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Coconut and Mango Yogurt Cheesecake

Nov 10 by Anita 56 Comments

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
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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.

Filed Under: Cakes, Custards, Recipes Tagged With: australian yogurt, cheesecake, coconut, greek yogurt, mango, no bake, noosa

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Comments

  1. 1

    Katrina @ Warm Vanilla Sugar says

    Nov 10 at 4:45 am

    This cheesecake is stunning! Love this idea!! Especially the topping 🙂

    Reply
  2. 2

    Kristen says

    Nov 10 at 7:31 am

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

    Reply
  3. 3

    [email protected] says

    Nov 10 at 7:32 am

    I am soooooo making this. OMG Yummmm yayyyyy. It looks amazing!!!

    Reply
  4. 4

    Natalie says

    Nov 10 at 7:59 am

    This looks delicious! 🙂 Tropical flavors are my weakness–I love all things coconut!

    Reply
  5. 5

    Nadia (@NadiaThinks) says

    Nov 10 at 8:06 am

    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!!!

    Reply
  6. 6

    Stephanie @ Back For Seconds says

    Nov 10 at 8:07 am

    Yum! Sounds so light and refreshing. So pretty too!

    Reply
  7. 7

    Cookin Canuck says

    Nov 10 at 8:28 am

    Hong Kong is a place I’ve always wanted to visit. Some day! This is the most perfect little cheesecake and it looks so light.

    Reply
  8. 8

    Shipra says

    Nov 10 at 8:54 am

    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!!

    Reply
  9. 9

    Gina Henning says

    Nov 10 at 9:39 am

    Gorgeous! Great photos of such a tasty looking dessert, I love that it’s Greek yogurt. Yum!

    Reply
  10. 10

    Renee - Kudos Kitchen says

    Nov 10 at 9:57 am

    I’m loving that mango topping!

    Reply
  11. 11

    [email protected] Mom says

    Nov 10 at 10:03 am

    Love that mango mirror!!

    Reply
  12. 12

    Julie @ Run Away Freckles says

    Nov 10 at 10:04 am

    As someone who is dairy free I will pass but cheesecake is my favourite and it looks delicious!

    Reply
  13. 13

    Camille says

    Nov 10 at 10:38 am

    I just tried Noosa for the first time this past week. It is incredible!

    Reply
  14. 14

    Cara of Stylish+Geek Blog says

    Nov 10 at 10:57 am

    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 🙂

    Reply
  15. 15

    Angie says

    Nov 10 at 12:13 pm

    This cheesecake looks divine!

    Reply
  16. 16

    Maryn says

    Nov 10 at 12:33 pm

    What a gorgeous dish! I love how beautiful it is, plus it sounds so delicious. Must try!

    Reply
  17. 17

    Rebekah says

    Nov 10 at 12:34 pm

    Oh my gosh this looks and sounds amazing!

    Reply
  18. 18

    Nancy says

    Nov 10 at 12:44 pm

    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!

    Reply
  19. 19

    The Food Hunter says

    Nov 10 at 1:12 pm

    delicious!

    Reply
  20. 20

    claire @ the realistic nutritionist says

    Nov 10 at 1:32 pm

    This looks DIVINE!

    Reply
  21. 21

    Caitlin Cheevers says

    Nov 10 at 2:30 pm

    Yum! This sounds absolutely delicious! My two favorite foods are cheesecake and mango, so I’m excited to try it out!

    Reply
  22. 22

    karissa says

    Nov 10 at 2:51 pm

    That sounds good. I’m a big fan of coconut.

    Reply
  23. 23

    Jennifer | Bake or Break says

    Nov 10 at 3:25 pm

    Looks amazing!

    Reply
  24. 24

    Breanna says

    Nov 10 at 3:26 pm

    Oh yummy deliciousness! This seriously looks amazing! I need to pin this for later 🙂

    Reply
  25. 25

    Maryann says

    Nov 10 at 3:36 pm

    Looks amazing! I’ve never heard the term digestive biscuits, thanks for the clarification!

    Reply
  26. 26

    Lauren says

    Nov 10 at 3:46 pm

    What’s a digestive biscuit?

