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Easy No-Bake Mango Cheesecake with Coconut Crust

A delightful tropical dessert that features a creamy mango cheesecake filling atop a crunchy coconut crust, no baking required.

  • Total Time: 240 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 cups crushed graham crackers or coconut cookies
  • 1 cup shredded coconut, toasted
  • 1/2 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup pureed mango
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Instructions

  1. Combine the crushed graham crackers or coconut cookies with the toasted coconut and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 30 minutes.
  2. Beat the softened cream cheese until smooth. Add the mango puree, powdered sugar, and vanilla extract, mixing until well combined.
  3. Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
  4. Pour the filling over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or overnight for best results.
  5. Before serving, garnish with extra mango slices or toasted coconut if desired.

Notes

For a twist, consider adding a bit of lime juice to the mango puree for a tangy kick. Ensure the cream cheese is at room temperature to prevent lumps.

  • Author: jayne
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Tropical
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 15g
  • Sodium: 200mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg

Keywords: cheesecake, mango, no-bake dessert, tropical dessert, summer dessert