Small Batch Coconut Mango Cheesecake Recipe
This Small Batch Coconut Mango Cheesecake Recipe is a refreshing summery dessert which pairs a juicy and sweet mango compote with a rich, creamy coconut cheesecake. It’s a no bake dessert meaning you don’t need to use the oven to create this. This cheesecake is a small batch recipe also, using a loaf tin to shape it. It’s perfect for when you only want a few portions of cheesecake and is freezer friendly.
So how do I make this Coconut Mango Cheesecake from scratch?
To make this small batch cheesecake, there are a few steps;
- Coconut Cheesecake
- Mango Compote
Coconut Cheesecake
To make this coconut cheesecake we begin with the base of the cheesecake.
Combine biscuit crumbs with butter and dessicated coconut in a bowl until all the crumbs are coated in butter. Press the biscuit base firmly down into the tin, spreading it out evenly. Place in the fridge while you prepare the rest of the recipe.
Next, combine the cream cheese and icing sugar in a mixing bowl by whisking it together for a few minutes until no lumps remain. Add the coconut milk and whisk together again until smooth and thickened. Transfer the cheesecake to the tin and spread evenly over the biscuit base. Place into the fridge for at least 2 hours to set.
Mango Compote
While the cheesecake is chiling, make the mango compote. You can use fresh or frozen mango for this compote, they are both delicious.
To begin, place the chopped mango, sugar, water and cornflour into a saucepan or deep pan. Cook for 5-10 minutes, stirring often, until the mango starts to soften. Leave to one side and allow to cool completely before topping the set cheesecake with the compote.
Frequently Asked Questions
You will have the best results for your cheesecake by using full fat cream cheese. Low fat cream cheese can be a bit on the watery side and cause your cheesecake to not set properly.
I used plain digestive biscuits in this recipe but you can use any biscuit you prefer. Gingernuts or a coconut or almond flavoured biscuit would be delicious.
Choose a tin of full fat coconut milk for this recipe. When you open the tin, make sure to pour it all into a bowl and whisk thoroughly before using. This is because coconut milk tends to separate between the liquids and the solids. The solids contain most of the fat in coconut milk which helps set the cheesecake so you don’t want to avoid it.
Yes absolutely, for best results freeze the cheesecake and mango compote separately. While they can be frozen together, if they are defrosted together the mango tends to leak a little liquid which can affect the texture and appearance of the cheesecake. Both the cheesecake and compote can be frozen for up to 6 months.
For more tips on how to make the perfect Mango Compote, check here.
Maybe you want to take a peek at more No Bake Dessert Recipes? You can check out my category, here.
Small Batch Coconut Mango Cheesecake
Equipment
- 1 medium mixing bowl
- 1 Whisk
- 1 spoon or small offset palette knife
- 1 Loaf tin
- 1 small saucepan or deep sided pan
Ingredients
Biscuit Base
- 150 grams crushed biscuits
- 60 grams butter melted
- 15 grams coconut flakes or dessicated coconut
Cheesecake Filling
- 250 grams cream cheese full fat
- 75 grams icing sugar
- 100 grams coconut milk full fat
Mango compote
- 100 grams chopped mango fresh or frozen
- 15 grams sugar
- 1/2 tsp cornflour
- 25 grams water
Instructions
Biscuit base
- To begin, add the crushed biscuits, melted butter and dried coconut to a medium sized bowl. Mix together until the crumbs are fully coated.
- Line the loaf tin with baking paper and transfer the biscuit mix to the tin. Using a spoon or small offset spatula, spread out the crumbs evenly and firmly press down to make it compact.
- Place in the fridge while you prepare the rest of the recipe.
Cheesecake Filling
- In the same mixing bowl, add the cream cheese and icing sugar. Whisk together until smooth.
- Add the coconut milk and whisk together again until smooth and thickened.
- Transfer the cheesecake to the tin and spread evenly over the biscuit base.
- Place into the fridge for at least 2 hours to set.
Mango Compote
- Place the chopped mango and sugar into a saucepan or deep pan. Cook for 3-4 minutes until the mango starts to soften.
- In a small bowl, add the cornflour and water and mix until smooth and the cornflour has dissolved.
- Add the cornflour mix to the mangoes and mix together.
- Continue cooking for 5-10 minutes, stirring often, until the compote has thickened significantly.
- Leave to one side and allow to cool completely before topping the set cheesecake with the compote.
- Serve immediately or place leftovers in an airtight container in the fridge for up to 3 days.
Would you like to share your thoughts?