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Home ยป Recipes ยป Dessert

Vegan Mango Cheesecake Bars

Apr 12, 2017 ยท by Kate Kasbee ยท This post may contain affiliate links ยท 14 Comments ยท Modified: Jun 7, 2017

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vegan mango cheesecake this recipe

Weโ€™ve got some big news. The first Well Vegan cookbook has its official release date! Frugal Vegan is coming out on June 20th and boasts 99 brand new, never-before-seen budget-friendly vegan recipes. There are breakfasts; there are bowls; there are pastas, salads, soups, and sides. Katie and I are thrilled to share this project weโ€™ve been working so hard on the past year, and to show how affordable eating a plant-based diet can be. Stay tuned for pre-order details!
vegan mango cheesecake
The reason I bring up the cookbook in this post is because I wrote a cheesecake recipe that got thrown out in the final selection process. Cashews arenโ€™t exactly budget-friendly, and the silken tofu I tested with just wasnโ€™t up to snuff. I stashed that recipe away in my brain files because I knew itโ€™d make a great blog post. The mango is a new addition, inspired by the colors of blossoming spring flowers. I am consistently amazed by nature and its ability to produce such gorgeous fruits and vegetables. The brilliant, yellowish orange of the mango in this cheesecake is no exception.

Sweet, tangy, tart, and creamy, these vegan mango cheesecake bars serve as a delicious reminder that spring is here and summer is on its way. Theyโ€™d make a gorgeous Easter dessert, especially when topped with vibrant edible flowers in a bright blue or purple hue. You can find them at your local farmersโ€™ market or online. Gourmet Sweet Botanicals and Melissaโ€™s will ship them overnight so they arrive fresh.

I recommend using an 8โ€x 8โ€ baking pan for ease of assembling the cheesecake and keeping it together. If you donโ€™t have one, you can use a deep-sided baking sheet and just spread the crust halfway across. Itโ€™s not as easy, but it certainly does the trick.

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Vegan Mango Cheesecake Bars

4.7 from 3 reviews
  • Author: Well Vegan
  • Prep Time: 30 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 12 bars 1x
  • Category: Dessert
  • Cuisine: Vegan
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Description

Sweet, tangy, tart, and creamy, these vegan mango cheesecake bars serve as a delicious reminder that spring is here and summer is on its way.


Ingredients

Scale
  • 1 ยผ cup graham cracker crumbs
  • โ…› tsp. sea salt
  • ยผ cup coconut oil, melted
  • 1 ยฝ cups raw cashews, soaked at least 6 hours
  • ยฝ cup coconut cream (the solid stuff from a can of coconut milk or try SO Delicious Culinary Coconut milk)
  • ยฝ tsp. vanilla extract
  • 2 Tbsp. agave nectar or maple syrup
  • ยผ cup + 1 Tbsp. lemon juice
  • 2 cups fresh mango, diced (thaw if using frozen mango)
  • 2 tsp. arrowroot powder
  • 1 Tbsp. cool water

