Baked vegan mango cheesecake bars with an extremely creamy filling and classic graham cracker crust! They are easy to make and the post includes step-by-step photos.
I’ve always preferred baked vegan cheesecakes over raw cheesecakes. They are creamier and more similar to traditional cheesecakes.
These vegan mango cheesecake bars are loved by vegans and non-vegans alike! My fussy partner and his omnivore colleagues gave great feedback on them.
These vegan mango cheesecake bars are made:
- cashew free
- gluten free (if using gluten free biscuits)
- soy free (depending on the brand of vegan cream cheese you use)
Ingredients and substitutions for these mango cheesecake bars
- Vegan cream cheese, for a classic cheesecake taste. If you prefer not to use vegan cream cheese, check out my other baked vegan cheesecake recipe.
- Thick canned coconut cream. If you prefer not to use this, I’d recommend using firm silken tofu then baking the slice for a little longer.
- Ripe mango (pureed and sliced).
- Sugar or your sweetener of choice.
- Vegan butter or refined coconut oil.
- Vegan-friendly biscuits.
- Macadamia nuts. If you don’t have access to these, simply replace with more biscuits.
For structure and flavour, you’ll also need (not pictured):
- Corn flour or flour of your choice.
- Lime or lemon juice.
Ok, how do I make the vegan cheesecake bars?
I used a food processor to make the cheesecake. If you don’t have one, don’t stress! You can simply use your hands, a mixing bowl and a whisk but it’ll just be more tedious.
To make the base, simply pulse the macadamia nuts, pulse the biscuits then add the melted vegan butter.
If you don’t have a food processor, simply chop the macadamias, crush the biscuits and combine it with the melted butter.
Once you have the mixture, press it into your loaf tin and bake it for 10 minutes.
To make the cheesecake filling, simply add all ingredients to a food processor or blender and blitz until it’s as smooth as possible!
You can also make the filling in a mixing bowl. Cream together all the ingredients except the mango. Blend the mango (if you have a blender) or chop it and stir it into the mixture.
Baking the vegan mango cheesecake
Unlike mango baked cheesecakes, you do NOT need a water bath for this recipe. For some scientific baking reason, baked vegan cheesecakes rarely crack.
I baked my cheesecake until the edges were cooked but the middle is still jiggly, which took around 30 minutes. Make sure your oven isn’t too hot!
Then I left the cheesecake in the oven for about 1 hour (with the door ajar). The milder temperature slowly cooks the rest of the cheesecake.
When you remove the cheesecake from the oven, it may still look uncooked and the cheesecake (underneath the surface) may appear a bit ‘seperated’. Don’t worry – the texture will almost completely change when you set it in the fridge.
Serving the mango cheesecake
I love topping the cheesecake with coconut yoghurt for some textural contrast and melty goodness.
For some colour and extra flavour, I also added some Aussie Calypso mangoes. They’re super easy to slice and so so delicious.
Passionfruit pulp adds a unique tartness which really complements the creamy cheesecake and other ingredients.
I hope you enjoy this recipe!
Check out my other vegan cheesecake recipes
- Baked Vegan Cheesecake with berries
- Baked Passionfruit Cheesecake Tart
- Blueberry, Blackberry and Ginger cheesecake
- Acai Bowl Cheesecakes
Or my other vegan Summer dessert recipes
You may also like:
Baked Vegan Mango Cheesecake Bars
- 1 cup (100g) vegan-friendly sweet cookies, gluten free if needed
- 1/2 cup (65g) raw macadamia nuts, or any other nut or seed or more cookies
- 1/2 cup (125mL) melted vegan butter, margarine or coconut oil
- 1 cup (180g) coconut yoghurt
- Fresh mango, sliced as desired
- Passionfruit puree
- Extra macadamia nuts, chopped
- Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) loaf tin with baking paper.
To make the crust:
- Add the cookies and nuts to a food processor and pulse until they form fine crumbs. Add the melted butter/margarine/oil and pulse until combined. Firmly press the mixture into the bottom the lined cake tin.
- Bake the crust for 15 minutes or until slightly golden brown. Set aside.
To make the filling:
- Add all ingredients to a food processor or blender and blend until the mixture is as smooth as possible. Taste the mixture and adjust the sweetness and lemon juice, as desired. Pour the filling onto the crust.
- Firmly tap the cheesecake on your kitchen bench a few times to remove any large air bubbles.
To bake the cheesecake:
- Bake the cheesecake for around 40 minutes or until the edges are slightly golden brown. The surface will be baked but the middle should still jiggle. The surface may've puffed up which is normal.
- Leave the oven door ajar and allow the cheesecake to cool in the oven for at least 1 hour. Remove the cheesecake from the oven and allow it to cool at room temperature for another 1-2 hours. When the cheesecake is at room temperature, cover it and set it aside in the fridge overnight to chill.
- Carefully remove the cheesecake from the tin. Top with coconut yoghurt and fresh mango. Serve immediately.
- If you have any leftovers, store them in an airtight container in the fridge for up to 3 days.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.