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Creamy Vegan Mango Cheesecake Bars

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Deliciously creamy and refreshing vegan cheesecake bars made with luscious mango and a nutty crust, perfect for any occasion.

Ingredients

Scale
  • 2 cups cashews, soaked
  • 1 cup mango puree
  • 1/2 cup coconut milk
  • 1/4 cup agave syrup or maple syrup
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup almond flour (for the crust)
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons agave syrup or maple syrup (for the crust)

Instructions

  1. Prepare the cashews by soaking them in water for at least 4 hours. Drain and rinse well.
  2. Make the crust by combining almond flour, melted coconut oil, and agave in a bowl. Press into an 8-inch square pan.
  3. Blend the soaked cashews, mango puree, coconut milk, agave, lemon juice, and vanilla extract in a high-speed blender until smooth.
  4. Pour the filling over the prepared crust and spread evenly.
  5. Chill in the freezer for at least 4 hours or overnight.
  6. Slice the bars once set, allowing them to soften for 10 minutes before cutting.
  7. Serve garnished with mango slices or shredded coconut, if desired.

Notes

These bars can be stored in an airtight container in the freezer for up to 3 months, or in the refrigerator for about a week.

Nutrition

Keywords: vegan cheesecake, mango dessert, no-bake dessert, healthy sweet treat, dairy-free cheesecake

Find it online: https://ivoryapron.com/creamy-vegan-mango-cheesecake-bars/