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!
Servings 12 people
Calories 612kcal
Ingredients
Granola Crust
- 1 ½ cups Sprouted Oat Cinnamon Flax Granola
- ¼ cup coconut oil solid
- ½ 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
- ⅔ cup canned coconut milk
- 2 ½ tablespoons lemon juice
- ¼ cup coconut oil melted, but at room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup pure maple syrup
Strawberry Cheese Layer
- 1 cup raw cashews soaked in cold and filtered water for 4 hours or overnight
- ½ 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
- ½ tablespoon pure vanilla extract
- 1 ¼ 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 ½ 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
