Coconut and Mango Yogurt Cheesecake

Mango Coconut Cheesecake
 

Now that it’s officially holiday season (no, I don’t have Christmas decorations up yet, but yes, my Halloween decorations are down), that means holiday vacation is almost here. Last year we made our first trip with Isabelle to Hong Kong for Thanksgiving. Unfortunately this holiday we’re staying in town, so Asia will have to wait until next year.

Since that means no Hong Kong pastries for me in the near future, I’ll have to make do at home. Noosa Yoghurt asked me to make a dessert inspired by either my local culture or my heritage. Although I grew up in the Bay Area, I’ve been lucky enough to visit Hong Kong numerous times in my life and connect with my extended family there and indulge in the glorious kaleidoscope of Hong Kong cuisine, from dim sum to street food to British high tea. I’m particularly missing the east-meets-west pastries they do so well there, which led me to make this tropical flavored cheesecake.

Mango Coconut Cheesecake side 1
 

The cheesecakes I’ve had in Hong Kong are usually lighter, fluffier, and less tart than the popular New York style cheesecake in the US. That dovetailed perfectly this cheesecake recipe, which uses yogurt to lighten it up.

Noosa is Australian style yogurt, which is creamy and full-bodied, similar to Greek yogurt, and sweetened with honey. The honey makes it sweeter and less tangy than traditional yogurts (most of the Noosa flavors also have fruit added, which also ups the sweetness level), and its rich, full texture that makes it a useful ingredient in baking. In this recipe, the yogurt makes the cheesecake very creamy and velvety, yet lighter than traditional cheesecakes. Since there are no eggs and this cheesecake isn’t baked, there is a touch of gelatin added in to help hold it together. No-bake also means this cheesecake is super easy to put together; it just needs an overnight chill in the refrigerator to set.

Mango Coconut Cheesecake spread
 

The base is made of crushed digestive biscuits, sort of the British version of butter cookies or graham crackers. Thanks to the UK’s influence on Hong Kong cuisine, I’ve seen digestive biscuits used in many of their pastries. They provide a lovely, buttery background for the cheesecake. You can find digestive biscuits in most grocery stores, but if yours doesn’t carry them, graham crackers work perfectly fine as well.

Any flavor of yogurt will work, but I chose Noosa’s coconut: Hong Kong always make me think of hot summer days and indeed, the desserts I have when I’m there often lean towards the tropical: coconut, mango, pineapple, guava. I topped the cheesecake with another staple of the Hong Kong patisseries: a mango mirror glaze. Mango and coconut is one of my very favorite pairings (and I believe my parents’ as well: I recall mango-coconut being one of the ice cream flavors my mom would usually pick, if she could find it at the ice cream parlor).  

Mango Coconut Cheesecake slice
 

The first thought I had when I took a bite of this was that I wished my mom was here to try some. It’s simple and clean, not overly sweet but just sweet enough, the way most desserts are in Hong Kong. So I’ll tuck this recipe away to make again when my mom comes to visit, and in the meantime as the days grow shorter and colder I’ll enjoy this little piece of sunshine and let it take me home. 

Disclosure: I was provided product samples by Noosa for recipe development, however the idea for this recipe and all opinions in this post are my own.

Mango Coconut Cheesecake overhead
 

 

Coconut Greek Yogurt Cheesecake

(2) 4.5 in round cheesecakes

Crust

  • 75 g digestive biscuits
  • 4 tablespoons unsalted butter, melted and cooled

Cheesecake

  • 1 1/2 teaspoons powdered gelatin
  • 12 oz reduced fat cream cheese
  • 8 oz Greek yogurt
  • 1/4 cup (50 g) sugar
  • 1/4 teaspoon coconut extract

Mango Mirror

  • 1/2 teaspoon powdered gelatin
  • 20 g sugar
  • 20 ml water
  • 40 g mango puree

For the crust:

  • Place biscuits in food processor and process into fine crumbs. Add in the butter and process until combined.
  • Press crumb mixture into the bottom of two 4.5" round springform pans. Chill in refrigerator until firm, about 1 hour.

