Bright mango puree swirled through a coconut cream cheese filling on a buttery biscuit base. Tropical, refreshing, and completely no-bake.
This no-bake mango coconut cheesecake tastes like sunshine in dessert form. The combination of sweet mango puree and creamy coconut filling is tropical, refreshing, and honestly hard to stop eating. It looks impressive enough to bring out at a dinner party but is relaxed enough to make on a Tuesday evening when you want something a bit special. No oven, no gelatine, no complicated techniques. Just a gorgeous dessert that comes together beautifully.
WHY YOU’LL LOVE THIS RECIPE
The mango swirl on top looks like it required real skill and took a long time. It takes about thirty seconds with a skewer. The coconut adds a subtle tropical depth to the filling that makes this taste completely different from a standard cheesecake, and the lime zest running through everything keeps it fresh and bright rather than heavy.
WHY IT WORKS
Coconut cream is naturally higher in fat than regular double cream, which means the filling sets more firmly and has a noticeably richer, creamier mouthfeel. Using mango puree that has been blended until completely smooth means it sits beautifully on top of the filling rather than sinking into it, as long as it is not too warm when added.
No-Bake Mango Coconut Cheesecake
A creamy coconut cheesecake on a buttery biscuitbase with a stunning fresh mango swirl on top. Tropical, light, and refreshingwith zero baking involved
Ingredients
- CRUST
- 250g digestive biscuits
- 70g unsalted butter, melted
- FILLING
- 500g full-fat cream cheese, at room temperature
- 200ml coconut cream, chilled
- 120g icing sugar, sifted
- 1 teaspoon vanilla extract
- Finely grated zest of 1 unwaxed lime
- MANGO SWIRL
- 2 large very ripe mangoes (or 250ml good quality store-bought mango puree)
- 1 tablespoon icing sugar
- Juice of half a lime
Instructions
Step 1 Make thebiscuit crust
Line
the base of your 23cm springform tin with baking paper. Add the digestive
biscuits to a food processor and blitz to fine, even crumbs. Alternatively,
place them in a sealed zip-lock bag and bash thoroughly with a rolling pin
until you have no large pieces left. Pour the melted butter over the crumbs and
mix well until every crumb is coated and the mixture looks and feels like damp
sand. It should clump together when you press a small amount between your
fingers. Tip the mixture into the prepared tin and use the base of a flat glass
or the back of a large spoon to press it down firmly and evenly. Make sure you
press it right to the edges with no thin or patchy spots. Place the tin in the
fridge and let the crust chill and firm up while you prepare the filling and
mango puree. It needs at least 20 minutes.
Step 2 Make themango puree
If
you are using fresh mangoes, stand each one upright and use a sharp knife to
slice down either side of the flat stone in the centre, giving you two large
cheeks of mango flesh. Score the flesh in a grid pattern, then scoop it away
from the skin with a large spoon. Place all the mango flesh into a blender or
food processor and blend until you have a completely smooth, vibrant orange
puree with no fibrous bits. If the puree seems very thick, add a small splash
of water and blend again. Once smooth, add the tablespoon of icing sugar and
the lime juice, then blend briefly to combine. Taste it and add a tiny bit more
sugar if your mangoes were not super sweet. Set the puree aside at room
temperature or in the fridge. It should not be warm when it goes on top of the
filling.
Step 3 Make thecoconut cheesecake filling
Make
sure your cream cheese has been sitting at room temperature for at least 30
minutes so it is soft and easy to beat. Add it to a large mixing bowl and beat
on medium speed for about 2 minutes until completely smooth and creamy with no
lumps at all. Scrape down the sides of the bowl and beat once more to make sure
nothing is hiding on the edges. Add the sifted icing sugar, vanilla extract,
and lime zest, then beat again until fully incorporated and the mixture is
smooth and fragrant. Now add the chilled coconut cream and increase the mixer
speed slightly. Whip the mixture until it becomes noticeably thicker and holds
its shape when you lift the beaters. This will take about 2 to 3 minutes. The
filling should be thick and spoonable rather than pourable. If it still looks a
little loose, whip for another minute.
