Quick No-Bake Coconut Mango Cheesecake Parfaits

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Layered no-bake parfaits combining creamy coconut-infused cheesecake filling with fresh mango chunks and crunchy graham cracker crumbs for a tropical treat. This Caribbean-inspired recipe, ready in about 15 minutes, layers cream cheese, sweetened shredded coconut, powdered 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 4, 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: 15 min Serves 4 Caribbean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, mix 1 cup graham cracker crumbs with 4 tbsp melted butter until the mixture resembles wet sand, then press 2 tbsp into the bottom of each of 4 parfait glasses.
  2. Step 2: In a large bowl, beat 8 oz softened cream cheese with 1/3 cup powdered sugar until smooth, then add 1/2 cup coconut milk, 1 tsp vanilla extract, and 1/2 cup sweetened shredded coconut, beating until creamy and combined.
  3. Step 3: Layer 1/4 of the cheesecake mixture over the graham cracker crust in each glass, followed by 1/4 cup diced fresh mango.
  4. Step 4: Repeat layering another 1/4 cheesecake mixture and mango in each glass, finishing with a sprinkle of shredded coconut on top.
  5. Step 5: Refrigerate parfaits for at least 1 hour before serving chilled.

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