No-Bake Mango Cheesecakes

How to Make No-Bake Mango Cheesecakes

1. 1

   Step 1: Make the crust

   Combine graham cracker crumbs, shredded coconut and granulated sugar in a medium bowl. Stir in melted butter until the mixture holds together when pressed. Divide the crumb mixture evenly into four 6–8 oz jars or ramekins and press into an even layer to form the crust; refrigerate while you make the filling.

   For this step

   • 1 1/2 cupsGraham cracker crumbs
   • 1/3 cupUnsweetened shredded coconut
   • 2 tbspGranulated sugar
   • 3 tbspUnsalted butter, melted
   
2. 2

   Step 2: Bloom and melt the gelatin

   Sprinkle the powdered gelatin over 3 tablespoons of cold water in a small bowl and let it sit 5 minutes to bloom. Heat the bloomed gelatin gently (10–15 seconds in the microwave or over a small saucepan) until fully dissolved and liquid; set aside to cool slightly but not set.

   For this step

   • 1 tbspUnflavored powdered gelatin
   
3. 3

   Step 3: Prepare the mango-coconut filling

   Puree about 1 cup of the diced mango until smooth. In a mixing bowl, beat the softened cream cheese until smooth, then add powdered sugar, coconut cream and lime juice and beat again until silky. Stir in the mango puree, then whisk the warmed gelatin into the filling quickly and thoroughly so it incorporates evenly.

   For this step

   • 8 ozCream cheese, softened
   • 1/3 cupPowdered sugar
   • 1/3 cupFull-fat coconut cream (well-stirred)
   • 1 1/4 cupsRipe mango, divided (about 1 1/4 cups total; 1 cup puree + 1/4 cup diced)
   • 1 tbspFresh lime juice
   
4. 4

   Step 4: Assemble and chill

   Spoon or pipe the mango-coconut filling over the prepared crusts, dividing evenly among the four jars/ramekins and smoothing the tops. Cover and refrigerate at least 4 hours (or overnight) until set and chilled through.
   
5. 5

   Step 5: Top and serve

   Before serving, top each cheesecake with the reserved diced mango (about 1 tablespoon to 1¼ tablespoons per cheesecake). Let sit at room temperature 8–10 minutes for creamier texture, then enjoy straight from the jar.
   

1. Combine graham cracker crumbs, shredded coconut and granulated sugar in a medium bowl. Stir in melted butter until the mixture holds together when pressed. Divide the crumb mixture evenly into four 6–8 oz jars or ramekins and press into an even layer to form the crust; refrigerate while you make the filling.
2. Sprinkle the powdered gelatin over 3 tablespoons of cold water in a small bowl and let it sit 5 minutes to bloom. Heat the bloomed gelatin gently (10–15 seconds in the microwave or over a small saucepan) until fully dissolved and liquid; set aside to cool slightly but not set.
3. Puree about 1 cup of the diced mango until smooth. In a mixing bowl, beat the softened cream cheese until smooth, then add powdered sugar, coconut cream and lime juice and beat again until silky. Stir in the mango puree, then whisk the warmed gelatin into the filling quickly and thoroughly so it incorporates evenly.
4. Spoon or pipe the mango-coconut filling over the prepared crusts, dividing evenly among the four jars/ramekins and smoothing the tops. Cover and refrigerate at least 4 hours (or overnight) until set and chilled through.
5. Before serving, top each cheesecake with the reserved diced mango (about 1 tablespoon to 1¼ tablespoons per cheesecake). Let sit at room temperature 8–10 minutes for creamier texture, then enjoy straight from the jar.