Hey there, friend! If you’re dreaming of a tropical escape but can’t quite make it to the beach, this Coconut Mango No-Bake Cheesecake is your ticket to paradise.
Creamy, dreamy, and bursting with the flavors of coconut and ripe mango, this dessert is as easy as it is indulgent.
No oven required—just a few simple steps, a little patience, and voilà! You’ve got a showstopper that’ll have everyone asking for seconds.
Perfect for summer gatherings, potlucks, or just treating yourself after a long day.
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Prepare the Crust
Start by crushing graham crackers into fine crumbs. You can use a food processor or place them in a zip-top bag and crush them with a rolling pin. Mix the crumbs with melted butter and a touch of sugar until the mixture resembles wet sand. Press this firmly into the bottom of a springform pan, making sure it’s evenly distributed and compact. Use the back of a measuring cup or glass to smooth it out. Pop the crust into the fridge to set while you work on the filling.
2. Make the Cheesecake Filling
In a large mixing bowl, beat softened cream cheese until it’s completely smooth and free of lumps. Add coconut cream, powdered sugar, and a splash of vanilla extract, blending until the mixture is light and fluffy. In a separate bowl, whip heavy cream until it forms stiff peaks, then gently fold it into the cream cheese mixture. This step adds airiness and makes the filling extra creamy. Spread the filling evenly over the chilled crust, using a spatula to smooth the top.
3. Create the Mango Topping
Peel and chop ripe mangoes into chunks, then blend them with a bit of sugar and lime juice until completely smooth. For a silky texture, strain the puree through a fine-mesh sieve to remove any fibrous bits. Pour the mango topping over the cheesecake filling, tilting the pan gently to spread it evenly. The vibrant orange layer will look stunning against the creamy filling.
4. Chill and Garnish
Place the cheesecake in the refrigerator to set for at least 4 hours, or ideally overnight. This allows the flavors to meld and the texture to firm up. Before serving, sprinkle toasted coconut flakes over the top for a nutty crunch and arrange fresh mango slices for a pop of color and freshness.
This Coconut Mango No-Bake Cheesecake combines a buttery graham cracker crust, a luscious coconut cream cheese filling, and a vibrant mango topping for a dessert that’s as easy to make as it is delicious.
Perfect for summer gatherings or anytime you need a taste of the tropics! 🌴✨
Mix graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan and refrigerate.
Beat cream cheese until smooth. Add coconut cream, powdered sugar, and vanilla. Fold in whipped cream. Spread over the crust.
Blend mango, sugar, and lime juice until smooth. Strain and pour over the filling.
Refrigerate for 4 hours or overnight.
Top with toasted coconut and mango slices before serving.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.