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The culinary world is filled with endless possibilities, and one of the most exciting trends is the fusion of tropical flavors with classic dessert recipes. One delightful manifestation of this trend is the Tropical Delight: Frozen Yogurt Mango Cheesecake Coins. This innovative treat marries the rich, creamy textures of cheesecake with the refreshing tropical flavors of mango and lime, offering a dessert that is both indulgent and light. Perfect for summer gatherings, vibrant parties, or simply as a guilt-free treat to enjoy year-round, these frozen yogurt coins encapsulate the essence of a tropical paradise in every bite.

Frozen Yogurt Mango Cheesecake Coins

Indulge in a taste of the tropics with these Frozen Yogurt Mango Cheesecake Coins! This delightful dessert brings together the creamy richness of cheesecake and the bright flavors of ripe mango and zesty lime. Made with Greek yogurt for a lighter twist, these refreshing treats are perfect for summer parties or year-round enjoyment. With a crunchy graham cracker crust and vibrant presentation, each bite is a little piece of paradise. Satisfy your sweet tooth without the guilt!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

2 tablespoons unsweetened cocoa powder

4 tablespoons unsalted butter, melted

2 tablespoons brown sugar

For the cheesecake:

16 ounces cream cheese, softened

1 cup plain Greek yogurt

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup ripe mango puree (about 2 medium ripe mangoes)

2 tablespoons fresh lime juice

2 teaspoons gelatin (or vegetarian substitute)

4 tablespoons cold water

For topping:

Fresh mango slices

Mint leaves

Instructions
 

Prepare the Crust: In a medium bowl, combine graham cracker crumbs, cocoa powder, melted butter, and brown sugar. Mix until well combined. Press the mixture firmly into the bottom of a silicone coin mold or tartlet pans to form an even layer. Chill in the freezer for about 10-15 minutes to set.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add Greek yogurt, granulated sugar, and vanilla extract. Beat until creamy and well incorporated.

      Incorporate Mango: Pour in the mango puree and lime juice into the cheesecake mixture, mixing until completely blended.

        Prepare Gelatin: In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes. After blooming, gently heat in the microwave for about 10-15 seconds until dissolved. Allow to cool slightly before adding.

          Combine Gelatin: Slowly pour the dissolved gelatin into the cheesecake filling, mixing continuously until fully integrated.

            Assemble: Remove the crust from the freezer. Spoon the mango cheesecake filling over the chilled crust, smoothing the top with a spatula. Tap gently on the counter to remove any air bubbles.

              Freeze: Place the filled molds back in the freezer for at least 4 hours or until completely set.

                Serve: Once set, gently release the cheesecake coins from the molds. Top with fresh mango slices and garnish with mint leaves for a pop of color.

                  Enjoy: Allow the coins to sit at room temperature for about 5-10 minutes before serving for the best texture.

                    Prep Time, Total Time, Servings: 30 mins | 4 hours (plus chilling) | 12 servings