No-Bake Coconut Mango Cheesecake Bites Recipe
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.
- 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
