Vegan mango cheesecake bars
Delicious vegan mango cheesecake bars that are creamy and easy to make.
Equipment
- blender
- oven
- Baking Paper
- square tin
Ingredients
Shortbread Base
- 65 g caster sugar or coconut sugar
- 0.25 teaspoon fine salt
- 125 g plain flour or GF flour mix
- 50 g almond flour
- 90 g vegan butter melted
Cheesecake Layer
- 200 g raw cashews soaked
- 120 ml coconut cream or any plant milk or mango purée
- 80 ml lime juice plus zest of 1 lime
- 125 g sugar ½ cup + 2 tablespoon (caster or coconut sugar)
- 1 tablespoon vanilla paste (optional)
- 40 g vegan butter softened
- 1-3 teaspoon grated ginger adjust to taste
Mango Swirl
- 220 g mango purée (tinned Kesar mango purée)
- 12 g vegan butter
- 20 g sugar
- 4 g cornstarch or tapioca
Instructions
Shortbread Base
- Pre-heat the oven to 180° C / 355° F and line a 20 cm square tin with baking paper.
- Combine all dry ingredients in a bowl, add melted vegan butter and mix well.
- Scatter mixture in the lined tin and press down to shape a base. Level it and prick with a fork.
- Bake until lightly browned, about 15-20 minutes. Cool before filling.
Cheesecake Layer
- Soak cashews in boiling water for 30 minutes, then drain.
- Blend soaked cashews with other filling ingredients until super smooth. Add ginger to taste.
Mango Swirl
- Mix all mango swirl ingredients in a pot on low heat. Whisk until combined.
- Simmer and bubble for a few seconds, then cool before using.
Assembly
- Pour cheesecake filling on top of the cooled base and decorate with mango mixture. Swirl with a chopstick.
- Bake until edges are set but middle is soft and wobbly, about 25-30 minutes.
- Cool completely, then refrigerate for at least 2 hours before cutting. Store airtight in the fridge or freeze.
Nutrition
Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 90mgPotassium: 200mgFiber: 2gSugar: 12gVitamin C: 20mgCalcium: 2mgIron: 4mg
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