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Vegan Mango Cheesecake Bars

Delight in Vegan Mango Cheesecake Bars – A Tropical Dream!

These Vegan Mango Cheesecake Bars are a creamy, no-bake treat perfect for hot days, gluten-free, and refined sugar-free.
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Prep Time 30 minutes
Refrigeration Time 4 hours
Total Time 4 hours 30 minutes
Servings: 9 bars
Course: Desserts
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Roasted or Raw Almonds Substitute with hazelnuts, walnuts, or a mix of seeds if nut-free.
  • 1 cup Pitted Dates Use soaked dried dates or fresh Medjool dates for optimal moisture.
For the Filling
  • 1 cup Raw Cashews Soak in water to soften.
  • 2 cups Mango Chunks (Fresh or Frozen) Canned mango puree can be used, adjust maple syrup if it contains added sugar.
  • 1 cup Thick Dairy-Free Yogurt Opt for unsweetened varieties for best results.
  • 1/4 cup Maple Syrup Adjust to taste or sub with other sweeteners.
  • 1/4 cup Melted Cacao Butter Alternatives include melted vegan white chocolate or coconut oil.
  • 2 tablespoons Lemon Juice / Lime Juice / Passionfruit Pulp Provides acidity to balance sweetness; adjust based on taste.
  • 1 teaspoon Vanilla Extract Optional, can be omitted.
  • 1 pinch Salt Balances the sweetness and improves overall flavor.
For the Topping
  • 1 cup Frozen or Fresh Mango Chunks Additional mango flavor for the topping.
  • 1 tablespoon Cornstarch Used to thicken the topping mixture.
  • 1/2 cup Passionfruit Pulp Adds fruity complexity to the topping.

Equipment

  • food processor
  • high-speed blender
  • 8-inch square cake pan
  • small saucepan

Method
 

Step‑by‑Step Instructions
  1. Prepare the pan by lining an 8-inch square cake pan with parchment paper, leaving some overhang for easy removal.
  2. Make the base by combining the almonds in a food processor until coarse crumbs. Add pitted dates and blend until the mixture sticks together. Press it firmly into the prepared pan.
  3. Prepare the filling by draining the soaked cashews and blending with mango chunks, yogurt, maple syrup, cacao butter, lemon juice, and salt until smooth. Pour over the crust.
  4. Combine layers by smoothing the top of the filling layer and refrigerate for at least 4 hours until firm.
  5. Make the topping by pureeing mango chunks in a blender, then combine with passion fruit pulp and cornstarch in a saucepan and cook over medium heat until thickened.
  6. Finish the bars by spreading the cooled topping over the cheesecake layer and refrigerate again for 30 minutes before cutting.

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 5mgPotassium: 150mgFiber: 3gSugar: 10gVitamin A: 50IUVitamin C: 30mgCalcium: 20mgIron: 1mg

Notes

These bars are best enjoyed fresh and chilled. They can be stored in the fridge for up to 5 days or frozen for up to a month.

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