![To make vegan mango cheesecake bars, you need a few key ingredients: - 1 ½ cups raw cashews (soaked in water for at least 4 hours) - 1 cup mango puree (fresh or canned) - ¼ cup coconut cream - ¼ cup maple syrup - 2 tablespoons lemon juice - 1 teaspoon vanilla extract - 1 ½ cups almond flour - ½ cup dates (pitted and chopped) - 1 teaspoon cinnamon - Pinch of salt These ingredients create a creamy, sweet filling with a lovely crust. Using high-quality ingredients makes a big difference in flavor. Choose organic cashews for a richer taste. Fresh mango gives the best flavor, but canned works well too. Look for pure coconut cream without additives. A high-quality maple syrup enhances sweetness. Opt for fresh lemon juice instead of bottled for brightness. You can easily swap some ingredients to fit your needs: - For nuts: Use sunflower seeds or pumpkin seeds instead of cashews. - For gluten-free: Ensure your almond flour is certified gluten-free. - For dates: Replace with agave syrup or another sweetener. - For coconut cream: Use silken tofu for a lighter option. These swaps keep the recipe fun and accessible for everyone. If you want the full recipe, check the section above! To start, gather your crust ingredients. You will need almond flour, chopped dates, cinnamon, and a pinch of salt. In a food processor, combine these items. Pulse until the mixture sticks together. If it feels too dry, add a little water. Do this one tablespoon at a time. Once mixed well, press this crust firmly into an 8x8 inch baking pan. Line the pan with parchment paper first. Make sure to spread the mixture evenly. This step is crucial for a good base. Now, let’s make the filling. Drain the soaked cashews and add them to the food processor. Next, add the mango puree, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until the mixture is smooth and creamy. You may need to scrape down the sides to ensure all ingredients mix well. This step helps to achieve a uniform texture. Once you have a creamy consistency, it’s time to pour this filling over the prepared crust. Use a spatula to spread it evenly across the base. Cover the pan with plastic wrap now. Place it in the refrigerator for at least four hours. This time allows the bars to set well. If you need them faster, freeze for about two hours. Once they are fully set, lift the bars out using the parchment paper. Cut them into squares or rectangles. For a special touch, garnish the bars with fresh mango slices or a drizzle of coconut cream. You can also add edible flowers for a stunning look. For more details, check the Full Recipe. To get a creamy texture, soak your cashews for at least 4 hours. This softens them and makes blending easy. Blend until smooth and creamy, scraping down the sides. If your mixture is too thick, add a splash of water. This helps create a silky blend that melts in your mouth. You can boost flavor with a few extras. Try adding a pinch of turmeric for color and a slight earthiness. Fresh lime juice can add a nice tang. Want a little crunch? Toss in some chopped nuts like macadamias or pistachios into the filling. You can also layer in fruit, like fresh mango bits, for added sweetness. For a stunning look, slice your bars into neat squares. Serve them on a colorful plate. A simple garnish can elevate your dish. I love topping mine with fresh mango slices or a drizzle of coconut cream. Edible flowers can also add a touch of elegance. These small details make your dessert more appealing and fun to eat. {{image_2}} You can change the flavor of your vegan mango cheesecake bars by using other fruits. Try adding ripe bananas for a sweet twist. You can also use berries like strawberries or blueberries for a tart kick. Just blend the fruit into the filling. This adds color and fun to your dessert. You can even mix fruits for a tropical vibe. Remember to adjust the sweetness if your fruit is very sweet. If you want to switch up the sweeteners, consider using agave nectar or coconut sugar. These options provide a unique taste. You can also try different creams. Instead of coconut cream, use cashew cream or silken tofu for a lighter texture. Both will keep your bars creamy and rich. Just blend these ingredients in the food processor until smooth. Making gluten-free bars is simple. The almond flour in the crust is already gluten-free. If you want, you can use oat flour instead. Just make sure it’s certified gluten-free. For the crust, you can blend oats into a fine flour. This gives you a great base. Always check that any additional ingredients you use are gluten-free to keep your bars safe for everyone. For the full recipe, check out [Full Recipe]. To keep your vegan mango cheesecake bars fresh, store them in an airtight container. This helps prevent them from drying out. If you use a glass container, it allows you to see the bars easily. Place parchment paper between layers if you stack them. This keeps them from sticking together. You can freeze these bars for longer storage. First, let them chill completely in the fridge. Then, cut them into squares. Wrap each square in plastic wrap, then place them in a freezer-safe bag. When you want to enjoy them, take out a bar and let it sit at room temperature for about 15 minutes. You can also thaw them in the fridge overnight for a softer texture. These vegan mango cheesecake bars stay fresh in the fridge for about 5 days. If you freeze them, they can last up to 3 months. Just remember, they taste best when fresh! For the full recipe, check out the instructions above. Yes, you can use frozen mango. Just thaw the mango first. This helps it blend smoothly. Frozen mango can give a similar taste and texture. Ensure you drain any excess water before adding it to the mix. If you cannot use cashews, try silken tofu or soaked almonds. These options give a creamy texture too. You can also use sunflower seeds for a nut-free option. Just remember to soak them for a few hours. The cheesecake is set when it feels firm to the touch. You can also gently shake the pan. If it wobbles a little in the center, it needs more time. Chilling it in the fridge for at least four hours helps it set perfectly. Yes, you can make these bars a day or two in advance. Just store them in the fridge. This allows the flavors to meld and develop. It’s a great way to save time when you have guests. These bars are a healthier dessert option. They are made with whole, natural ingredients. Cashews provide healthy fats, while mango adds vitamins. The bars also contain no refined sugar. They are a guilt-free treat you can enjoy! In this blog post, we explored the key ingredients for vegan mango cheesecake bars. We covered steps to prepare the crust, make the filling, and serve the dessert. I shared tips for texture, flavor, and presentation. We also discussed variations to suit your taste and provided storage info for keeping your bars fresh. These bars are not just fun to make; they’re also a tasty treat you can share. Whether you follow the recipe closely or try your own twist, enjoy every bite of this delightful dessert!](https://savorystride.com/wp-content/uploads/2025/07/d90cdcd4-4dfa-49d7-95e4-11b9073c2cab-250x250.webp)
Vegan Mango Cheesecake Bars
Indulge in the deliciousness of Vegan Mango Cheesecake Bars! These creamy bars, made with soaked cashews and luscious mango puree, create a refreshing dessert that's perfect for any occasion. With a simple almond flour crust and a drizzle of coconut cream, these bars are not only easy to make but also a delightful treat. Click through to discover the full recipe and impress your guests with this vegan delight!