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.
- 1 ¼ cup graham cracker crumbs
- 1/8 tsp. sea salt
- ¼ cup coconut oil, melted
- 1 1/2 cups raw cashews, soaked at least 6 hours
- 1/2 cup coconut cream (the solid stuff from a can of coconut milk or try SO Delicious Culinary Coconut milk)
- 1/2 tsp. vanilla extract
- 2 Tbsp. agave nectar or maple syrup
- 1/4 cup + 1 Tbsp. lemon juice
- 2 cups fresh mango, diced (thaw if using frozen mango)
- 2 tsp. arrowroot powder
- 1 Tbsp. cool water
- Preheat oven to 350F degrees and line an 8”x8” 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 don’t have an 8”x8” pan, you can use a deep baking sheet with sides at least 1 inch high.
- 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.
- Transfer the graham cracker mixture to the prepared pan and use your fingers to press down firmly and evenly. If you’re using a baking sheet, stop about halfway across so your crust isn’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.
- 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.
- 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.
- 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 puréed, add it to the bowl. Whisk the mango and dissolved arrowroot powder together until the mixture thickens slightly.
- 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.
- 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.
- Allow the mango cheesecake bars to thaw at room temperature before serving, 30 – 40 minutes, depending on how warm your kitchen is. If you don’t plan to serve them right away, these bars also keep in the freezer for to 1–2 weeks in an air-tight container.