger meal, pairing them with a light fruit salad or a scoop of vegan coconut sorbet makes for a delightful pairing. The clean, fresh flavors harmonize perfectly with the creamy richness of the bars.
Creative Ways to Present
For a stunning party platter, arrange the bars neatly on a platter and drizzle with a mango coulis or a berry reduction for added color and sweetness contrast. Serving them in individual small glass jars with a layer of granola at the bottom turns the bars into an elegant parfait-like treat that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vegan Mango Cheesecake Bars Recipe tightly covered in the refrigerator, where they will stay fresh and delicious for up to 4 days. This allows the flavors to even deepen, making each bite more flavorful as time passes.
Freezing
If you want to preserve these bars for longer, they freeze exceptionally well. Wrap them tightly in plastic wrap and place them in an airtight container or freezer bag. Frozen bars can last up to 3 months and make for a delightful frozen treat straight from the freezer.
Reheating
Since these bars are best enjoyed chilled, reheating is not recommended. Simply thaw frozen bars in the refrigerator overnight before serving for the best texture and taste. Their creamy consistency really shines when served cold or at room temperature.
FAQs
Can I use frozen mango instead of fresh?
Absolutely! Frozen mango works well and can be swapped in directly. Just make sure to thaw it fully before blending to achieve a creamy consistency in the filling.
Do the cashews need to be soaked before blending?
Yes, soaking cashews softens them and helps create that smooth cheesecake texture in the filling. Aim for at least 2 hours or overnight soaking for best results.
Can I make this recipe nut-free?
It’s a bit tricky since cashews provide the creamy base, but you can experiment with silken tofu or avocado as alternatives. Keep in mind that texture and flavor will vary.
Is it possible to make these bars raw?
Yes! You can skip the baking steps entirely and freeze the bars until solid. This results in a completely raw dessert that’s just as delicious and refreshing.
What’s the purpose of adding turmeric?
Turmeric is optional and mainly added to enhance the color of the filling, giving it a beautiful golden hue that makes these bars visually pop without affecting flavor.
Final Thoughts
This Vegan Mango Cheesecake Bars Recipe is truly a treasure for anyone who loves tropical flavors and creamy desserts without dairy. It’s simple to make yet impressive enough to share with family and friends. Once you try these bars, they will surely become a beloved staple in your dessert rotation. Go ahead, treat yourself to a slice of sunshine—you won’t regret it!
Print
Vegan Mango Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes plus chilling
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Mango Cheesecake Bars are a luscious dairy-free dessert featuring a crisp graham cracker crust and a creamy mango-cashew filling. Perfectly sweetened with maple syrup and enhanced with coconut milk and a hint of turmeric for vibrant color, these bars offer a tropical twist that’s both refreshing and satisfying. Ideal for a healthy treat or special occasion, they are baked to a smooth, creamy consistency and served chilled.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs or vegan cookie crumbs
- 1/4 cup melted coconut oil
Filling
- 2 cups diced ripe mango
- 1 1/2 cups raw cashews, soaked for at least 2 hours and drained
- 1/2 cup full-fat coconut milk
- 1/3 cup maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon turmeric (optional, for enhanced color)
Instructions
- Prepare the Crust: Preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper. In a mixing bowl, combine the graham cracker crumbs with the melted coconut oil, mixing until evenly coated. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust layer.
- Bake the Crust: Place the crust in the oven and bake for 8 minutes. Once done, remove from the oven and allow it to cool while preparing the filling.
- Make the Filling: In a blender, combine the diced mango, soaked and drained cashews, full-fat coconut milk, maple syrup, lemon juice, cornstarch, vanilla extract, and turmeric if using. Blend on high speed until the mixture is completely smooth and creamy.
- Assemble and Bake: Pour the creamy mango filling over the cooled crust in the baking pan, smoothing the top with a spatula for an even layer. Bake for 30 to 35 minutes or until the center is mostly set but still has a slight jiggle, indicating it is not fully firm yet.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or until fully chilled and firm to the touch.
- Serve: Once chilled and firm, slice into 12 bars and serve cold for the best texture and flavor.
Notes
- For a raw version of these bars, skip the baking steps entirely and freeze the bars until solid before slicing.
- Try substituting pineapple or passion fruit for part of the mango to create a delightful tropical variation.
- Ensure the cashews are soaked for at least 2 hours for a smooth and creamy filling.
