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
Scale
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.
