Mango Cheesecake with Coconut Crust

 

This dessert is really a cross between a "cream" filling and a no-bake cheesecake. Light cream cheese is mixed with custard to create a filling that is both lighter tasting and lower fat than typical cheesecake. In addition to coconut, oats and dates are used in the crust to create a base that is flavourful, as well as full of nutrients and fibre, but no one will know! The coconut, macadamia nuts and mango are gorgeous together, yielding a refreshing, tropical treat.

Adapted from The Green Kitchen.

1 c. large flake oats

1 c. unsweetened coconut (medium or shredded)

1/4 c. macadamia nuts

10 dates

3 tbsp. butter

1 tbsp. honey 

1 tbsp. sugar 

1 c. + 2 tbsp. milk

2 tbsp. cornstarch

1/4 c. sugar

1/2 tsp. vanilla paste or extract

250 g. light cream cheese

1 mango, peeled, pitted and pureed
3 squares dark chocolate (optional)

Preheat the oven to 150 C/300 F. Pulse the oats and coconut a few times in a food processor or blender to roughly chop. Place in a medium mixing bowl. Pulse the macadamia nuts about 10 times to reduce to a large, course crumb. Add to the mixing bowl. Finally, pulse the dates until finely chopped and sticky. Mix all the chopped ingredients together, ensuring the dates are well combined (use your hands if necessary).

In a small saucepan, heat the butter, honey and sugar over medium heat. Bring to a gentle bowl, stirring constantly, and cook for 2-3 minutes. Pour the caramel over the oat/date mixture and blend well, ensuring the dry ingredients are evenly coated. Press into the base of a tart pan and bake the crust for 15 minutes.

Make the custard by heating 1 cup of milk in a small saucepan over medium-low heat. Whisk the cornstarch into the remaining 2 tablespoons of milk until smooth. Once the milk is steaming, slowly add the cornstarch slurry, whisking quickly. Bring to a gentle boil, reduce heat to low and simmer for 3-5 minutes to thicken. Continue stirring to prevent lumps. Once thickened, remove from heat, add the vanilla and set aside to cool.

In a large mixing bowl, use a hand mixer to beat together the cream cheese and mango puree. Add the custard and mix again for 1 minute until fairly smooth. Spread the filling into the tart pan. Use a vegetable peeler to create chocolate curls for garnishing the top of the cheesecake. Refrigerate to set before serving.