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Creamy No-Bake Mango Cheesecake Recipe Easy Coconut Graham Crust

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A refreshing no-bake mango cheesecake with a crunchy coconut graham crust, perfect for summer parties and easy to prepare without an oven.

Ingredients

Scale
  • 1 ½ cups (150g) graham crackers, crushed
  • ½ cup (40g) unsweetened shredded coconut
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons brown sugar
  • 16 oz (450g) cream cheese, softened
  • ¾ cup (90g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy whipping cream
  • 1 tablespoon lime juice
  • 2 cups (300g) fresh ripe mangoes, peeled and chopped
  • 2 tablespoons sugar
  • 1 teaspoon lime zest (optional)

Instructions

  1. Prepare the Coconut Graham Crust: In a food processor, pulse the graham crackers until coarse crumbs form. Add shredded coconut and brown sugar; pulse a few more times to combine evenly. Transfer mixture to a bowl.
  2. Pour in the melted butter and stir well until all crumbs are moistened and stick together when pressed. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Chill in the fridge for about 15 minutes.
  3. Make the Mango Puree: In a blender or food processor, add chopped mangoes, sugar, and lime zest if using. Blend until smooth. Taste and adjust sweetness as needed. Set aside.
  4. Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy (about 3-4 minutes). Add lime juice and mix gently.
  5. In a separate chilled bowl, whip the heavy cream with an electric mixer until it forms soft peaks (about 2-3 minutes). Be careful not to overwhip.
  6. Fold the whipped cream gently into the cream cheese mixture using a rubber spatula, working in batches to keep the filling light and airy.
  7. Assemble the Cheesecake: Pour half of the cheesecake filling over the chilled crust and spread evenly. Spoon the mango puree over the filling, then carefully spread the remaining cheesecake filling on top. Smooth the surface with the spatula.
  8. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let it set fully.
  9. Before serving, release the springform and transfer the cheesecake to a serving plate. Garnish with extra mango slices or toasted coconut flakes if desired.

Notes

Use softened cream cheese for smooth filling. Whip cream to soft peaks and fold gently to keep filling airy. Chill cheesecake at least 4 hours or overnight for best results. For dairy-free, substitute cream cheese and heavy cream with plant-based alternatives. For gluten-free crust, use almond flour or gluten-free graham crackers. If crust is too soft, freeze for 10 minutes before adding filling. To help mango topping set, add powdered gelatin or agar-agar dissolved in warm water if needed.

Nutrition

Keywords: no-bake cheesecake, mango cheesecake, coconut graham crust, summer dessert, easy cheesecake, tropical dessert, gluten-free option, dairy-free option

Find it online: https://tempotaste.com/creamy-no-bake-mango-cheesecake-recipe-easy-coconut-graham-crust/