Jump to Recipe Print RecipeAs I stood in my kitchen, the scent of coconut wrapped around me like a warm hug, I realized my go-to dessert was due for a twist: a No-Bake Coconut Cheesecake topped with Mango Panna Cotta. This luscious tropical delight is a revelation, blending creamy cheesecake with a fruity crown that feels like a mini-vacation with every bite. Not only is this recipe a breeze to whip up—perfect for those busy summer evenings—but it’s also a make-ahead marvel, ready to impress your guests without the fuss of baking. Curious how to bring a slice of paradise to your table? Let’s dive into this dreamy creation! Why Make Mango Coconut Cheesecake? Irresistible Layers: A creamy cheesecake base topped with a silky mango panna cotta creates a delightful experience for your taste buds. No-Bake Convenience: This dessert is a breeze to prepare—no baking required, making it perfect for warm weather when you want to keep the kitchen cool. Tropical Escape: With the taste of coconut and mango, every bite feels like a mini vacation, bringing sunshine to your table regardless of the season. Make-Ahead Marvel: Prep this beautiful dessert two days in advance. Your guests will be wowed, and you’ll enjoy the party stress-free! Versatile Flavor Options: Love variations? You can easily swap mango with pineapple or try other flavored extracts. This flexibility makes it an adaptable favorite in your recipe collection. For another amazing treat, check out Blueberry Crumble Cheesecake or try a twist with our delicious Oreo Cheesecake Decadent. Ingredients for Mango Coconut Cheesecake For the Crust Digestive Biscuits – These provide a sturdy base; opt for gluten-free biscuits if needed. Desiccated Coconut – Enhances flavor and texture; choose finely shredded for smoother integration. Unsalted Butter – Binds the crust ingredients; coconut oil is a great substitute for a dairy-free option. For the Cheesecake Filling Cream Cheese – Offers a rich, creamy texture; full-fat is recommended for the best results. Granulated Sugar – Sweetens the mixture; consider reducing for less sweetness or swapping for a sugar substitute. Full Fat Coconut Cream – Delivers the signature coconut flavor; avoid lighter versions to maintain the right texture. Boiling Water – Essential for activating gelatin; make sure it’s boiling for effective dissolution. Powdered Gelatin – Sets both the cheesecake and panna cotta; vegetarian options are available if preferred. Lime Zest – Provides a zesty brightness; lemon zest can be used in place of lime. For the Mango Panna Cotta Layer Mango Purée – This fruity layer adds deliciousness; fresh purée is ideal, but canned also works. Water – Used for blooming the gelatin; follow the cold water directions closely. Thickened Cream – Adds a luscious texture; heavy cream works best here. Vanilla Extract – Enhances the overall flavor; opt for pure extract for superior taste. Pinch of Salt – Balances sweetness in both layers. For Toppings Mango Slices – Fresh mango adds beauty and flavor; use ripe fruit for the best taste. Toasted Coconut Chips – Adds a crunchy decorative touch; optional but highly recommended for extra coconut flavor. This Mango Coconut Cheesecake is not just a dessert; it’s a delightful journey to tropical bliss on your plate! Step‑by‑Step Instructions for No-Bake Coconut Cheesecake Topped with Mango Panna Cotta Step 1: Prepare the Crust Begin by blending digestive biscuits and desiccated coconut in a food processor until finely crushed. Melt the unsalted butter and combine it with the biscuit mixture until it resembles wet sand. Press this mixture firmly into the base of a lined loaf tin, smoothing it down evenly. Refrigerate for about 30 minutes to allow the crust to firm up while you prepare the cheesecake layer. Step 2: Make the Coconut Cheesecake Layer In a small bowl, dissolve the powdered gelatin in ¼ cup of boiling water, stirring until completely dissolved. In a mixing bowl, beat the cream cheese, granulated sugar, and full-fat coconut cream until smooth and creamy. Gradually add the dissolved gelatin and lime zest, mixing well to combine. Pour this luscious cheesecake mixture over the chilled crust, smoothing the top, and place it back in the fridge to set for at least 2 hours. Step 3: Prepare the Mango Panna Cotta Layer In a saucepan, combine mango purée and ¼ cup of cold water. Sprinkle the gelatin over the mixture and allow it to bloom for about 5 minutes. Gently heat the saucepan over low heat until the gelatin has completely dissolved, stirring continuously. Remove from heat, then mix in thickened cream, vanilla extract, and a pinch of salt, ensuring everything is well incorporated before letting it cool slightly. Step 4: Assemble and Chill Once the coconut cheesecake layer has set, carefully pour the mango panna cotta mixture over the top, creating a beautiful, vibrant layer. Return the assembled cheesecake to the fridge and allow it to chill for at least 6 hours or overnight to ensure it sets completely. This will enhance the flavors and provide a delightful contrast between the creamy cheesecake and fruity panna cotta. Step 5: Serve When ready to serve your No-Bake Coconut Cheesecake topped with Mango Panna Cotta, carefully remove it from the loaf tin by lifting the parchment paper. Slice into portions and garnish with fresh mango slices and toasted