Baked Vegan Mango Cheesecake Bars

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

• Vegan Berry Ice Cream Cake
• Creamy Mango Passionfruit Bars
• Weis Mango Ice Cream Bars

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Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.