Creamy Vegan Mango Cheesecake Bars with Passionfruit Topping

Creamy Vegan Mango Cheesecake Bars with Passionfruit Topping

tasteofcook.com

Indulge in creamy no-bake cheesecake bars with a nutty base, cashew-mango filling, and tropical passionfruit topping. Perfect for warm-weather entertaining.

View full recipe on tasteofcook.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tasteofcook.com.

Share this recipe:

Cooking tools:

  • Food processor
  • Blender
  • Immersion blender
  • Cake pan
  • Parchment paper
  • Saucepan
  • Stove
  • Whisk
  • Spatula
  • Measuring cup
  • Mixing bowl
  • Colander
  • Chef's knife
  • Refrigerator

Ingredients

  • 160g roasted or raw almonds, hazelnuts, or any other nut/seed
  • 100g pitted dates, soaked in boiling water for 10 minutes and drained
  • 260g raw cashews, soaked in boiling water for 10 minutes and drained
  • 150g frozen or fresh mango chunks (approximately 1½ medium-size mangoes)
  • 170g thick unsweetened dairy-free yogurt
  • 115g maple syrup, or to taste
  • 75g melted cacao butter or 115g melted vegan white chocolate
  • 60g lemon juice, lime juice, or passionfruit pulp
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt
  • 200g frozen or fresh mango chunks (approximately 2 medium-size mangoes)
  • 14g cornstarch (corn flour)
  • 65g passionfruit pulp (approximately 2 medium-size passionfruit)
  • 30g lemon juice or lime juice (optional)

More Like This