This Mango Coconut Cheesecake is a dreamy, no-bake tropical dessert layered with a coconut biscuit crust, a creamy coconut cheesecake filling, and a silky mango panna cotta topping. Bursting with vibrant flavors and a smooth texture, it’s perfect for summer gatherings, holidays, or any time you need a make-ahead showstopper that’s as easy to assemble as it is beautiful to serve.

Full Recipe: 

Ingredients

Coconut Cheesecake Crust:

• 150g digestive biscuits (or sweet wheaten cookies)

• ⅓ cup finely desiccated coconut

• 113g (½ cup or 1 stick) unsalted butter, melted

Coconut Cheesecake Layer:

• 350g cream cheese, softened

• ⅓ cup granulated sugar

• 1 cup full-fat coconut cream

• ¼ cup boiling water

• 4 tsp powdered gelatine

• Zest of half a lime

Mango Panna Cotta Layer:

• ¾ cup mango purée

• ¾ cup water (not hot)

• 2½ tsp powdered gelatine

• ¼ cup sugar

• ¾ cup thickened (heavy) cream

• ½ tsp vanilla extract

• Pinch of salt

Toppings:

• 1 mango, peeled and thinly sliced

• Toasted coconut chips

• 1 tsp lime zest

Directions

Make the Crust:

1. Line a medium loaf tin with baking paper.

2. Blend biscuits and coconut into fine crumbs. Add melted butter and mix well.

3. Press mixture evenly into the tin base. Chill in the fridge while preparing the next layer.

Make the Coconut Cheesecake:

1. Beat cream cheese and sugar until smooth.

2. Add coconut cream and beat on low until combined.

3. In a small bowl, mix boiling water and gelatine until dissolved.

4. Add gelatine mixture and lime zest to the cheesecake mix; beat until smooth.

5. Pour over the crust. Refrigerate while preparing panna cotta.

Make the Mango Panna Cotta:

1. Blend mango into purée (measure ¾ cup).

2. In a saucepan, combine purée and water. Sprinkle gelatine on top and let bloom for 5 minutes.

3. Heat gently, stirring until gelatine dissolves. Add sugar, stir to dissolve.

4. Remove from heat, stir in cream, vanilla, and salt.

5. Pour gently over cheesecake layer. Chill for at least 6 hours or overnight.

To Unmold and Serve:

1. Dip the tin base in warm water for 5–10 seconds.

2. Invert onto a plate and gently shake to release.

3. Peel off parchment, flip again onto a serving platter.

4. Garnish with mango slices, coconut chips, and lime zest before serving.

Nutrients

Per serving (8 servings):

• Calories: 569 kcal

• Fat: ~40g

• Carbohydrates: ~40g

• Protein: ~6g

• Sugar: ~28g

• Fiber: ~2g

A Dessert That Celebrates Summer Flavors

At its core, this mango coconut cheesecake is a celebration of tropical ingredients. The mango brings a bright sweetness and natural acidity that complements the velvety coconut layers underneath. Coconut, used in three forms—desiccated coconut in the crust, coconut cream in the filling, and coconut chips for garnish—gives the dessert its signature flavor profile. The addition of lime zest brightens everything with citrusy fragrance, giving the cheesecake a depth that lifts every bite.

This layered treat is ideal for summertime entertaining. Whether you’re planning a backyard BBQ, beachside party, or family brunch, this cheesecake can be made a day in advance and left to chill until it’s time to serve. It travels well, slices cleanly, and looks stunning topped with ribbons of fresh mango, a scattering of coconut chips, and a final flourish of lime zest.

No-Bake Convenience Without Sacrificing Elegance

One of the best things about this mango coconut cheesecake is that it’s completely no-bake. That means no preheating the oven, no water baths, and no worrying about cracks in your cheesecake. Instead, the structure comes from powdered gelatine, which sets each layer to the perfect texture: firm enough to slice cleanly, yet soft and creamy on the palate.

The method is straightforward and beginner-friendly, yet the final result is elegant enough for dinner parties and special celebrations. Even better, it eliminates last-minute stress because everything can be assembled ahead of time and stored in the fridge until ready to serve. By using a loaf tin lined with parchment, the cake unmolds with ease, and the neat rectangular shape adds to its refined presentation.

