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Vegan Mango Cheesecake Bars Recipe

Vegan Mango Cheesecake Bars Recipe

5 from 10 reviews

These vibrant Vegan Mango Cheesecake Bars feature a chewy nutty base, a silky cashew-coconut cream center, and a tropical mango topping that sets to a smooth, glossy finish. Naturally sweetened, no-bake, and full of refreshing flavor—this dessert is a summer-ready showstopper.

Ingredients

Scale

For the Crust:

  • 1 cup raw almonds
  • 1/2 cup shredded coconut
  • 8 Medjool dates, pitted
  • 1 tbsp coconut oil
  • Pinch of sea salt

For the Cheesecake Layer:

  • 1 1/2 cups raw cashews (soaked in hot water for 2 hours, then drained)
  • 1/3 cup coconut cream
  • 1/4 cup maple syrup
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of sea salt

For the Mango Layer:

  • 1 1/2 cups fresh or frozen mango chunks (thawed if frozen)
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 2 tsp agar agar powder (or 1 1/2 tsp powdered gelatin if not vegan)

Instructions

  1. Line an 8×8 inch square pan with parchment paper. In a food processor, pulse almonds, shredded coconut, dates, coconut oil, and salt until sticky and crumbly. Press into the bottom of the pan and chill.
  2. Blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla, and salt until ultra-smooth. Pour over crust and spread evenly. Freeze for 1–2 hours until firm.
  3. For the mango layer, blend mango, maple syrup, and lemon juice until smooth. Pour into a saucepan, stir in agar agar, and bring to a simmer for 2–3 minutes to activate.
  4. Let the mango mixture cool slightly, then pour over the cheesecake layer. Smooth the top and chill for at least 1 hour, or until set.
  5. Slice into bars and serve chilled.

Notes

    Nutrition

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