Description
These Delightful No-Bake Mango Cheesecake Bars offer a creamy, tropical treat with a rich cashew and coconut crust, smooth coconut and soy-based cheesecake filling, and a luscious sweet mango topping. Perfectly set in the freezer, these bars are vegan, gluten-free, and bursting with fresh lime zest for a refreshing finish.
Ingredients
Scale
Crust
- 1 cup Toasted coconut flakes
- 1 cup Cashews (Soaked beforehand)
- 1/4 tsp Sea salt
- 10 pieces Medjool dates (Pitted)
Cheesecake Filling
- 1 cup Cashews (Soaked)
- 1 cup Coconut cream or canned full-fat coconut milk
- 1/2 cup Plain soy or coconut yogurt
- 1/4 cup Pure maple syrup
- 1 tbsp Lime juice
- 1 tsp Lime zest
- 1 tsp Vanilla bean paste or vanilla extract
- 1/4 cup Coconut oil (solid) or cacao butter
Mango Layer
- 1 cup Sweetened mango pulp or pureed ripe mango chunks
- 1/4 cup Granulated sugar (Optional)
- 2 tbsp Cornstarch (Sifted)
- 1 tbsp Agar-agar powder
- 1/2 cup Water
- 1 tbsp Lime juice (For the mango layer)
- 1 tsp Lime zest (Optional, for garnish)
Instructions
- Make the Crust: Add the toasted coconut flakes to a food processor and blitz for 1-2 minutes. Then stir in the soaked cashews and sea salt, blending until the mixture achieves a light crumb consistency resembling coarse sand.
- Add Dates: Add the pitted Medjool dates and continue blending until the mixture starts sticking together and resembles a dough, about 1 minute more.
- Press Crust: Line the base and sides of an 8″ square pan with parchment paper. Firmly press the dough evenly into the base and set aside.
- Make the Filling: In a high-speed blender, combine all the filling ingredients (cashews, coconut cream, soy or coconut yogurt, maple syrup, lime juice and zest, vanilla, and coconut oil). Blend until smooth and creamy with no lumps. Pour the filling into the prepared crust and gently tap the pan to release air bubbles. Place in the freezer for about an hour to set.
- Prepare the Mango Layer: In a saucepan, whisk together granulated sugar, cornstarch, agar-agar powder, and water. Add the sweetened mango pulp and lime juice. Bring the mixture to a simmer over medium heat while stirring continuously and cook for about 5 minutes until the mixture thickens and becomes glossy.
- Cool the Mango Layer: Remove the mango mixture from heat and allow it to cool for 15 minutes. For a smoother finish, strain the mixture to remove any lumps.
- Assemble the Bars: Stir the cooled mango curd and pour it gently over the chilled cheesecake filling. Smooth the top with a spatula. Return to the freezer to fully set, about 3 hours or overnight for best results.
- Serve: Once fully set, remove the cheesecake from the pan, trim edges for a clean look, cut into 16 even bars, and garnish each with freshly grated lime zest. Optionally, drizzle extra mango puree before serving for added sweetness.
Notes
- For best results, soak cashews for at least 4 hours or overnight to ensure a creamy filling.
- Use ripe mangoes for a naturally sweet and flavorful mango pulp layer.
- The granulated sugar in the mango layer is optional; adjust according to your sweetness preference.
- Allow the bars to freeze fully for a firm texture; overnight freezing enhances flavor melding.
- For a smoother mango layer, straining is recommended but optional.
- Keep the bars stored in the freezer, allowing them to thaw slightly before serving for optimal texture.
