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

Scale

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)

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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.