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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Chill to set: Refrigerate the assembled cheesecake bites for at least four hours to allow them to firm up and set properly.
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