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mango cheesecake bites scattered on a white surface, with fresh mango cheesecake topping

No-Bake Coconut Mango Cheesecake Bites

Creamy vanilla mini cheesecakes with a mango topping makes for the most refreshing dessert! You make them in muffin liners for individual bites that are perfect for parties.
Author: Amanda Paa
Yield: 9 mini cheesecakes
Prep Time :25 minutes
Additional Time :4 hours
Total Time :4 hours 25 minutes

Ingredients

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 

  • When you set your cream cheese out, put your can of coconut cream into the refrigerator. You want it to get a bit cold, so the cream separates from the liquid in the can. When it's cold, open one side of the can and gently scoop all of the coconut cream from the top, avoiding the water that has sunk to the bottom.
  • Add your softened cream cheese and the coconut cream to a food processor. Process for 20 seconds. Add powdered sugar, lemon juice, vanilla bean paste, and salt. Process until completely smooth.
  • To make crust, pulse almond flour and dates in a clean food processor, 20 times. Add oats, coconut oil, and salt. Continue to pulse and process, until mixture starts sticking together.
  • Press 1 tablespoon of mixture into the bottom of each of the nine muffin liners. If it is sticking to your finger, lightly wet it. Divide filling evenly into all cups.
  • Refrigerate for at least four hours.
  • Before serving, puree the mango and spoon some on top of each cheesecake. Serve or refrigerate until ready to eat.