If you are craving a dessert that is as vibrant as it is luscious, this No-Bake Mango Cheesecake Bars (Vegan, Gluten-Free) Recipe is destined to become one of your all-time favorites. Bursting with tropical mango flavor and wrapped in a creamy, velvety cashew filling atop a nutty, coconut crust, these bars deliver an irresistible combination of sweet, tangy, and rich textures. Completely plant-based and free from gluten, they promise a delightful indulgence that everyone can enjoy without turning on the oven, making them perfect for warm days or when you want a show-stopping treat with minimal effort.
Ingredients You’ll Need
Getting the ingredients right is the secret to making these bars truly spectacular. Each component has a purpose, whether it’s adding creaminess, sweetness, or that refreshing tropical burst that mango lovers live for.
- Toasted coconut flakes (100 g): Adds a toasty, crunchy base layer with subtle sweetness and texture.
- Cashews (100 g + 200 g soaked): The star of the filling, soaked cashews create that luxuriously creamy cheesecake texture.
- Sea salt (½ teaspoon): Enhances the overall flavor profile by balancing sweetness and highlighting mango’s brightness.
- Medjool dates (6, pitted): Naturally sweet binder that adds caramel notes and helps the crust stick together smoothly.
- Coconut cream (240 g): Provides rich, silky body in the filling, boosting the tropical vibe.
- Plain soy or coconut yogurt (120 g): Adds tanginess and a creamy texture, perfect for that cheesecake tang.
- Pure maple syrup (60 g): A gentle natural sweetener that complements mango’s fruity sweetness beautifully.
- Lime juice (1 tablespoon + 30 ml for curd): Introduces zesty brightness to balance sweetness and elevate freshness.
- Lime zest (1 teaspoon + extra for garnish): Infuses a fragrant citrus aroma, making the bars feel light and lively.
- Vanilla bean paste (1 teaspoon): Adds warm, aromatic depth for a sophisticated flavor note.
- Coconut oil or cacao butter (55 g, solid): Helps the filling set firmly while keeping it silky smooth.
- Sweetened mango pulp (400 g) or pureed ripe mango chunks: The luscious star of the topping — use the best quality you can find for a vibrant mango curd.
- Granulated sugar (50 g, optional): Gently sweetens the mango curd to perfection without overpowering it.
- Cornstarch (30 g, sifted): Thickens the mango topping to a perfect spreadable consistency.
- Agar-agar powder (½ teaspoon): A plant-based gelling agent that helps the curd set firmly without gelatin.
- Water (70 ml): Helps dissolve the agar-agar and cornstarch, giving the curd its silky smooth texture.
How to Make No-Bake Mango Cheesecake Bars (Vegan, Gluten-Free) Recipe
Step 1: Prepare the Crust
Start by transforming your toasted coconut flakes into a fine crumb, pulsing them in a food processor for 1 to 2 minutes. This gives your crust a deeper flavor and a slight crunch. Add the first batch of cashews along with the sea salt and blend again until it reaches a light crumbly texture. Finally, introduce the pitted dates and pulse until everything forms a cohesive dough that sticks together when pressed. This crust is the perfect balance of chewy and crunchy, making it the sturdy, flavorful base your cheesecake needs.
Step 2: Press the Crust
Line an 8-inch square pan with parchment paper, making sure the sides are covered to help with easy removal later. Press your crust dough firmly into the bottom of the pan using a spatula or the flat base of a glass to create an even layer. Set this aside to await its creamy companion while you prepare the luscious filling.
Step 3: Blend the Filling
In your high-speed blender, combine the soaked cashews, coconut cream, soy or coconut yogurt, maple syrup, lime juice and zest, vanilla bean paste, and solid coconut oil. Blend everything until perfectly smooth and creamy, forming that classic cheesecake filling consistency. Pour this heavenly blend over your crust in the pan, then gently tap the pan against your countertop to release any trapped air bubbles. This little tip keeps your cheesecake bars silky without unwanted holes.
Step 4: Freeze to Set
Pop the cheesecake filled pan into the freezer for about an hour. This step firms up the filling just enough to prepare for the final crowning glory — the mango curd topping.
Step 5: Make the Mango Curd
In a saucepan, whisk together granulated sugar, sifted cornstarch, agar-agar powder, and water on medium heat. Once smooth, stir in the mango pulp and lime juice. Bring everything to a gentle simmer, stirring continuously with a spatula to avoid lumps. Allow it to thicken beautifully over about 5 minutes. Remove from heat and, if needed, strain the mango curd through a fine sieve to ensure it’s silky smooth. Let it cool for 15 minutes before the final assembly.
Step 6: Assemble and Set Fully
Pour the slightly cooled mango curd carefully over the set cheesecake filling, smoothing out the top evenly with your spatula. Return the pan to the freezer for a full 3 hours, or overnight if you want to plan ahead. This extended chill time guarantees firm, clean slices that hold their shape as you cut.
Step 7: Slice and Garnish
Once fully set, lift the cheesecake out using the parchment paper edges and trim the sides for a neat, restaurant-quality appearance. Slice into 12 generous bars and sprinkle freshly grated lime zest on top for a stunning and aromatic finish that will make your taste buds dance.
How to Serve No-Bake Mango Cheesecake Bars (Vegan, Gluten-Free) Recipe
Garnishes
Enhance the fresh mango flavor by topping each bar with additional lime zest or a small mint leaf for a pop of color and refreshing contrast. Toasted coconut flakes or finely chopped pistachios also add delightful crunch and visual appeal.
Side Dishes
Serve these bars with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream to complement the tangy mango and creamy filling. Fresh berries or a bright berry coulis on the side can add a tartness that balances the tropical sweetness perfectly.
