Mango and Coconut No Bake Cheesecake. 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. Add powdered sugar, lemon juice, vanilla bean paste, and salt.
With the processor running, slowly add the melted coconut oil until thoroughly combined. No-Bake Mango Cheesecake These no-bake mango cheesecake is vegan, gluten-free and easy to make with no baking required. Enjoy this healthy dessert with mango, lime and coconut for a light Summer treat. You can have Mango and Coconut No Bake Cheesecake using 20 ingredients and 17 steps. Here is how you achieve that.
Ingredients of Mango and Coconut No Bake Cheesecake
- Prepare 1 of cm thick and 15 cm diameter slice Your favorite sponge cake base.
- You need of Syrup.
- Prepare 1 tbsp of Water.
- Prepare 1 tbsp of Fine granulated sugar.
- Prepare 1 tbsp of Coconut liqueur.
- You need of Cheese filling:.
- Prepare 160 of grams, peeled Mango.
- Prepare 200 grams of Cream cheese.
- Prepare 70 grams of Fine granulated sugar.
- It’s 60 ml of Milk.
- It’s 30 grams of Coconut milk powder.
- You need 100 ml of Heavy cream.
- Prepare 2 tbsp of Coconut liqueur.
- You need 2 tsp of Water.
- You need 9 grams of Gelatin powder.
- Prepare of Jello layer.
- Prepare 1 large of Mango.
- You need 100 ml of 100% orange juice.
- Prepare 1 tsp of Fine granulated sugar.
- Prepare 2 grams of Gelatin powder.
Table of Contents show A no-bake coconut cheesecake topped with mango panna cotta, this tropical dessert showstopper is an easy to make Summer on a plate. 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!
Mango and Coconut No Bake Cheesecake instructions
- 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..
- Make the cheese filling. Mix the water and liqueur together, sprinkle with the gelatin powder and leave to soak..
- Strain the mango to make a puree, firmly pressing it through the strainer with a spatula..
- 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..
- 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..
- 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..
- Whisk in the cream cheese mixture from Step 4, a little at a time, mixing well..
- Next, add the heavy cream and mix well..
- 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..
- Make the jello. Remove the inside of the mango with a melon baller..
- Take 1.5 tablespoons of orange juice from the amount listed. Sprinkle gelatin in it and set aside..
- Dissolve the gelatin mixture in Step 11 over hot water. Mix in the rest of the orange juice and let cool..
- When the mixture in Step 9 has firmly set, cover the top evenly with the balls of mango..
- Pour the jello liquid from Step 12 over the mango to coat. Chill again in the refrigerator until set..
- 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..
- You can probably use canned mango in syrup instead of fresh. Adjust the amount of sugar in that case..
- Since you can't make mango balls with canned mango, drain the mango well and cut it into slices to lay on top..
Crust on the bottom, then filling and lastly coconut cream. Substitute mango with pineapple, peach or any other fruit. Use whipped cream in place of coconut cream. Combine the cookie crumbs and butter until thoroughly combined. Remove cheesecake from the fridge and pour mango gelée on top.
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