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Creamy No-Bake Mango Cheesecake Recipe with Toasted Coconut Crust

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A quick and easy no-bake mango cheesecake featuring a toasted coconut crust that delivers a tropical, creamy, and refreshing dessert perfect for summer gatherings.

Ingredients

Scale
  • 1 ½ cups shredded unsweetened coconut (toasted until golden and fragrant)
  • 1 cup graham cracker crumbs or digestive biscuit crumbs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 2 cups ripe mango chunks
  • 16 ounces (450g) cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold
  • 2 teaspoons gelatin powder
  • 3 tablespoons warm water
  • Optional garnishes: thin mango slices or cubes, toasted coconut flakes, fresh mint leaves

Instructions

  1. Preheat oven to 350°F (175°C). Spread shredded coconut evenly on a baking sheet and toast for 5-7 minutes, stirring once or twice, until golden and fragrant. Let cool.
  2. In a bowl, combine toasted coconut, graham cracker crumbs, brown sugar, and melted butter. Stir until evenly coated and mixture resembles wet sand.
  3. Press the crust mixture firmly and evenly into the bottom of an 8- or 9-inch springform pan. Chill in the refrigerator for 15-20 minutes to set.
  4. Sprinkle gelatin powder over warm water in a small bowl. Let sit for 5 minutes to bloom. Warm gently if needed until fully dissolved, avoiding boiling.
  5. Puree mango chunks in a blender or food processor until smooth. Set aside.
  6. In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth, about 2-3 minutes.
  7. Mix mango puree into the cream cheese mixture until fully combined. Slowly add dissolved gelatin, stirring well.
  8. In a separate bowl, whip cold heavy cream to soft peaks.
  9. Gently fold whipped cream into the mango and cream cheese mixture until no streaks remain.
  10. Pour filling over chilled crust and smooth the top with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight until firm.
  11. Before serving, garnish with extra toasted coconut, fresh mango slices, or mint leaves.

Notes

Use softened cream cheese to avoid lumps. Do not overwhip the cream; soft peaks are ideal. Pour gelatin when slightly cooled to prevent curdling. Toast coconut slowly and stir often to avoid burning. Chill cheesecake at least 4 hours for best firmness. Use a springform pan for easy removal.

Nutrition

Keywords: no-bake cheesecake, mango cheesecake, toasted coconut crust, tropical dessert, easy cheesecake, summer dessert

Find it online: https://tempotaste.com/creamy-no-bake-mango-cheesecake-recipe-with-toasted-coconut-crust-easy-and-perfect/