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Amazing 4-Ingredient Coconut Mango Chia Cheesecake

Coconut Mango Chia Cheesecake
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Make these delightful mini no-bake cheesecakes featuring tropical coconut and mango flavors. This recipe gives you a refreshing dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup almond flour
  • 1/4 cup shredded unsweetened coconut
  • 2 tablespoons melted coconut oil
  • 2 tablespoons maple syrup
  • 8 ounces cream cheese, softened
  • 1/2 cup full-fat coconut cream (refrigerated overnight)
  • 1/3 cup mango puree
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Extra shredded coconut for topping
  • Diced fresh mango for topping

Instructions

  1. Prepare the crust: Mix almond flour, shredded coconut, melted coconut oil, and maple syrup until combined.
  2. Press the mixture evenly into the bottoms of a lined mini muffin tin (about 12 cups). Place in the freezer while you prepare the filling.
  3. Make the filling: Beat the softened cream cheese until smooth.
  4. Whip the thick cream from the top of the refrigerated coconut cream until light and fluffy.
  5. Gently fold the whipped coconut cream into the cream cheese.
  6. Mix in the mango puree, powdered sugar, vanilla extract, and salt until just combined. Do not overmix.
  7. Spoon or pipe the filling evenly over the chilled crusts.
  8. Freeze the cheesecakes for at least 4 hours, or until firm.
  9. Before serving, top each cheesecake with extra shredded coconut and diced fresh mango.
  10. Keep refrigerated or frozen until ready to enjoy.

Notes

  • Chill the full-fat coconut milk overnight in the refrigerator to separate the thick cream. Only scoop out the solid cream layer for the best texture.
  • If you prefer a sweeter filling, adjust the powdered sugar to your taste.
  • You can substitute graham cracker crumbs for almond flour in the crust if desired.

Nutrition

Find it online: https://afripaket.com/coconut-mango-chia-cheesecake-recipe/