    Reply
  27. 27

    Heather // girlichef says

    Nov 10 at 4:37 pm

    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.

    Reply
  28. 28

    Martha @ A Family Feast says

    Nov 10 at 5:15 pm

    What a gorgeous dessert!

    Reply
  29. 29

    Bea says

    Nov 10 at 5:50 pm

    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

    Reply
  30. 30

    Erin says

    Nov 10 at 6:12 pm

    Sooo… want to come be my neighbor and make this for me? Please?

    Reply
  31. 31

    Ashley @ Wishes & Dishes says

    Nov 10 at 6:24 pm

    I love this idea for a cheesecake!! Sorry you don’t get to go to Hong Kong again for the holidays!

    Reply
  32. 32

    Ginny McMeans says

    Nov 10 at 7:09 pm

    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.

    Reply
  33. 33

    Chelsea says

    Nov 10 at 8:16 pm

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

    Reply
  34. 34

    Alycia says

    Nov 10 at 8:26 pm

    I DIE! This sounds AMAZING!!!

    Reply
  35. 35

    Meseidy says

    Nov 10 at 8:28 pm

    This looks glorious! And, I love Noosa!

    Reply
  36. 36

    Lindsay says

    Nov 10 at 8:33 pm

    That looks so good!! Great job love 🙂

    Reply
  37. 37

    Andi says

    Nov 10 at 9:03 pm

    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!

    Reply
  38. 38

    Brenda says

    Nov 10 at 9:54 pm

    Yumm! I’m totally salivating!

    Reply
  39. 39

    Erin @ Texanerin Baking says

    Nov 11 at 4:09 am

    Whoa! This looks and sounds amazing. Interesting how cheesecake varies from country to country. 🙂

    Reply
  40. 40

    Kim (Feed Me, Seymour) says

    Nov 11 at 5:07 am

    Ok, I love cheesecake. And would it eat it every day if I could. But that mango mirror?! Amazing!

    Reply
  41. 41

    Chrissy says

    Nov 11 at 8:43 am

    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!!

    Reply
  42. 42

    Katie says

    Nov 11 at 11:09 am

    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

    Reply
  43. 43

    Myrabev says

    Nov 11 at 11:58 am

    This is one good looking cheese cake unfortunately I get heartburn from cheese cakes

    Reply
  44. 44

    Erica Brooks says

    Nov 11 at 1:40 pm

    What a good mix of the two flavors. I love cheesecake and need to try this recipe.

    Reply
  45. 45

    Nancy P. says

    Nov 11 at 4:51 pm

    This dessert looks so light and fluffy! I absolutely love the mango on top!

    Reply
  46. 46

    Angie | Big Bear's Wife says

    Nov 11 at 6:28 pm

    You had me at Mango! It’s beautiful!

    Reply
  47. 47

    Nutmeg Nanny says

    Nov 11 at 9:52 pm

    I love Noosa yogurt! This dish is delicious looking!

    Reply
  48. 48

    Ayana Pitterson says

    Nov 11 at 10:42 pm

    Holy cow that looks AMAZING! Great photos and the recipe looks equally awesome.

    Thrifting Diva
    http://www.thriftingdiva.com

    Reply
  49. 49

    Marissa says

    Nov 12 at 7:00 am

    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 😀

    Reply
  50. 50

    lauriel says

    Nov 12 at 7:08 pm

    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

    Reply
  51. 51

    kellie @ the suburban soapbox says

    Nov 13 at 6:45 am

    This is a stunning cake!

    Reply
  52. 52

    Winter White says

    Nov 13 at 11:19 am

    That looks so delish! I love honey in my Greek yogurt so this would be RIGHT up my alley!

    Reply
  53. 53

    Lana says

    Nov 15 at 10:46 am

    This looks so divine! I love mango, never thought to make it a cheesecake before.

    Reply
  54. 54

    naleśniki says

    Nov 21 at 2:18 pm

    Absolutely gorgeous and recipe looks delish!

    Reply
  55. 55

    Abby says

    Apr 24 at 6:31 pm

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

    Reply
    • 56

      Anita says

      May 1 at 3:09 pm

      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?

      Reply

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about pastrygirl

Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. More about pastrygirl

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