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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.
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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!
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

Ingredients

Granola Crust

Cashew Cheese Layer

Strawberry Cheese Layer

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