These vegan mango cheesecake bars feature a naturally sweet, nutty, no-bake crust and the creamiest filling with sweet, juicy fresh mangoes and passion fruit puree. It's a dreamy dessert for those who love tropical flavors. Plus, it's infused with a Turmeric SuperShot from Sol-ti to add color, a depth of flavor, and alkalizing nutrients. Each bite has a smooth texture with the distinct tropical flavor of mango on top of a chewy caramel-like bottom and ingredients you can feel good about.
Mangoes! How I appreciate the versatility of this fruit. This time, I'm pairing it with sweet and tart passion fruit. It's a lovely combo that, together with the chewy crust, creates a dance of exciting flavors. It's definitely a dessert to be savored. And as with many of my no-bake treats, like my Vegan Mixed Berry Tart or Vegan Mango Mousse, I'm infusing the creamy filling with a SuperShot from Sol-ti (make sure to use my code: "NATURALVEGAN" for a discount). In my world, desserts are even healthy. This time, I'm using a turmeric and ginger shot, complementing the beautiful colors and making it extra nutritious with its alkalizing and aiding digestive properties.
Best of all, no baking is required. With just a few steps and minimal equipment, you can have these vegan mango cheesecake bars at your dessert table. So, let's make them!
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Jump to:
- Ingredients To Make These Mango Cheesecake Bars:
- How to Make These Vegan Mini Mango Cheesecakes:
- Top Tips:
- Variations and Substitutions:
- Equipment Needed To Make These Mango Cheesecake Bars:
- Recipe FAQs:
- More Vegan Dessert Bars To Enjoy Next:
- No Bake Passion Fruit Mango Cheesecake Bars
- Related Vegan Mango Recipes:
Ingredients To Make These Mango Cheesecake Bars:
I'm using fresh mangoes and only wholesome ingredients to bring together the flavors of the crust and mango cheesecake filling. You can find all of them easily at your local grocery store or online. And, if you do shop for Sol-ti products, then take advantage of my discount code "NATURALVEGAN".
- Medjool dates: They not only bind the crust together but also create that irresistible, natural caramel-like taste only Medjool dates can, just like in my Date Sweetened Brownies. I always buy my medjool dates in bulk, it is much more affordable that way!
- Raw cashews: I use some for the crust to get that nutty flavor and creamy bite. Some are soaked in advance to soften and are blended to create a smooth, creamy filling. It's so much tastier and healthier than using a heavy cream or cream cheese mixture.
- Vanilla bean powder: Adds a touch of warmth and depth to the crust. I always get my vanilla bean powder from Wilderness Poets.
- Sea salt: Enhances the crust's overall flavor and balances the dates' natural sweetness.
- Honey mangoes: During mango season, choose ripe ones with a sweet and fragrant smell. Their natural sweetness, vibrant color, and fruity flavor are perfect for creating a natural cheesecake filling.
- Seedless passion fruit puree: This provides a tangy contrast to the sweetness of the mangoes. I'm using puree here instead of the fresh fruits themselves to avoid the seeds.
- Coconut cream: Its richness creates a creamy texture without dairy. It will absorb all the fruity flavors, allowing the mango and passion fruit to shine. Go for unsweetened coconut cream.
- Sol-ti TURMERIC SuperShot: As with many mango desserts, their refreshing nature pairs well with subtle warmth. The unique flavors of this nutritional and anti-inflammatory shot give you just that, with a helping of health benefits. You can find this SuperShot in most grocery stores or order it online. Make sure to use my code: "NATURALVEGAN" for a discount if you order online!
- Coconut butter: It helps firm up the creamy filling.
- Maple syrup: I'm only using a little of this natural sweetener to complement the sweetness of the fruity flavors.
- Toppings: Extra-sweet mangoes, passion fruit puree, and the pulp of one fresh passion fruit create a thin, glossy finish and add a burst of freshness to these mango cheesecake bars.
See the recipe card for quantities.
How to Make These Vegan Mini Mango Cheesecakes:
It's a beautiful dessert that is very easy to make. You don't need an oven or a rolling pin—it's a no-bake recipe. You only have to be a bit patient with allowing the crust and filling to set in the freezer. Other than that, It all comes together rather quickly. Here's what you do.
- Prepare the Crust: Combine Medjool dates, raw cashews, vanilla powder, and sea salt in a food processor until sticky. Transfer to a springform pan and press the crust mixture evenly into the bottom (not sides of the pan). Refrigerate and reserve.
- Prepare the Filling: Combine the rest of the ingredients (except toppings) in a food processor or high-speed blender until smooth and creamy.
- Assemble and Freeze: Pour the filling over the reserved crust, evenly spreading it out with the back of a spoon. Freeze for at least 2 to 3 hours or until the filling is firm.
- Prepare the Topping: Blend fresh mango chunks and passion fruit puree (topping ingredients) in a food processor or blender until smooth and evenly spread over the firmed filling. Then scoop out the fresh passion fruit pulp and sprinkle decoratively on top.
- Chill and Serve: Place back in the freezer, loosely covered with parchment paper, for at least 1 hour or until the topping is set. When ready to serve, allow it to sit at room temperature for 10 minutes before cutting this delicious cheesecake into squares or bars. Enjoy!
