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.
Total Time
50min
5.0
4 Ratings
Author: Tina Sawasdee at SideChef
Servings:
4
Ingredients
Crust
•
1 2/3
cups
Biscoff Cookies
•
1/3
cup
Melted
Unsalted Butter
•
2
Tbsp
Unsweetened Coconut Flakes
Filling
•
2
cups
Cream Cheese
, room temperature
•
2/3
cup
Coconut Cream
•
1/2
cup
Powdered Confectioners Sugar
•
1
tsp
Vanilla Extract
•
4
tsp
Gelatin Powder
•
3
Tbsp
Water
Mango Purée
•
1 1/2
cups
Fresh Mango Chunks
•
1
Lime
, zested, juiced
Coconut Flake Topping
•
4
Tbsp
Toasted Coconut Flakes
•
1
Tbsp
Granulated Sugar
Cooking Instructions
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.
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.
3.
In a small bowl, bloom the Gelatin Powder (4 tsp) in the Water (3 Tbsp) for 5 minutes. Set aside.
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.
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.
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.
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.
8.
Mix the Toasted Coconut Flakes (4 Tbsp) and Granulated Sugar (1 Tbsp) together. Set aside.
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.
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.
Nutrition Per Serving
CALORIES
953
FAT
67.1 g
PROTEIN
13.7 g
CARBS
76.2 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