The Perfect Crust: Coconut-Infused and Buttery

The base of this cheesecake is no ordinary biscuit crust. It’s made with crushed digestive biscuits or wheaten cookies, combined with desiccated coconut and melted butter. This trio creates a sturdy foundation with a delightful crunch and toasted coconut flavor. The coconut adds a tropical note right from the first bite, while the biscuit crumbs provide sweetness and structure.

Once mixed, the crust is pressed into the bottom of the tin and chilled until firm. This step is essential for ensuring the base stays compact and doesn’t crumble when slicing. Chilling the crust also allows the butter to re-solidify, giving it a more satisfying texture and helping the layers above sit evenly.

Coconut Cheesecake Layer: Light, Creamy, and Balanced

The middle layer is where the cheesecake gets its luxurious texture. A blend of softened cream cheese, sugar, and full-fat coconut cream creates a silky filling that’s both rich and airy. Unlike traditional baked cheesecakes that can be dense and heavy, this no-bake version feels much lighter on the palate, making it perfect for warm weather.

A touch of lime zest adds complexity and freshness, cutting through the richness of the cream cheese and coconut. The dissolved gelatine ensures that the filling sets properly, holding its shape while remaining soft and creamy when chilled. The result is a harmonious balance of flavors—sweet, tangy, and deeply satisfying.

Mango Panna Cotta Topping: Silky, Sweet, and Stunning

The final layer of this dessert is a glossy mango panna cotta that acts as both a topping and a flavor contrast to the creamy cheesecake beneath it. Made with mango purée, sugar, water, and cream, this panna cotta adds elegance and visual appeal. The gelatine in this layer gives it a delicate wobble, allowing it to set just firm enough to hold its shape without feeling rubbery.

The mango purée brings a natural golden hue and intense fruit flavor, while a pinch of salt and a dash of vanilla round out the taste. This layer sets beautifully over the cheesecake base and creates a striking two-tone appearance that makes every slice look as good as it tastes.

Topping and Garnish: Simple Yet Showstopping

Once fully set, the cheesecake is unmolded and decorated with fresh mango slices, toasted coconut chips, and a sprinkle of lime zest. These toppings not only enhance the visual appeal but also tie together the flavors of the layers beneath. The mango slices echo the panna cotta, the coconut chips add texture and contrast, and the lime zest reinforces the citrusy freshness from the cheesecake layer.

Garnishing just before serving ensures the toppings stay fresh and vibrant. For extra flair, consider arranging the mango slices in a fan or rose pattern, or adding edible flowers or mint leaves for a pop of color.

A Nutritional Profile Worth Noting

While this dessert leans into indulgence, it also offers a relatively balanced nutritional profile, particularly when enjoyed in moderation. Each serving contains approximately 569 calories, with most of the calories coming from healthy fats in coconut cream and cream cheese. The mango contributes vitamin C, fiber, and antioxidants, while the Greek-style yogurt base (if swapped in) can add probiotics and protein.

Because this recipe uses gelatine for setting rather than relying on starches or thickeners, it remains naturally gluten-free when paired with gluten-free biscuits. Additionally, it can be adapted for specific dietary needs—for example, by using reduced-fat coconut cream or swapping in plant-based cream cheese for a vegan variation (along with agar-agar in place of gelatine).

Why This Cheesecake Deserves a Spot at Your Table

Beyond its stunning appearance and bold flavor, the Mango Coconut Cheesecake stands out for its practicality. It’s quick to assemble, doesn’t require baking, and can be made a day or two in advance. It’s a crowd-pleaser with broad appeal—perfect for both coconut lovers and mango enthusiasts alike. It also adapts well to seasonal changes. When mangoes aren’t in season, you can use frozen mango or swap in other tropical fruits like passionfruit, pineapple, or guava purée for equally vibrant results.

Its layered construction ensures every bite is a perfect blend of buttery crunch, creamy cheesecake, and refreshing fruit topping. Whether served after a summer BBQ, at a festive brunch, or as the centerpiece of a dinner party, it’s a dessert that’s sure to impress both visually and gastronomically.

Conclusion

The Mango Coconut Cheesecake is more than just a dessert—it’s an experience. It combines the best of creamy indulgence with the refreshing lightness of tropical fruit. With its no-bake convenience, stunning layered appearance, and well-balanced flavor profile, it’s a dessert you’ll return to again and again.

Whether you’re hosting a summer celebration, looking for a make-ahead option, or simply indulging your love for mango and coconut, this cheesecake delivers. Each slice is a little slice of paradise—easy to make, beautiful to serve, and even better to eat.