No-Bake Mango Coconut Cheesecake

$No-bake desserts have surged in popularity over recent years, and for good reason. These creations are defined by their simplicity and the convenience they offer. Unlike traditional baked goods, no-bake desserts require little to no oven time, making them perfect for those hotter months when the last thing you want to do is turn on the oven. The ease of preparation means you can whip up a delicious dessert in a fraction of the time it takes to bake a cake or pie.$

No-Bake Mango Coconut Cheesecake

Beat the heat this summer with a Tropical Delight: No-Bake Mango Coconut Cheesecake. This refreshing dessert combines the sweetness of ripe mangoes and the richness of coconut, making it a perfect treat for any gathering. With a simple preparation process and no oven required, you can focus on enjoying quality time with friends and family. Perfect for barbecues or special occasions, this cheesecake is a vibrant centerpiece that transports you to a tropical paradise in every slice.

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

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

1 cup coconut cream (or full-fat canned coconut milk, chilled)

½ cup powdered sugar

1 teaspoon pure vanilla extract

1 cup ripe mango puree (from about 2 medium mangoes)

1 tablespoon fresh lemon juice

1 tablespoon gelatin (or agar-agar for a vegan alternative), dissolved in 2 tablespoons warm water

For the mango topping:

1 cup ripe mango, diced

2 tablespoons shredded coconut (optional, for garnish)

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Instructions

Prepare the crust:

- In a medium mixing bowl, combine the graham cracker crumbs, shredded coconut, melted unsalted butter, and granulated sugar. Mix until the mixture is evenly combined and has a crumbly texture.

- Press the mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan to create a solid base. Place the pan in the refrigerator to chill while you prepare the cheesecake 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, ensuring there are no lumps.

- Slowly add the coconut cream and blend until the mixture is fully combined and creamy.

- Add the powdered sugar and vanilla extract, then mix until light and fluffy.

- Incorporate the mango puree and lemon juice, stirring until fully blended into the mixture.

- Carefully fold in the dissolved gelatin (or agar-agar) using a spatula, ensuring a smooth consistency without overmixing.

Combine and chill:

- Pour the creamy cheesecake filling over the prepared crust, using a spatula to smooth the top evenly.

- Gently tap the pan on the countertop to release any trapped air bubbles for a flawless finish.

- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set thoroughly.

Prepare the topping:

- Just before serving, combine the diced mango with a splash of lemon juice to prevent browning and mix gently. If desired, toss the mango with shredded coconut for an added tropical flair.

- Evenly distribute the mango topping over the chilled cheesecake to enhance its visual appeal.

Serve:

- Carefully remove the sides of the springform pan to unveil the cheesecake.

- Slice the cheesecake into wedges and serve chilled, garnished with additional shredded coconut if you like.

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Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 10

Presentation Tips: For an extra touch, consider serving the cheesecake on a decorative platter and garnishing each slice with a sprig of mint or a slice of fresh mango for added color and freshness.