No-Bake Mango Coconut Cheesecake

Welcome to the world of delightful desserts where tropical flavors and creamy textures come together in perfect harmony. If you're craving a sweet treat that transports you to sun-soaked beaches and swaying palm trees, look no further than the No-Bake Mango Coconut Cheesecake. This luscious dessert is an ideal combination of a smooth, creamy filling infused with the exotic flavor of mango, complemented by the rich taste of coconut. Not only is it visually stunning, but it’s also incredibly easy to prepare, making it a perfect choice for any occasion.

Indulge in the tropical flavors of a No-Bake Mango Coconut Cheesecake that brings the essence of sun-soaked beaches right to your table. This easy-to-make dessert features a rich and creamy mango filling, complemented by a sweet coconut crust, making it the perfect treat for any occasion. With fresh ingredients and no baking required, you can create an eye-catching centerpiece that’s sure to impress your guests and satisfy your cravings for something sweet and delicious.

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

½ cup unsalted butter, melted

2 tablespoons sugar

For the cheesecake filling:

16 oz (450 g) cream cheese, softened

1 cup coconut cream (or full-fat canned coconut milk, chilled)

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup ripe mango puree (about 2 medium mangoes)

1 tablespoon lemon juice

1 tablespoon gelatin (or agar-agar for a vegan option), dissolved in 2 tablespoons warm water

For the mango topping:

1 cup ripe mango, diced

2 tablespoons shredded coconut (optional for garnish)

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Instructions

Prepare the crust:

- In a mixing bowl, combine the graham cracker crumbs, shredded coconut, melted butter, and sugar. Mix until well combined and crumbly.

- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even layer. Chill in the refrigerator while preparing the filling.

Make the cheesecake filling:

- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

- Gradually add the coconut cream and continue to mix until well blended.

- Add in the powdered sugar and vanilla extract, mixing until fluffy.

- Stir in the mango puree and lemon juice until completely incorporated.

- Finally, fold in the dissolved gelatin mixture gently to ensure smoothness.

Combine and chill:

- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

- Tap the pan gently on the counter to release any air bubbles.

- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow it to set properly.

Prepare the topping:

- Just before serving, toss the diced mango with a bit of lemon juice (to prevent browning) and optional shredded coconut.