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Mini No-Bake Coconut Cheesecake with Mango Purée
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Recipe

13 INGREDIENTS • 9 STEPS • 50MINS

Mini No-Bake Coconut Cheesecake with Mango Purée

5
4 ratings
These Mini No-Bake Coconut Cheesecakes are a wonderfully refreshing treat. A special coconut flake crust is paired with rich coconut cream and topped with naturally sweetened Mango Purée. Prepare your tastebuds for sunshine and a tropical getaway with these fantastic deserts.
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Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SUACE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com
These Mini No-Bake Coconut Cheesecakes are a wonderfully refreshing treat. A special coconut flake crust is paired with rich coconut cream and topped with naturally sweetened Mango Purée. Prepare your tastebuds for sunshine and a tropical getaway with these fantastic deserts.
50MINS
Total Time
$3.91
Cost Per Serving
Ingredients
Servings
4
US / Metric
Crust
Biscoff Cookie
1 2/3 cups
Biscoff Cookies
Unsalted Butter
1/3 cup
Unsweetened Coconut Flakes
2 Tbsp
Unsweetened Coconut Flakes
Filling
Cream Cheese
2 cups
Philadelphia Original Soft Cheese, room temperature
Coconut Cream
2/3 cup
Coconut Cream
Powdered Confectioners Sugar
1/2 cup
Powdered Confectioners Sugar
Gelatin Powder
1 1/2 Tbsp
Gelatin Powder
Water
3 Tbsp
Water
Mango Purée
Fresh Mango Chunk
1 1/2 cups
Fresh Mango Chunks
about 500g of fresh ripe mango with seeds
Lime
1
Lime, zested, juiced
about 1 tsp of zest and 2 tsp of juice
Coconut Flake Topping
Nutrition Per Serving
VIEW ALL
Calories
953
Fat
67.1 g
Protein
13.7 g
Carbs
76.2 g
Add to plan
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Mini No-Bake Coconut Cheesecake with Mango Purée
Save
author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SUACE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com

Author's Notes

Using a non-stick pan to roast the coconut flakes over medium-high heat for 3-5 minutes or until they are slightly brown. Leftover mango puree can be stored in an airtight container in the fridge for up to 2 weeks.
Cooking InstructionsHide images
step 1
In a food processor or blender, break down the Unsalted Butter (1/3 cup) to fine crumbs. Add the Biscoff Cookies (1 2/3 cups). Mix until combined.
step 2
Transfer the crust to a bowl, add Unsweetened Coconut Flakes (2 Tbsp). Mix to combine. Evenly fill the crust mixture into the cupcake-lined mini muffin tin. Flat the top of the crust with the measuring cup or any flat surface tools. Refrigerate while making the filling.
step 3
In a small bowl, bloom the Gelatin Powder (1 1/2 Tbsp) in the Water (3 Tbsp) for 5 minutes. Set aside.
step 4
To make the cheesecake filling, using a hand mixer or stand mixer to beat the Philadelphia Original Soft Cheese (2 cups) until soft and smooth. Then add the Coconut Cream (2/3 cup), Vanilla Extract (1 tsp), and sift the Powdered Confectioners Sugar (1/2 cup) in. Beat until smooth, then set aside.
step 5
Microwave the gelatin for 20 seconds. Add 1 Tbsp of the cheesecake mixture in the gelatin to dissolve and pour the gelatin mixture back to the cheesecake mixture and use a spatula to mix until well combined.
step 6
Use an ice cream scoop or spoon to pour the cheesecake mixture on top of the crust. Tap the tin a couple of times to remove the excess air, and use a small spoon to flatten the top. Refrigerate for at least 4 hours up to overnight.
step 7
To prepare the mango puree, in the blender puree the Fresh Mango Chunks (1 1/2 cups). Mix in the Lime (1) juice and zest. Pulse to combine. Set aside in the fridge until the cheesecakes are ready.
step 8
Mix the Toasted Coconut Flakes (1/4 cup) and Granulated Sugar (1 Tbsp) together. Set aside.
step 9
Take the mini coconut cheesecakes out of the fridge, and remove the cupcake liners. Pour the mango purée on top of each cheesecake. Sprinkle some roasted coconut flakes and serve.
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Tags
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Microwave
Shellfish-Free
Kid-Friendly
No-Bake Dessert
Dessert
Mother's Day
Summer
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