Mango Lemon Cheesecake Bars

Prep Time: 25 mins

Cooking Time: 5 mins

Setting Time: 4 hrs 30 mins

Total Time: 5 hrs

1 cup (160g) roasted or raw almonds, hazelnuts, or any other nut/seed (use a mixture of dried coconut flakes and sunflower seeds if you are allergic to nuts; or alternatively, 120g graham cracker crumbs, 55g melted butter or and 50g maple syrup)
½ cup (100g) pitted dates, soaked in boiling water for 10 minutes

150g frozen or fresh mango chunks, (approx 1 ½ medium-size mangoes)
¾ cup (170g) cream cheese (or if you are allergic to animal products, swap it for following 3 ingredients: thick unsweetened dairy-free yogurt, 2 cups (260g) raw cashews (soaked in boiling water for 10 minutes), and ⅓ cup (75g) melted cacao butter/ 115g melted vegan white chocolate)
⅓ cup (115g) maple syrup, or to taste
¼ cup (60g) lemon juice, lime juice or passionfruit pulp
1 teaspoon vanilla extract (skip if you do not like the vanilla flavor in fruit bars)
Pinch of salt

Line an 8-inch (20cm) square cake pan or container with parchment paper overhanging the sides (to make it easier to remove the cheesecake).

If you are not allergic to nuts, follow this Step 1 and Step 3 for the cheesecake base. Add the nuts to a food processor and process until it forms coarse crumbs. Drain the dates and discard the water. Add the dates to the food processor and process until the dates have completely broken down and the mixture is just combined.
Or for those who are allergic to nuts, skip step 1 and follow only this Step 2 & the 3rd one for the base. Combine 120 g graham cracker crumbs, 55 g melted butter or and 50 g maple syrup and mix well.
Whichever version you are making, the mixture should stick together if you pinch it between two fingers. Scoop the base mixture into your cake pan. Use a flat-base cup or spoon to firmly press the mixture to form a base.

If you are not allergic to dairy, follow this Step 1 and Step 3 for filling. Add cream cheese, mango pulp, maple syrup, lemon drops, pinch of salt, and vanilla extract to a high-speed blender. Blend until the mixture is as smooth as possible and forms a thick cream. Add more sweetener or acidity to the mixture to balance the sweetness.
Or alternatively, for a dairy free version, skip step 1 and follow this Step 2 & the 3rd. Drain the soaked cashews and add them to a high-speed blender along with the dairy-free yogurt and cacao butter/vegan white chocolate. Now add mango pulp, maple syrup, lemon drops, pinch of salt, and vanilla extract and blend until the mixture is as smooth as possible and forms a thick cream. Add more sweetener or acidity to the mixture to balance the sweetness.
Pour the filling over the base and smooth the surface with a spoon or spatula. Cover the cake pan and set it aside in the fridge to set for at least 4 hours.

Puree the mango using a blender. Meanwhile, add lemon zest and unrefined powdered sugar in a small bowl and combine well and keep it aside to let the flavors gel well.
Add the mango puree, passionfruit and cornstarch to a small saucepan. Bring the mixture to medium heat and whisk continuously until thickened (of custard-like consistency). Remove from the heat.
When the bars have set (after the base and filling spread), pour the mango topping and spread well. Sprinkle the lemon zest and sugar mixture over the fruity topping for a citrus punch (and a must to cut through the extra sweet flavor of mango through all the layers).
Set it aside in the fridge for at least 30 minutes to set further.
Remove the bars from the tin. Use a sharp knife to cut into servings. Enjoy!