Introduction

These no-bake coconut mango cheesecake bites are a creamy, tropical treat that’s perfect for warm days or anytime you want an easy, refreshing dessert. With a smooth coconut cream and cream cheese filling topped with fresh mango, they’re light yet satisfying.

The image shows seven small cupcakes arranged loosely on a white marbled surface. Each cupcake has two visible layers: a bottom white creamy layer that fills the entire cup and on top of it a vibrant yellow mango sauce with a glossy texture. Some yellow mango slices are placed on the sauce, adding a bit of dimension and a fresh look. The cupcakes are in light brown paper liners, adding a rustic touch. To the left side of the image, there are a few yellow flowers with green leaves adding a natural decoration. The overall look is bright, fresh, and inviting. photo taken with an iphone --ar 4:5 --v 7

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 (plus extra for crust)
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

Instructions

Step 1: Chill the can of coconut cream in the refrigerator so the cream separates from the liquid. When cold, open the can from one side and gently scoop out the thick coconut cream, avoiding the water at the bottom.
Step 2: Add softened cream cheese and coconut cream to a food processor. Process for about 20 seconds until smooth. Add powdered sugar, lemon juice, vanilla bean paste, and sea salt, then process again until the mixture is completely smooth.
Step 3: To make the crust, pulse almond flour and dates in a clean food processor about 20 times. Add oats, melted coconut oil, and salt, then continue pulsing until the mixture begins to stick together.
Step 4: Press about 1 tablespoon of the crust mixture into the bottom of each of nine muffin liners. If the mixture sticks to your fingers, lightly wet them to help. Divide the cheesecake filling evenly among the cups.
Step 5: Refrigerate the cheesecake bites for at least four hours to set properly.
Step 6: Before serving, puree the mango flesh and spoon some over each cheesecake bite. Serve immediately or keep refrigerated until ready to enjoy.

Tips & Variations

Use ripe, juicy mangoes for the best flavor and natural sweetness in your topping.
If you don’t have vanilla bean paste, substitute with 1 teaspoon vanilla extract.
To make it nut-free, try substituting almond flour with oat flour and check the crust consistency.
If you prefer a sweeter filling, adjust the powdered sugar to taste, adding it gradually.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 3 days. Allow them to sit at room temperature for 10–15 minutes before serving for a creamier texture. These bites do not freeze well due to the texture of the coconut cream.

How to Serve

The image shows a small round dessert with three layers, placed on a white marbled surface. The bottom layer is a thin, crumbly brown crust. Above it is a thick, creamy white layer that has a smooth texture, topped by a shiny, bright yellow mango topping with a couple of small mango pieces on the very top. One dessert has a bite taken from it, revealing the layers clearly. In the background, there is another similar dessert and some diced mango along with green leaves on the left edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of coconut cream?

Coconut cream provides a rich, slightly tropical flavor and helps the cheesecake set properly. Regular cream won’t give the same texture or taste, so it’s best to use coconut cream for this recipe.

How do I prevent the crust from sticking to my fingers when pressing it?

If the crust mixture sticks, lightly wet your fingers with water before pressing it into the muffin liners. This will make it easier to work with and help create an even crust layer.

No-Bake Coconut Mango Cheesecake Bites Recipe

Print Recipe

★★★★★

4.6 from 117 reviews

These No-Bake Coconut Mango Cheesecake Bites are a luscious, tropical treat featuring a creamy coconut-infused cheesecake filling atop a naturally sweet date and almond crust. Perfectly portioned into bite-sized servings, they require no baking and can be prepared ahead of time for an easy, refreshing dessert.

Author: Lila
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 9 cheesecake bites 1x
Category: Dessert
Method: No-Cook
Cuisine: Fusion
Diet: Vegetarian

Ingredients

Scale

Filling

1 8 ounce package full fat cream cheese, softened to room temperature
1 5.4 ounce can unsweetened coconut cream (chilled)
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, for topping)

Crust

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

Chill the Coconut Cream: Place the can of unsweetened coconut cream in the refrigerator to chill. This step helps the cream separate from the water in the can, making it easier to scoop out the thick cream needed for the filling.
Prepare the Filling: Once chilled, open the can carefully and scoop out only the coconut cream, avoiding the watery liquid at the bottom. Add the softened cream cheese and coconut cream into a food processor and process for 20 seconds. Then add the powdered sugar, fresh lemon juice, vanilla bean paste, and sea salt, processing until the mixture is completely smooth and creamy.
Make the Crust: In a clean food processor, pulse the almond flour and soft pitted dates about 20 times until combined. Add the old fashioned oats, melted coconut oil, and sea salt, then continue pulsing and processing until the mixture starts to stick together and forms a dough-like consistency.
Assemble the Cheesecake Bites: Line a muffin tin with nine muffin liners. Press about 1 tablespoon of the crust mixture into the bottom of each liner, pressing firmly. If the mixture sticks to your fingers, wet your hands lightly to ease the process. Then, evenly divide and spoon the cream cheese filling over each crust base.
Chill: Place the assembled cheesecake bites in the refrigerator and let them chill for at least four hours to set properly.
Prepare and Add Mango Topping: Before serving, puree the fresh mango flesh in a blender or food processor until smooth. Spoon a small amount of mango puree on top of each cheesecake bite. Serve immediately or keep refrigerated until ready to enjoy.

Notes

Be sure to chill the coconut cream thoroughly for proper separation, which ensures a smooth, creamy filling.
If the crust mixture is too sticky, refrigerate it briefly to make it easier to press into the liners.
These cheesecake bites can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Use ripe, sweet mangoes for the best flavor and smooth texture in the topping.
Powdered sugar can be adjusted to taste depending on desired sweetness.

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