Vegan Mango Cheesecake Bars (Print Version)

# Ingredients:

→ Base

01 - 160g roasted or raw almonds, hazelnuts, or any other nut/seed
02 - 100g pitted dates, soaked in boiling water for 10 minutes and drained

→ Creamy Mango Filling

03 - 260g raw cashews, soaked in boiling water for 10 minutes and drained
04 - 150g frozen or fresh mango chunks (approximately 1½ medium-size mangoes)
05 - 170g thick unsweetened dairy-free yogurt
06 - 115g maple syrup, or to taste
07 - 75g melted cacao butter or 115g melted vegan white chocolate
08 - 60g lemon juice, lime juice, or passionfruit pulp
09 - 1 teaspoon vanilla extract (optional)
10 - Pinch of salt

→ Fruity Topping

11 - 200g frozen or fresh mango chunks (approximately 2 medium-size mangoes)
12 - 14g cornstarch (corn flour)
13 - 65g passionfruit pulp (approximately 2 medium-size passionfruit)
14 - 30g lemon juice or lime juice (optional)

# Instructions:

01 - Line an 8-inch (20cm) square cake pan with parchment paper, allowing it to overhang the sides for easier removal later.
02 - Process the nuts in a food processor until they form coarse crumbs. Add the drained soaked dates and process until completely broken down and the mixture holds together when pinched.
03 - Transfer the base mixture to the prepared pan and firmly press it down using a spoon or flat measuring cup to create an even layer.
04 - Combine the drained soaked cashews with all remaining filling ingredients in a high-speed blender. Process until completely smooth and creamy, adjusting sweetness or acidity to taste if needed.
05 - Pour the filling over the base and smooth the surface. Cover the pan and refrigerate for at least 4 hours to set.
06 - Purée the mango using a blender. In a small saucepan, combine the mango purée, passionfruit pulp, and cornstarch. Heat over medium heat, whisking continuously until the mixture thickens.
07 - Once the bars have set, spread the mango topping evenly over the surface. Return to the refrigerator for at least 30 minutes to set further.
08 - Remove the cheesecake from the pan using the parchment paper overhang. Cut into bars with a sharp knife and serve chilled.

# Notes:

01 - Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
02 - The cheesecake will maintain its structure in the refrigerator and will not melt.

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