If your taste buds are craving a burst of sunshine and creaminess all at once, then you’re going to adore this Mango Coconut Cheesecake: A Tropical No-Bake Delight Recipe. It’s the perfect marriage of luscious mango purée, rich coconut cream, and velvety cream cheese, harmoniously layered over a crunchy biscuit base. No oven needed, just a little patience and love in the fridge to turn simple ingredients into a heavenly tropical escape. Whether it’s a celebration or a treat-yourself moment, this cheesecake promises a refreshing and indulgent experience that transports you straight to a beachside paradise.
Ingredients You’ll Need
The magic behind Mango Coconut Cheesecake: A Tropical No-Bake Delight Recipe is all in its approachable yet essential ingredients. Each component plays a key role, from the buttery biscuit crust adding texture, to the creamy coconut and mango layers bursting with tropical flavors and silky smoothness. Here’s what you’ll need to bring this delightful dessert to life:
- 150 g Digestive Biscuits: Blitz them finely for a sturdy, buttery base; gluten-free cookies work just as well.
- â…“ cup Desiccated Coconut: Adds a subtle coconut crunch and enhances the tropical vibe; you can swap with crushed graham crackers if preferred.
- 113 g Unsalted Butter: Melted to bind the crust perfectly; avoid salted butter to keep flavors balanced.
- 350 g Cream Cheese: Use full-fat for that rich, creamy texture that melts in your mouth.
- â…“ cup Granulated Sugar: Sweetens the filling gently; feel free to adjust to your taste.
- 1 cup Full Fat Coconut Cream: Brings a luscious tropical creaminess; do not substitute with light coconut milk.
- 4 tsp Powdered Gelatine: Key for setting the cheesecake smooth and firm; dissolve fully to avoid lumps.
- ¼ cup Boiling Water: To melt the gelatine perfectly.
- ½ lime Lime Zest: Adds a fresh citrus sparkle that brightens every bite.
- ¾ cup Mango Purée: Use fresh or frozen mango for that vibrant, fruity essence.
- ¾ cup Water: Room temperature to gently bloom the gelatine in the mango layer.
- ¾ cup Cream (Thickened or Heavy): Whipped richness that makes the mango layer decadently soft.
- ½ tsp Vanilla Extract: Deepens the flavor profile with warmth and balance.
- 1 pinch Salt: A tiny sprinkle to enhance sweetness and round out flavors.
- Fresh Mango and Toasted Coconut Chips: For the final flourish of texture and tropical flair when serving.
How to Make Mango Coconut Cheesecake: A Tropical No-Bake Delight Recipe
Step 1: Create the Biscuit and Coconut Crust
Start by blitzing the digestive biscuits and desiccated coconut until they form fine crumbs, which will give the crust a lovely texture and flavor. Mix these crumbs with melted unsalted butter to bind everything together, then firmly press the mixture into the base of a lined loaf tin. Pop the tin into the fridge for about 30 minutes to set the crust solidly before layering on the creamy filling.
Step 2: Prepare the Cream Cheese Coconut Layer
Next, dissolve the powdered gelatine fully in boiling water, making sure it’s lump-free for a silky smooth layer. Beat together the cream cheese with granulated sugar until light and fluffy, then fold in the creamy coconut cream along with the aromatic lime zest. Pour this luscious blend evenly over your chilled crust, creating the first creamy layer of this tropical treat.
Step 3: Craft the Mango Gelatin Cream Layer
For the vibrant mango topping, combine mango purée with room temperature water and sprinkle in some powdered gelatine. Let the gelatine bloom for a few minutes, then gently warm the mixture, stirring until it dissolves completely. Stir in the thickened cream, vanilla extract, and a pinch of salt for a rich, balanced finish. Pour this beautiful golden layer over the previously set cream cheese mixture for that stunning dual-layer effect.
Step 4: Chill to Perfection
Cover your assembled cheesecake and refrigerate it for at least six hours, preferably overnight. This slow set time allows the gelatine to work its magic, resulting in a perfectly firm but creamy cheesecake that holds its shape beautifully.
Step 5: Garnish and Serve
When it’s time to indulge, carefully release the cheesecake from the tin. Dress it up with fresh mango slices and sprinkle toasted coconut chips on top for a finish that’s as gorgeous to look at as it is to taste.
How to Serve Mango Coconut Cheesecake: A Tropical No-Bake Delight Recipe
Garnishes
Fresh mango slices and toasted coconut chips are my go-to for adding a fresh, crunchy contrast to the smooth, creamy cheesecake. A sprig of mint or a drizzle of passionfruit syrup can also add bright notes and visual appeal, making each slice inviting and irresistible.
Side Dishes
This tropical cheesecake pairs beautifully with light, summery sides like a mixed berry salad or a refreshing citrus sorbet. These complement the sweetness without overwhelming the delicate coconut and mango flavors, keeping your dessert experience perfectly balanced.
Creative Ways to Present
For a festive touch, serve individual portions in clear glasses to showcase the gorgeous layered colors, topped with a mini umbrella or edible flowers. You can also prepare mini cheesecake jars as delightful treats for gatherings, making the Mango Coconut Cheesecake: A Tropical No-Bake Delight Recipe a versatile showstopper for parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers tightly covered in the refrigerator for up to three days. This ensures the cheesecake stays creamy and fresh, maintaining its tropical flavors without absorbing fridge odors.
