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    Home ยป Diet ยป Vegan ยป Strawberry Mango Vegan Cheesecake Bars

    Strawberry Mango Vegan Cheesecake Bars

    Published: Jun 28, 2017 ยท Modified: Dec 31, 2021 by Monica Stevens Le ยท 2 Comments

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    Easy vegan strawberry & mango cheesecake bars with a delicious granola crust. Gluten free and super easy to make! This recipe is also vegan- no excuse not to make it!

    Just wanted to let you know that these awesome cheesecake bars are sponsored by my friends at One Degree Organics!

    Strawberry & mango cheesecake bars stacked on top of each other

    Well, if you haven’t been able to tell, I have been on a vegan slash paleo cheesecake kick lately. Why?

    Well, I am finishing up a Cookies, Brownies & Bars ebook with my girl Rachel at Bakerita (so naturally, we’re throwing a few awesome recipes for cheesecake bars in there) and… it’s SUMMERTIME!

    That means I want to make all of the refreshing and fruit-filled treats. What I love most about scarfing down treats like these strawberry mango vegan cheesecake bars is how light they are.

    I never feel anxious about how full I am after eating one of these. They’re super refreshing due to the creamy and fluffy texture of the raw cashews inside.

    I wouldn’t be surprised if you felt like running a marathon after finishing these off. Seriously, you won’t want to curl up in a ball on your couch. Phew.

    More like this:

    Frozen Raw Paleo Lemon Bars

    Paleo Vegan Berry Cheesecake Bars

    Easy Vegan Raspberry Cheesecake

    Strawberry & mango cheesecake bars on a wooden board with strawberries

    FOUR LAYERS THOUGH

    These bars may look intimidating because they are so layers, but they are not… promise. Many of the ingredients you are using will be repeated a few times. The mango layer on top is optional, too. So is the strawberry layer.

    In fact, you can just make the crust, the cashew cheese layer and either do the strawberry layer OR the mango layer. They’ll taste just as fantastic as 3 layers. It really just depends on your preference.

    I decided to do a combination of mango and strawberry because like I’ve already exclaimed… Summer is here. I find both strawberries and mangos to be quite refreshing and combined with the creamy cashews, it’s a truly stunning combo!

    These strawberry mango vegan cheesecake bars are currently sitting in my freezer, waiting for someone to come help and polish them off.

    My hubby is not a huge fan of fruity “cheese” desserts, so I’m waiting for someone to offer up their bellies and come help me with the rest of these beauties.

    Strawberry & mango cheesecake bars with a granola crust

    I’m going to be heading to my parents for the 4th of July for a quaint, little family BBQ.

    Tim is going to be working that day, and my mom decided to plan a last minute get together, so naturally I’m in. I do not say “no” to BBQ. Did I tell you guys that my mom went pretty much paleo? It was a very exciting day for me.

    She’s trying to cure some chronic ailments she has and is seeing a spiritual guru / nutritional specialist to help her along the way. I remember the day she told me it was happening, and I was all:

    “Wow, mom so it wasn’t enough for me to lead my example and nudge you the last 6 years… you had to here it from someone else, huh?”

    Haha. I love pulling her leg. Anyway, I’m going to have to whip up another batch of these strawberry mango vegan cheesecake bars (I think it’s safe to assume our current batch may be gone by then) and share these with my family. I’ll have to update you on what they think! ????

    strawberry & mango cheesecake bars  portioned and stacked on a board

    Did you see how I made these with a granola crust? It ends up really making for a great texture in the crust.

    I’ve been a huge fan of One Degree Organics for quite some time now. I discovered a few of their granolas at my local Sprouts years ago, and my sister and I are obsessed.

    Once the opportunity to start working with them had presented itself, I was ecstatic. For real. Their products are the real deal.

    I urge to go check out their store locator and see if you can get your hands on their stuff. Lucky for you, I’ll be coming out with a few more recipes featuring their gluten free flours & cereals… so stay tuned for those.

    It’s time…

    These are going to become a Summer treat staple at your house, I can assure you. Feel free to get wild with the fruit you use. You can use any freeze dried fruit and any frozen fruit for the topping. Get wild, mk?

    Strawberry & mango cheesecake bars with a granola crust cut into equal portions on a wooden board

    This post is sponsored by the lovely folks at One Degree Organics. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!

