Mini No-Bake Coconut Cheesecake with Mango Purée
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.
Ingredients
Cooking Instructions
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 (4 Tbsp) 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.