Vegan Mango Cheesecake Bars
These no-bake vegan mango cheesecake bars are creamy and bright, featuring a crispy almond-date crust and a luscious mango filling with a lemony tang.
Ingredients
For the crust
- 1 cup almond flour For crust
- 1/4 cup dates, pitted For crust
- 1/4 cup coconut oil, melted For crust
- 1 pinch salt For crust
For the filling
- 2 cups cashews Soaked for 4 hours
- 1 cup mango pulp Fresh or canned
- 1/3 cup coconut cream For filling
- 1/4 cup maple syrup or agave nectar For sweetness
- 1/4 cup lemon juice For tanginess
- 1 teaspoon vanilla extract For flavor
Instructions
Preparation
- Line an 8x8-inch baking dish with parchment paper, ensuring overhang on two sides for easy removal.
- In a food processor, combine the almond flour, pitted dates, melted coconut oil, and a pinch of salt. Pulse until it resembles damp, clumpy crumbs.
- Press the crust mixture into the prepared baking dish evenly, focusing on the edges. Chill for 30 minutes.
Filling
- Drain the soaked cashews and blend them with mango pulp, coconut cream, maple syrup (or agave), lemon juice, and vanilla extract until completely smooth. Scrape down the sides as necessary.
- Pour the mango filling over the chilled crust and spread into an even layer. Tap the pan gently on the counter.
Freezing
- Freeze for at least 4 hours or until firm.
- Once firm, use the parchment overhang to lift the bars out, slice into pieces, and serve cold.
Notes
For best results, soak cashews for a full 4 hours and press the crust firmly. Slice while very cold for clean edges. Store covered in the freezer.