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Creamy Vegan Mango Cheesecake Bars

Delicious and nutritious Creamy Vegan Mango Cheesecake Bars made with cashews and fresh mango, perfect for any dessert lover!
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 bars
Course: Dessert, Snack
Cuisine: Tropical, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cheesecake filling
  • 2 cups raw cashews (soaked) Soak the cashews for a few hours for a creamy texture.
  • 1 cup coconut cream or other non-dairy cream
  • 1/2 cup maple syrup Adjust sweetness as needed.
  • 1/2 cup fresh mango puree
  • 1/4 cup lemon juice Can replace some with extra mango puree for sweetness.
  • 1 teaspoon vanilla extract
For the crust
  • 1 cup graham cracker crumbs or similar crust base Use gluten-free version if needed.
  • 1/4 cup melted coconut oil or another oil

Method
 

Preparation
  1. Soak the raw cashews for a few hours.
  2. In a food processor, blend soaked cashews, coconut cream, maple syrup, mango puree, lemon juice, and vanilla extract until smooth.
  3. In a separate bowl, mix the graham cracker crumbs with melted coconut oil to form the crust.
  4. Press the crust mixture into the bottom of a lined baking pan.
  5. Pour the cheesecake mixture on top of the crust, smoothing it out.
  6. Freeze for at least 4 hours until firm.
Serving
  1. Once set, cut into bars and serve. Enjoy your tropical treat!

Notes

Store in an airtight container; lasts about 1 week in the fridge or 2-3 months in the freezer. Let them defrost at room temperature before serving.