Mango Coconut Cheesecake

The luscious, soft layers  of mango panna cotta and coconut cheesecake are indulgent and satisfying, but not sickly sweet. It’s like a tropical sunny holiday and dessert collided in the most delicious way.

And it’s so so simple too – pinky promise. Three easy to prepare layers and no need to wait between each one. You can even make this ahead of time making it the perfect dessert for entertaining.

The Coconut Cheesecake Crust

The crust for this gorgeous tropical dessert is just 3 ingredients. Blitz together cookies / biscuits, coconut and melted butter in a blender, then press it into a lined loaf tin. I use a 6 cup capacity loaf tin – the same one I used for this Frozen Cherry Chocolate Parfait and my No Bake Chocolate Peanut Butter Cheesecake.

For the crust I use digestive biscuits (terrible name, delicious cookie) – Arnotts Granita to be exact. You can use any plain sweet biscuit or cookie but the finer the crumb, the less butter you’ll need. If using graham crackers you will need slightly less butter – maybe 3/4 of a stick.

How To Make The Coconut Cheesecake Layer

The coconut cheesecake is a simple, one-bowl, no-bake mixture that literally takes minutes to create.

It’s important here to use whole coconut cream (not coconut milk and not the light versions). I will often use light versions in my recipes but as you are serving this cheesecake cold you really need the full fat version to give it a stronger coconut flavour. If you don’t, you run the risk of tasting more creamy cheese with a bit of coconut than coconut cheesecake.

Beat together the cream cheese and sugar until smooth, then add the coconut cream and beat it on low until it’s incorporated. Now you’ll mix together some powdered gelatine and boiling water until it’s fully dissolved and add it with lemon zest to the cheesecake mixture. If you’re not sure all the gelatine has dissolved, pour it through a strainer into the cheesecake mix so you don’t end up with lumps.

Pour this creamy coconut deliciousness over the cookie base.

And The Creamy Mango Panna Cotta

The mango layer is actually a mango panna cotta and if you’ve seen any of my panna cotta posts like this Classic Vanilla Panna Cotta or my absolute favourite, this Coffee Panna Cotta, you’ll know how easy panna cotta is to make. We’re talking 5 minutes on the stove, that’s it.

For this one you start by pureeing the flesh of a largish mango – you just need 3/4 cup of puree. Add that with some water to a saucepan and give it a mix then sprinkle the gelatine over the top in a thin even layer and let it soften for a few minutes. This is called blooming the gelatine and it will start to look a bit wrinkly.

Now turn the heat on very low and stir until all that gelatine has dissolved – this literally takes 2 minutes. Add the sugar and heat and stir another couple of minutes until it’s dissolved. Take it off the heat and add the cream, vanilla extract and a pinch of salt. You can pour this straight over the cheesecake layer.

Use full fat cream for the panna cotta as sometimes (not always) light versions can cause panna cotta to separate into two layers.

There is also no need to wait for layers to set between making each one. Both the coconut cookie base and the coconut cheesecake will be firm enough in the time it takes you to make the next layer to pour it straight on. The most difficult step of the whole process is waiting for it to set so you can serve it.

Can I Serve The Panna Cotta On It’s Own?

Yes, mango panna cotta is absolutely divine served on it’s own. This recipe will give about 5 x 1/2 cup serves, but the recipe scales well. You can easily double the amount of each ingredient to make slightly larger or more serves.

Making ahead and Storing Mango Coconut Cheesecake

Is This A Make Ahead Dessert?

Yes, it can and should be made ahead of time to allow for setting. You can comfortably make this 2 days ahead, without the toppings, and it will still serve perfectly. Add curls of mango slices and toasted coconut chips over the top right before you serve.

How To Store

Store it in the loaf tin in the fridge until set. Once turned out, store in an airtight container in the fridge for up to 3-4 days.

This Mango Panna Cotta, Coconut Cheesecake extravaganza is an absolute beauty. The dreamy, creamy layers are sweet and satisfying and you’ll feel like you’re on holiday in some sunny, tropical location while devouring it.

More Tropical Treats

• Mango Daiquiri
• Mango mousse cake
• Mango Mousse
• Coconut Mango Crumble
• Passionfruit Tart
• No Bake Passionfruit Cheesecake
• Tropical Fruit Juice Jelly with Coconut Mascarpone
• Passionfruit Shortbread Cookies 
• Creamy Easy Pineapple Curd

Mango Coconut Cheesecake

Yield: 8 serves

Prep Time: 30 minutes minutes

Cook Time: 5 minutes minutes

Setting Time: 6 hours hours

Total Time: 35 minutes minutes

4.6 from 27 ratings

A no-bake coconut cheesecake topped with mango panna cotta, this tropical dessert showstopper is an easy to make Summer on a plate. It's a great make ahead dessert recipe too - simply mix up your ingredients and let the fridge do the rest.

