Print

No-Bake Mango Cheesecake Bars (Vegan & Gluten-Free) Recipe

Print Recipe

★★★★

3.9 from 85 reviews

These No-Bake Mango Cheesecake Bars are a delicious vegan and gluten-free dessert featuring a crunchy coconut and cashew crust, a creamy cashew and coconut filling, and a luscious mango curd topping. They require no baking and set in the freezer, making them perfect for a refreshing, tropical treat that’s easy to prepare and perfect for warm weather or special occasions.

Ingredients

Scale

Crust

  • 100 g toasted coconut flakes
  • 100 g cashews
  • ½ teaspoon sea salt
  • 6 medjool dates (pitted)

Filling

  • 200 g cashews (soaked for at least 4 hours or overnight)
  • 240 g coconut cream (or canned full fat coconut milk)
  • 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)

Mango Curd Topping

  • 400 g sweetened mango pulp (or 2 cups pureed ripe mango chunks, defrosted if frozen)
  • 50 g granulated sugar (optional)
  • 30 g cornstarch (cornflour), sifted
  • ½ teaspoon agar-agar powder (NOT flakes)
  • 70 ml water
  • 30 ml lime juice
  • 1 tablespoon lime zest (optional, for garnish)

Instructions

  1. Prepare the crust: Add the toasted coconut flakes to your food processor and blitz for 1-2 minutes to break them down. Add the cashews and sea salt and blend again until the mixture reaches a light crumb texture. Finally, add the pitted dates and blend until everything is well combined and sticks together like a dough.
  2. Form the crust base: Line the base and sides of an 8-inch square pan with parchment paper. Press the crust dough evenly into the base using a spatula or the bottom of a flat glass. Set aside while preparing the filling.
  3. Make the filling: Add all filling ingredients—the soaked cashews, coconut cream, soy or coconut yogurt, maple syrup, lime juice, lime zest, vanilla bean paste, and solid coconut oil—to a high-speed blender. Blend until completely smooth and creamy. Pour the filling over the prepared crust in the pan. Gently tap the pan on the counter to remove any air bubbles. Place the pan in the freezer to set for about 1 hour.
  4. Prepare the mango curd topping: In a saucepan, whisk together the granulated sugar (optional), sifted cornstarch, agar-agar powder, and water until smooth. Add the mango pulp and lime juice. Heat over medium heat and bring to a simmer, stirring continuously with a spatula. Cook for about 5 minutes until the mixture thickens. Remove from heat and strain through a sieve if needed to remove lumps. Let the mango curd cool slightly for 15 minutes.
  5. Assemble and set: Stir the mango curd well, then pour it evenly over the chilled filling layer. Smooth the top with a spatula, if necessary. Return the cheesecake to the freezer and allow it to set fully for at least 3 hours or preferably overnight.
  6. Serve: Once fully set, remove the cheesecake from the pan by lifting the parchment paper. Trim off the edges with a knife if desired, then cut into 12 bars. Garnish the bars with freshly grated lime zest before serving.
  7. Storage: Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars in an airtight container for up to 2 months. Slice before freezing to allow easy portion defrosting. Thaw at room temperature for about an hour before serving.

Notes

  • Soak the cashews in water for at least 4 hours or preferably overnight for a smoother filling texture.
  • You can substitute coconut cream with canned full-fat coconut milk, but the creamier the better for rich texture.
  • If fresh mango is unavailable, frozen mango chunks can be used but should be thawed before pureeing for the curd.
  • The granulated sugar in the mango curd is optional depending on your sweetness preference.
  • Agar-agar powder is essential as a vegan gelatin substitute to help set the mango curd properly.
  • Ensure all ingredients are at room temperature for best blending results.

Keywords: no-bake mango cheesecake bars, vegan mango dessert, gluten-free cheesecake, dairy-free cheesecake bar, tropical vegan dessert, no bake vegan bars

Find it online: https://epicrecipebox.com/no-bake-mango-cheesecake-bars-vegan-and-gluten-free-recipe/