Freezing
You can freeze the cheesecake, wrapped well in plastic wrap and foil, for up to one month. Thaw it overnight in the fridge before serving to preserve its texture and flavor perfectly.
Reheating
This cheesecake is best enjoyed cold and should not be reheated. Its no-bake structure relies on gelatine setting, which will break down if warmed, affecting the creamy texture you love.
FAQs
Can I use a different type of biscuit for the crust?
Absolutely! Digestive biscuits work wonderfully for their mild sweetness and texture, but graham crackers or gluten-free cookies make excellent alternatives depending on your preference and dietary needs.
Is there a vegan option for this Mango Coconut Cheesecake: A Tropical No-Bake Delight Recipe?
While this recipe uses gelatine and cream cheese, you can swap gelatine for agar-agar and use plant-based cream cheese and coconut cream to make a vegan-friendly version with a similar tropical flair.
How long does it take to set properly?
For the best results, the cheesecake should chill for at least six hours. Overnight chilling ensures a firm set and allows flavors to meld perfectly.
Can I prepare this dessert in advance for a party?
Yes! This cheesecake actually improves with resting time and is perfect to make a day or two ahead. Just keep it refrigerated and add fresh garnishes just before serving.
What if I don’t have fresh mango for the purée?
Frozen mango purée works wonderfully and provides the same vibrant flavor. Just thaw it before blending, and you’re good to go!
Final Thoughts
I can’t recommend this Mango Coconut Cheesecake: A Tropical No-Bake Delight Recipe enough if you’re looking to impress with minimal fuss and maximum tropical flavor. It’s fresh, creamy, and packed with sunshine in every bite. Grab your ingredients, embrace the simple steps, and let this delightful cheesecake become a cherished favorite in your dessert repertoire. Enjoy the taste of the tropics anytime you want, right in your own kitchen!
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Mango Coconut Cheesecake: A Tropical No-Bake Delight Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes (gelatin preparation and assembly)
- Total Time: 6 hours 45 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Tropical Fusion
- Diet: Gluten Free
Description
This Mango Coconut Cheesecake is a luscious tropical no-bake dessert that combines the creamy richness of coconut cream and cream cheese with the vibrant sweetness of fresh mango purée. Featuring a crunchy digestive biscuit and desiccated coconut crust, layered with a smooth coconut lime cream cheese filling and topped with a mango gelatin layer, this cheesecake is perfect for warm days or any time you want a refreshing, exotic treat.
Ingredients
Crust
- 150 g Digestive Biscuits (Substitute with gluten-free cookies if needed)
- â…“ cup Desiccated Coconut (Can be substituted with crushed graham crackers)
- 113 g Unsalted Butter (melted; avoid using salted butter)
Cheesecake Filling
- 350 g Cream Cheese (full-fat, softened)
- â…“ cup Granulated Sugar (adjust to taste)
- 1 cup Full Fat Coconut Cream (do not substitute with light coconut milk)
- 4 tsp Powdered Gelatine (to dissolve)
- ¼ cup Boiling Water (to dissolve gelatine)
- ½ lime Lime Zest (freshly grated)
Mango Gelatin Layer
- ¾ cup Mango Purée (fresh or frozen)
- ¾ cup Water (room temperature)
- 2½ tsp Powdered Gelatine
- ¾ cup Thickened Cream (or heavy cream)
- ½ tsp Vanilla Extract
- 1 pinch Salt
Garnish
- Fresh Mango Slices
- Toasted Coconut Chips
Instructions
- Prepare the crust: Blitz 150g digestive biscuits and â…“ cup desiccated coconut in a blender until finely ground. Mix the crumbs with 113g melted unsalted butter until fully combined. Press this mixture firmly into the base of a lined loaf tin. Place in the fridge for about 30 minutes to set firmly.
- Make the cheesecake filling: Dissolve 4 teaspoons of powdered gelatine into ¼ cup boiling water, stirring until completely smooth to avoid lumps. In a mixing bowl, beat 350g cream cheese with ⅓ cup granulated sugar until smooth and creamy. Fold in 1 cup full-fat coconut cream and the zest of ½ a lime. Pour this mixture evenly over the chilled crust.
- Prepare the mango gelatin layer: In a saucepan, combine ¾ cup mango purée with ¾ cup room temperature water. Sprinkle in 2½ teaspoons powdered gelatine and let it bloom for a few minutes to soften. Gently heat while stirring continuously until the gelatine is fully dissolved. Remove from heat and mix in ¾ cup thickened cream, ½ teaspoon vanilla extract, and a pinch of salt. Stir well and carefully pour this mango gelatin layer over the cheesecake filling.
- Chill to set: Cover the dessert with cling film or a lid and refrigerate for at least 6 hours or overnight until the cheesecake is firm to the touch and fully set.
- Serve: Once set, carefully release the cheesecake from the tin. Garnish with fresh mango slices and toasted coconut chips just before serving for enhanced texture and tropical flavor.
Notes
- Use full-fat cream cheese and coconut cream for the best texture and richness.
- Make sure gelatin is completely dissolved to avoid lumps in the cheesecake and mango layers.
- You can substitute digestive biscuits with gluten-free cookies to make the crust gluten-free.
- Chilling time is essential for proper setting; do not rush the process.
- Add garnish only just before serving to maintain freshness and crunch.
- This recipe works best with fresh or frozen mango purée that is not overly diluted.