coconut chips for a stunning presentation. This delectable tropical dessert is sure to impress your guests and become a cherished recipe in your collection! Expert Tips for Mango Coconut Cheesecake Perfect Gelatin Mix: Ensure the gelatin is completely dissolved in boiling water to prevent lumps in your mango coconut cheesecake. Straining the mixture before pouring can offer a smoother consistency. Chilling Time Matters: For the best flavor and texture, allowing the layers to chill properly is crucial. Overnight chilling is ideal for a perfect set. Crust Firmness: Press the crust mixture firmly into the loaf tin; this keeps it from crumbling when sliced. A well-set crust balances the creamy layers beautifully. Texture Control: Use full-fat coconut cream for a rich, creamy filling. Avoid lighter versions, as they can lead to a less satisfying texture in your cheesecake layer. Garnish for Appeal: When serving, add fresh mango slices and toasted coconut chips. Not only do they enhance the visual appeal, but they also elevate the overall flavor of your cheesecake. What to Serve with No-Bake Coconut Cheesecake Topped with Mango Panna Cotta Elevate your dessert experience with delightful pairings that complement the creamy, tropical flavors of this luscious cheesecake. Fresh Fruit Salad: A colorful assortment of seasonal fruits brightens the plate and adds freshness to the rich cheesecake. Coconut Sorbet: This light and refreshing treat enhances the coconut flavor while providing a cool contrast to the creamy layers. Minty Limeade: Bright and zesty, this drink refreshes the palate, making it a perfect match for the tropical cheesecake taste. Toasted Almonds: These crunchy nuts add a delightful texture contrast and a nutty flavor that beautifully complements the coconut. Dark Chocolate Shavings: The bittersweet chocolate adds depth and richness, creating a decadent balance with the sweet mango panna cotta. Tropical Granola: A sprinkle of this crunchy topping adds texture and introduces additional elements of flavor, making each bite more exciting. Whipped Cream: Silky and sweetened, this classic topping adds a touch of luxury to each slice, enhancing the overall indulgence. Coconut Macaroons: These chewy treats amplify the coconut flavor while offering a fun textural twist alongside the cheesecake. Pineapple Juice: A refreshing drink option that mirrors the tropical essence of the cake, making it a delightful pairing. Make Ahead Options These No-Bake Coconut Cheesecakes topped with Mango Panna Cotta are a busy cook’s dream! You can prepare the crust and cheesecake layer up to 3 days in advance, refrigerating them separately to maintain their freshness. Simply wrap the cheesecake layer in plastic wrap to prevent it from absorbing any odors. When ready to serve, prepare the mango panna cotta mixture, which can be made up to 24 hours ahead as well. After pouring it over the cheesecake layer, chill in the fridge for at least 6 hours or overnight for the perfect set. This way, you’ll have a stunning dessert at your fingertips, just waiting to impress! How to Store and Freeze Mango Coconut Cheesecake Fridge: Keep the cheesecake covered in an airtight container for up to 3 days. This makes sure it retains its creamy texture while allowing the flavors to meld beautifully. Freezer: For longer storage, wrap the cheesecake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving for the best texture. Reheating: There’s no need to reheat this chilled dessert! Serve it cold, garnished with fresh mango slices and toasted coconut chips for a delightful presentation. Make-Ahead Tip: This stunning mango coconut cheesecake can be prepared up to 2 days in advance, making it a fantastic option for stress-free entertaining. Mango Coconut Cheesecake Variations Feel free to sprinkle your culinary creativity over this delightful dessert and make it your own! Pineapple Twist: Substitute mango purée with pineapple purée for a tropical flavor change, but adjust gelatin amounts to ensure a proper set. Dairy-Free Delight: Replace cream cheese and thickened cream with coconut yogurt and full-fat coconut milk for a vegan-friendly version. Nutty Crust: Instead of digestive biscuits, use crushed nuts like almonds or pecans for a unique, crunchy base that adds depth to the texture. Chocolate Layer: Drizzle melted dark chocolate over the cheesecake before adding the panna cotta layer for a luscious, decadent addition that everyone will adore. Spiced Up: Add a pinch of cinnamon or nutmeg into the cheesecake layer for a warm, inviting flavor twist that complements the tropical notes beautifully. Citrus Zing: Swap lime zest for orange or lemon zest to brighten up the flavors even more, creating a refreshing citrusy contrast to the creamy layers. Fruity Finishing Touch: Top with a medley of fresh fruits like kiwi, strawberries, or passionfruit for a vibrant, colorful presentation that elevates this stunning dessert. Mango Coconut Cheesecake Cups: Instead of a whole cheesecake, layer the crust, cheesecake, and panna cotta in individual cups for a fun, portable twist on this classic treat. With these variations, you can transform your Mango Coconut Cheesecake into a new masterpiece each time you prepare it. For similar recipes, explore our Strawberry Crunch Cheesecake or indulge in the classic Red Velvet Cheesecake. Enjoy your