Top Tips:
Here are a few of my tips to help you make the best mango cheesecake bars.
- Saving Time: Make the crust first and allow it to set in the fridge while you prepare the filling.
- A Perfect Make-Ahead Dessert: Like my Vegan lemon Raspberry Bars, this mango cheesecake keeps beautifully in the freezer for a few weeks. It's such an easy dessert to prep ahead of time, especially handy for upcoming family events or dinner parties.
- Blending the Filling: As you blend to combine the filling ingredients, stop regularly to scrape down the sides of your food processor or blender as needed, making sure you get a beautiful mango purée and no big chunks are left behind.
- Allow the Filling to Firm: Once assembled, freeze the mango cheesecake long enough to firm and allow the filling to set, otherwise, it will be impossible to cut it into beautiful cheesecake bars.
Variations and Substitutions:
As with any of my recipes, I always give you a few variations or substitutions just in case you can't find an exact ingredient or want to change it up a bit. Here are a few suggestions.
- Lemon or lime zest: Add some lemon zest to the filling for an extra tang.
- Mango Puree: If fresh mangoes aren’t available, use unsweetened fresh mango puree or mango pulp for that authentic mango flavor. You can easily get this online or, if available, at your local Asian or Indian grocery stores.
- Honey Mangoes: Alphonso mangoes, although a bit larger in size and sweeter in flavor, are a great alternative. They are sugary sweet and have a buttery texture. If you're going for a different type of mango, know that each comes with its own flavor and texture. Always make sure that they're slightly soft and smell sweet, almost oozing a little syrup from the stem. No smell is a sure sign of a sour or tasteless mango that needs further ripening.
- Whipped Cream: For a more indulgent topping, add a dollop of vegan whipped cream on top of the cheesecake bars before serving. It adds a beautiful touch and festive look like my Vegan Chocolate Cherry Smoothie.
Equipment Needed To Make These Mango Cheesecake Bars:
You only need a few things to make these raw vegan desserts, and I recommend the following equipment for the best results.
- Food Processor or High-Speed Blender: To make the crust, filling, and topping.
- Springform Tin or Pan or Loaf Tin: To allow the mango cheesecake to take its form while in the freezer.
- Spatula or Spoon: Use a spatula or the back of a spoon to spread the filling in an even layer over the crust.
- Sharp knife: To cut the frozen mango cheesecake into squares or bars once firm and set.
Recipe FAQs:
They store beautifully in the freezer. Keep them in an airtight container and enjoy them for up to two weeks.
Absolutely! This recipe works well with a variety of fruits. Try using pineapple, citrus fruits or sweet berries. Know that the flavor of the cheesecake bars will wildly vary based on what fruit you choose.
The naturally creamy cheesecake filling should be solid to the touch but soft enough to cut through with a serrated knife. If it’s too hard, let it sit at room temperature for a few minutes before cutting.
A high-speed blender can also work for both the crust and the filling. Just make sure to blend well and work yourself up to a medium-high speed until everything is smooth and creamy.
More Vegan Dessert Bars To Enjoy Next:
Looking for other vegan dessert recipes like this? Try these:
No Bake Passion Fruit Mango Cheesecake Bars
Equipment
- 1 Loaf pan
Ingredients
For the crust:
- 1 cup medjool dates
- 1 cup raw cashews
- ½ teaspoon vanilla bean powder
- ½ teaspoon sea salt
For The Filling:
- 2 honey mangos
- ½ cup seedless passionfruit puree frozen works great
- 1 ½ cups raw cashews
- ⅓ cup coconut cream
- 1 Sol-ti TURMERIC SuperShot
- ⅓ cup coconut butter
- ⅓ cup maple syrup
For The Topping:
- 3 honey mangos
- ½ cup seedless passionfruit puree
- 1 fresh passionfruit
Instructions
Prepare the Crust:
- In a food processor, combine the medjool dates, raw cashews, vanilla bean powder, and sea salt.
- Process until the mixture becomes sticky and holds together when pressed.
- Press the crust mixture evenly into the bottom of a lined loaf tin.
- Place the crust in the refrigerator to set while you prepare the filling.
Prepare the Filling:
- Drain and rinse the soaked cashews.
- In a high-speed blender or food processor, combine the soaked cashews, chopped honey mangos, seedless passionfruit puree, coconut cream, Sol-ti TURMERIC SuperShot, coconut butter, and maple syrup.
- Blend until smooth and creamy, stopping to scrape down the sides as needed.
Assemble the Bars:
- Pour the filling over the prepared crust and spread it out evenly with a spatula.
- Place the dish in the freezer for at least 2-3 hours, or until the filling is firm.
Prepare the Topping:
- In a blender or food processor, blend the sliced honey mangos and seedless passionfruit puree until smooth.
- Pour the mixture over the firm filling layer and spread it evenly.
- Scoop out the pulp of the fresh passionfruit and sprinkle it over the top.
Chill the Bars:
- Place the assembled bars back in the freezer for at least 1 hour, or until the topping is set.
Serve:
- Once set, remove the bars from the freezer and let them sit at room temperature for about 10 minutes to soften slightly.
- Cut into squares or bars using a sharp knife.
- Serve immediately or store in an airtight container in the freezer.
Related Vegan Mango Recipes:
Make sure to check out some of the other mango recipes on my website!
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