This mango season, I told myself I’d use mangoes responsibly. You know, maybe make a sensible fruit salad, enjoy a few slices after lunch, and share the mangoes with the rest of the family. One after the other, they turn into desserts, and the latest is No-Bake Mango Coconut Cheesecake.
Can you really blame me though? No-Bake Mango Coconut Cheesecake combines creamy cheesecake, tropical coconut milk, sweet homemade mango pulp, and a buttery biscuit base into a dessert that somehow manages to be both rich and refreshing. The creamy filling melts in your mouth, the mango adds bursts of fruity sweetness, and the coconut quietly works its magic in the background, making every bite taste a little like a tropical holiday.
One of my favourite things about this recipe is that it’s completely eggless and mostly no-bake. During summer, the last thing I want is to spend hours standing near a hot oven. Apart from an optional quick bake for the crust, the refrigerator does all the heavy lifting. Honestly, waiting for it to chill overnight might be the hardest part of the entire recipe.
If you’re as obsessed with mango desserts as I am, you might also enjoy my Mango Coconut Tart, which pairs mangoes with a crisp, buttery crust; the Mango Semifreddo (No-Churn Frozen Mango Dessert), which is perfect for the hottest summer days; or the Mango Custard Cake filled with silky mango custard between soft chiffon layers. Apparently, when mango season arrives, I become incapable of making anything else.
Why You’ll Love This Recipe
- Completely eggless
- No-bake filling
- Rich and creamy texture
- Delicious Mango and Coconut flavour
- Perfect summer dessert
Whether you’re preparing this cheesecake for a summer gathering, a birthday celebration, or simply because you bought more mangoes than you intended (again), this recipe is guaranteed to impress. It’s creamy, fruity, lightly tropical, and exactly the kind of dessert that disappears suspiciously fast once it’s sliced.
Ingredients You’ll Need
For the detailed list, find the recipe card below:
Biscuit Base
- Digestive biscuits- You can use glucose or any flavoured biscuit/cookies for this. Coconut cookies can really enhance the flavour.
- Unsalted butter- To hold the cookies/biscuit crumbs together.
- Brown sugar- For subtle caramel flavour. You can use white sugar as well. Coconut sugar is a great replacement as well.
Cheesecake Filling
- White chocolate
- Heavy whipping cream
- Cream cheese
- Coconut milk
- Agar-agar powder- It is used to set the cheesecake. You can use gelatine as well.
- Homemade mango pulp- You can use canned as well. If it’s sweetened, don’t add the condensed milk.
- Condensed milk- To help balance out any tartness of mangoes.
- Mango concentrate (optional)- To enhance mango flavour and colour.
For Decoration
- Mango pulp
- Whipped cream
- Fresh fruits or berries of choice
How to Make No-Bake Mango Coconut Cheesecake?
Prepare the Crust– Crush the digestive biscuits into fine crumbs. Add melted butter and brown sugar. Mix until the texture resembles wet sand. Transfer the mixture into a lined 7-inch springform pan. Press firmly using your fingers or the bottom of a glass or measuring cup.
For a firmer crust, bake at 180°C (350°F) for 10 minutes. Alternatively, freeze until needed. If baked, allow the crust to cool completely before adding the filling.
Tip- Pressing firmly is essential for a crust that won’t crumble when sliced.
Make the White Chocolate Mixture– Combine the white chocolate and whipping cream. Melt using either a double boiler or a Microwave in short intervals. Stir until smooth. Allow the mixture to cool to room temperature.
Tip- Do not add hot chocolate to the cream cheese, as it may create lumps.
Prepare the Cream Cheese Base– Beat room-temperature cream cheese until smooth and creamy.. Add the cooled white chocolate mixture. Beat until fully combined. Set aside.
Tip- Room-temperature cream cheese creates the smoothest filling.
Prepare the Coconut Agar Mixture– In a saucepan, combine coconut milk and agar-agar powder. Cook over low heat. Whisk continuously until the agar dissolves completely and the mixture thickens slightly. Remove from the heat. Immediately add to the cream cheese mixture. Beat until fully incorporated.
Tip- Agar begins setting quickly as it cools, so work promptly.
Create the Mango Mixture– Transfer one-third of the cheesecake mixture to a separate bowl. Add mango pulp, Condensed milk, & Mango concentrate. Mix until smooth.
Create the Marble Effect– Pour alternating spoonfuls of plain cheesecake mixture & Mango cheesecake mixture into the prepared crust. Use a skewer or knife to gently swirl through the mixtures. Avoid overmixing or the marble effect will disappear.
Chill– Cover with cling wrap. Refrigerate for at least 6 hours or overnight. The cheesecake should feel firm when gently touched.
Decorate and Serve– Carefully remove the cheesecake from the springform pan. Decorate with: Mango pulp, whipped cream, Fresh fruit, Edible flowers, & Berries. Slice and serve chilled.
Storage Tips
Room Temperature– Because of the dairy content, this cheesecake should not remain at room temperature for more than 2 hours.
Refrigerator– Store covered in the refrigerator for up to 5 days.
Freezer– Freeze individual slices or the whole cheesecake for up to 2 months. Wrap tightly in cling film and place in an airtight container. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Is this cheesecake baked?
No. The filling is completely no-bake. The crust can either be baked or frozen.
Can I use gelatin instead of agar-agar?
Yes. Gelatin can be substituted. Bloom (same amount/ according to the instructions) it first in cold water and dissolve completely before adding it to the filling.
Can I use canned mango pulp?
Absolutely. Homemade, canned, or frozen mango pulp all work well.
Why did my cheesecake not set?
Common reasons include:
- Not chilling long enough
- Insufficient agar-agar
- Agar not dissolved properly
- Incorrect measurements
Can I make it without coconut milk?
Yes. Heavy cream or whole milk can be substituted, although the coconut flavour will be lost.
If you liked this, try these!
No-Bake Mango Coconut Cheesecake
Ingredients
Method
- Line a 7-inch springform pan.
- Combine crushed biscuits, melted butter, and brown sugar.
- Press firmly into the prepared pan.
- Bake at 180°C (350°F) for 10 minutes or freeze until needed.
- Cool completely if baked.
- Melt white chocolate and whipping cream together until smooth.
- Cool to room temperature.
- Beat cream cheese until smooth.
- Add cooled white chocolate mixture and beat until combined.
- In a saucepan, whisk together coconut milk and agar-agar powder.
- Cook over low heat until dissolved and slightly thickened.
- Add immediately to the cream cheese mixture and beat until combined.
- Transfer one-third of the filling to another bowl.
- Mix in mango pulp, condensed milk, and mango concentrate.
- Alternate spoonfuls of plain filling and mango filling into the crust.
- Swirl gently with a skewer.
- Cover and refrigerate for at least 6 hours or overnight.
- Remove from pan.
- Decorate with mango pulp, whipped cream, and fresh fruits.
- Slice and serve chilled.