If you have a sweet tooth and love tropical flavors, this Vegan Mango Cheesecake Bars Recipe is an absolute game-changer. Creamy, luscious, and bursting with fresh mango goodness, these bars combine a crisp coconut-infused crust with a silky, dreamy filling that’s completely plant-based. Whether you’re vegan, dairy-free, or simply curious to try something new, this recipe brings together simplicity and indulgence in every bite. Trust me, once you try these mango cheesecake bars, they will become your new favorite dessert to share and savor.
Ingredients You’ll Need
Gathering your ingredients for this Vegan Mango Cheesecake Bars Recipe is straightforward but oh-so-important. Each element plays a unique role in delivering the perfect balance of texture and flavor, from the crunchy base to the creamy, fruity filling.
- Crushed vegan graham crackers or digestive biscuits: Provides a buttery, crunchy base that contrasts beautifully with the creamy topping.
- Coconut oil (melted): Binds the crust together while adding a subtle tropical richness.
- Raw cashews (soaked and drained): The star ingredient for a rich, smooth, and dairy-free cheesecake filling.
- Full-fat coconut milk: Lightens the filling and adds creamy coconut undertones.
- Ripe mango puree: Infuses the cheesecake with fresh, natural sweetness and sunny color.
- Maple syrup: Adds sweetness with a hint of earthy depth, keeping it all natural.
- Fresh lemon juice: Brightens the mango flavor and balances the sweetness.
- Vanilla extract: Enhances the overall taste with warm, fragrant notes.
- Turmeric (optional): Just a pinch for an inviting golden hue without altering flavor.
- Pinch of salt: Elevates all the flavors, making each bite pop.
How to Make Vegan Mango Cheesecake Bars Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 350°F and lining an 8×8-inch baking pan with parchment paper. Mix your crushed vegan graham crackers with melted coconut oil until the texture resembles wet sand. Press this mixture firmly and evenly into your pan’s bottom to create a solid base. Pop it into the oven and bake for 10 minutes to set. Allow it to cool slightly while you prepare the filling, then reduce the oven temperature to 325°F.
Step 2: Blend the Filling
The magic of this Vegan Mango Cheesecake Bars Recipe happens in the blender. Add soaked and drained raw cashews, full-fat coconut milk, luscious mango puree, maple syrup, fresh lemon juice, vanilla extract, a pinch of turmeric if you’re using it, and salt. Blend on high speed until you achieve a silky smooth cream with no lumps — scraping down the sides if needed. This creamy mixture is what makes these bars irresistibly smooth and flavorful.
Step 3: Assemble and Bake
Pour the vibrant mango filling over your cooled crust, spreading it out evenly across the pan. Bake this assembly for about 35 to 40 minutes. You’ll know it’s ready when the edges look set and firm, while the center has a gentle wobble. Turn off the oven, crack the door slightly open, and let the bars cool inside for 30 minutes — this gradual cool-down helps prevent cracking.
Step 4: Chill Before Serving
Once cooled, transfer the pan to the fridge and chill these dreamy bars for at least 4 hours, or ideally overnight. The longer chill time ensures the bars set completely, giving you clean slices that hold together perfectly.
How to Serve Vegan Mango Cheesecake Bars Recipe
Garnishes
Elevate your bars by garnishing with fresh mango chunks, a sprinkle of toasted coconut flakes, or a few mint leaves for that pop of green. A drizzle of mango puree or a dusting of crushed pistachios also makes them look as amazing as they taste. These simple touches add texture and layers of freshness that delight the senses.
Side Dishes
These bars are a dessert star on their own, but if you want to create a little spread, consider pairing them with a vibrant fruit salad or a chilled herbal tea like mint or lemongrass. The lightness of these sides complements the richness of the cheesecake bars without overwhelming their delicate mango flavor.
Creative Ways to Present
Slice the Vegan Mango Cheesecake Bars Recipe into small squares for bite-sized treats at parties, or serve larger portions with a dollop of coconut whipped cream on the side. For an impressive presentation, layer them in a glass jar with crushed graham crackers and mango slices to create a tropical parfait that guests will rave about.
Make Ahead and Storage
Storing Leftovers
You can store leftover vegan mango cheesecake bars in an airtight container in the refrigerator for up to 4 days. Make sure to cover them well to prevent any absorption of fridge odors. The bars maintain their texture and flavor beautifully, so you can enjoy them at your own pace.
