Mango Coconut Cheesecake
A tropical no-bake cheesecake with a coconut-based crust, a creamy coconut cheesecake layer, and a smooth mango panna cotta topping. Perfect for summer celebrations or as a refreshing dessert.
Equipment
- Food processor
- Mixing bowls
- Blender
- Loaf tin
Ingredients
For the Coconut Cheesecake Crust
- 150 g digestive biscuits or graham crackers
- 1/2 cup desiccated coconut finely shredded
- 113 g unsalted butter melted
For the Coconut Cheesecake Layer
- 350 g cream cheese softened
- 1/3 cup granulated sugar
- 1 cup coconut cream full-fat
- 1 cup boiling water
- 4 tsp gelatine powder
- 1/2 lime zested
For the Mango Panna Cotta
- 1/4 cup pureed mango about one large mango
- 3/4 cup water
- 2 1/2 tsp gelatine powder
- 1/4 cup granulated sugar
- 3/4 cup heavy cream thickened
- 1 pinch salt
Toppings
- 1 mango peeled and thinly sliced
- toasted coconut chips
- 1 tsp lime zest
Instructions
- Line a loaf tin with baking parchment.
- In a food processor, blend digestive biscuits and desiccated coconut until fine crumbs form.
- Mix in melted butter and press the mixture firmly into the bottom of the tin. Refrigerate until set.
- In a mixing bowl, beat softened cream cheese and sugar until smooth.
- Add full-fat coconut cream and mix well.
- In a separate bowl, dissolve gelatine in boiling water, ensuring no lumps remain.
- Add the gelatine mixture and lime zest to the cream cheese mixture, mixing until fully combined.
- Spread the cheesecake mixture over the crust and refrigerate.
- Blend mango into a smooth puree.
- In a saucepan, combine mango puree and water, then sprinkle gelatine on top. Let it sit for 5 minutes.
- Gently heat the mixture, stirring until the gelatine dissolves. Add sugar, heavy cream, and salt, stirring well.
- Pour the mango mixture over the coconut cheesecake layer and refrigerate for at least 6 hours or overnight.
- Once set, remove from the tin and garnish with mango slices, toasted coconut chips, and lime zest before serving.
Notes
For best results, use full-fat coconut cream. This cheesecake can be prepared up to two days in advance before adding toppings. Store leftovers in an airtight container in the refrigerator for up to 4 days.