Dessert / Tropical
Mango Passionfruit Chia Cheesecake Bars
No-bake cashew cheesecake bars with coconut-date crust and tropical mango passionfruit swirl.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 30 minutes
- Cook
- 0 minutes
- Total
- 6 hours 30 minutes (with pre-soaked cashews)
- Serves
- 16
Gather your ingredients
Everything you need.
Allergen notes
- Contains tree nuts, including any nut milk or nut butter listed.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Line an 8-inch square pan with parchment, leaving overhang for lifting.
Pulse dates, shredded coconut, and half the melted coconut oil in a food processor until the mixture clumps; press firmly into the pan for the crust.
Blend soaked cashews, coconut cream, mango, maple syrup, lime juice, vanilla, salt, and remaining coconut oil until ultra-smooth. Drain soaked cashews before blending and scrape the jug repeatedly until no gritty pieces remain.
Stir chia seeds into passionfruit puree and let thicken 5 minutes to create a swirl sauce.
Pour cashew filling over the crust, dollop passionfruit chia sauce on top, and swirl with a skewer.
Chill at least 6 hours (or overnight) until set, then slice into bars with a warm knife.
0 of 6 steps complete
A little kitchen know-how
- Soak cashews in hot water for 1 hour if you forget to soak overnight.
- Warm the coconut cream can and shake before opening for an even consistency.
- Freeze bars for 30 minutes before slicing for ultra-clean edges.
Make it yours & keep it well
Use raspberry purée instead of passionfruit for the swirl, keeping the filling itself unchanged.
Storage: Keep perishable components covered in the fridge and use within 48 hours, or sooner if a product use-by date requires. Keep bars chilled, covered. Freeze individual slices if desired and thaw in the fridge; the soft filling needs cold storage.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
310 kcal · Protein 6 g · Carbohydrates 29 g · Fat 20 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I bake the crust?
It isn’t necessary, but you can bake at 325°F for 10 minutes for a firmer texture; cool completely before filling.
What if passionfruit is unavailable?
Use mango puree plus 1 tablespoon lime zest for brightness, or swirl in raspberry puree.
Why are the bars too soft to slice?
Allow the full chilling time and keep them cold while cutting. Warm ingredients or excess fruit liquid can delay setting.
Keep the good food coming.
Pistachio Rose Overnight Chia Parfaits
Creamy almond milk chia pudding layered with rosewater yogurt, pistachios, and fresh berries for a make-ahead dessert-breakfast hybrid.
Vegan Chocolate Avocado Mousse
Ripe avocado blends with cocoa, maple syrup and vanilla into a smooth chocolate mousse. Chill in small glasses for an easy vegan dessert.
Apple Blackberry Crumble
Apples and blackberries bubble under a crisp oat crumble with cinnamon. Vegan butter makes a simple plant-based version of the British dessert.