No-Bake Mango Cheesecake
This Easy No-Bake Mango Cheesecake with Coconut Crust is a vibrant summer dessert featuring sweet mango and creamy cheesecake on a crunchy coconut base.
Ingredients
For the Coconut Crust
- 1 cup Graham cracker crumbs Alternatively, use whole grain crumbs
- 1.5 cups Sweetened shredded coconut Toasted
- 6 tbsp Unsalted butter Melted
For the Mango Filling
- 2 cups Diced fresh mango About 2 medium mangoes
- 8 oz Cream cheese Softened
- 0.5 cups Granulated sugar Can substitute with honey
- 1 tbsp Lemon juice For flavor enhancement
- 1 cup Heavy cream For whipping
Instructions
Prepare the Coconut Crust
- Toast the shredded coconut in a dry skillet over medium heat for 3–4 minutes, stirring frequently until golden and fragrant. Transfer to a bowl to cool.
- In a food processor, pulse the graham crackers until finely crushed. Add the toasted coconut and pulse a few more times to combine.
- Pour in the melted butter and pulse until the mixture holds together when pressed. Press this mixture firmly into the bottom of your springform pan to form an even layer.
Make the Mango Filling
- Puree the fresh mango chunks in a blender or food processor until smooth. Set aside.
- In a large bowl, beat the softened cream cheese with the granulated sugar and lemon juice until creamy and smooth.
- Slowly add the mango puree to the cream cheese mixture, mixing until thoroughly combined.
- In a separate bowl, whip the heavy cream until soft peaks form. Be cautious not to overwhip it.
- Gently fold the whipped cream into the mango-cream cheese mixture until just combined, keeping it light and airy.
Assemble and Chill
- Pour the mango filling over the chilled coconut crust and smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set firm.
Notes
Use ripe mangoes for the best flavor; they should be slightly soft to the touch. When toasting coconut, ensure you stir constantly to prevent burning. For a firmer cheesecake, consider adding gelatin to the filling mixture. Chill all ingredients before starting, especially the cream cheese, to achieve a smoother mixture. Avoid overwhipping the cream to prevent a grainy texture.