These Vegan Mango Cheesecake Bars are a sun-kissed, creamy dessert that brings pure tropical joy to every bite. Imagine a base of chewy almonds and dates, layered with silky mango-infused cashew cream, and finished with a vibrant swirl of fresh fruit. The best part? These bars are not only vegan and naturally sweetened, they’re absolutely no-bake, so achieving that luscious texture is as easy as blending and freezing. Whether you’re looking to impress friends or treat yourself to a burst of fruity flavor, these Vegan Mango Cheesecake Bars are sure to be a new staple on your dessert table.

Vegan Mango Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these bars is carefully chosen for flavor, texture, and that irresistible golden color. You’ll be amazed how just a handful of simple, wholesome staples create such a dreamy, decadent dessert.

Almonds: These create a crunchy, toasty base for each cheesecake bar and offer a healthy boost of protein and fats.
Medjool dates (pitted): Their caramel sweetness and sticky texture naturally bind the crust together – no sugar or oil required!
Salt: Just a pinch to balance the sweet and bring all the flavors forward.
Raw cashews (soaked): After soaking, they blend into the silkiest, creamiest non-dairy cheesecake filling imaginable.
Full-fat canned coconut milk: Brings richness and a velvety texture, plus that subtle coconut undertone.
Maple syrup: Delivers natural sweetness with a lovely hint of caramel – you can swap for agave if you prefer.
Fresh mango purée: The hero of this recipe, imbues the filling with gorgeous color and tropical fruitiness (go for sweet, ripe mangoes if you can!).
Coconut oil (melted): This helps the bars set firm and adds an extra touch of creaminess.
Lemon juice: Lifts the flavors and adds a gentle tang to balance the sweetness.
Vanilla extract: Adds beautiful warmth and depth to the cheesecake filling.

How to Make Vegan Mango Cheesecake Bars

Step 1: Prep the Pan

Start by lining an 8×8-inch baking pan with parchment paper, leaving enough overhang to easily lift the bars out when they’re set. This simple step is the secret to bars that slice clean and come out perfectly every time, with fuss-free cleanup!

Step 2: Make the Crust

Add the almonds, pitted Medjool dates, and salt into your food processor. Blend until the mixture sticks together and you see small bits of almonds throughout – you want it sticky enough to press but still with some rustic texture. Scoop the mixture into your lined pan and press it firmly and evenly across the bottom using your fingers or the back of a spoon. Pop the crust into the freezer while you make the creamy filling.

Step 3: Prepare the Creamy Mango Cheesecake Filling

Drain and rinse your soaked cashews, then add them to a high-speed blender along with the coconut milk, maple syrup, mango purée, melted coconut oil, lemon juice, and vanilla extract. Blend until whoppingly smooth, pausing to scrape down the sides as needed. Your goal is a fluffy, lusciously creamy mixture with no grainy bits — patience is key here!

Step 4: Assemble and Swirl

Pour the cheesecake filling over the prepared crust in the pan and smooth the top with a spatula. If you’re feeling a little artsy, dollop extra mango purée on top and use a knife to swirl it through the surface, creating sunny ribbons of color. Not only does this look jaw-dropping, but it also adds an extra pop of mango flavor in each bite.

Step 5: Freeze Until Set

Transfer your filled pan back to the freezer and let the bars chill for at least 4 hours, or until completely firm. This sets the filling into that classic, sliceable “cheesecake” consistency — no baking required!

Step 6: Slice and Serve

Once set, remove the pan from the freezer and let it sit at room temperature for 10–15 minutes to soften slightly for perfect slicing. Lift out the slab using the parchment paper, cut into bars, and bask in their golden beauty. Your Vegan Mango Cheesecake Bars are ready to dazzle!

How to Serve Vegan Mango Cheesecake Bars

Garnishes

For a show-stopping finish, try topping your Vegan Mango Cheesecake Bars with fresh mango slices, toasted coconut flakes, or even a drizzle of extra maple syrup. Finely chopped pistachios or a few edible flowers add a pop of color and touch of elegance that make the bars look bakery-worthy.

