Description
A quick and easy no-bake mango cheesecake featuring a chewy coconut crust, perfect for hot days and tropical dessert cravings. Ready in just 20 minutes with no oven required.
Ingredients
Scale
- 1 ½ cups (150g) crushed graham crackers (gluten-free or regular)
- ½ cup (40g) unsweetened shredded coconut
- 6 tablespoons (85g) unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- ¾ cup (90g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy whipping cream
- 2 cups (300g) fresh mango, peeled and diced
- 2 tablespoons (30ml) lime juice
- 1 tablespoon gelatin powder
- ¼ cup (60ml) cold water (for gelatin blooming)
Instructions
- Crush graham crackers into fine crumbs using a food processor or a rolling pin and zip-top bag.
- Combine graham cracker crumbs, shredded coconut, and melted butter in a bowl until mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
- Sprinkle gelatin powder over ¼ cup cold water and let bloom for 5 minutes until spongy.
- Warm the gelatin gently in the microwave for 15 seconds or on the stove until dissolved completely; do not boil.
- Beat softened cream cheese in a large bowl until smooth and creamy.
- Add powdered sugar and vanilla extract to the cream cheese and beat until well combined.
- Quickly mix in the dissolved gelatin to the cream cheese mixture.
- In a separate bowl, whip heavy cream to soft peaks using an electric mixer.
- Gently fold whipped cream into the cream cheese mixture to keep it light and airy.
- Pour half of the cheesecake filling over the chilled crust and smooth the surface.
- Toss diced mango with lime juice in a small bowl and spread evenly over the first layer of filling.
- Spread the remaining cheesecake filling on top of the mango layer and smooth the surface.
- Cover the pan with plastic wrap and refrigerate for at least 2 hours (or 1 hour if serving immediately).
- Once set, release the springform pan and slice the cheesecake.
- Optional: Top with extra mango chunks, toasted coconut flakes, or fresh mint before serving chilled.
Notes
Use ripe but firm mangoes like Ataulfo or Kent for best texture. Bloom gelatin properly to avoid lumps. Press crust firmly for better texture. Can substitute agar-agar for gelatin to make vegetarian. Cheesecake keeps well in fridge up to 3 days. Avoid freezing after adding mango topping.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (1/8 of chee
- Calories: 310
- Sugar: 18
- Sodium: 150
- Fat: 21
- Saturated Fat: 13
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
Keywords: no-bake cheesecake, mango cheesecake, coconut crust, tropical dessert, gluten-free dessert, easy cheesecake, summer dessert