Vegan mango cheesecake bars
These vegan mango cheesecake bars are a delightful treat bursting with tropical mango flavour! Completely natural, raw, and easy to make!
I’ve really been enjoying making raw vegan cheesecake bars. Whether they are dragonfruit bars, or key lime bars, I love having some on hand and storing them in my freezer for when those sugar cravings hit!
Today I have a new bars recipe to add to the raw cheesecake bars family, mango cheesecake bars! Since mangos are my favourite fruit it was about time to make a bar highlighting this delicious tropical ingredient.
These bars are made with all natural ingredients and are completely vegan, gluten-free, and refined sugar-free. They’re also filled with good for you ingredients like coconut and almonds, so you can have your cake, and eat it too!;)
These bars store great in the freezer for weeks, and can be enjoyed frozen like an ice cream bar, or thawed out for more of a fluffy cheesecake texture!
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Vegan mango cheesecake bars
- Prep Time: 20 mins
- Cook Time: 4 hours
- Total Time: 4 hours 20 mins
- Yield: 10 large bars, 20 small bars 1x
- Category: Dessert
- Method: Freeze
- Cuisine: American
Description
These vegan mango, coconut cheesecake bars are completely natural, raw, and easy to make!
Ingredients
Crust
- 1 cup almonds
- 1/4 cup shredded coconut
- 1 cup medjool dates (or regular dates soaked in warm water for 5 minutes then drained)
filling
- 2 cups raw cashews soaked overnight & drained
- 1 cup coconut cream*
- 6 tbsp coconut oil
- 1/3 cup brown rice syrup (or maple syrup)
- juice of 1 lemon
- 1 tbsp lemon zest
- 2 large mangos, peeled and cut into cubes
Instructions
- Line an 8×8 inch baking sheet with parchment paper. Set aside.
- In a food processor blend together the almonds, dates, and shredded coconut until combined. If your dough is not sticky enough, add a few more dates.
- Press the dough evenly into the bottom of your pan and place in the freezer.
- In a food processor or high speed blender, add the cashews and coconut cream. Blend together until completely smooth, about 2-3 minutes.
- Next add the coconut oil, brown rice syrup, lemon juice, lemon zest, and mango cubes.
- Blend together until combined.
- Pour the cheesecake mixture into your pan, spreading evenly.
- Place in the freezer to firm up 2-4 hours before serving.
- Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.
Nutrition
- Serving Size: 1 small bar
- Calories: 201
- Sugar: 21g
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
*Make sure to use full fat coconut cream from a can for the best texture.
Can I use Mango puree instead of fresh mangoes ? If yes how many how many cups?
Yes you can! Though I don’t know how many cups as I’ve never used it in this recipe.
I purchased already prepped mango . is it roughly 4 cups diced mango for the recipe? whole mangoes weren’t available.
Hi Britt! I’d say about 3-4 cups of mango should work just fine!
Hi ! Thank you for sharing this recipe
I’ve tried to make it.
The taste comes out great!
But the filling turns out very wet and very melt.
It can be cut in slices but the filling is melting in just 10 minutes out from freezer ?
Do you have any suggestion for the filling? I’ve followed the recipe very well… or i put the mangos too much?
Thank you !
Hi Mel,
Are you using full-fat coconut cream? It should be very thick, the stuff you can scrape off from the top of the can of coconut milk. If you’re using liquid coconut milk the texture will come out more liquidy. The filling shouldn’t melt at all, When you pour the mixture into the pan it should be quite thick. When served thawed out of the freezer after 10 minutes the bars will be softer. If you are also serving them in a warm climate and it is very hot, or you’re serving them outside then they will melt faster.
Hope this helps!
Hi!
I’ve tried to put it in freezer overnights and then i slice it. And yeah, it is not melted again. But do you have any suggestion how to slice it nicely into nice squares? Cause i tried it hard ? thankyou again!
Thanks for this recipe! I’d love to make it, but was just wondering what type of cashews to use – raw? Roasted? Salted?
Hi Chris! Raw unsalted cashews!
These look gorgeous! Love the fact that they are entirely made with healthy ingredients and no-bake.
Those pictures are beautiful!
Thanks so much Gabriel! It’s a great and easy to make recipe!
This sounds like tropical heaven, Jess! Love raw cheesecake and mango, so this is the perfect combo!