Dive into a slice of paradise with these Tropical Mango Passionfruit Cheesecake Bars, a no-bake treat that combines the creamy richness of cashew-based filling with the vibrant flavors of mango and passionfruit. Sitting atop a crunchy nut and coconut crust and crowned with a luscious mango passionfruit glaze, these bars are a perfect blend of textures and tropical tastes. Whether you're looking for a refreshing dessert for a summer gathering or simply a delightful treat to brighten your day, these cheesecake bars offer a guilt-free indulgence that's as nutritious as it is delicious.
Why You'll Love This:
These Tropical Mango Passionfruit Cheesecake Bars are a celebration of natural, wholesome ingredients, featuring a nutty, date-sweetened crust and a creamy filling made from cashews and coconut yogurt. The vibrant top layer of mango and passionfruit not only adds a burst of exotic flavor but also makes these bars a feast for the eyes. They're vegan, gluten-free, and free from refined sugars, making them a fantastic option for those with dietary restrictions or anyone looking to enjoy a healthier dessert option without compromising on taste.
Perfect Occasion:
Perfect for summer picnics, beach days, or any occasion that calls for a refreshing and eye-catching dessert, these cheesecake bars are sure to impress. Serve them at your next outdoor gathering, enjoy them as a decadent snack, or bring them along to a potluck to share the joy of tropical flavors with friends and family. They're also a wonderful treat for special occasions like birthdays or anniversaries when you're looking for something unique and delightful.
Decoration Tips:
For an extra touch of elegance, garnish these cheesecake bars with additional slices of mango, a few passionfruit seeds, or a sprinkle of toasted coconut flakes before serving. You can also add a few edible flowers or mint leaves for a pop of color. Serve each bar on a small plate with a dollop of coconut yogurt and a drizzle of honey or maple syrup for added sweetness and flair.
For the Crust:
- Ingredients:
- 5 dates, soaked in hot water for 10 minutes
- 1/2 cup raw almonds
- 1/2 cup raw pecans
- 1/2 cup coconut flakes
- A pinch of salt and cinnamon
For the Filling:
- Ingredients:
- 2 cups cashews, soaked in hot water for 10 minutes
- 2 honey mangoes (or 1 large ripe mango), flesh scooped
- 1 cup thick coconut yogurt
- 1/3 cup maple syrup
- 1/3 cup cacao butter or coconut oil, melted
- 1/4 cup lemon juice (or the pulp of 2 passionfruits)
- 1 tsp vanilla extract
- A pinch of salt
For the Top Layer:
- Ingredients:
- 3 honey mangoes (or 2 large mangoes), flesh scooped
- Pulp of 2 passionfruits (or juice of 1 lemon)
- 2 tbsp arrowroot powder
Directions:
- Line an 8x8-inch baking dish with parchment paper.
- For the crust, pulse almonds and pecans in a food processor until finely chopped. Add drained dates and coconut flakes; blend until sticky. Press into the baking dish and refrigerate.
- Blend all filling ingredients until smooth; pour over crust and refrigerate for at least 4 hours or overnight.
- For the top layer, blend mango flesh until smooth. Cook with passionfruit pulp or lemon juice and arrowroot powder over medium heat until thickened. Cool completely before pouring over the filling. Chill for an additional 30 minutes.
- Cut into 12 bars with a wet knife. Store leftovers in the fridge or freezer.
Indulge in the tropical bliss of these Mango Passionfruit Cheesecake Bars, a perfect treat to enjoy the vibrant flavors of summer any time of the year. Enjoy!