Instructions

  1. Preheat oven to 350F degrees and line an 8โ€x8โ€ square pan with a piece of parchment paper. Cut the parchment paper a few inches larger than the pan so it goes up the sides. If you donโ€™t have an 8โ€x8โ€ pan, you can use a deep baking sheet with sides at least 1 inch high.
  2. Combine the graham cracker and sea salt in a food processor. Process until the consistency is very fine. Continue to process as you slowly drizzle the melted coconut oil through the top.
  3. Transfer the graham cracker mixture to the prepared pan and use your fingers to press down firmly and evenly. If youโ€™re using a baking sheet, stop about halfway across so your crust isnโ€™t too thin. Bake for 5 to 7 minutes, until the top of the crust is golden brown. Remove from the oven and set aside while you prepare the filling.
  4. Wipe out the bowl of your food processor. Then add the cashews, coconut cream, vanilla extract, agave nectar or maple syrup, and lemon juice and process until silky smooth. Add a touch more lemon juice or a pinch of salt to brighten the flavor, if needed. If you like a sweeter cheesecake, add a bit more agave or maple syrup.
  5. Pour the cheesecake mixture on top of the graham cracker crust and use a rubber spatula to spread it evenly. Put the cheesecake in the freezer to set while you prepare the mango topping.
  6. Wipe out your food processor once again. Add the mango and puree until very smooth. Meanwhile, in a medium mixing bowl, dissolve the arrowroot powder in 1 tablespoon of water. Once the mango is completely purรฉed, add it to the bowl. Whisk the mango and dissolved arrowroot powder together until the mixture thickens slightly.
  7. Remove the chilled cheesecake from the freezer. Pour the pureed mango on top and use a rubber spatula to spread it smoothly. Cover the pan with plastic wrap and place in the freezer for at least 4 hours.
  8. Once the cheesecake is frozen, you should be able to lift it out of the pan by grabbing the sides of the parchment paper. Carefully transfer the cheesecake to a cutting board. Using a very sharp knife, slice the cheesecake lengthwise into 2-inch bars (you should have 4 total). Then, cut those slices into thirds to create 12 evenly sized bars.
  9. Allow the mango cheesecake bars to thaw at room temperature before serving, 30 โ€“ 40 minutes, depending on how warm your kitchen is. If you donโ€™t plan to serve them right away, these bars also keep in the freezer for to 1โ€“2 weeks in an air-tight container.

Did you make this recipe?

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  1. Sarah

    June 06, 2020 at 11:34 am

    I made this! It's very good but I would definitely use a high speed blender rather than a food processor next time. Texture was a little rough. I also used agar instead of arrowroot to make the mango topping because it was what I had. Came out great!






  2. Minita

    May 25, 2020 at 8:25 am

    What can I use instead of coconut cream for this recipe? My family doesn't like the coconut taste.

  3. Katie Koteen

    May 21, 2020 at 3:05 pm

    We haven't tried it ourselves, but macadamia nuts might be a good choice!

  4. Anne

    May 21, 2020 at 2:18 pm

    I have a cashew allergy. Is there anything I could use instead?

  5. MANGALAGIRI SAREES | HANDLOOM SAREES | MANGALAGIRI DRESS MATERIALS

    March 01, 2020 at 11:03 pm

    Such a gorgeous looking cheesecake and I love the tropical flavour!






  6. Lexa

    April 03, 2019 at 7:24 pm

    I tried this recipe today and I will say it isn't the easiest thing in the world to pull off, but I think they came out really well and the creaminess of the cheesecake portion paired very well with the sweet, tropical flavor of the fresh mango. My main criticism is that it can't stay out for very long without drooping into a little bit of a mess. Not ideal for large social gatherings, put perfect for occasions when you know they will be eaten immediately.

    And I mean, me and my boyfriend would have eaten it all in one sitting if we hadn't just had dinner. Consuming them quickly was a non-issue for us. ๐Ÿ˜‰






  7. Katie Koteen

    July 07, 2017 at 8:30 am

    Hey Mary! I'm not sure if anyone else out there has made them, but FYI all the recipes here are made separately, by both Kate and I so we know they're GOOD! And these are FABULOUS ๐Ÿ™‚

  8. Mary Castello

    July 04, 2017 at 11:21 pm

    Has anyone actually made this recipe?

  9. Well Vegan

    May 17, 2017 at 12:58 pm

    @Cheryl - Don't let that stop you!

  10. Well Vegan

    May 17, 2017 at 12:57 pm

    @Jan - These are perfect for entertaining! They look amazing and are so easy to pull together ahead of time ๐Ÿ™‚

  11. Well Vegan

    May 17, 2017 at 12:56 pm

    @Sheri - Waiting is the hardest part! But you can always have a batch of these amazing bars waiting for you in the freezer. And thaw a few out as you like ๐Ÿ™‚

  12. Sheri

    May 17, 2017 at 4:36 am

    These look fantastic and easy to make only it takes so long to get ready. I would love to eat them so fast!

  13. Jan

    May 16, 2017 at 8:35 pm

    Wow this looks great! I'l l have to make it next time my friends come over!

  14. Cheryl

    May 16, 2017 at 7:44 pm

    These almost look too pretty to eat!

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