culinary adventure! No-Bake Coconut Cheesecake Topped with Mango Panna Cotta Recipe FAQs How do I choose ripe mangoes for the puree? Absolutely! When selecting mangoes, look for ones that yield slightly to gentle pressure, indicating they are ripe and ready to eat. They should have a sweet aroma at the stem end and a vibrant, rich color. Avoid mangoes with dark spots or wrinkles, as these are signs of overripeness. How should I store the mango coconut cheesecake? To keep your cheesecake fresh, store it in an airtight container in the fridge for up to 3 days. This helps maintain its creamy texture while letting those delightful flavors meld together. If you need it to last longer, consider freezing it! Can I freeze the mango coconut cheesecake? Absolutely! To freeze, wrap the cheesecake tightly in plastic wrap and then in foil, ensuring it is airtight. It can be frozen for up to 2 months. When you’re ready to enjoy it, transfer it to the fridge to thaw overnight for the best texture. What if the gelatin doesn’t dissolve properly? If you notice lumps in your mixture, don’t worry! Simply strain the mixture through a fine-mesh sieve into a bowl before pouring it onto the crust. This will give you that smooth, creamy consistency you desire. It’s best to make sure your boiling water is truly boiling when dissolving the gelatin to avoid this issue. Is this dessert pet-friendly? No, it’s important to note that this mango coconut cheesecake contains ingredients like cream cheese and sugar that are not suitable for pets. Always keep it out of reach of your furry friends to ensure their safety! What are some alternative flavors I can use? If you’re looking to switch things up, try substituting the mango with pineapple puree for a tropical twist! Just keep in mind that pineapple may require a slight adjustment to the gelatin amount, so a little experimentation might be needed. The more the merrier when it comes to flavors! Tropical Mango Coconut Cheesecake You'll Dream About This Mango Coconut Cheesecake is a no-bake tropical dessert that's simple to prepare and perfect for warm weather. Print Recipe Pin Recipe Prep Time 30 minutes minsChilling Time 6 hours hrsTotal Time 6 hours hrs 30 minutes mins Servings: 8 slicesCourse: DessertCuisine: TropicalCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust250 grams Digestive Biscuits Opt for gluten-free biscuits if needed.100 grams Desiccated Coconut Finely shredded for smoother integration.125 grams Unsalted Butter Coconut oil is a great substitute for a dairy-free option.For the Cheesecake Filling400 grams Cream Cheese Full-fat is recommended for the best results.100 grams Granulated Sugar Consider reducing for less sweetness or using a sugar substitute.400 ml Full Fat Coconut Cream Avoid lighter versions to maintain the right texture.60 ml Boiling Water Essential for activating gelatin.10 grams Powdered Gelatin Vegetarian options are available if preferred.1 each Lime Zest Lemon zest can be used in place of lime.For the Mango Panna Cotta Layer300 grams Mango Purée Fresh purée is ideal, but canned also works.60 ml Water Used for blooming the gelatin.300 ml Thickened Cream Heavy cream works best here.1 teaspoon Vanilla Extract Opt for pure extract for superior taste.1 pinch Salt Balances sweetness in both layers.For Toppings1 each Mango Slices Use ripe fruit for the best taste.50 grams Toasted Coconut Chips Optional but highly recommended. Equipment food processorLoaf TinMixing bowlSaucepan Method Step-by-Step InstructionsPrepare the Crust: Blend digestive biscuits and desiccated coconut in a food processor until finely crushed. Melt the unsalted butter and combine it with the biscuit mixture until it resembles wet sand. Press this mixture firmly into the base of a lined loaf tin, smooth down evenly, and refrigerate for about 30 minutes to firm up.Make the Coconut Cheesecake Layer: In a small bowl, dissolve the powdered gelatin in ¼ cup of boiling water. In a mixing bowl, beat the cream cheese, granulated sugar, and full-fat coconut cream until smooth. Gradually add the dissolved gelatin and lime zest, combining well. Pour this mixture over the chilled crust, smoothing the top, and refrigerate for at least 2 hours to set.Prepare the Mango Panna Cotta Layer: In a saucepan, combine mango purée and ¼ cup of cold water. Sprinkle gelatin over and allow it to bloom for about 5 minutes. Heat over low until gelatin dissolves, stirring continuously. Remove from heat, mix in thickened cream, vanilla extract, and a pinch of salt, ensuring well incorporation before cooling slightly.Assemble and Chill: Once the coconut cheesecake layer is set, pour the mango panna cotta mixture over it. Return to the fridge and chill for at least 6 hours or overnight to set completely, enhancing the flavors and contrasting the creamy cheesecake with fruity panna cotta.Serve: Remove the cheesecake from the loaf tin by lifting the parchment paper. Slice and garnish with fresh mango slices and toasted coconut chips for a stunning presentation. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg NotesThis dessert can be prepared up to 2 days in advance, making it a fantastic option for stress-free entertaining. Ensure the gelatin is completely dissolved to prevent lumps, and chilling layers properly enhances flavor and texture. Tried this recipe?Let us know how it was!