Mango Coconut Cheesecake
A delicious no-bake cheesecake with a creamy lime filling, coconut and graham cracker crust, and a sweet and tangy mango topping.
Servings Prep Time
10slices 20minutes
Servings Prep Time
10slices 20minutes
Ingredients
Coconut Crust
Cheesecake filling
Mango Topping
Instructions
Coconut Crust
  1. Preheat oven to 400 degrees
  2. Place graham crackers into a gallon size plastic bag and zip it shut (pressing all of the air out of it)
  3. Using a rolling pin, crush the graham crackers until it looks like sand. You don’t want any large clumps
  4. If your coconut is not already toasted, spread the shredded coconut out on a cookie sheet and toast it in the oven for 4-6 minutes, mixing every two minutes.
  5. Pour graham crackers into a large bowl and add 1/2 cup of toasted coconut
  6. Pour melted butter into the graham cracker mixture and stir to combine
  7. Press the graham cracker mixture into an 8 inch pie plate (or springform pan) pressing the crust all of the way up the sides of the dish.
  8. Bake in preheated oven for 7 minutes
  9. Remove from oven and allow to cool completely
Cheesecake filling
  1. Using a stand mixer or hand mixer beat the softened cream cheese for 2-3 minutes or until light and fluffy
  2. Slowly add powdered sugar into the bowl 1/4 cup at a time. Beat until the sugar is well incorporated and there are no lumps in the mixture
  3. Squeeze the juice of one lime into the filling and stir just until incorporated
  4. When the crust is completely cooled add the filling into the crust and spread evenly
  5. Place the cheesecake in the refrigerator while making the topping
Mango Topping
  1. Make mango puree . If you are using fresh mango, slice the mango into small cubes measuring about 2 cups. If you are using frozen mango, measure out about 2 cups of mango and allow to thaw, microwave, or heat over the stove. After mango is sliced , measured, and thawed blend it in a blender until completely smooth.
  2. Mix cold water and gelatin in a small bowl and let it sit for 5 minutes
  3. While you are waiting on the gelatin add 1/3 up of the mango puree into a small sauce pan.
  4. Bring the puree to a simmer over medium-low heat. Then immediately remove from heat
  5. Add the gelatin mixture to the mango puree and whisk thoroughly.
  6. Add remaining puree and whisk until well combined.
  7. Pour the topping on top of the cheesecake
  8. Place back in the refrigerator for at least an hour
  9. Top with remaining coconut and enjoy!
Nicole