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
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
- 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.
