Mango Cheesecake Bars Recipe

Almond flour: Ground almonds used as a gluten-free alternative to traditional flour.

Coconut oil: A plant-based oil that solidifies at room temperature, used here to bind the crust.

Maple syrup: A natural sweetener derived from maple trees, adding a rich flavor to both the crust and filling.

Cashews: Soaked overnight to soften, these nuts create a creamy base for the cheesecake filling.

Coconut cream: The thick, creamy part of coconut milk, adding richness to the filling.

Mango puree: Blended ripe mangoes, providing a tropical sweetness and vibrant color.

Lemon juice: Adds a touch of acidity to balance the sweetness and enhance flavors.

Vanilla extract: A flavoring derived from vanilla beans, adding depth to the filling.

When blending the cashews for the filling, make sure they are thoroughly soaked and drained to achieve a creamy texture. If your blender struggles, add a small amount of coconut cream to help it along. This ensures a smooth and velvety consistency for your mango cheesecake bars.

• almond flour - Substitute with oat flour: Oat flour provides a similar texture and is also gluten-free, making it a great alternative for those with nut allergies.

• melted coconut oil - Substitute with melted vegan butter: Vegan butter will provide a similar fat content and richness, maintaining the desired consistency of the crust.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and viscosity, making it a suitable alternative for sweetening the crust.

• soaked overnight cashews - Substitute with soaked overnight macadamia nuts: Macadamia nuts have a creamy texture and mild flavor, similar to cashews, making them a good alternative for the cheesecake filling.

• coconut cream - Substitute with cashew cream: Cashew cream is rich and creamy, providing a similar texture and mouthfeel to coconut cream.

• mango puree - Substitute with peach puree: Peach puree offers a similar sweetness and tropical flavor, making it a great alternative to mango puree.

• maple syrup - Substitute with date syrup: Date syrup is a natural sweetener with a rich flavor, providing a similar sweetness level to maple syrup.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and citrus flavor, making it a suitable alternative for adding tanginess to the cheesecake filling.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor, adding a unique twist to the cheesecake filling.

• Allow the mango cheesecake bars to cool completely at room temperature before storing. This ensures the filling sets properly and maintains its creamy texture.

• For short-term storage, place the bars in an airtight container. Line the container with parchment paper to prevent sticking. Store in the refrigerator for up to 5 days.

• If you plan to enjoy the bars over a longer period, freezing is an excellent option. First, cut the cheesecake bars into individual servings. This makes it easier to thaw only what you need.

• Wrap each bar tightly in plastic wrap to protect them from freezer burn. For added protection, place the wrapped bars in a resealable freezer bag or an airtight container.

• Label the container or bag with the date to keep track of their freshness. The mango cheesecake bars can be frozen for up to 2 months without losing their delightful flavor and texture.

• When you're ready to indulge, thaw the desired number of bars in the refrigerator overnight. This gradual thawing process helps maintain the creamy consistency of the cheesecake filling.

• For a quicker option, you can also let the bars sit at room temperature for about 30 minutes. However, be mindful not to leave them out for too long to avoid any texture changes.

• Once thawed, enjoy the mango cheesecake bars as a refreshing dessert or snack. Their vibrant mango puree flavor and creamy cashew filling will be just as delightful as when freshly made.

• Preheat your oven to 300°F (150°C). Place the mango cheesecake bars on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Use a microwave-safe plate to arrange the mango cheesecake bars. Set your microwave to medium power. Heat in 20-second intervals, checking after each interval to ensure they don't overheat. This method is quick but be cautious to avoid making the bars too soft.

• For a more gentle reheating, use a double boiler. Place the mango cheesecake bars in a heatproof dish and set it over a pot of simmering water. Cover the dish with a lid or aluminum foil. Heat for about 10 minutes, checking occasionally to ensure even warming.

• If you prefer a stovetop method, use a non-stick skillet over low heat. Place the mango cheesecake bars in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming. This method can help maintain the texture of the crust.

• For those with an air fryer, preheat it to 300°F (150°C). Place the mango cheesecake bars in the basket, ensuring they are not touching. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly without becoming too crispy.

• Oven: Used to preheat and bake the crust and filling for the cheesecake bars.

• Mixing bowl: Used to combine the almond flour, melted coconut oil, and maple syrup to form the crust.

• Baking pan: Used to press the crust mixture into and bake it.

• Blender: Used to blend the soaked cashews, coconut cream, mango puree, maple syrup, lemon juice, and vanilla extract into a smooth filling.

• Spatula: Used to spread the filling evenly over the cooled crust.

• Measuring cups: Used to measure out the almond flour, coconut cream, mango puree, and other ingredients.

• Measuring spoons: Used to measure out the melted coconut oil, maple syrup, lemon juice, and vanilla extract.

• Knife: Used to slice the cooled cheesecake into bars.

• Cutting board: Used as a surface to slice the cheesecake bars.

Prepare ingredients in advance: Soak cashews overnight and have all ingredients measured and ready before starting.

Use a food processor: Blend the crust mixture and filling in a food processor to save time and ensure smooth consistency.

Preheat the oven: Preheat your oven while preparing the crust to streamline the process.

Chill in the fridge: After baking, place the cheesecake bars in the fridge to cool faster before slicing.