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Vegan mango cheesecake bars

Vegan mango cheesecake bars

Delicious vegan mango cheesecake bars made with a shortbread base and creamy cashew layer, perfect for a sweet treat.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine vegan
Servings 16 slices
Calories 200 kcal

Equipment

  • blender
  • baking pan
  • whisk
  • Medium bowl
  • oven

Ingredients
  

Shortbread Base

  • 65 g caster sugar or coconut sugar
  • 0.25 teaspoon fine salt
  • 125 g plain flour or GF flour mix
  • 50 g almond flour
  • 90 g vegan butter melted

Cheesecake Layer

  • 200 g raw cashews soaked
  • 120 ml coconut cream or any plant milk or mango purée
  • 80 ml lime juice plus zest of 1 lime
  • 125 g sugar ½ cup + 2 tbsp, caster or coconut sugar
  • 1 tablespoon vanilla paste optional
  • 40 g vegan butter softened
  • 1-3 teaspoon grated ginger adjust to taste

Mango Swirl

  • 220 g mango purée ¾ cup, tinned Kesar mango purée
  • 12 g vegan butter
  • 20 g sugar 1½ tbsp
  • 4 g cornstarch or tapioca

Instructions
 

Shortbread Base

  • Pre-heat the oven to 180° C / 355° F and line a 20 cm / 8″ square tin with baking paper.
  • Combine all dry ingredients in a bowl, add melted vegan butter, and mix until uniform.
  • Press the shortbread mixture into the bottom of the tin, level it, and prick with a fork.
  • Bake until lightly browned, about 15-20 minutes. Cool before filling.

Cheesecake Layer

  • Soak cashews in boiling water for 30 minutes or cold water for several hours. Drain.
  • Blend drained cashews with the remaining ingredients until super smooth, adjusting ginger to taste.

Mango Swirl

  • Place all ingredients in a small pot on low heat and whisk together.
  • Bring to a simmer while whisking, then cool before topping the cheesecake.

Assembly

  • Pour cheesecake filling on the cooled base and decorate with blobs of mango mixture.
  • Bake until edges are set but middle is soft and wobbly, about 25-30 minutes.
  • Cool completely, then refrigerate for at least 2 hours before cutting.

Notes

Store in an air-tight container in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg
Keyword cheesecake bars, Healthy Dessert, mango dessert, plant-based recipe, vegan cheesecake, Vegan Dessert
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