Brazilian Coconut Mango Cheesecake Bites

Allergens

Dairy, Gluten

Ingredients

• 1 1/2 cups graham cracker crumbs 1/2 cup unsalted butter, melted 16 oz cream cheese, softened 3/4 cup granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 1 cup shredded coconut, toasted 2 cups mango, diced and fresh 1/2 cup orange juice 2 tablespoons cornstarch 2 tablespoons water Zest of one lime

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9 inch springform pan. Bake for 10 minutes or until golden brown. Allow to cool.
3. In a large bowl, beat together cream cheese, sugar, vanilla extract, and salt until smooth and fluffy. Fold in the toasted shredded coconut.
4. Spread the cream cheese mixture over the cooled crust. Refrigerate for 30 minutes.
5. In a saucepan, combine diced mango, orange juice, cornstarch, and water. Cook over medium heat until thickened, stirring constantly. Remove from heat and mix in lime zest.
6. Pour the mango compote over the cream cheese layer and smooth the top. Refrigerate for at least 4 hours or overnight.
7. Before serving, run a knife around the edge of the cheesecake to loosen it from the pan. Release the springform and place on a serving plate. Slice into 16 bite sized pieces.

Chef’s Insight

For added luxury, serve each cheesecake bite on a thin cookie or crisp wafer.

Notes

This recipe is perfect for those who love tropical flavors and indulgent desserts. The combination of creamy coconut cheesecake and mango compote creates a sensory experience that will transport you to a sunny Brazilian paradise.