|30 min||7 h||12|
|1 1/4 cup crumbs||Graham crackers|
|1 dash||Sea Salt|
|1/4 cup||Coconut oil (melted)|
|1 1/2 cup||Cashew nuts, raw (soaked for at least 6 hours)|
|1/2 cup||Coconut cream|
|1/2 tsp||Vanilla extract, pure|
|2 tbsp||Agave nectar (syrup) (or maple syrup)|
|1/4 cup||Lemon juice|
|1 tbsp||Lemon juice|
|2 cup||Mango (diced, thaw if using frozen mango)|
|2 tsp||Arrowroot flour|
Preheat oven to 350°F degrees and line an 8”x8” square pan with a piece of parchment paper. Cut the parchment paper a few inches larger than the pan so it goes up the sides. If you don’t have an 8”x8” pan, you can use a deep baking sheet with sides at least 1 inch high.
Combine the graham cracker and sea salt in a food processor. Process until the consistency is very fine. Continue to process as you slowly drizzle the melted coconut oil through the top.
Transfer the graham cracker mixture to the prepared pan and use your fingers to press down firmly and evenly. If you’re using a baking sheet, stop about halfway across so your crust isn’t too thin. Bake for 5 to 7 minutes, until the top of the crust is golden brown. Remove from the oven and set aside while you prepare the filling.
Wipe out the bowl of your food processor. Then add the cashews, coconut cream, vanilla extract, agave nectar or maple syrup, and lemon juice and process until silky smooth. Add a touch more lemon juice or a pinch of salt to brighten the flavor, if needed. If you like a sweeter cheesecake, add a bit more agave or maple syrup.
Pour the cheesecake mixture on top of the graham cracker crust and use a rubber spatula to spread it evenly. Put the cheesecake in the freezer to set while you prepare the mango topping.
Wipe out your food processor once again. Add the mango and puree until very smooth. Meanwhile, in a medium mixing bowl, dissolve the arrowroot powder in 1 tablespoon of water. Once the mango is completely puréed, add it to the bowl. Whisk the mango and dissolved arrowroot powder together until the mixture thickens slightly.
Remove the chilled cheesecake from the freezer. Pour the pureed mango on top and use a rubber spatula to spread it smoothly. Cover the pan with plastic wrap and place in the freezer for at least 4 hours.
Once the cheesecake is frozen, you should be able to lift it out of the pan by grabbing the sides of the parchment paper. Carefully transfer the cheesecake to a cutting board. Using a very sharp knife, slice the cheesecake lengthwise into 2-inch bars (you should have 4 total). Then, cut those slices into thirds to create 12 evenly sized bars.
Allow the mango cheesecake bars to thaw at room temperature before serving, 30 – 40 minutes, depending on how warm your kitchen is. If you don’t plan to serve them right away, these bars also keep in the freezer for to 1–2 weeks in an air-tight container.