Imagine yourself in a breezy tropical paradise where the tide serenades the shore, palm leaves sway gently, and the air is filled with the sweet aroma of fresh mangoes and creamy coconut. This Mango Coconut No-Bake Cheesecake is more than just a dessert; it’s a delightful escape to a sun-kissed beach, perfect for shared family moments. Easy to prepare and bursting with exotic flavors, this dessert is perfect for bringing a slice of summer to your table at any time of year. Whether it’s a special occasion or a weekend treat, this creamy, dreamy cheesecake will be a hit with family and friends alike.
Recipe Summary
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 0 minutes |
| Total Time | 4 hours 20 minutes (includes chilling time) |
| Servings | 8 servings |
| Skill Level | Beginner |
Ingredients
- 200g graham crackers or digestive biscuits
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 200ml coconut cream
- 200g powdered sugar
- 2 tsp vanilla extract
- 200ml mango puree (fresh or canned)
- 2 tbsp lime juice
- 10g powdered gelatin (or agar-agar for a vegetarian option)
- 2 tbsp cold water
- Fresh mango slices (for topping)
- 1/4 cup shredded coconut flakes
Instructions
- Crush the graham crackers or digestive biscuits into fine crumbs. Mix with the melted butter until well combined. Press the mixture firmly into the base of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue to beat until light and creamy.
- In a separate bowl, blend the coconut cream and 100ml of the mango puree.
- Combine the cream cheese mixture with the coconut and mango mixture, ensuring a smooth consistency.
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Heat gently until dissolved, then pour into the cream cheese mixture and blend thoroughly.
- Spread half of the cheesecake filling over the crust in the pan. Smooth the top, then pour the remaining mango puree over this layer and gently swirl with a knife to create a marbled effect. Finally, spread the remaining cream cheese mixture over the mango swirl layer.
- Refrigerate the cheesecake for at least 4 hours, or until it is set firmly.
- Once set, remove the cheesecake from the pan and top with fresh mango slices and a sprinkle of shredded coconut flakes. Slice and serve chilled.
Helpful Tips
If you can’t find coconut cream, full-fat coconut milk can be a substitute, though it may be slightly less rich. If using agar-agar instead of gelatin, follow package instructions for setting amounts, as agar-agar can vary in strength.
To add a zingy twist, sprinkle a bit of lime zest over the cheesecake before serving. For a bit of crunch, you can also mix toasted coconut flakes into the crust mixture.
Storage Instructions
Store the cheesecake in the refrigerator, covered with foil or plastic wrap, for up to 5 days. For longer storage, the cheesecake can be frozen. Wrap it tightly in plastic wrap and place it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Pairings
This tropical delight pairs beautifully with a chilled coconut or mango smoothie. A side of fresh tropical fruit salad will enhance the refreshing flavors, while a light mint tea could provide a soothing balance to the creamy richness of the cheesecake.
At Zynahz, our mission is to bring joy and creativity into your kitchen, one delicious recipe at a time. We hope this Mango Coconut No-Bake Cheesecake recipe inspires you to gather your loved ones and create something uniquely delightful. We encourage you to try this recipe, share your beautiful creations with us, and spread the joy by sharing with friends and family. Explore more delicious recipes on Zynahz, follow us on social media, and don’t forget to sign up for our newsletter to keep the culinary inspiration flowing.
