Vegan Mango Cheesecake Bars (Print Version)

# Ingredients:

→ For the Buttery Shortbread Crust

01 - 1/3 cup granulated sugar (or use coconut sugar for a deeper flavor)
02 - 1/4 teaspoon fine sea salt
03 - 1 cup all-purpose flour (swap with your favorite gluten-free blend if needed)
04 - 1/2 cup almond meal
05 - Scant 1/2 cup plant-based butter, melted and slightly cooled

→ For the Creamy Cashew Filling

06 - 1 1/2 cups raw cashews, soaked until soft
07 - 1/2 cup full-fat coconut cream (or substitute with any creamy plant milk)
08 - 1/3 cup freshly squeezed lime juice
09 - Zest from 1 juicy lime
10 - 1/2 cup plus 2 tablespoons sugar of choice
11 - 1 tablespoon vanilla paste (adds amazing flavor but you can skip it)
12 - 3 tablespoons softened vegan butter
13 - 1 to 3 teaspoons freshly grated ginger, depending on how spicy you like it

→ For the Vibrant Mango Topping

14 - 3/4 cup mango puree (canned or fresh works great)
15 - 1 tablespoon plant-based butter
16 - 1 1/2 tablespoons sugar
17 - 1 1/2 teaspoons cornstarch or tapioca starch

# Instructions:

01 - Heat your oven to 355°F (or 320°F if using convection). Line an 8-inch square baking pan with parchment paper, making sure it hangs over the edges so you can easily lift out the bars later.
02 - Grab a medium bowl and whisk together the sugar, salt, both flours, and almond meal. Pour in your melted butter and stir everything until it looks like wet sand with an even texture throughout.
03 - Dump the crumbly mixture into your prepared pan and press it down firmly with your fingertips to create an even layer. Use the bottom of a glass to smooth it out nicely, then poke holes all over with a fork. Slide it into the oven for 15 to 20 minutes until it turns golden. Let it cool down completely.
04 - Cover your cashews with boiling hot water and let them sit for 30 minutes to soften up. If you're planning ahead, you can soak them in cold water for a few hours instead. Drain them well before the next step.
05 - Toss your drained cashews into a high-speed blender along with the coconut cream, lime juice and zest, sugar, vanilla paste, softened butter, and ginger. Blend on high until it's silky smooth and creamy with no graininess at all. Taste and adjust the ginger kick to your liking.
06 - Add the mango puree, butter, sugar, and cornstarch to a small saucepan over low heat. Whisk constantly while bringing it to a gentle simmer. Let it bubble for just a few seconds, then remove from heat and let it cool.
07 - Pour your cashew filling over the cooled crust and spread it evenly. Drop spoonfuls of the mango mixture on top, then use a chopstick or knife to swirl it through the filling, creating a pretty marbled pattern.
08 - Return the pan to the oven and bake for 25 to 30 minutes. You're looking for set edges with a slightly jiggly center that's still a bit soft. Don't overbake or they'll lose that creamy texture.
09 - Let the bars cool to room temperature, then refrigerate for at least 2 hours before slicing. This chilling time is crucial for clean cuts. Lift them out using the parchment paper overhang and slice into 16 beautiful bars.

# Notes:

01 - These bars keep beautifully in an airtight container in the fridge for up to 5 days.
02 - You can freeze these for up to 2 months. Just thaw in the fridge before serving.
03 - The ginger adds a lovely warmth, but start with less if you're sensitive to spice. You can always add more!
04 - Using coconut cream makes the filling richer and may need slightly less baking time than if using thinner plant milk.

Back