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

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.