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RECIPE
13 INGREDIENTS 9 STEPS 50min

Mini No-Bake Coconut Cheesecake with Mango Purée

5.0
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.
Mini No-Bake Coconut Cheesecake with Mango Purée Recipe | SideChef
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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.
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
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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
50min
Total Time
$3.91
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Crust

1 2/3 cups
Biscoff Cookies
1/3 cup
2 Tbsp
Unsweetened Coconut Flakes

Filling

2 cups
Cream Cheese , room temperature
2/3 cup
Coconut Cream
1/2 cup
Powdered Confectioners Sugar
1 1/2 Tbsp
Gelatin Powder
3 Tbsp
Water

Mango Purée

1 1/2 cups
Fresh Mango Chunks
about 500g of fresh ripe mango with seeds
1
Lime , zested, juiced
about 1 tsp of zest and 2 tsp of juice

Coconut Flake Topping

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Nutrition Per Serving

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CALORIES
953
FAT
67.1 g
PROTEIN
13.7 g
CARBS
76.2 g

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 Instructions

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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 Cream 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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Nutrition Per Serving
Calories
953
% Daily Value*
Fat
67.1 g
86%
Saturated Fat
39.5 g
198%
Trans Fat
1.3 g
--
Cholesterol
158.5 mg
53%
Carbohydrates
76.2 g
28%
Fiber
1.5 g
5%
Sugars
54.8 g
--
Protein
13.7 g
27%
Sodium
538.6 mg
23%
Vitamin D
--
--
Calcium
125.4 mg
10%
Iron
208.7 mg
1159%
Potassium
274.3 mg
6%
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