No-Bake Mango Cheesecake with Coconut Crust
A tropical no-bake cheesecake featuring a crunchy coconut almond crust and a smooth mango cream topping. This mediterranean-inspired desserts (gluten-free) ready in about 20 minutes layers almond flour, unsweetened shredded coconut, melted coconut oil 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 6, 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.
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 3 tbsp, melted coconut oil
- 8 oz, softened cream cheese
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup ripe mango puree
- 1 tsp gelatin powder
- 2 tbsp, cold water
Instructions
- Step 1: In a medium bowl, combine 1 cup almond flour, 1/2 cup unsweetened shredded coconut, and 3 tbsp melted coconut oil. Press this mixture firmly into the bottom of a 7-inch springform pan to form an even crust. Chill in the freezer for 10 minutes.
- Step 2: In a small bowl, sprinkle 1 tsp gelatin powder over 2 tbsp cold water and let it bloom for 5 minutes.
- Step 3: Beat 8 oz softened cream cheese with 1/2 cup powdered sugar and 1 tsp vanilla extract until smooth and fluffy.
- Step 4: In a separate bowl, whip 1/2 cup heavy cream to stiff peaks, then fold gently into the cream cheese mixture.
- Step 5: Warm the bloomed gelatin gently until dissolved and stir into 1 cup ripe mango puree, mixing until smooth.
- Step 6: Fold the mango gelatin mixture into the cream cheese and whipped cream blend until fully combined.
- Step 7: Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
- Step 8: Before serving, optionally garnish with thin mango slices or toasted coconut flakes.
Frequently asked questions
How long does No-Bake Mango Cheesecake with Coconut 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 Mango Cheesecake with Coconut 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 Mango Cheesecake with Coconut 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 Mango Cheesecake with Coconut Crust for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is No-Bake Mango Cheesecake with Coconut Crust gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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