No-Bake Coconut Mango Cheesecake Bites Recipe

Introduction

If you’re craving a creamy, tropical dessert without turning on the oven, these No-Bake Coconut Mango Cheesecake Bites are perfect. They combine luscious coconut and fresh mango flavors in a bite-sized treat that’s easy to make and delightful to share.

Ingredients

• 1 (8 ounce) package full fat cream cheese, softened to room temperature
• 1 (5.4 ounce) can unsweetened coconut cream
• 1/3 cup + 1 tablespoon powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla bean paste
• 1/4 teaspoon sea salt
• 1 ripe mango (flesh scooped out)
• 40 grams (1/2 cup) almond flour
• 85 grams soft, pitted dates
• 50 grams (1/2 cup) old fashioned oats
• 1 1/2 tablespoons melted coconut oil
• 1/4 teaspoon sea salt

Instructions

1. Step 1: Chill the can of coconut cream in the refrigerator to allow the cream to separate from the liquid. Once cold, open the can carefully and scoop out only the solid coconut cream, avoiding the water at the bottom.
2. Step 2: In a food processor, blend the softened cream cheese and coconut cream together for about 20 seconds. Add powdered sugar, lemon juice, vanilla bean paste, and 1/4 teaspoon sea salt. Process until the mixture is completely smooth and creamy.
3. Step 3: To prepare the crust, pulse almond flour and dates in a clean food processor about 20 times. Add oats, melted coconut oil, and 1/4 teaspoon sea salt. Continue pulsing until the mixture starts sticking together.
4. Step 4: Lightly press 1 tablespoon of the crust mixture into the bottom of each of nine muffin liners. If the mixture sticks to your fingers, wet them slightly to make pressing easier. Then divide the cheesecake filling evenly into each cup.
5. Step 5: Refrigerate the filled cups for at least four hours to set properly.
6. Step 6: Before serving, puree the mango flesh until smooth. Spoon a dollop of mango puree on top of each cheesecake bite. Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

• For a nut-free crust, substitute almond flour and oats with gluten-free oat flour and use sunflower seeds instead of dates for binding.
• Use frozen mango chunks to make the topping extra chilled and refreshing.
• If vanilla bean paste is unavailable, replace it with 1 teaspoon vanilla extract.
• Make mini cheesecakes in silicone molds for easy removal and a fun presentation.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 1 month and thaw in the refrigerator before serving. Reheat is not recommended, as these bites are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk instead of coconut cream?

Coconut cream is thicker and richer than coconut milk, which is why it works best for the creamy texture in this recipe. If you only have coconut milk, refrigerate it overnight and scoop out the thick cream layer that forms on top before using.

Are these cheesecake bites dairy-free?

This recipe uses full fat cream cheese, which is dairy. To make a dairy-free version, substitute with a plant-based cream cheese alternative, keeping in mind the texture may vary slightly.

No-Bake Coconut Mango Cheesecake Bites Recipe

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★★★★★

4.5 from 62 reviews

• Author: Isabella
• Total Time: 4 hours 20 minutes
• Yield: 9 cheesecake bites 1x
• Diet: Vegetarian

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Description

These No-Bake Coconut Mango Cheesecake Bites are a refreshing and creamy dessert perfect for warm weather. Combining a rich coconut cream and cream cheese filling with a naturally sweet, nutty crust made from almonds, dates, and oats, they are topped with vibrant mango puree for a tropical twist. This easy-to-make, no-bake recipe offers a delightful balance of flavors and textures, ideal for a light, satisfying treat.

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Ingredients

Scale 1x2x3x

Filling

• 1 8 ounce package full fat cream cheese, softened to room temperature
• 1 5.4 ounce can unsweetened coconut cream, chilled
• ⅓ cup + 1 tablespoon powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla bean paste
• ¼ teaspoon sea salt
• 1 ripe mango (flesh scooped out)

Crust

• 40 grams (½ cup) almond flour
• 85 grams soft pitted dates
• 50 grams (½ cup) old fashioned oats
• 1 ½ tablespoons melted coconut oil
• ¼ teaspoon sea salt

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Instructions

1. Chill the coconut cream: Place the can of coconut cream in the refrigerator to chill so that the cream separates from the liquid. Once cold, carefully open one side of the can and scoop out only the thick coconut cream from the top, leaving the water behind.
2. Make the filling: Put the softened cream cheese and the chilled coconut cream into a food processor and process for 20 seconds until combined. Add the powdered sugar, lemon juice, vanilla bean paste, and sea salt, then process again until the mixture is completely smooth.
3. Prepare the crust: In a clean food processor, pulse the almond flour and pitted dates about 20 times to combine. Add the oats, melted coconut oil, and sea salt, then continue pulsing and processing until the mixture starts to stick together.
4. Assemble the bites: Press about one tablespoon of the crust mixture firmly into the bottom of each of nine muffin liners. If the crust mixture sticks to your fingers, wet them lightly to make pressing easier. Divide the filling evenly among the muffin cups, spreading it over the crust.
5. Chill to set: Refrigerate the assembled cheesecake bites for at least four hours to allow them to firm up and set properly.
6. Add mango topping: Before serving, puree the mango flesh until smooth, then spoon a small amount of the mango puree on top of each cheesecake bite. Serve immediately or keep refrigerated until ready to enjoy.

Notes

• Make sure to chill the coconut cream well to ensure a thick cream is scooped from the top, avoiding the watery bottom.
• You can lightly wet your fingers or a spoon when pressing the crust mixture to prevent sticking.
• For best texture, allow the cheesecake bites to chill for at least four hours, ideally overnight.
• Use ripe mango for a sweet, flavorful topping, adjusting the amount to taste.
• Store the cheesecake bites in the refrigerator and consume within 2-3 days for optimal freshness.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: International

Keywords: no-bake cheesecake, coconut mango dessert, vegan cheesecake bites, healthy dessert, tropical cheesecake, coconut cream dessert