This no-bake Tropical Mango Coconut Cheesecake brings a burst of tropical flavors to your dessert table. With a crunchy coconut-infused crust, creamy coconut cheesecake, and a smooth mango panna cotta layer, this dessert is a refreshing treat perfect for warm weather or a tropical-themed gathering. Garnished with fresh mango slices, toasted coconut chips, and lime zest, it’s as beautiful as it is delicious.
Ingredients:
For the Coconut Cheesecake Crust:
- 150g digestive biscuits (wheaten cookies)
- 1/3 cup finely desiccated coconut
- 113g unsalted butter, melted (1 stick / ½ cup)
For the Coconut Cheesecake Layer:
- 350g cream cheese, softened
- 1/3 cup white granulated sugar
- 1 cup full-fat coconut cream
- 1/4 cup boiling water
- 4 teaspoons powdered gelatine
- Zest of half a lime
For the Mango Panna Cotta Layer:
- 3/4 cup mango purée
- 3/4 cup water
- 2 1/2 teaspoons powdered gelatine
- 1/4 cup sugar
- 3/4 cup thickened (heavy) cream
- Pinch of salt
For Toppings:
- 1 mango, peeled and thinly sliced
- Toasted coconut chips
- 1 teaspoon lime zest
Instructions:
- Prepare the Coconut Cheesecake Crust: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin. In a medium-sized bowl, mix together the biscuit crumbs, shredded coconut, and melted butter until the combination has the texture of damp sand. Press the crust mixture firmly into the base of a 9-inch springform pan, creating an even layer.
- Make the Coconut Cheesecake Layer: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the coconut cream and lime zest, continuing to beat until well combined. In a small bowl, dissolve the powdered gelatine in the boiling water, stirring until completely dissolved. Pour the coconut cheesecake mixture over the prepared crust, spreading it evenly. Return the pan to the refrigerator to chill for at least 2 hours, or until the layer is set.
- Prepare the Mango Panna Cotta Layer: In a saucepan, combine the mango purée, water, and sugar, stirring over low heat until the sugar dissolves. Sprinkle the powdered gelatine over the mixture, stirring until dissolved. Add the thickened cream and a pinch of salt, mixing until well combined. Let the panna cotta mixture cool slightly, then gently pour it over the chilled coconut cheesecake layer. Return the cheesecake to the refrigerator to set for an additional 2 hours, or until the panna cotta is firm.
- Decorate the Cheesecake: Once fully set, carefully remove the cheesecake from the springform pan. Arrange the thin mango slices in a decorative pattern on top. Sprinkle with toasted coconut chips and lime zest for a vibrant, tropical finish.
Conclusion:
This Tropical Mango Coconut Cheesecake is a show-stopping, no-bake dessert that captures the essence of the tropics with its layers of coconut, mango, and a hint of lime. Perfect for special occasions, this cheesecake is sure to impress with its creamy texture, refreshing flavors, and beautiful presentation. Enjoy a slice of paradise!