No-Bake Mango Cheesecake Bars

This mango cheesecake bars recipe combines the rich creaminess of traditional cheesecake with tropical mango flavor, all without dairy or baking. The combination of cashews, fresh mango, and a nutty date base creates luxurious dessert bars that look impressive but require minimal effort.

I created this recipe during a particularly hot summer when turning on the oven felt like torture. My plant-based friends always felt left out during dessert, and this recipe changed everything, even my dairy-loving family members request it now.

Ingredients

• Base: Roasted or raw almonds, provides the perfect crunchy foundation and healthy fats
• Pitted dates: Natural sweetener that binds everything together without added sugar
• Water for soaking: Softens the dates for easier blending
• Raw cashews: Creates the creamy base that mimics cream cheese texture
• Fresh or frozen mango chunks: Adds natural sweetness and tropical flavor
• Thick dairy-free yogurt: Enhances the tangy cheesecake flavor
• Maple syrup: Provides natural sweetness that complements the fruit perfectly
• Cacao butter or vegan white chocolate: Helps the filling set properly
• Lemon juice or passionfruit pulp: Adds necessary acidity to balance sweetness
• Vanilla extract: Deepens the flavor profile
• Salt: Enhances all the flavors
• Additional mango chunks: Creates a vibrant fruity layer
• Cornstarch: Thickens the topping for a perfect gel-like consistency
• Passionfruit pulp: Adds tropical zing and visual appeal
• Lemon juice: Brightens the flavor profile

Step-by-Step Instructions

Prepare Your Pan:

Line an 8-inch square pan with parchment paper, leaving overhang on the sides. This extra paper creates handles that make removing the finished bars effortless. Press the paper into corners for clean edges.

Create the Nutty Base:

Process nuts in a food processor until they resemble coarse sand with some texture remaining, about 30-45 seconds. Drain soaked dates thoroughly, then add to the processor. Blend until the mixture becomes sticky and holds together when pressed. This will take approximately 1-2 minutes of processing. Press this mixture firmly and evenly into your prepared pan using the bottom of a measuring cup for a compact, even base.

Prepare the Creamy Filling:

Thoroughly drain the soaked cashews. Add them to your blender along with mango chunks, dairy-free yogurt, maple syrup, melted cacao butter, lemon juice, vanilla, and salt. Blend on high speed for 2-3 minutes, stopping occasionally to scrape down the sides. The mixture should be completely smooth with no graininess when rubbed between your fingers. Pour this luscious filling over your prepared base, smoothing the top with a spatula.

Initial Setting Time:

Cover the pan and refrigerate for at least 4 hours or preferably overnight. The filling needs this time to properly set and develop flavors. The mixture will firm up considerably but maintain a creamy texture.

Create the Mango Topping:

Blend your mango chunks into a smooth puree using a blender or immersion blender. Transfer to a saucepan and add cornstarch and passionfruit pulp. Heat over medium heat while whisking constantly until the mixture thickens to a pudding-like consistency, about 3-4 minutes. Remove from heat immediately to prevent scorching.

Final Assembly:

When the filling has set firm, pour the slightly cooled mango topping over it, spreading evenly. Return to the refrigerator for at least 30 minutes to set the topping layer completely. The contrast between the yellow mango layer and creamy filling creates a beautiful visual effect.

Slice and Serve:

Use the parchment paper handles to lift the entire dessert out of the pan. With a sharp knife dipped in hot water and wiped clean between cuts, slice into 16 equal squares or 12 bars. Clean your knife between each cut for the most professional appearance.

Pin it

The first time I served these bars at a summer gathering, no one believed they were vegan. The secret lies in properly soaking the cashews—I once tried to rush this step and ended up with a slightly gritty texture. Now I sometimes soak them overnight in the refrigerator for the creamiest possible result.

Storage Solutions

These cheesecake bars store beautifully in the refrigerator for up to 5 days in an airtight container. The texture actually improves after the first 24 hours as the flavors meld together. Place parchment paper between layers if you need to stack them. For longer storage, freeze the bars individually on a tray until solid, then transfer to a freezer-safe container. Thaw in the refrigerator for about 2 hours before serving.

Ingredient Substitutions

If cashews are unavailable or you have a nut allergy, macadamia nuts make an excellent substitute with a similar creamy outcome. The base can be made with virtually any nut or seed—sunflower seeds work wonderfully for a completely nut-free option. Coconut oil can replace cacao butter, though the setting properties will be slightly different and the bars might be softer at room temperature. For the sweetener, agave nectar or coconut sugar simple syrup can replace maple syrup with minimal difference in taste or texture.

Serving Suggestions

These vibrant bars stand beautifully on their own, but for special occasions, I like to add a few elegant touches. A light dusting of freeze-dried mango powder adds color and intensifies the mango flavor. For contrast, serve with a small scoop of coconut ice cream or a dollop of whipped coconut cream. These bars pair wonderfully with a cup of herbal tea or a dessert wine like Moscato. For brunch, serve alongside a tropical fruit platter for a cohesive theme.

Pin it

With minimal effort, you'll have a dessert that wows every time—try it and see for yourself!

Frequently Asked Questions

→ Can I substitute different nuts in the base?

Yes! The recipe specifically mentions you can use almonds, hazelnuts, or any other nuts/seeds for the base. Walnuts, pecans, or even sunflower seeds would work well, depending on your dietary preferences or what you have available.

→ How long do the cashews need to soak?

The cashews need to soak in boiling water for 10 minutes. This quick-soak method softens them enough to blend into a creamy consistency. If you prefer, you could also soak them in cold water overnight in the refrigerator.

→ What can I substitute for cacao butter?

The recipe offers vegan white chocolate as an alternative to cacao butter. Both ingredients help the filling set properly. If neither is available, coconut oil might work as a substitute, though the texture and flavor will be slightly different.

→ How do I know when the mango topping is thick enough?

The mango topping should be whisked continuously over medium heat until it visibly thickens. The cornstarch will activate with heat and create a pudding-like consistency. It will continue to thicken more as it cools in the refrigerator.

→ Can these bars be frozen?

Yes, these cheesecake bars freeze well for up to 1 month. Store them in an airtight container with parchment paper between layers if stacking. Thaw in the refrigerator several hours before serving for the best texture.

→ Is there a substitute for dairy-free yogurt?

If dairy-free yogurt isn't available, you could substitute with coconut cream (the thick part from a can of full-fat coconut milk) or silken tofu. Each will alter the flavor slightly, but will maintain the creamy texture needed for the filling.