Creative Ways to Present
For a party or special occasion, arrange your No-Bake Mango Cheesecake Bars on a decorative platter with edible flowers and sliced fresh mangoes. Alternatively, serve individual bars in small glass jars layered with crushed granola or vegan whipped cream for an elegant parfait-style dessert experience.
Make Ahead and Storage
Storing Leftovers
These bars keep beautifully in an airtight container in the refrigerator for up to five days. The flavors actually meld even better after sitting for a day, making them an excellent make-ahead dessert for busy weeks or entertaining guests.
Freezing
If you want to keep these bars longer, freeze them sliced in an airtight container for up to two months. This way, you can thaw a single serving at a time by leaving it at room temperature for about an hour—perfect for spontaneous cravings or meal prep.
Reheating
Because this is a no-bake, chilled dessert, reheating is not recommended. Simply let the frozen bars soften naturally at room temperature before enjoying, so you get that perfect creamy bite without losing the integrity of the mango curd or mousse-like filling.
FAQs
Can I use frozen mango instead of mango pulp?
Absolutely! Defrost your frozen ripe mango chunks fully before pureeing to achieve the smooth texture needed for the mango curd. If possible, sweetened mango pulp will give you the best consistency, but fresh or frozen mango works just fine.
What if I don’t have agar-agar powder?
Agar-agar is essential for setting the mango curd since it’s vegan. If you don’t have it, you can try a small amount of cornstarch alone, but the texture might be softer and less firm. Alternatively, try experimenting with other vegan gels like pectin, but agar-agar gives the best firm set.
Do I need to soak the cashews for the filling?
Soaking cashews for several hours or overnight is key to achieving that ultra-smooth, creamy cheesecake filling. If your blender is powerful, soaking for 2 hours may suffice, but soaking helps break down the nuts for the best texture.
Can I substitute maple syrup for another sweetener?
Yes, you can use agave nectar, coconut nectar, or even a mild simple syrup. Just remember that each sweetener will slightly change the flavor, but maple syrup provides a lovely depth and natural sweetness that pairs perfectly with mango and lime.
Is this recipe suitable for people with nut allergies?
This recipe relies heavily on cashews, so it is not nut-free. If you need a nut-free alternative, try using sunflower seeds or pumpkin seeds, but expect a difference in texture and flavor. Always be mindful of allergy safety when serving.
Final Thoughts
There is something wonderfully joyful about creating a dessert that feels decadent yet wholesome, tropical yet comforting. This No-Bake Mango Cheesecake Bars (Vegan, Gluten-Free) Recipe ticks all those boxes and more. It’s a crowd-pleaser that combines vibrant fruitiness with rich creaminess without any baking fuss. Whether you’re making it for a weekend treat, a party, or just because mango season is calling, these bars promise smiles with every bite. Give it a try, and prepare to fall in love with a new favorite dessert!
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No-Bake Mango Cheesecake Bars (Vegan, Gluten-Free) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes (including soaking and freezing time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
Description
Delight in these refreshing No-Bake Mango Cheesecake Bars that are both vegan and gluten-free. Featuring a crunchy toasted coconut and cashew crust, a creamy coconut and cashew filling, and a vibrant mango curd topping, these bars are perfect for a tropical treat without any baking required. Ideal for warm days and those seeking a dairy-free dessert packed with flavor and texture.
Ingredients
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
- Make the Crust: Add the toasted coconut flakes to your food processor and blitz for 1-2 minutes until finely ground. Add the cashews and sea salt, blending again until the mixture achieves a light crumbly texture. Finally, add the pitted dates and blend until the mixture sticks together like a dough.
- Prepare the Pan: Line the base and sides of an 8-inch square pan with parchment paper. Press the crust dough evenly into the bottom of the pan using a spatula or the flat bottom of a glass. Set aside.
- Make the Filling: Combine soaked cashews, coconut cream, soy or coconut yogurt, maple syrup, lime juice, lime zest, vanilla bean paste, and coconut oil in a high-speed blender. Blend until completely smooth and creamy.
- Assemble Filling: Pour the creamy filling onto the crust in the pan. Gently tap the pan on the counter to release any air bubbles. Place the pan in the freezer to set for about 1 hour.
- Prepare Mango Curd: In a saucepan, whisk together sugar, cornstarch, agar-agar powder, and water until smooth. Add mango pulp and lime juice, then bring to a gentle simmer over medium heat while stirring continuously with a spatula. Cook for 5 minutes until thickened. Remove from heat and strain through a sieve if needed to eliminate lumps. Allow to cool slightly for 15 minutes.
- Add Mango Curd Topping: Stir the mango curd once more and pour it evenly over the set cheesecake filling. Smooth the top with a spatula if required. Return to the freezer and let set fully for 3 hours or overnight for best results.
- Slice and Garnish: Once fully set, remove the cheesecake from the pan and carefully trim the edges. Cut into 12 bars and garnish each piece with freshly grated lime zest if desired.
- Storage: Store bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in an airtight container for up to 2 months. It’s best to slice before freezing so you can defrost individual portions by letting them sit at room temperature for an hour before serving.
Notes
- Soak cashews for at least 4 hours or overnight to achieve a creamy filling texture.
- Use full-fat coconut cream or canned coconut milk for richness; shake well before measuring if using coconut milk.
- Optional sugar in the mango curd can be adjusted based on sweetness of mango pulp.
- Agar-agar powder is needed to help the mango curd set properly; do not use agar flakes as they dissolve differently.
- Freezing the bars helps them hold their shape since this is a no-bake dessert.
- The recipe is naturally vegan and gluten-free, perfect for diverse dietary needs.
