No-Bake Coconut Mango Cheesecake with Graham Cracker Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A tropical no-bake cheesecake featuring creamy coconut and fresh mango atop a buttery graham cracker crust, perfect for warm-weather gatherings. This caribbean-inspired desserts ready in about 20 minutes layers (150g) graham cracker crumbs, (85g), melted unsalted butter, (50g) granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 10 Caribbean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1 1/2 cups (150g) graham cracker crumbs, 6 tbsp (85g) melted unsalted butter, and 1/4 cup (50g) granulated sugar until evenly moistened. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in refrigerator for 15 minutes.
  2. Step 2: In a large bowl, beat 16 oz (450g) softened cream cheese with 3/4 cup (90g) powdered sugar until smooth and creamy using an electric mixer.
  3. Step 3: Add 1/2 cup (45g) sweetened shredded coconut, 1/3 cup (80ml) full-fat coconut milk, and 1 tsp vanilla extract to the cream cheese mixture. Beat on medium speed until fully combined and fluffy.
  4. Step 4: Gently fold in 1 cup (165g) diced fresh mango and 1 tsp lime zest, mixing just until evenly distributed.
  5. Step 5: Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
  6. Step 6: Refrigerate the cheesecake for at least 4 hours or overnight until firm.
  7. Step 7: Before serving, garnish with additional shredded coconut and mango slices if desired.

Frequently asked questions

How long does No-Bake Coconut Mango Cheesecake with Graham Cracker Crust take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover No-Bake Coconut Mango Cheesecake with Graham Cracker Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in No-Bake Coconut Mango Cheesecake with Graham Cracker Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Bake Coconut Mango Cheesecake with Graham Cracker Crust for a different number of people?

The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with No-Bake Coconut Mango Cheesecake with Graham Cracker Crust?

Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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