If you’re looking for a dessert that captures the essence of summer, this No-Bake Coconut Mango Cheesecake is the perfect choice. With its creamy texture and vibrant flavors, it’s a delightful way to satisfy your sweet tooth without turning on the oven. Just imagine the sweet taste of ripe mango paired with the rich coconut cream, creating a tropical escape in every slice.
This recipe is not just about taste; it’s about the experience. You can whip up this cheesecake in no time and impress your friends and family with minimal effort. Trust me, they’ll be talking about this dessert long after it’s gone. Plus, it’s a wonderful option for warm-weather gatherings or any time you want a refreshing treat.
The beauty of this No-Bake Coconut Mango Cheesecake lies in its simplicity. With a few ingredients and a bit of chilling time, you can create a dessert that looks as good as it tastes. So grab your mixing bowl and get ready to indulge in a slice of paradise!
Refreshing No-Bake Coconut Mango Cheesecake Recipe
This No-Bake Coconut Mango Cheesecake features a luscious coconut cream filling topped with a vibrant mango puree. The crust is made from crushed graham crackers mixed with coconut, adding a delightful crunch. Every bite is a combination of creamy, fruity, and nutty flavors, making it a delightful dessert option.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup shredded coconut, toasted
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup coconut cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe mangoes, pureed
- 1 tablespoon lemon juice
- Additional toasted coconut for garnish
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, toasted coconut, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add the coconut cream, powdered sugar, and vanilla extract, mixing until well combined and creamy.
- Chill the Filling: Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
- Prepare the Mango Topping: In a small bowl, mix the mango puree with lemon juice. Once the cheesecake is set, spread the mango puree evenly over the top.
- Serve: Garnish with additional toasted coconut before slicing. Enjoy your tropical No-Bake Coconut Mango Cheesecake chilled!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 290kcal
- Fat: 20g
- Protein: 3g
- Carbohydrates: 26g