Step 4 Fill thetin and add the mango swirl
Take
the chilled crust out of the fridge. Spoon the coconut filling over the crust
and spread it into a smooth, even layer using a spatula or the back of a spoon.
Take your time to get the surface as flat and even as possible. Now take your
mango puree and spoon it over the top of the filling in several large dollops
spread across the surface, using roughly half the puree or a little more. Do
not pour it all over at once or it will be too much to swirl. Take a toothpick
or a thin skewer and drag it through the mango puree in long, sweeping
figure-of-eight curves across the whole surface. Work gently and do not go too
deep into the filling underneath. Three or four passes is usually enough to
create a beautiful swirl pattern. Over-swirling will muddy the colours
together. Cover the tin with cling film and place it in the fridge to set.
Step 5 Chill andserve
Leave
the cheesecake in the fridge for a minimum of 6 hours. Overnight is even better
if you can manage it. The filling needs that time to set firm enough to hold
clean slices. When you are ready to serve, take the cheesecake out of the
fridge and run a thin knife very gently around the inside edge of the tin to
release the cheesecake without tearing the sides. Unclasp the springform tin
carefully and slide the cheesecake onto a serving board or plate. If you have
any remaining mango puree, you can spoon a little over each slice as you serve.
Use a knife that has been run under hot water and wiped dry for the cleanest
slices.
Notes
PRO TIPS
Use
only very ripe, deeply fragrant mangoes. Underripe mango makes a pale,
flat-tasting puree that will disappoint compared to what this dessert can be.
If your mangoes are not quite ripe enough, leave them on the counter for a day
or two before using. Alphonso mangoes, when in season, make a particularly
vibrant and flavourful puree if you can get hold of them.
Nutrition Information:
Serving Size:
430ckalAmount Per Serving:Calories: 6Total Fat: 28gSaturated Fat: 19gUnsaturated Fat: 19gSodium: 220mg
VARIATIONS
Swap the mango puree for passion fruit pulp if you want something even more tangy and tropical. You can also add a teaspoon of coconut extract to the filling to make the coconut flavour come through even more strongly. If you want to make individual portions for a dinner party, press the crust into small glasses or individual tart tins and divide the filling between them for a really elegant presentation.
SUBSTITUTIONS
If coconut cream is not available, double cream will work perfectly well. The filling will not have quite the same tropical depth but it will still set beautifully and taste great. Canned mango puree is a completely acceptable substitute for fresh mangoes if they are not in season or not available where you are.
COMMON MISTAKES TO AVOID
If the mango puree is too thin and watery, it will bleed into the filling and turn the surface an unpleasant muddy colour rather than giving you that clean swirl effect. If you are using fresh mangoes that have released a lot of juice during blending, strain the puree briefly through a fine sieve to remove the excess liquid before using. Also be careful not to over-swirl. It is very tempting to keep going but three or four passes with the skewer is all you need.
SERVING SUGGESTIONS
Serve chilled with extra mango slices fanned out on top and a light scattering of toasted desiccated coconut for texture and visual appeal. A small squeeze of fresh lime juice over each slice just before serving lifts all the flavours and stops the mango from tasting too sweet.
STORAGE
Store the cheesecake covered in the fridge for up to 3 days. The mango swirl may deepen in colour slightly after day two but the flavour remains just as good. This cheesecake does not freeze well due to the fresh mango puree.
FAQS
Can I use frozen mango?
Yes, frozen mango works well for the puree. Thaw it completely and drain away any excess liquid before blending. The colour and flavour may be slightly less vibrant than fresh but it is still a great result.
Can I make individual portions?
Absolutely. Press the crust mixture into the base of glasses or individual tart tins and divide the filling equally between them. They look beautiful served in glasses where you can see the layers, and they are very easy to serve at a dinner party.
My swirl sank into the filling. What went wrong?
This usually happens if the filling was not whipped thick enough before the mango was added. The filling needs to be genuinely firm and hold its shape. If it was still slightly loose, the heavier mango puree will sink through it rather than sitting on top.
