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Small Batch Coconut Mango Cheesecake

pinkhairedpastrychef
A small batch no bake cheesecake recipes using coconut milk topped with a mango compote
Prep Time 20 mins
Chill Time 2 hrs
Total Time 2 hrs 20 mins
Course Cheesecake, Dessert, No Bake
Cuisine Cheesecake, Dessert, No Bake
Servings 5 slices
Calories 537 kcal

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.

Notes

The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.
Keyword Cheesecake, Coconut, Coconut Milk, Mango, Mango Compote, Mango Dessert Recipe, No Bake, No Bake Cheesecake, No Bake Cheesecake Recipe, Small batch cheesecakes, Small batch desserts, Small Batch Recipe