Mango and Coconut No Bake Cheesecake
Mango and Coconut No Bake Cheesecake

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mango and coconut no bake cheesecake. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Mango and Coconut No Bake Cheesecake is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Mango and Coconut No Bake Cheesecake is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have mango and coconut no bake cheesecake using 20 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Mango and Coconut No Bake Cheesecake:
  1. Take 1 cm thick and 15 cm diameter slice Your favorite sponge cake base
  2. Take Syrup
  3. Prepare 1 tbsp Water
  4. Make ready 1 tbsp Fine granulated sugar
  5. Get 1 tbsp Coconut liqueur
  6. Prepare Cheese filling:
  7. Take 160 grams, peeled Mango
  8. Prepare 200 grams Cream cheese
  9. Take 70 grams Fine granulated sugar
  10. Take 60 ml Milk
  11. Take 30 grams Coconut milk powder
  12. Get 100 ml Heavy cream
  13. Get 2 tbsp Coconut liqueur
  14. Make ready 2 tsp Water
  15. Get 9 grams Gelatin powder
  16. Prepare Jello layer
  17. Make ready 1 large Mango
  18. Get 100 ml 100% orange juice
  19. Get 1 tsp Fine granulated sugar
  20. Prepare 2 grams Gelatin powder

Enjoy this healthy dessert with mango, lime and coconut for a light Summer treat. Table of Contents show Pour the mango mixture over the cheesecake mixture and place in the refrigerator. To slice, run a knife under warm water, wipe dry then slice bars, wiping clean between slices. A no-bake coconut cheesecake topped with mango panna cotta, this tropical dessert showstopper is an easy to make Summer on a plate.

Steps to make Mango and Coconut No Bake Cheesecake:
  1. Line the bottom of the springform pan with the sponge cake. Combine the sugar and water and heat in the microwave to dissolve. Add the liqueur to make a syrup and brush the syrup generously on the sponge cake.
  2. Make the cheese filling. Mix the water and liqueur together, sprinkle with the gelatin powder and leave to soak.
  3. Strain the mango to make a puree, firmly pressing it through the strainer with a spatula.
  4. Put the cream cheese, which has been softened a bit in the microwave, and the sugar in a bowl and cream well with a spatula. When it's well combined, switch to a whisk and mix well.
  5. Heat the mango puree and milk in a small saucepan until nearly boiling. Remove from heat, add the coconut milk powder and mix well until it's dissolved.
  6. Dissolve the gelatin in Step 2 over hot water and stir it in to the mixture in Step 5. When it's well combined, cool the bottom of the pan in ice water while stirring thoroughly, until it no longer feels warm.
  7. Whisk in the cream cheese mixture from Step 4, a little at a time, mixing well.
  8. Next, add the heavy cream and mix well.
  9. Pour the mixture on top of the sponge. Tap the bottom of the pan to remove any air pockets, and smooth out the top. Chill until set for 2-3 hours.
  10. Make the jello. Remove the inside of the mango with a melon baller.
  11. Take 1.5 tablespoons of orange juice from the amount listed. Sprinkle gelatin in it and set aside.
  12. Dissolve the gelatin mixture in Step 11 over hot water. Mix in the rest of the orange juice and let cool.
  13. When the mixture in Step 9 has firmly set, cover the top evenly with the balls of mango.
  14. Pour the jello liquid from Step 12 over the mango to coat. Chill again in the refrigerator until set.
  15. Since I used easy-to-make proportions for the jelly sauce, you'll probably have a bit left over. Remove the cheesecake carefully from the pan when it's set, and it's done.
  16. You can probably use canned mango in syrup instead of fresh. Adjust the amount of sugar in that case.
  17. Since you can't make mango balls with canned mango, drain the mango well and cut it into slices to lay on top.

It's a great make ahead dessert recipe too - simply mix up your ingredients and let the fridge do the rest. Super excited to share this No Bake Vegan Mango Cheesecake with you all. It's super soft, and so indulging! Crust on the bottom, then filling and lastly coconut cream. Substitute mango with pineapple, peach or any other fruit.

So that’s going to wrap it up for this exceptional food mango and coconut no bake cheesecake recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!