Mango, Coconut, and Lime No‑Bake Cheesecake
A tropical, no‑bake cheesecake that blends sweet mango puree with creamy coconut milk and a bright lime zing. The silky filling rests on a crunchy chocolate‑white‑chocolate biscuit crust, delivering a refreshing finish to any meal.
Maker: Willys Kitchen
From: Instagram(view original)
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Ingredients
No main ingredients listed.
Crust
- 7 1/10 oz graham crackers or digestive biscuits, crushed
- 2 4/5 oz unsalted butter, melted
- 1 4/5 oz dark chocolate, melted
- 1 1/10 oz white chocolate, melted
Filling
- 14 oz cream cheese, softened
- 3 1/2 oz granulated sugar
- 2 cup mango puree
- 1 cup coconut milk
- 2 tbsp fresh lime juice
- 1 tsp powdered gelatin
Instructions
- 1Prepare the crust as described in the Crust component and chill it.
- 2Prepare the filling as described in the Filling component and pour it over the set crust.
- 3Refrigerate the complete cheesecake until firm, then remove from the springform pan.
- 4Slice with a warm knife (dip in hot water and wipe dry) and serve chilled.
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Frequently asked questions
- How many servings does this Mango, Coconut, and Lime No‑Bake Cheesecake recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Mango, Coconut, and Lime No‑Bake Cheesecake recipe come from?
- It was shared by Willys Kitchen on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.