This recipe requires setting time of 6 hours or overnight.

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Ingredients

FOR THE COCONUT CHEESECAKE CRUST

• ▢ 150 g digestive biscuits (wheaten cookies) (notes)
• ▢ ⅓ cup finely desiccated coconut
• ▢ 113 g unsalted butter, melted (1 stick / ½ cup)

FOR THE COCONUT CHEESECAKE

• ▢ 350 g cream cheese, softened
• ▢ ⅓ cup white granulated sugar
• ▢ 1 cup full fat coconut cream
• ▢ ¼ cup boiling water
• ▢ 4 teaspoons powdered gelatine
• ▢ Zest of half a lime

FOR THE MANGO PANNA COTTA

• ▢ ¾ cup mango purée (notes)
• ▢ ¾ cup water
• ▢ 2 ½ teaspoons powdered gelatine
• ▢ ¼ cup sugar
• ▢ ¾ cup thickened (heavy) cream
• ▢ Pinch of salt

TOPPINGS

• ▢ 1 mango, peeled and thinly sliced
• ▢ Toasted coconut chips
• ▢ 1 teaspoon lime zest

For best results, always weigh ingredients where a weight is provided

Instructions

 

FOR THE COCONUT CHEESECAKE CRUST

• Line a medium loaf tin with baking paper (see tips in notes).
• Blitz the cookies and coconut in a blend to fine crumbs, add the melted butter and mix well. Press evenly and firmly into the base of the prepared tin then place in the fridge to set.

FOR THE COCONUT CHEESECAKE

• Beat the cream cheese and sugar together until smooth and creamy.
• Add the coconut cream and beat on low until smooth and well combined.
• Place the boiling water in a separate bowl and sprinkle the gelatine over the top. Stir until the gelatine has completely dissolved.
• Pour the gelatine mixture and lime zest into the cream cheese mixture then beat well until thoroughly combined and smooth.
• Pour the mixture over the base and place the tin in the fridge while you make the top layer.

FOR THE MANGO PANNA COTTA

• Use a blender to blend chunks of mango flesh to puree.
• Pour the ¾ cup mango puree and the water into a saucepan and sprinkle the gelatine over the top. Allow it to "bloom" for 5 minutes (it should look a bit wrinkly by the end).
• Turn the heat on low under the saucepan and stir for a minute or two until the gelatine has dissolved.
• Add the sugar and stir again until dissolved. This should only take another minute or two. Don't let the mixture get too hot or to come to a simmer. It should only be just warm.
• Take the saucepan off the heat. Pour in the cream, vanilla and salt and mix until thoroughly combined.
• Pour the mango panna cotta over the cheesecake layer and allow to set in the fridge for at least 6 hours before serving. Overnight is even better.
• To turn the cheesecake out, fill the sink or a large bowl with an inch or two of hot (not boiling) water. Sit the base of the tin in the water for 5-10 seconds, then remove it from the water.
• Rub a little water on a plate, then place it over the top of the baking tin. Flip it over and give it a gentle shake until it releases (you might need 2 or 3 rounds in the hot water). Very carefully peel off the baking paper.
• Last, place your serving dish on top (which will actually be the cookie base) and flip it back again. 
• Top your dessert with sliced mango and coconut chips right before serving.

Notes

Equipment used: blender, food processor, heavy based saucepan, 6 cup capacity loaf tin

1. For the biscuit base, I use Arnotts Granita which are a digestive biscuit. You can use any biscuit / cookie but the finer the crumb, the less butter you'll need.
2. Lining the loaf tin with baking paper will help you to remove the dessert when it’s ready. Simply cut off a sheet as long as the flat bottom of the pan and lay it in so that it covers the two long sides and the bottom of the pan. Then cut off two smaller pieces and lay them at each end, also so they come all the way up the sides.
3. I use the flesh of one largish mango to make enough puree but make sure to measure it out so you’re only using 3/4 cup of puree in the panna cotta.
4. This recipe requires setting time of 6 hours or overnight is best. Make sure to plan ahead.
5. As long as you move fairly quickly in turning it out, the panna cotta should not get damaged. If it does, just hide it with mango slices

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Calories: 569kcal

Author: Marie Roffey

Course: Afternoon Tea, Dessert, Sweets

Cuisine: Tropical

Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.