Freezing
Want to keep these bars longer? They freeze wonderfully! Wrap each bar individually in plastic wrap and place them in a freezer-safe container or bag. Frozen bars stay fresh for up to 2 months and thaw quickly in the fridge overnight before serving.
Reheating
This dessert is best enjoyed cold, so reheating isn’t recommended. Just allow frozen bars to thaw completely in the refrigerator for a smooth, creamy texture that melts in your mouth.
FAQs
Can I use fresh mango instead of frozen mango puree?
Absolutely! Fresh mango puree works wonderfully in this recipe, and it can add an extra vibrant tropical flavor. Just be sure the mangoes are very ripe to maximize sweetness and smoothness.
What can I substitute for raw cashews if I’m allergic?
Creamy plant-based fillings are tricky without cashews, but soaked almonds or macadamia nuts can be alternatives, though texture and flavor may vary slightly. Make sure they’re well soaked for optimal creaminess.
Can I make these bars nut-free?
Since cashews are the base of the filling, nut-free versions are difficult without changing the recipe significantly. You might try silken tofu or a blend of coconut cream with an alternative thickener, but it won’t have quite the same texture.
Is it necessary to bake the crust and filling?
Baking both helps the bars set properly, giving a firmer structure that’s easier to slice and serve. If you prefer a no-bake version, you can try chilling the filling for longer, but expect a softer texture.
How do I get neat slices when serving?
For clean cuts, chill the bars overnight to firm them up. Use a sharp knife dipped in hot water and wiped dry between cuts. This simple trick helps prevent crumbling and keeps edges smooth.
Final Thoughts
This Vegan Mango Cheesecake Bars Recipe is a vibrant and satisfying treat that’s sure to delight anyone craving a dairy-free dessert with a tropical twist. Give it a try at your next gathering or whenever you want to impress yourself with an easy yet stunning creation. These bars have a way of turning ordinary moments into something sunny and special, and I can’t wait for you to experience that magic.
Print
Vegan Mango Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9 bars
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegan
Description
Delightfully creamy and naturally sweet, these Vegan Mango Cheesecake Bars are made with a crunchy vegan graham cracker crust and a luscious mango-cashew filling. Perfectly balanced with tropical mango flavor and a hint of coconut, these bars are a refreshing dairy-free and vegan dessert option that’s as beautiful as it is delicious.
Ingredients
Crust
- 1 1/2 cups crushed vegan graham crackers or digestive biscuits
- 6 tablespoons coconut oil, melted
Filling
- 1 1/2 cups raw cashews, soaked in hot water for 30 minutes and drained
- 3/4 cup canned full-fat coconut milk
- 1/2 cup ripe mango puree (fresh or frozen and thawed)
- 1/3 cup maple syrup
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of turmeric (optional, for color)
- Pinch of salt
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking. In a mixing bowl, combine the crushed vegan graham crackers with melted coconut oil until the mixture is evenly combined. Press this mixture firmly into the bottom of the prepared pan to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes to set it. Once done, remove it from the oven and allow it to cool slightly. Then reduce the oven temperature to 325°F (163°C) for baking the filling.
- Prepare the Filling: In a high-speed blender, add the soaked and drained cashews, full-fat coconut milk, ripe mango puree, maple syrup, fresh lemon juice, vanilla extract, turmeric if using, and a pinch of salt. Blend all the ingredients until completely smooth and creamy, scraping down the sides as needed to ensure an even texture.
- Assemble and Bake: Pour the smooth filling over the cooled crust in the baking pan, spreading it evenly with a spatula. Place the pan back into the oven and bake for 35 to 40 minutes, until the edges are set and the center feels slightly firm to the touch.
- Cool and Chill: Once baking is complete, turn off the oven and crack the door open. Let the cheesecake bars cool inside the oven for 30 minutes to prevent cracking. Afterward, transfer the pan to the refrigerator and chill for at least 4 hours or preferably overnight, allowing the bars to fully set before slicing and serving.
Notes
- Use very ripe mango for the best flavor and natural sweetness, enhancing the dessert’s tropical profile without added sugars.
- For cleaner slices, chill the bars overnight and wipe the knife clean between cuts to maintain neat edges.