For the cheesecake:

  • Sprinkle powdered gelatin over 1 tablespoon of cold water in a small microwave safe bowl. Set aside to let bloom.
  • Place cream cheese, yogurt, and sugar in food processor and combine until smooth and combined.
  • Place powdered gelatin in microwave and heat in 10 second increments until gelatin is melted and liquid.
  • Add gelatin to food processor and combine until incorporated. Add coconut extract and combine.
  • Line the sides of the springform pans with strips of acetate cut to fit. Divide the cheesecake mixture between the two pans. Tap on counter lightly to get rid of any bubbles.
  • Cover with plastic wrap and chill in refrigerator overnight.

For the mango mirror:

  • Sprinkle powdered gelatin over 1 tablespoon of cold water in a small microwave safe bowl. Set aside to let bloom.
  • Combine sugar and water in a small saucepan. Place on stove over high heat and cook until sugar dissolves.
  • Add the bloomed gelatin and swirl around until it fully dissolves into the sugar syrup. Add mango puree and stir to combine.
  • Remove from heat and let cool to room temperature. Pour a thin layer over the top of the cheesecakes. Return to refrigerator and chill for another 2 hours until set.

Comments

  1. 2

    says

    What a delicious looking cheesecake.
    I hope you are still able to have a great holiday even though you aren’t going home!

  2. 5

    says

    I love this recipe! My cousins & I were discussing yesterday that we had not made a cheesecake in a really long time and wanted to try today, so the timing on your post seems like fate! I love the idea of a cheesecake with some tartness and will let you know how it turns out if we manage to succeed!!!

  3. 8

    says

    What a gorgeous cheesecake, and made out of yogurt! Impressive. I love making cheesecakes, but the last time I made one was when I was pregnant. Can’t believe it’s been so long!!

  4. 14

    says

    This is a fantastic recipe! I LOVE CHEESECAKE! I never thought about making cheesecake from Greek Yogurt but your post is so scrumptious that I just need to try it! Thank you for sharing :)

  5. 18

    says

    Cheesecake is one of my top favourite desserts of ALL time. I love mango, but I don’t think I like mango flavoured stuff – I know, it’s weird. I’d probably make this and sub in lemon flavouring. Yummo!

  6. 27

    says

    This is beautiful, I just love the contrast of the snowy white yogurt cheesecake against the mango mirror! And the sprinkle of coconut…yes. I’m a huge fan of Noosa (loving the pumpkin right now), but I haven’t tried coconut yet – I must find some.

  7. 29

    says

    This is such a gorgeous dessert. Oh my – I also like Noose however plain is my favorite. Yes, I know it’s strange but it is so good

  8. 32

    Ginny McMeans says

    So much information here. First of all, the Bay Area – yay! 2nd you get to go to Hong Kong a lot – yay! Now a lighter cheesecake. Very good.

  9. 33

    says

    Oh my gosh, I seriously wish I had this or the stuff to make this right now. I looooove all things coconut!

  10. 37

    says

    I can picture myself eating this in a HK hotel. I like lighter less sweet cheesecakes as well and I love the idea of using yogurt. I am a huge fan of digestive biscuits, I but them all the time, but I have never seen this application, it is really original!

  11. 41

    says

    Not only does this look delicious, but it’s SO pretty as well! I know that if I attempted to make this, it wouldn’t look that beautiful. You are one talented girl!!

  12. 42

    says

    I don’t know what people use for the base of cheesecakes if it’s not digestives! You have me craving them now. Does the U.S. not do Digestives?! Because that’s just sad. The cheesecake looks delicious!

    Katie <3

  13. 49

    says

    This looks absolutely delicious! I love love cheesecake and a lighter fluffier one would be so perfect! Thank you for sharing! I want to try this recipe but I’m almost positive it won’t come out looking as pretty 😀

  14. 50

    says

    Hi Anita! 😉 Gorgeous cheesecake, love the ‘mirrored’ finish. Mango and coconut are two of my favorites as well (lychee might be the only tropical flavor that could trump them), and that combination sounds divine.

    Noosa flavored yogurt sounds great; I’ll have to keep an eye out for it, as I’m a huge greek yogurt fan.

    Your family members are lucky to get to partake in these little gems!

    xo,
    lauriel
    EyeForElegance.com

  15. 55

    Abby says

    Planning on making this. Can you please explain why you seperate into two pans?

    • 56

      says

      Hi Abby,

      If you see the recipe yield I am making two small 4 1/2″ round cheesecakes. If you want to make just one cheesecake you can use one pan. I am not sure what is the equivalent size – maybe a 8″ round?

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