Mango Coconut Cheesecake Recipe

Mango Coconut Cheesecake is more than a dessert it’s an invitation to escape to the tropics with every creamy, fruity bite. Imagine this: layers of lush coconut cheesecake and silky mango panna cotta stacked on a crunchy biscuit base. No oven needed. Just sunshine, a loaf pan, and some serious tropical flavor vibes. This Mango Coconut Cheesecake recipe is your new favorite no-bake escape. Say it again Mango Coconut Cheesecake, Mango Coconut Cheesecake, Mango Coconut Cheesecake, Mango Coconut Cheesecake, Mango Coconut Cheesecake yep, you’re hooked already!

Whether you’re craving something indulgent for a weekend treat or aiming to impress your guests without breaking a sweat, this beauty delivers. Let’s talk about how ridiculously easy and satisfying this dessert is!

Why You’ll Love This Mango Coconut Cheesecake

This tropical delight has it all:

• No oven required – perfect for warm weather or lazy days.
• Three dreamy layers – buttery biscuit base, smooth coconut cheesecake, and a mango panna cotta crown.
• Fresh, fruity flavor – mango, coconut, and a hint of lime to keep it vibrant.
• Instagram-worthy finish – top with mango slices and coconut chips for a stunning centerpiece.

Ingredients You’ll Need

Let’s break this down into the three glorious layers:

Crust:

• 150g digestive biscuits (or graham crackers if you’re Stateside)
• ⅓ cup desiccated coconut
• 113g (½ cup) unsalted butter, melted

Coconut Cheesecake Layer:

• 350g cream cheese, softened
• ⅓ cup granulated sugar
• 1 cup full-fat coconut cream
• ¼ cup boiling water
• 4 tsp powdered gelatine
• Zest of ½ lime

Mango Panna Cotta Layer:

• ¾ cup mango purée (fresh or store-bought)
• ¾ cup water
• 2½ tsp powdered gelatine
• ¼ cup sugar
• ¾ cup heavy cream
• ½ tsp vanilla extract
• Pinch of salt

Toppings:

• Fresh mango slices
• Toasted coconut chips
• Lime zest

How to Make Mango Coconut Cheesecake

This no-bake wonder takes a little layering love, but it’s 100% doable even if you’re new to dessert-making.

Step 1: Make the Crust

Start with a solid base:

1. Line a loaf tin with baking paper (this makes unmolding way easier).
2. Blend the digestive biscuits and coconut together until you’ve got sandy crumbs.
3. Mix in the melted butter until well coated.
4. Press firmly into the bottom of your tin.
5. Chill in the fridge while you whip up the next layer.

Step 2: Make the Coconut Cheesecake Layer

Creamy, dreamy, and coconutty:

1. Beat the cream cheese and sugar together until silky smooth.
2. Add the coconut cream and lime zest. Mix until well combined.
3. Dissolve the gelatine in boiling water, then stir into the cheesecake mixture.
4. Pour this over your chilled base and pop it back into the fridge.

Let it firm up for 30 minutes to an hour before moving on.

Step 3: Make the Mango Panna Cotta Layer

This golden topper is like mango magic:

1. Blend your mango into a purée (if you haven’t already).
2. In a saucepan, combine mango purée, water, and powdered gelatine. Let it sit for 5 minutes so the gelatine can bloom.
3. Gently heat the mixture, stirring to dissolve the gelatine.
4. Add sugar and stir until completely dissolved.
5. Remove from heat, then stir in cream, vanilla, and a tiny pinch of salt.
6. Let it cool slightly, then pour over the cheesecake layer.

Refrigerate the whole thing for at least 6 hours, preferably overnight, for that perfect set.

Serving Your Mango Coconut Cheesecake

Time to reveal the masterpiece!

1. Briefly dip the tin in warm water to loosen the dessert.
2. Flip it onto a plate, remove the baking paper, then flip again onto your serving platter.
3. Decorate with fresh mango slices, toasted coconut chips, and extra lime zest.

This Mango Coconut Cheesecake doesn’t just taste good it looks like it was made by a tropical dessert goddess (a.k.a. you).

Tips from the Chef

• Use ripe mangoes for the purée. The sweeter, the better.
• Chill between layers for clean, beautiful lines.
• Coconut cream > coconut milk: the creamier texture makes all the difference.
• If you don’t have a loaf pan, use a springform pan for a round cake.

FAQs About Mango Coconut Cheesecake

Can I make Mango Coconut Cheesecake ahead of time?
Yes! This is the perfect make-ahead dessert. Prepare it the night before and chill overnight.

Can I use canned mango?
Absolutely. Just make sure it’s 100% mango with no added sugar or syrup.

What if I don’t have gelatine?
You can try using agar-agar, but it sets differently. Stick with gelatine for the creamiest texture.

How long does it keep?
Store it in the fridge for up to 4 days. Good luck keeping it that long it vanishes fast!

My Final Slice of Advice

This Mango Coconut Cheesecake is the kind of dessert you bring to brunch, show off on Instagram, or sneak bites of at midnight. It’s cool, creamy, fruity, and makes you feel like you’re lounging under palm trees even if you’re in fuzzy socks on your couch.

So next time you’re dreaming of a tropical getaway, whip up this Mango Coconut Cheesecake instead. Trust me you’ll be saying “Eat!” not “Pass!”