If you’re looking for a delightful dessert that requires no baking, look no further than this No-Bake Mango Coconut Cheesecake. With its creamy texture and tropical flavors, this cheesecake is perfect for hot summer days or any occasion that calls for a sweet treat. The combination of mango and coconut creates a refreshing flavor profile that will leave you wanting more.
This dessert is an excellent option for those who might be intimidated by traditional baking. It’s simple to prepare and requires minimal effort, making it a great choice for beginners. Plus, the vibrant colors of mango and coconut will impress your guests and brighten up your table.
Imagine indulging in a slice of this cheesecake, where the rich and creamy filling melts in your mouth, perfectly balanced with a crunchy crust. It’s a dessert that feels indulgent while still being light and refreshing.
Delightfully Light No-Bake Mango Coconut Cheesecake
This No-Bake Mango Coconut Cheesecake features a velvety filling made from cream cheese, whipped cream, and pureed mango, all resting on a buttery graham cracker crust. The tropical flavors are enhanced with toasted coconut, making each bite a luscious experience.
The taste is a perfect harmony of sweetness from the mango, creaminess from the cheese, and a delightful crunch from the crust, providing a texture contrast that’s simply delightful.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 cup mango puree (about 2 ripe mangoes)
- 1/2 cup shredded coconut, toasted
- 1 tablespoon lemon juice
- Fresh mango slices and coconut for garnish
Instructions
- Prepare the Crust: In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate to set.
- Make the Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Gently fold in the mango puree, lemon juice, and toasted coconut until well combined.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the mango mixture until fully incorporated.
- Assemble: Pour the filling over the crust in the springform pan and spread it evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- Serve: Once set, remove the cheesecake from the pan. Garnish with fresh mango slices and additional shredded coconut before slicing and serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Refrigeration Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 24g
- Protein: 4g
- Carbohydrates: 30g