    Easy vegan strawberry & mango cheesecake bars with a delicious granola crust. Gluten free and super easy to make! Keeps in the freezer for up to one month but best served out of the refrigerator! dairy free cheesecake recipe. Raw paleo and vegan cheesecake recipe. Best gluten free vegan cheesecake. Raw vegan cheesecake recipe. Best vegan dessert recipes. Healthy vegan strawberry cheesecake.

    Strawberry Mango Vegan Cheesecake Bars

    Easy vegan strawberry & mango cheesecake bars with a delicious granola crust. Gluten free and super easy to make! This recipe is both vegan and gluten free- no excuse not to make it!
    5 from 6 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 12 people
    Course: Dessert
    Cuisine: American
    Keyword: cashew cheesecake, summer, vegan cheesecake
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Chilling: 8 hours
    Total Time: 8 hours 35 minutes
    Servings: 12 people
    Calories: 612kcal
    Author: Monica Stevens Le

    Ingredients

    Granola Crust

    • 1 1/2 cups Sprouted Oat Cinnamon Flax Granola
    • 1/4 cup coconut oil solid
    • 1/2 cup unsweetened coconut flakes
    • 8-10 Medjool dates pitted

    Cashew Cheese Layer

    • 2 cups raw cashews soaked in cold and filtered water for 4 hours or overnight
    • 2/3 cup canned coconut milk
    • 2 1/2 tablespoons lemon juice
    • 1/4 cup coconut oil melted, but at room temperature
    • 2 teaspoons pure vanilla extract
    • 1/3 cup pure maple syrup

    Strawberry Cheese Layer

    • 1 cup raw cashews soaked in cold and filtered water for 4 hours or overnight
    • 1/2 cup plus 2 tablespoons canned coconut milk
    • 2 tablespoons coconut oil melted, but at room temperature
    • 2 tablespoons pure maple syrup
    • 1 tablespoon lemon juice
    • 1/2 tablespoon pure vanilla extract
    • 1 1/4 cups freeze-dried strawberries I get these from Trader Joe's

    Mango Chia Topping

    • 2 cups frozen mango thawed
    • 3 tablespoons fresh tangerine juice
    • 2 1/2 tablespoons chia seeds

    Instructions

    • Preheat the oven to 325 degrees Fahrenheit and adjust the oven rack to the middle position. Line an 8x8' baking dish with parchment paper and set aside.
    • In the bowl of a food processor (or high speed blender), pulse together all of the crust ingredients. Press into the bottom of the baking dish evenly. Bake at 325 degrees Fahrenheit for 12-15 minutes, until golden brown. Place in the freezer.
    • Pulse together all cashew cheese layer ingredients. You can do this in the bowl of a food processor a high-speed blender (my recommendation.) Process this mixture for about 1 minute, until it looks smooth and creamy. Pour this mixture on top of the prepared crust. Tap on the counter a few times to release any air bubbles and smooth over with an offset spatula. Place in the freezer to set while making the next layer.
    • Rinse out the bowl of your processor or blender and dry it. Combine all of the strawberry cheese layer ingredients until it looks smooth and creamy (like the previous layer.) Add this layer on top of the cashew cheese layer. Tap on the counter a few times to release any air bubbles and smooth over with an offset spatula. Place back in the freezer.
    • Rinse out and dry your bowl again and combine the mango topping ingredients together. Add this *as the final layer* and smooth over the top with a spatula again. Cover these with plastic wrap & place them to set in the freezer overnight. Cut into 12 squares with a wet & hot knife.
    • Store leftovers in the freezer for up to one month. Let bars thaw at room temperature for about 20 minutes before serving.

    Notes

    Be sure to bring all of your filling ingredients to room temperature before you begin. Otherwise, your filling will not be smooth!

    Nutrition

    Serving: 1bar | Calories: 612kcal | Carbohydrates: 70g | Protein: 9g | Fat: 35g | Saturated Fat: 19g | Sodium: 11mg | Potassium: 827mg | Fiber: 8g | Sugar: 44g | Calcium: 69mg
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Comments

    1. Valerie M. says

      July 21, 2017 at 1:13 pm

      AMAZING recipe and very easy to do! New favourite cheesecake recipe ๐Ÿ™‚

      Reply
      • The Movement Menu says

        July 21, 2017 at 1:37 pm

        You're so sweet. You gotta try the blueberry one I just came out with. It's my favorite thus far!!!

        Reply

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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