why make this recipe
Creamy Vegan Mango Cheesecake Bars are a delicious and guilt-free dessert option. They are completely plant-based, making them suitable for vegans and those looking to reduce dairy in their diet. The combination of creamy cashews, sweet mango, and a crumbly crust creates a delightful treat that is both refreshing and satisfying. Plus, they’re easy to prepare and can be made ahead of time for parties or gatherings.
how to make Creamy Vegan Mango Cheesecake Bars
Ingredients
- 2 cups cashews, soaked
- 1 cup coconut cream
- 1 cup mango puree
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 cup almond flour or graham cracker crumbs (for the crust)
- 1/4 cup coconut oil, melted
- Pinch of salt
Directions
- In a food processor, blend the soaked cashews, coconut cream, mango puree, maple syrup, vanilla extract, lemon juice, and a pinch of salt until smooth.
- In another bowl, combine almond flour or graham cracker crumbs with melted coconut oil to create the crust. Press the mixture into the bottom of an 8-inch square baking dish.
- Pour the mango cheesecake filling over the crust and smooth it out.
- Freeze for at least 4 hours, or until set.
- Cut into bars and serve chilled.
how to serve Creamy Vegan Mango Cheesecake Bars
These cheesecake bars are best served straight from the freezer or fridge. You can plate them as individual bars or place them on a serving platter for a beautiful presentation. Consider garnishing with fresh mango slices or a sprig of mint for an extra touch.
how to store Creamy Vegan Mango Cheesecake Bars
Store the bars in an airtight container in the freezer for up to 2 weeks. If you plan to eat them within a few days, you can keep them in the fridge. Just make sure they’re covered to prevent drying out.
tips to make Creamy Vegan Mango Cheesecake Bars
- Make sure to soak the cashews for at least 4 hours or overnight for a creamier texture.
- Experiment with adding other flavors, such as lime or coconut, to enhance the taste.
- If you have fresh mango, you can puree it instead of using store-bought mango puree for a fresher flavor.
variation
For a chocolate twist, you can add cocoa powder to the filling or use chocolate graham crackers for the crust. You can also substitute the mango with other fruits like berries or passion fruit for different flavors.
FAQs
Can I make these bars nut-free?
Yes, you can substitute the cashews with silken tofu or sunflower seeds for a nut-free option.
How do I know when the bars are set?
The bars should be firm to the touch and hold their shape when cut. Freezing them for at least 4 hours will ensure they are set.
Can I use a different sweetener instead of maple syrup?
Yes, you can use agave syrup, coconut sugar, or even honey if you’re not strictly vegan. Just adjust the amount according to your taste preference.
Creamy Vegan Mango Cheesecake Bars
Ingredients
Filling
- 2 cups cashews, soaked Soak for at least 4 hours or overnight.
- 1 cup coconut cream
- 1 cup mango puree Store-bought or homemade.
- 1/2 cup maple syrup Can substitute with other sweeteners.
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- Pinch of salt
Crust
- 1 cup almond flour or graham cracker crumbs
- 1/4 cup coconut oil, melted
Instructions
Preparation
- In a food processor, blend the soaked cashews, coconut cream, mango puree, maple syrup, vanilla extract, lemon juice, and a pinch of salt until smooth.
- In another bowl, combine almond flour or graham cracker crumbs with melted coconut oil to create the crust. Press the mixture into the bottom of an 8-inch square baking dish.
- Pour the mango cheesecake filling over the crust and smooth it out.
- Freeze for at least 4 hours, or until set.
- Cut into bars and serve chilled.