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Tropical Mango Coconut Cheesecake Bites

Creamy, no-bake coconut cheesecake balls enrobed in a vibrant, glossy mango glaze and sprinkled with shredded coconut and citrus zest.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 bites
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Center
  • 16 oz cream cheese full-fat, softened
  • 0.5 cup powdered sugar sifted
  • 0.25 cup coconut cream thick part from a chilled can
  • 1 tsp vanilla extract
  • 0.5 tsp coconut extract
  • 1 pinch sea salt
Mango Glaze & Garnish
  • 1.5 cups mango puree smooth
  • 3 tbsp granulated sugar
  • 1 tbsp lemon juice fresh
  • 1.5 tsp unflavored gelatin powder
  • 2 tbsp cold water
  • 2 tbsp shredded coconut unsweetened, for garnish
  • 1 tbsp orange zest for garnish

Equipment

  • Hand mixer or stand mixer
  • Baking sheet
  • Small saucepan
  • Parchment paper

Method
 

  1. Beat softened cream cheese until smooth. Add powdered sugar, coconut cream, vanilla, coconut extract, and salt. Beat until fluffy.
  2. Cover and chill the mixture for at least 2 hours until firm.
  3. Scoop and roll the chilled mixture into 1-inch balls. Place on a parchment-lined baking sheet.
  4. Freeze the rolled cheesecake balls for at least 1 hour until completely solid.
  5. Bloom gelatin by sprinkling it over cold water. Let sit for 5 minutes.
  6. Simmer mango puree, sugar, and lemon juice in a saucepan. Remove from heat and stir in the bloomed gelatin until dissolved. Let glaze cool to room temperature.
  7. Dip frozen cheesecake balls one at a time into the cooled mango glaze using forks, tapping off excess.
  8. Place glazed bites back on the parchment. Immediately garnish with shredded coconut and zest before the glaze sets.
  9. Refrigerate for 30 minutes to set the glaze and soften the centers before serving.

Notes

Ensure the cheesecake balls are frozen solid before dipping, otherwise they will melt into the warm glaze. Store in an airtight container in the refrigerator for up to 5 days.