No-Bake Mango Coconut Cheesecake

As the sun shines brighter and temperatures rise, there’s nothing quite as satisfying as a cool, refreshing dessert. Enter the Tropical Bliss No-Bake Mango Coconut Cheesecake—a decadent yet light treat that perfectly encapsulates the essence of summer. This dessert not only boasts vibrant tropical flavors that transport you to a sun-soaked paradise but also comes together effortlessly, making it a fantastic option for both novice bakers and seasoned chefs. With its no-bake nature, you can whip up this cheesecake without the fuss of turning on the oven, allowing you to spend more time enjoying the sunshine and less time in the kitchen.

No-Bake Mango Coconut Cheesecake

Indulge in a slice of paradise with the Tropical Bliss No-Bake Mango Coconut Cheesecake. This effortlessly refreshing dessert combines vibrant mango and creamy coconut for a taste that transports you to summer bliss. Perfect for gatherings or a personal treat, this no-bake recipe is simple to follow and allows you to enjoy the sunshine without spending too much time in the kitchen. With its wholesome ingredients and delightful flavors, it’s a dessert that you can feel good about enjoying. Treat yourself to this tropical delight and impress your guests with a stunning centerpiece that’s as beautiful as it is delicious!

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

⅓ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

16 oz (450g) cream cheese, softened to room temperature

1 cup chilled coconut cream

¾ cup powdered sugar

1 teaspoon pure vanilla extract

1 cup ripe mango puree (can be fresh or canned)

1 tablespoon freshly squeezed lemon juice

1 packet (0.25 oz) unflavored gelatin

3 tablespoons cold water

For the topping:

Fresh mango slices

Extra shredded coconut for garnish

Fresh mint leaves (optional, for garnish)

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Instructions

Prepare the crust:

In a medium-sized mixing bowl, combine graham cracker crumbs, shredded coconut, melted unsalted butter, and granulated sugar. Stir until the mixture is evenly blended. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring the crust is packed tightly and evenly distributed. Place the pan in the refrigerator to chill while you prepare the filling.

Make the cheesecake filling:

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy, free of lumps. Gradually add in the chilled coconut cream, powdered sugar, and pure vanilla extract. Continue mixing until all the ingredients are seamlessly combined and the mixture is fluffy.

Add mango flavor:

Carefully fold in the mango puree and freshly squeezed lemon juice. Use a spatula to gently combine until the filling is a smooth, uniform color, ensuring the mango flavor is evenly distributed.

Dissolve gelatin:

In a small bowl, sprinkle the unflavored gelatin over the cold water and let it sit for about 5 minutes to bloom. After blooming, heat the gelatin mixture in the microwave for 10-15 seconds until it becomes liquid, being careful not to let it boil. Stir the liquefied gelatin into the cheesecake filling, mixing thoroughly to ensure it is fully incorporated.

Combine and chill:

Pour the prepared cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula for an even finish. Cover the pan with plastic wrap and refrigerate for at least 4 hours or ideally overnight until the cheesecake is fully set and firm to the touch.

Garnish and serve:

Once the cheesecake is set, carefully release the sides of the springform pan to reveal the cheesecake. Decorate the top with fresh mango slices arranged attractively, a light sprinkle of shredded coconut, and fresh mint leaves if desired for a pop of color. Slice into generous pieces and serve chilled for a refreshing dessert.

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Prep Time: 30 minutes | Total Time: 4 hours 30 minutes (including chilling) | Servings: 10-12