Description
The beauty of mango sticky rice cheesecake cups lies in how three distinct elements pair together without overpowering one another. At the base, you have warm or room-temperature glutinous rice steeped in a rich, slightly salty coconut syrup. Sitting right above that base is a cloud-like layer of no-bake coconut cheesecake, which brings a mild tang and lush creaminess to balance the grains of rice. Finally, a vibrant top layer of ripe diced mango brightens up the rich base with natural acidity and floral sweetness.
Ingredients
For the Sticky Rice Layer
- 1 cup cooked glutinous (sticky) rice
- ½ cup coconut milk
- 2 tbsp granulated sugar
- ¼ tsp salt
- ½ tsp vanilla extract
For the Cheesecake Layer
- 8 oz (225 g) cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup heavy whipping cream
- 2 tbsp coconut milk
For the Mango Layer
- 2 ripe mangoes, peeled and diced
- 1 tbsp sugar, optional
- 1 tsp lime juice
For Garnish
- 2 tbsp toasted coconut flakes
- 1 tbsp chopped pistachios or sesame seeds
- Extra mango cubes
- A drizzle of coconut cream
Instructions
- Prepare the coconut sticky rice:
Place the cooked sticky rice in a bowl. Warm the coconut milk, sugar, and salt in a small saucepan over low heat until the sugar dissolves. Do not boil. Pour the coconut mixture over the rice and stir gently. Let it sit for 10–15 minutes to absorb the flavor. - Prepare the mango:
Dice the mango into small pieces. Toss with lime juice and a little sugar if the mango isn’t very sweet. - Make the cheesecake filling:
Beat the softened cream cheese, powdered sugar, and vanilla until smooth. Add the coconut milk and mix until combined. - Whip the cream:
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the cream cheese mixture until light and fluffy. - Assemble the cups:
Divide the coconut sticky rice between 4 small serving glasses or dessert cups. Add a layer of cheesecake filling, followed by diced mango. - Repeat the layers:
Add another small layer of sticky rice, cheesecake filling, and mango if your cups are tall enough. - Chill:
Refrigerate for at least 1 hour to allow the cheesecake layer to firm up and the flavors to blend. - Garnish and serve:
Top with toasted coconut, chopped pistachios or sesame seeds, extra mango pieces, and a light drizzle of coconut cream.
Notes
Use ripe, sweet mangoes for the best flavor, and chill the cups well before serving. For an extra Thai-inspired touch, drizzle a little salted coconut cream over the top just before serving. 🥭🥥✨
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: ~430 kcal
Keywords: mango sticky rice parfait, coconut sticky rice cheesecake jars, no-bake mango cheesecake cups, Thai mango sticky rice dessert cups