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No-Bake Vegan Mango Cheesecake Bars

Creamy tropical vegan cheesecake bars made with mango, cashews, and coconut cream on a delicious no-bake crust.
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Prep Time 30 minutes
Total Time 5 hours 30 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups vegan graham cracker crumbs
  • 1 cup Medjool dates pitted
  • 4 tbsp coconut oil melted
  • 1 pinch sea salt
Mango Cheesecake Filling
  • 2 cups raw cashews soaked overnight
  • 1 cup coconut cream
  • 1.5 cups mango chunks ripe
  • 0.5 cup maple syrup
  • 0.25 cup coconut oil melted
  • 2 tbsp lime juice fresh
  • 1 tsp vanilla extract
  • 1 pinch salt
Topping
  • 1 cup mango puree
  • 1 tbsp maple syrup
  • 0.5 cup fresh mango cubes for garnish
  • 2 tbsp toasted coconut flakes
  • 6 mint leaves for garnish

Equipment

  • Mixing bowls
  • Food processor
  • High-speed blender
  • 8x8-inch baking pan

Method
 

  1. Line an 8x8-inch baking pan with parchment paper.
  2. Blend graham cracker crumbs, dates, coconut oil, and salt until sticky.
  3. Press crust mixture firmly into the prepared pan and freeze while making filling.
  4. Blend soaked cashews, coconut cream, mango chunks, maple syrup, coconut oil, lime juice, vanilla, and salt until smooth.
  5. Pour filling over crust and smooth evenly.
  6. Mix mango puree with maple syrup and swirl over cheesecake layer.
  7. Freeze for at least 5 hours until firm.
  8. Slice into bars and garnish with mango cubes, coconut flakes, and mint before serving.

Notes

For the creamiest texture, use fully ripe mangoes and soak the cashews overnight before blending.