Home Vegan Baking Vegan mango cheesecake bars – Lazy Cat Kitchen

Vegan mango cheesecake bars – Lazy Cat Kitchen

Vegan mango cheesecake bars – Lazy Cat Kitchen


vegan mango cheesecake bars

Pleased weekend! I hope you’re having a pleasant, stress-free Saturday and if you happen to really feel like baking these vegan mango cheesecake bars will certainly brighten up your weekend much more.

We’re dusting ourselves off after we had our electrics up to date final week after a few years of procrastination. It was painful to see your lovingly restored floorboards lifted, your partitions tunnelled into and all of the mud it left behind, nevertheless it’s performed now and we’re relieved, we will keep on updating the home with out worrying that outdated electrics will sabotage our plans.

As I used to be in no place to do any recipe improvement final week, listed below are some sunny vegan mango cheesecake bars that I created some time again. They’re very easy to make, creamy, zingy, candy and exquisite to have a look at too. The bottom is an easy shortbread biscuit base with the addition almond flour, which helps to maintain the shortbread much more tender. The vegan cheesecake filling is decadently creamy, flavoured with lime and ginger and topped with a candy mango swirls. It was an prompt hit in my home and I hope will probably be simply as fashionable in yours.


VEGAN BUTTER: I used vegan butter (I used Violife) to make the shortcrust base and to offer the cheesecake layer a little bit extra creaminess. Use the sort that is available in a block, reasonably than spreadable form that is available in a bath. You might additionally use coconut oil – refined sort, like this, if you happen to dislike coconut style or additional virgin coconut style if you happen to don’t.

SUGAR: I used caster sugar (which is what UK calls superfine white sugar) to sweetened each the bottom and the filling. You might use any sugar you want remembering that if it’s darkish in color, it might make this dessert look rather less appetising and that if it isn’t finely floor, it might not totally dissolve within the oven throughout baking (that is extra of a priority for the shortbread, rather less so for the filling).

You might additionally use MAPLE SYRUP or the same liquid sweetener. To make use of maple syrup for the bottom, place all the dry elements in a bowl first, add 3 tbsp (45 ml) of maple syrup and sufficient softened vegan butter (about 40 g / 1.4 oz) to make the combination clump collectively – bear in mind that you’ll find yourself with a much less indulgent shortbread although as attributable to the truth that maple syrup provides moisture, it’s a must to use much less sweetener and fewer fats. To make use of maple syrup within the filling, use it as an alternative of plant milk and you will have to take it out of the oven a little bit sooner because of this.

ALMOND FLOUR: Almond flour helps to maintain the shortbread extra tender.

PLAIN FLOUR: I used plain flour to make the shortbread, however gluten-free flour combine (containing a excessive proportion of starches) will work simply as nicely if you wish to hold this dessert gluten-free.

CASHEWS: I used uncooked cashews, soaked in water first in order that they soften, to make the cheesecake filling. For those who don’t wish to use cashews, I’m fairly positive that hulled sunflower seeds will work simply as nicely (additionally they want soaking) as I’ve used them in lots of different dishes that decision for creaminess to an ideal impact.

COCONUT CREAM / MILK: Coconut cream is used to mix the cashews silky clean and hold the consistency of the filling moist sufficient so that when the dessert is baked, it’s creamy and never dry. I used coconut cream for additional indulgence and since its flavour pairs so properly with lime, ginger and mango however coconut milk and even common plant milk (like soy or oat) works simply as nicely.

LIME ZEST AND JUICE: I used zest of an entire lime and a really beneficiant quantity of lime juice as I needed this slice to have a scrumptious tang and to distinction with the sweetness of the mango topping.

FRESH GINGER: I used some freshly grated ginger to offer this easy dessert a little bit of spiciness, however you’ll be able to skip this addition if you’re not a ginger fan. Regulate the quantity of ginger to your style.

VANILLA: I used a beneficiant quantity of vanilla to inject much more flavour into the filling, however you’ll be able to skip it if you happen to want lemon flavour by itself. A small quantity of freshly floor cardamom would additionally pair actually properly with lemon and blueberries.

