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No-Bake Coconut Cream Mango Cheesecake Recipe

Coconut Cream and Mango Cheesecake

Sara Coleman
A tropical, no-bake masterpiece featuring a buttery graham cracker crust, a velvety coconut cream filling, and a vibrant fresh mango glaze. This dessert is a refreshing balance of creamy textures and exotic fruit flavors.
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Prep Time 40 minutes
Total Time 40 minutes
Servings 8 servings
Calories 485 kcal

Ingredients
  

Ingredients

  • 1.5 cups graham cracker crumbs finely crushed
  • 6 tbsp unsalted butter melted
  • 16 oz cream cheese softened to room temperature
  • 0.5 cup granulated sugar
  • 0.5 cup coconut cream chilled, thick part only from the top of the can
  • 1 tsp coconut extract
  • 1 cup heavy whipping cream cold
  • 2 cups fresh mango puree strained for smoothness
  • 1 tbsp gelatin powder unflavored
  • 0.25 cup water cold

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. For the best presentation, use a warm knife to slice the cheesecake, wiping the blade between each cut. You can substitute the graham crackers with ginger snaps for a spicy flavor profile.