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No-Bake Mango Sticky Rice Cheesecake Recipe

Mango Sticky Rice Inspired Cheesecake

Sara Coleman
A fusion dessert featuring a buttery coconut biscuit crust, a creamy coconut milk cheesecake filling, and a vibrant fresh mango glaze inspired by the classic Thai street food.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 415 kcal

Ingredients
  

Ingredients

  • 1.5 cups Graham cracker crumbs finely crushed
  • 4 tbsp Unsalted butter melted
  • 16 oz Cream cheese softened to room temperature
  • 0.5 cup Granulated sugar
  • 0.5 cup Full-fat coconut milk canned, shaken well
  • 2 large Eggs room temperature
  • 1 tsp Coconut extract optional for deeper flavor
  • 1 cup Fresh mango puree from ripe honey mangos
  • 1 tbsp Fresh lime juice
  • 1 tbsp Toasted sesame seeds for garnish

Notes

Storage: Keep refrigerated for up to 5 days in an airtight container. Make-ahead: This cake is best made 24 hours in advance to allow the flavors to meld. Substitution: You can use digestive biscuits for the crust if graham crackers are unavailable.