In search of summer: Tropical Mango Cheesecake

You may not be able to achieve warm temperatures during this time of year, but you can always find a taste of the tropics in your kitchen.

Enter mini mango cheesecakes.  Sitting on a crust of coconut and graham cracker, these creamy little treats are topped with blueberry coulis and are guaranteed to bring a taste of the beach with each bite.
Click "read more" for the recipe and more.My good friend Lorelei of Mermaid Sweets recently hosted a benefit to raise money for Haiti.  How awesome is she?!  Lorelei asked if I might contribute a dessert for the benefit.  Hence, these mini mango cheesecakes were born.

The great thing about these cheesecakes--aside from their deliciously creamy texture and wonderfully tangy taste--is how easy they are to make!  The crust combines coconut flakes and graham cracker crumbs for a tropic twist on a well-loved classic crust.  The cheesecake itself is super simple--rather than requiring you to puree whole mangos, I suggest an easy short-cut: use one Odwalla Mango Tango in your cheesecake batter! And lastly, the blueberry coulis is as simple as boiling some blueberries and sugar until the berries "pop."  With a dessert this delicious and easy, how could you not make it?
Mango Cheesecake Bitesby Elyse (Belle of the Bakery)*Makes 48 standard cupcake-sized cheesecakes.
Coconut Graham Cracker Crust1 cup unsweetened coconut flakes2 packs of graham crackers1/2 cup granulated sugar1 stick butter melted
Preheat the oven to 300 degrees Fahrenheit.  Place cupcake liners in your cupcake pans.  Place coconut, graham crackers, and sugar into a large plastic bag, and crush the crackers with a rolling pin (you could use the food processor if you wish; I prefer the plastic bag method and the fewer dirty dishes).  Once the mixture is reduced to crumbs, add the melted butter and manipulate the bag with your hands to spread the liquid around and moisten all of the crumbs.
Press 1 TBS of the crumbs into the bottom of each cupcake liner (I used the bottom of my 1/4 cup measuring cup to do the "pressing.").  You will have more than enough crumbs to make 48 mini cheesecakes.  Bake the crusts for 10-15 minutes, until fragrant and browned.  Let cool for a few minutes before pouring the cheesecake batter over the crusts.
Mango Cheesecake4 8-oz. bricks of cream cheese (32 oz.), at room temperature1 cup sugar1 Odwalla Mango Tango (15.2 oz)2 eggs3 yolks
Preheat the oven to 250 degrees Fahrenheit.  Prepare a water bath in which to place your cupcake tins.
Beat the cream cheese on medium-high speed until soft and spreadable.  Cream the cream cheese and sugar together on medium-high speed for a minute or two.  With the mixer on low speed, slowly add the Mango Tango until completely combined.  Do not forget to scrape the sides of your mixing bowl for extra bits of unincorporated cream cheese!
Once the Mango Tango is completely incorporated, add the eggs and yolks and mix until completely combined--do not over mix, as this will result in a "tough" cheesecake.
Using an ice cream scoop, fill your cupcake tins with batter.  Place in the oven for 20-25 minutes, until just set, still slightly jiggly--not firm.  Allow the cheesecakes to cool to room temperature before placing in the refrigerator for at least 8 hours to cool.
Blueberry Coulis2 cups blueberries1/2 cup sugar2 TBS water1 tsp corn starch
Combine blueberries, sugar, and water in a medium saucepan.  Bring the mixture to a boil and allow the berries to begin "popping."  Continually stir the berries and mash them a bit as you go.  While the mixture is boiling, add the 1 tsp of corn starch and stir.  Allow the mixture to boil for a minute or two longer.  Strain the mixture through a sieve into a large bowl.  Cover the mixture with saran wrap and place in the refrigerator to cool completely.
Top each cheesecake with 1 TBS of the blueberry coulis.
Enjoy!