Vegan Mango Cheesecake Bars
The sun is starting to make an appearance here in the northern hemisphere and I couldn’t think of anything better than sinking my teeth into one of these creamy fruit vegan mango cheesecake bars. These summery treats are packed full of flavour from the toasted coconut crust, to the creamy lime filling and tropical sweet mango topping. These bars are perfect to prepare a big batch to keep to hand in your freezer for spring and summer snacking.
THIS VEGAN MANGO CHEESECAKE BARS ARE:
- Tropical and sweet
- Irresistibly creamy
- Packed full of flavour
- Easy to make
WHAT INGREDIENTS WILL I NEED FOR THESE CHEESECAKE BARS?
Toasted coconut flakes: toasted coconut gives a deliciously malty flavour to the base of these cheesecake bars. If you can’t get toasted coconut flakes you can either, buy raw coconut flakes and toast them until slightly browned under your grill. Or you can substitute it with desiccated coconut.
Cashews: these are both in the crust and in the filling for that creamy “cheesecake” texture and flavour.
Sea salt: a pinch of salt helps to balance the sweetness and enhance all the flavours of these cheesecake bars.
Medjool dates: you can use any soft dates for this recipe, I love using medjools for their soft texture and sweet caramel flavour. If your dates are hard/tough, try soaking them in some hot water for 30 minutes to help soften them up first!
Coconut cream: for that rich and creamy consistency found in the filling. You can also use canned coconut milk, but you’ll only want to use the thick part from the top of the can.
Soya or coconut yoghurt: adding plant-based yoghurt to the filling adds to the tangy cheesecake flavour of these bars.
Pure maple syrup: the cheesecake filling is sweetened with a touch of maple syrup, you can also use agave nectar.
Lime juice and zest: lime works incredibly well alongside mango, so it’s use in place of lemon juice which you’ll find in most of y other no-bake vegan cheesecake recipes.
Coconut oil: when chilled, coconut oil solidifies, which makes it a great natural setting agent for no-bake desserts.
Sweetened mango pulp or ripe mango chunks: unless you can find super ripe and sweet mango, I recommend using canned mango pulp. It’s also great if you’re based somewhere like Ireland where I am, and finding great mangoes is rare! Here is the mango pulp that I use.
Caster sugar: the sugar is optional depending on your personal taste and the sweetness of the mango you’re using. If you’re based in the US, be sure to use organic sugar, as non-organic is often not vegan!
Cornflour: also known as cornstarch, this helps to thicken the mango curd topping.
Agar agar powder: This is the setting agent used to set the mango layer of the cheesecake bars. Make sure you use the powdered variety, or if using agar-agar flakes, convert the quantity according to the brands’ instructions.
LET’S MAKE VEGAN MANGO CHEESECAKE BARS
(Full recipe and instructions are in the recipe card at the end of this post)
The chewy crust is delicious even on it’s own and is made using just a few wholesome ingredients. First blend the toasted coconut for a couple of minutes followed by the remaining dry ingredients (toasted coconut flakes, cashews, rolled oats and salt) are blitzed in a food processor until they resemble a fine crumb consistency. I recommend blending the coconut flakes first as otherwise they can be a little chunky in comparison to the rest of the mixture.
Next you’ll add in the “wet” ingredients (dates) which will help the dough come together and become a sticky consistency. The crust is then pressed into the base of an 8 inch square pan pre-lined with parchment paper. The best way to get a nice even crust is to use a flat-bottomed glass to compact and smooth it out in an even layer.
First soak the cashews ahead of time, this will give them a silky, creamy consistency and make it easier for your blender to process them. To soak, add the cashews to a bowl and cover them with filtered water. Leave them to soak for about 4 hours, then rinse them clean and drain before use. Note: If you’re in a hurry – don’t worry you can soak them in boiling water instead, then rinse and drain.
Once you’ve soaked the cashews, all you need to do is add all of the ingredients to your high speed blender and blend until smooth and creamy. Pour the filling into the pan and gently tap it on your work counter to remove the air bubbles. Place in the freezer to set for about an hour while you prepare the mango topping.
Add the cornflour, agar-agar and water to a saucepan and whisk well, doing so will avoid any lumps which can appear when cooking. Add the remaining ingredients (mango pulp, caster sugar, lime juice, lime zest) and bring to a simmer, while whisking continuously. Continue to whisk vigorously for 2-3 minutes until the mixture has thickened. Remove from the heat and pass through a sieve to remove any lumps.
Pour the mango mixture on top of the cheesecake and smooth out the top with a spatula if needed. Place back in the freezer to set fully for 3 hours or overnight if you’re preparing them the night before you want to serve them.
Once set, remove the cheesecake from the cake tin and trim off the edges with a knife. Cut into serving slices and topped with some freshly grated lime zest.
RECOMMENDED TOOLS TO MAKE THIS TART
LOVE THIS RECIPE? HERE ARE SOME OTHERS TO TRY
OTHER TROPICAL RECIPES
OTHER VEGAN CHEESECAKE BAR RECIPES
Vegan Mango Cheesecake Bars
- 1 ¼ cups toasted coconut flakes
- ¾ cup cashews
- ½ tsp sea salt
- 6 medjool dates pitted
- 1 ½ cups cashews soaked *see notes
- 1 cup coconut cream or canned full fat coconut milk *see notes
- ½ cup plain soya or coconut yoghurt
- 3 tbsp maple syrup
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tsp vanilla bean paste
- 4 tbsp coconut oil solid, or cacao butter
- 1 ½ cups sweetened mango pulp or 2 cups pureed ripe mango chunks (defrosted if using frozen)
- ¼ cup caster sugar optional
- 2 tbsp lime juice
- 1 tbsp lime zest
- ¼ cup cornflour (cornstarch), sieved
- ½ tsp agar-agar powder
- ¼ cup water
- Add the toasted coconut flakes to your food processor and blitz for 1-2 minutes. Add the cashews and salt and blend again until the mixture reaches a light crumb consistency. Lastly add the pitted dates and blend again until everything is evenly mixed and sticks together like a dough.
- Line the base and sides of an 8" square pan with parchment paper and press the dough into the base of the pan using a spatula or flat bottomed glass. Set aside.
- To make the filling, add all of the ingredients to your high speed blender and blend until smooth and creamy. Pour the filling into the pan and gently tap it on your work counter to remove the air bubbles. Place in the freezer to set for about an hour while you prepare the mango topping.
- Add the cornflour, agar-agar and water to a saucepan and whisk well. Add the remaining ingredients (mango pulp, caster sugar, lime juice, lime zest) and bring to a simmer, while whisking continuously. Continue to whisk vigorously for 2-3 minutes until the mixture has thickened. Remove from the heat and pass through a sieve to remove any lumps.
- Pour the mango mixture on top of the cheesecake and smooth out the top with a spatula if needed. Place back in the freezer to set fully for 3 hours (or overnight if preferred)
- Once set, remove the cheesecake from the cake tin and trim off the edges with a knife. Cut into serving slices and topped with some freshly grated lime zest.
- Store in an airtight container and consume within 3-4 days, or freeze and defrost 30 minutes before serving.