Creamy Vegan Mango Cheesecake Bars with Passionfruit Topping

Name: Creamy Vegan Mango Cheesecake Bars with Passionfruit Topping
Total time: 40 min
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)

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.

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