No Bake Tropical Cheesecake
Escape to a tropical paradise with this No Bake Tropical Cheesecake, a creamy and refreshing dessert that’s bursting with island-inspired flavors! Featuring a buttery graham cracker crust and a luscious filling made with smooth cream cheese, rich coconut milk, and a hint of zesty lime, this easy-to-make cheesecake is layered with sweet pineapple chunks and juicy mango for a vibrant fruity twist. Topped with toasted shredded coconut, it delivers the perfect balance of creamy indulgence and tropical flair—all without turning on your oven! Perfect for summer gatherings, no-bake dessert lovers, or anyone craving a slice of sunshine, this chilled delight sets beautifully in the fridge for a hassle-free treat that’s as stunning as it is delicious. Get ready to impress your guests with this show-stopping dessert! Keywords: no bake tropical cheesecake, easy no bake cheesecake, tropical flavors, coconut dessert recipe, mango pineapple cheesecake.
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Ingredients
- 2 cups (crushed) graham crackers
- 6 tablespoons (melted) unsalted butter
- 16 ounces (softened) cream cheese
- 0.75 cup granulated sugar
- 0.5 cup coconut milk
- 2 tablespoons (freshly squeezed) lime juice
- 1 teaspoon vanilla extract
- 1 cup whipped topping
- 1 cup (drained) pineapple chunks
- 1 cup (fresh or frozen, diced) mango slices
- 0.25 cup (toasted, for garnish) shredded coconut
Directions
Step 1
In a medium-sized mixing bowl, combine the crushed graham crackers and melted butter until the mixture resembles wet sand.
Step 2
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the crust in the refrigerator to set while preparing the filling.
Step 3
In a large bowl, beat the softened cream cheese and granulated sugar together using a handheld or stand mixer until smooth and creamy.
Step 4
Add the coconut milk, lime juice, and vanilla extract to the cream cheese mixture. Beat until fully incorporated and no lumps remain.
Step 5
Gently fold in the whipped topping using a spatula to maintain the airy texture.
Step 6
Spread half of the cheesecake filling evenly over the chilled crust.
Step 7
Sprinkle the pineapple chunks and diced mango over the first layer of filling. Then, spread the remaining filling on top to completely cover the fruit.
Step 8
Smooth the top of the cheesecake with a spatula, then cover with plastic wrap and refrigerate for at least 6 hours or overnight to set.
Step 9
Before serving, carefully release the cheesecake from the springform pan and garnish with toasted shredded coconut on top.
Step 10
Slice into pieces and serve chilled. Enjoy a tropical escape with every bite!
Nutrition Facts
| Serving size | (1364.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3943.2 |
| Total Fat 283.5g | 0% |
| Saturated Fat 158.2g | 0% |
| Polyunsaturated Fat 17.9g | |
| Cholesterol 686.5mg | 0% |
| Sodium 2020.5mg | 0% |
| Total Carbohydrate 341.3g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 270.8g | |
| Protein 39.5g | 0% |
| Vitamin D 24IU | 0% |
| Calcium 575.9mg | 0% |
| Iron 5.0mg | 0% |
| Potassium 1469.4mg | 0% |
Source of Calories