Print

No-Bake Mango Cheesecakes

Bree, Baked Bree

These mini no-bake mango cheesecakes will make you feel like you are on a tropical getaway. To purée mango, add to a food processor or blender with lime juice and process until smooth. If you prefer to make one large cheesecake, use a 9-inch spring form pan.
3 hr 30 min Prep Time
  • Prep Time: 3 hr 30 min
  • Servings: 6 servings

Servings: 6 servings

Ingredients

  • For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup (1 stick) butter, melted
  • 3 tablespoons sugar
  • Pinch of salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup shredded coconut, toasted

  • For the Filling:

  • 2 (8-oz.) packages cream cheese, room temperature
  • 1 (14-oz.) can sweetened condensed milk
  • Zest from one lime
  • 2 tablespoons lime juice
  • 1 teaspoon vanilla
  • 1 cup mango puree

  • For Serving:

  • Whipped cream
  • Chopped mango
  • Lime zest
  • Toasted coconut

Instructions

For the Crust:

Step 1

Add all ingredients to medium bowl and mix until thoroughly combined. Press 1/4 cup of mixture into bottom of each container. Set aside.

For the Filling:

Step 2

Add cream cheese to bowl of electric mixer. Beat on medium-high speed until completely smooth, about 5 minutes, scraping as needed.

Step 3

Add sweetened condensed milk, lime zest, lime juice, vanilla and mango puree to bowl. Mix until thoroughly combined, scraping bowl as necessary.

Step 4

Divide filling evenly over prepared crusts. Cover with plastic wrap and let chill for 3 hours.

Step 5

To serve, top with whipped cream, chopped mango, lime zest and toasted coconut.