MANGO PUREE: To make mango swirls, I used canned mango pulp from Kesar mango (by KTC model). It’s also possible to make your individual mango purée from recent mangoes.


vegan mango cheesecake bars making base

Mix all dry elements in a medium measurement bowl, add melted and cooled vegan butter and blend nicely till uniform in texture.

vegan mango cheesecake bars shortbread base

Scatter shortbread combination on the backside of the lined tin and form it right into a base by urgent it down with a spoon (or your fingers). Stage the bottom utilizing a flat-bottomed glass and prick it utilizing a fork.

vegan mango cheesecake bars filling

Prebake the bottom, pour cheesecake combination on high and dot with mango purée. Use a chopstick or one thing much like make ornamental swirls within the topping, then bake till barely set.

vegan mango cheesecake bars swirls

vegan mango cheesecake bars cutting

vegan mango cheesecake bar stack

vegan mango cheesecake bars cut

vegan mango cheesecake bars tin

vegan mango cheesecake bars slice



  • 200 g / 1½ cups uncooked cashews, soaked
  • 120 ml / ½ cup coconut cream, any plant milk or mango purée*
  • 80 ml / 1/3 cup lime juice + zest of 1 lime
  • 125 g / ½ cup + 2 tbsp sugar* (I used caster, however coconut sugar will work too)
  • 1 tbsp vanilla paste (non-compulsory)
  • 40 g / 3 tbsp vegan butter*, softened
  • 1-3 tsp grated ginger, modify to style


  • 220 g / ¾ cup mango purée* (I used tinned Kesar mango purée)
  • 12 g / 1 tbsp vegan butter
  • 20 g / 1½ tbsp sugar
  • x g / 1½ tsp cornstarch or tapioca



  1. Pre-heat the oven to 180° C / 355° F (or 160° C / 320° F on a fan setting) and line a 20 cm / 8″ sq. tin with baking paper in order that it stands proud on all sides.
  2. Mix all dry elements in a medium measurement bowl, add melted and cooled vegan butter and blend nicely till uniform in texture.
  3. Scatter shortbread combination on the backside of the lined tin and form it right into a base by urgent it down along with your fingers. Stage the bottom utilizing a flat-bottomed glass and prick it utilizing a fork.
  4. Bake till evenly browned – about 15-20 minutes. Cool earlier than filling.


  1. Soak the cashews in boiling water for Half-hour or in chilly water for a number of hours. Drain earlier than utilizing.
  2. Place drained cashews together with the remainder of elements in a blender (I used Ninja smoothie maker ) and mix till the combination is tremendous clean. Add ginger to your style, I used 2 tsp for a little bit of a kick.


  1. Place all the elements in a small pot on low warmth. Use a whisk to combine all the things collectively.
  2. Whisking the entire time, permit the combination to come back to a simmer and to bubble for just a few seconds earlier than switching the warmth off. Cool earlier than topping the cheesecake.


  1. Pour cheesecake filling on high of the cooled base and embellish with blobs of mango combination. Use a chopstick to make ornamental swirls on high.
  2. Bake till the perimeters are set however the center stays a little bit gentle and wobbly, about 25-Half-hour relying in your oven and if you happen to used coconut cream (25 minutes needs to be sufficient) or skinny plant milk (you could want a pair additional minutes).
  3. Cool utterly then place within the fridge for at the least 2 hours earlier than slicing. Retailer in an air-tight container within the fridge for as much as 5 days or freeze for as much as 2 months.


*VEGAN BUTTER: You need to use coconut oil as an alternative, I like to recommend utilizing refined sort, like this, which has been steamed to take away coconut style.

*SUGAR: Any sugar will work, however darkish sugar will affect the color of cheesecake layer. It’s also possible to use maple syrup – please see MORE ABOUT THE INGREDIENTS part within the weblog submit for particular instructions.

*FLOUR: To make these gluten-free, use a trusted gluten-free flour combine containing numerous starches. Whereas it’s not 100% vital, I additionally suggest including ½ tsp xanthan gum to cease the shortbread from cracking. In any case, deal with gluten-free shortbread particularly rigorously while heat because it’s very fragile.

*COCONUT CREAM, ANY PLANT MILK OR MANGO PUREE: You need to use both of those. For additional indulgent cheesecake, use coconut cream – stable a part of full fats coconut milk that tends to drift to the highest of the can after extended chilling. It’s also possible to use coconut milk and even skinny milk like oat or soya. Or in order for you much more mango flavour, use mango purée as an alternative.

*MANGO PUREE: For comfort, I used canned mango purée from Kesar mango by KTC model. It’s also possible to make your individual my mixing ripe mangoes in a meals processor. For those who don’t wish to use mango, how about blended blackberries or pitted cherries as an alternative?



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