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4.88 from 8 votes

Mango and Passionfruit Bars

Creamy mango cheesecake bars that are no-bake, packed with wholesome ingredients and are coconut-free! These bars are perfect for Summer or when you want to feel like you're on a tropical island!
Prep Time25 mins
Cook Time5 mins
Setting Time4 hrs 30 mins
Total Time5 hrs
Cuisine: American, Australian, Vegan
Servings: 16
Author: Anthea

Ingredients

Base

  • 1 cup (160g) roasted or raw almonds, hazelnuts, or any other nut/seed
  • ½ cup (100g) pitted dates, soaked in boiling water for 10 minutes (note 1)

Creamy Mango Filling

  • 2 cups (260g) raw cashews, soaked in boiling water for 10 minutes
  • 150g frozen or fresh mango chunks, (approx 1 ½ medium-size mangoes)
  • 1 cup (180g) dairy-free yogurt, unsweetened
  • cup (115g) maple syrup, or to taste (note 2)
  • cup (75g) melted cacao butter, or vegan white chocolate (note 3)
  • ¼ cup (60g) lemon juice, lime juice or passionfruit pulp (note 4)
  • 1 teaspoon vanilla extract, optional
  • Pinch of any good quality salt

Fruity Topping

  • 200g frozen or fresh mango chunks, (approx 2 medium-size mangoes)
  • 1 ½ tablespoons (14g) corn starch / corn flour
  • cup (65g) passionfruit pulp, (approx 2 medium-size passionfruit)
  • 2 tablespoons (30g) lemon juice, or lime juice, optional

Instructions

  • Line an 8-inch (20cm) square cake pan or container with parchment paper overhanging the sides (this will make it easier to remove the cheesecake).

To make the base:

  • Add the nuts to a food processor and process until it forms coarse crumbs.
  • Drain the dates and discard the water. Add the dates to the food processor and process until the dates have completely broken down and the mixture is just combined. The mixture should stick together if you pinch it between two fingers.
  • Scoop the base mixture into your cake pan. Use a spoon or flat measuring cup to firmly press the mixture to form a base.

To prepare the filling:

  • Drain the cashews and discard the soaking liquid.
  • Add the cashews and rest of the ingredients to a high-speed blender. Blend until the mixture is as smooth as possible and forms a thick cream. Add more sweetener or acidity to the mixture, if needed.
  • Pour the filling over the base and smooth the surface with a spoon or spatula. Cover the cake pan and set it aside in the fridge to set for at least 4 hours.

To make the fruity topping:

  • Puree the mango using a stand blender or hand blender (note 5).
  • Add the mango puree, passionfruit and cornstarch to a small saucepan. Bring the mixture to medium heat and whisk continuously until thickened. Remove from the heat.
  • When the bars have set, spread the mango topping on top. Set it aside in the fridge for at least 30 minutes to set further.
  • Remove the bars from the tin/container. Use a sharp knife to cut into servings. Enjoy immediately or store in an airtight container in the fridge for up to 5 days (the cheesecake will not 'melt' in the fridge). Alternatively, you can store the bars in the freezer for up to 1 month.

Notes

  1. Alternatively, you can soak the dates and cashews in room temperature water for 4 hours or overnight.
  2. This amount of maple syrup creates a mildly sweet bar. If you prefer desserts on the sweeter side, I'd recommend adding more maple syrup, to taste.
  3. Alternatively, you may use unrefined or refined coconut oil.
  4. If you use passionfruit pulp, you may have some seeds in your filling. However, with a high-powered blender, the texture isn't too noticeable.
  5. If you only have a stand blender, I'd recommend blending the mango before you make the filling. That way, you'll do less cleaning up!

Nutrition

Serving: 1 serve | Calories: 247kcal | Carbohydrates: 21g | Protein: 6g | Fat: 17g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 300mg | Fiber: 3g | Sugar: 12g | Vitamin A: 298IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!