Side Dishes

These bars shine bright on their own, but if you want to turn dessert into a full-on event, serve alongside a scoop of coconut sorbet or a big fruit salad sprinkled with lime zest. Hot or iced mango tea also pairs beautifully and highlights the tropical flavor.

Creative Ways to Present

Try slicing the Vegan Mango Cheesecake Bars into tiny squares for a dessert platter, layering them with fresh berries in mini parfait glasses, or cutting them out with cookie cutters for playful shapes. You can even serve them frozen on a popsicle stick for a cute, handheld summer treat!

Make Ahead and Storage

Storing Leftovers

These bars keep well covered in the freezer, so you can make a big batch ahead of time and snack whenever the craving hits. Simply store in an airtight container with parchment between layers to prevent sticking, and your Vegan Mango Cheesecake Bars will stay fresh for up to two weeks.

Freezing

Freezing is essential for these no-bake beauties! To freeze extras, just place the sliced bars in a freezer-safe container, separated by parchment. When you’re ready to enjoy, let them sit out for about 10 to 15 minutes so they soften into creamy, dreamy perfection.

Reheating

There’s no need to reheat these bars, but if you prefer a softer, mousse-like texture, you can let them chill in the fridge for 30 minutes instead of the freezer before serving. Otherwise, a short thaw out of the freezer is all they need to become irresistibly creamy.

FAQs

Can I use frozen mango instead of fresh?

Absolutely! Just thaw frozen mango completely and blend to make your purée. It works beautifully and means you can make Vegan Mango Cheesecake Bars year-round, even when fresh mangoes aren’t in season.

Do I have to soak the cashews?

Yes, don’t skip the soak! Soaking softens the cashews, ensuring your cheesecake layer blends ultra-smooth and creamy without any gritty pieces. If you’re short on time, use hot water and soak for one hour as a quick fix.

What can I use instead of almonds for the crust?

Walnuts, pecans, or even sunflower seeds all make great substitutes for almonds in the crust. Whatever you choose, you’ll still get a deliciously nutty and sturdy base for your bars.

How do I make the bars less sweet?

Try reducing the amount of maple syrup slightly, or use a less-sweet mango variety. You can also add a little more lemon juice to amp up the tang if you prefer a tarter dessert.

Can I make these Vegan Mango Cheesecake Bars nut-free?

It’s tricky, since both the crust and filling feature nuts, but you can experiment with sunflower seeds for the crust and silken tofu for the filling. The texture will be different, but you’ll still end up with a creamy, tasty treat.

Final Thoughts

If you’re searching for an easy, foolproof dessert that’s as gorgeous as it is delicious, these Vegan Mango Cheesecake Bars are destined to be your new favorite. Whether you make them for a gathering or a quiet treat at home, I hope you give this recipe a try – you’ll be dreaming of mangoes and creamy cheesecake with every bite!

Vegan Mango Cheesecake Bars Recipe

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4.8 from 17 reviews

Author: admin
Total Time: 4 hours 20 minutes (includes freezing)
Yield: 12 bars 1x
Diet: Vegan

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Description

Indulge in these luscious Vegan Mango Cheesecake Bars that are dairy-free, no-bake, and bursting with tropical flavor. Creamy cashew and coconut milk filling atop a nutty date and almond crust, swirled with sweet mango puree.

Ingredients

Scale

For the Crust:

1 cup almonds
1 cup Medjool dates, pitted
1/4 teaspoon salt

For the Filling:

2 cups raw cashews, soaked
1 cup canned full-fat coconut milk
1/2 cup maple syrup
1/2 cup fresh mango puree
2 tablespoons coconut oil, melted
2 tablespoons lemon juice
1 teaspoon vanilla extract

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Instructions

Prepare the Crust: Line an 8×8-inch pan with parchment paper. Blend almonds, dates, and salt in a food processor. Press mixture into the pan and freeze.
Make the Filling: Blend soaked cashews, coconut milk, maple syrup, mango puree, coconut oil, lemon juice, and vanilla until smooth.
Assemble: Pour filling over the crust, smooth the top. Swirl extra mango puree if desired. Freeze for 4 hours.
Serve: Thaw slightly, slice into bars, and enjoy!