Description
A delicious and easy-to-make no-bake cheesecake featuring creamy cheesecake, tropical mango, and rich coconut, perfect for warm days.
Ingredients
Scale
- 200 grams (about 7 oz) digestive biscuits or graham crackers, crushed
- 100 grams (about 3.5 oz) unsweetened shredded coconut
- 75 grams (about 5 tablespoons) unsalted butter, melted
- 400 grams (about 14 oz) cream cheese, softened
- 200 grams (about 1 cup) sweetened condensed milk
- 250 grams (about 1 cup) ripe mango puree (fresh or canned)
- 1 tablespoon fresh lime juice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Fresh mango slices, for garnish
- Toasted coconut flakes, for garnish
Instructions
- In a mixing bowl, combine the crushed digestive biscuits and shredded coconut. Pour in the melted butter and mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Place the crust in the refrigerator to set while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sweetened condensed milk, continuing to mix until well combined. Add the mango puree, lime juice, and vanilla extract, mixing until the filling is smooth and uniform.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mango filling mixture, being careful not to deflate the whipped cream.
- Pour the mango filling over the chilled coconut crust in the springform pan. Smooth the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until it is set.
- Before serving, optionally drizzle with passionfruit pulp or syrup and decorate with whipped cream swirls for a tropical, elegant finish.
Notes
- Ensure the cream cheese is at room temperature for easier mixing and a smoother filling.
- Don’t overmix the whipped cream; fold it gently to maintain its lightness.
- Press the crust firmly to avoid a crumbly base when slicing.
- Toast the coconut flakes in a dry skillet over medium heat for a few minutes until golden brown for added flavor.
- Use fresh, ripe mangoes for the best flavor, or opt for high-quality canned mango puree if fresh is unavailable.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: No-Bake, Mango, Coconut, Cheesecake, Dessert