Go Back
no-bake mango coconut cheesecake
Shilpa

No-Bake Mango Coconut Cheesecake

A rich, creamy, eggless no-bake mango coconut cheesecake featuring a buttery biscuit crust, white chocolate cream cheese filling, tropical coconut notes, and beautiful mango swirls.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling time 6 hours
Total Time 6 hours 40 minutes
Servings: 12 slices
Course: Dessert
Ingredients Method Notes

Ingredients
  

Biscuit Base
  • 130 g digestive biscuits crushed (about 1¼ cups crumbs)
  • 60 g unsalted butter melted (¼ cup)
  • 25 g brown sugar 2 tbsp
Cheesecake Filling
  • 200 g white chocolate chopped (about 1 cup)
  • 150 g heavy whipping cream unsweetened (⅔ cup)
  • 360 g cream cheese room temperature (1½ cups)
  • 150 ml coconut milk ⅔ cup
  • 15 g agar-agar powder about 2 tbsp
  • 200 g mango pulp ¾ cup
  • 70 g condensed milk ¼ cup
  • Few drops mango concentrate optional
Decoration
  • Mango pulp
  • Whipped cream
  • Fresh fruits or berries

Method
 

  1. Line a 7-inch springform pan.
  2. Combine crushed biscuits, melted butter, and brown sugar.
  3. Press firmly into the prepared pan.
  4. Bake at 180°C (350°F) for 10 minutes or freeze until needed.
  5. Cool completely if baked.
  6. Melt white chocolate and whipping cream together until smooth.
  7. Cool to room temperature.
  8. Beat cream cheese until smooth.
  9. Add cooled white chocolate mixture and beat until combined.
  10. In a saucepan, whisk together coconut milk and agar-agar powder.
  11. Cook over low heat until dissolved and slightly thickened.
  12. Add immediately to the cream cheese mixture and beat until combined.
  13. Transfer one-third of the filling to another bowl.
  14. Mix in mango pulp, condensed milk, and mango concentrate.
  15. Alternate spoonfuls of plain filling and mango filling into the crust.
  16. Swirl gently with a skewer.
  17. Cover and refrigerate for at least 6 hours or overnight.
  18. Remove from pan.
  19. Decorate with mango pulp, whipped cream, and fresh fruits.
  20. Slice and serve chilled.

Notes

Storage

Store refrigerated for up to 5 days or freeze for up to 2 months.