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Creamy Vegan Mango Cheesecake Bars

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Delicious and creamy vegan mango cheesecake bars that transport you to sun-kissed beaches and bright, tropical flavors.

Ingredients

Scale
  • 2 cups cashews, soaked
  • 1/2 cup coconut milk
  • 1/2 cup mango puree
  • 1/4 cup maple syrup
  • 1/4 cup almond flour
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt

Instructions

  1. Prep the cashews: Soak cashews in water for at least 4 hours or overnight. For a quicker method, soak in hot water for 1 hour.
  2. Make the base: Line an 8×8 inch baking pan with parchment paper. Mix almond flour and melted coconut oil, then press into the bottom of the pan to form the crust.
  3. Blend the filling: Drain and rinse the soaked cashews, then blend with coconut milk, mango puree, maple syrup, vanilla extract, lemon juice, and salt until smooth.
  4. Pour the filling: Pour the mango mixture over the crust in the pan and spread it out evenly.
  5. Chill out: Cover the pan and freeze for about 3 hours until solid. Alternatively, chill in the fridge for a few hours.
  6. Slice and serve: Lift the bars out using the parchment and cut into squares. For cleaner cuts, dip the knife in warm water before slicing.

Notes

These bars can be frozen for up to a month. For a special touch, drizzle with extra mango puree or garnish with fresh mint leaves.

Nutrition

Keywords: vegan cheesecake, mango dessert, healthy dessert, no-bake dessert, creamy vegan bars

Find it online: https://peakplatter.com/creamy-vegan-mango-cheesecake-bars-no-bake/