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No-Bake Tropical Mango Coconut Cream Cheesecake

Mango and Coconut Cream Cheesecake

Sara Coleman
A luscious, tropical no-bake dessert featuring a buttery graham cracker crust, a velvety coconut cream cheese filling, and a vibrant fresh mango glaze. This egg-free cheesecake is the perfect refreshing treat for summer gatherings.
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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 coconut cream thick part from the top of the can
  • 0.75 cup powdered sugar sifted
  • 1 tsp coconut extract
  • 1 cup heavy whipping cream chilled
  • 2 cups fresh mango puree from approximately 2 large ripe mangoes
  • 1 tbsp gelatin powder bloomed in 2 tbsp cold water
  • 0.25 cup toasted shredded coconut for garnish

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-ahead: This recipe is best made 24 hours in advance to allow the gelatin and cream layers to firm up completely. Substitution: For a gluten-free version, use gluten-free graham cracker crumbs.