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No-Bake Mango Cheesecake Bars (vegan, GF)

Prep Time 20 minutes
Total Time 20 minutes
Servings 8 bars
Calories 350
Delight in these creamy, vegan, gluten-free mango cheesecake bars that require no baking and are perfect for a refreshing dessert.

Ingredients

Base

  • 100 g toasted coconut flakes
  • 100 g cashews
  • 0.5 teaspoon sea salt
  • 6 medjool dates pitted medjool dates
  • 200 g cashews (soaked) (see notes)
  • 240 g coconut cream (or canned full fat coconut milk) (see notes)
  • 120 g plain soy or coconut yogurt
  • 60 g pure maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 55 g coconut oil (solid, or cacao butter)
  • 400 g sweetened mango pulp (or pureed ripe mango chunks) (see recipe notes)
  • 50 g granulated sugar (optional)
  • 30 g cornstarch (sifted)
  • 0.5 teaspoon agar-agar powder (NOT flakes)
  • 70 ml water
  • 30 ml lime juice
  • 1 tablespoon lime zest (optional, for garnish)

Instructions 

  • Blend the base ingredients until sticky and press into a lined baking dish to form the crust.
  • Combine soaked cashews, coconut cream, yogurt, maple syrup, lime juice, lime zest, vanilla, and melted coconut oil; blend until smooth.
  • Pour the mango pulp into the cashew mixture and blend until well combined.
  • Pour the filling over the crust and refrigerate for at least 4 hours or until set.
  • Prepare the agar-agar mixture by dissolving powder in water, boiling briefly, then mixing into the mango layer if needed for extra firmness.
  • Garnish with lime zest before serving and slice into bars.

Notes

This recipe is vegan and gluten-free, perfect for a refreshing summer treat.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: fusion
Keyword: Mango