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Creamy No-Bake Mango Cheesecake Recipe with Easy Coconut Graham Crust

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A silky, luscious no-bake mango cheesecake with a crunchy toasted coconut and graham cracker crust, perfect for a tropical, easy dessert without using the oven.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • ½ cup unsweetened shredded coconut, toasted
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • Pinch of salt
  • 16 oz (450g) cream cheese, softened
  • 1 cup ripe mango puree (from about 2 large fresh mangoes, peeled and chopped)
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 1 tablespoon fresh lime juice
  • Optional toppings: fresh mango slices or small mango chunks, toasted coconut flakes, mint leaves

Instructions

  1. Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet and toast for 5–7 minutes until golden and fragrant. Let cool.
  2. In a food processor, pulse graham crackers until fine crumbs form. Add toasted coconut, brown sugar, and salt. Pulse to mix.
  3. Pour in melted butter and pulse a few times until mixture holds together when pressed. Add more butter if too dry.
  4. Press crust mixture firmly and evenly into bottom of a 9-inch springform pan. Use bottom of a glass to tamp down tightly. Bake for 8–10 minutes, then cool completely on a wire rack.
  5. Peel and chop ripe mangoes. Puree in blender or food processor until smooth. Set aside 1 cup for filling.
  6. In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 2–3 minutes.
  7. Mix in mango puree and fresh lime juice until fully combined.
  8. In a separate chilled bowl, whip heavy cream to stiff peaks using an electric mixer (3–4 minutes).
  9. Gently fold whipped cream into mango-cream cheese mixture in two additions, being careful not to deflate airiness.
  10. Pour filling over cooled coconut graham crust and smooth top with spatula.
  11. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
  12. Before serving, garnish with fresh mango slices, toasted coconut flakes, and mint leaves.

Notes

Fold whipped cream gently to keep filling light and fluffy. Toast coconut until fragrant but not burnt. Let crust cool completely before adding filling to avoid sogginess. Chill cheesecake at least 4 hours or overnight for best texture. Fresh mango puree preferred for best flavor; canned can be used if unsweetened.

Nutrition

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

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