Cold Cheesecake with Mango and Coconut Bottom
This cold cheesecake with a mango topping and coconut base is a tropical delight that’s light, creamy, and perfect for warm days. With no baking required, it’s an easy yet impressive dessert that combines the sweet, tangy flavors of mango with the rich creaminess of cheesecake and a subtly sweet coconut crust.
Ingredients
For the Coconut Bottom:
1 cup (100g) shredded coconut
1 ½ cups (150g) crushed digestive biscuits or graham crackers
½ cup (120g) melted butter
2 tbsp honey or sugar (optional, for sweetness)
For the Cheesecake Filling:
500g (18 oz) cream cheese, softened
1 cup (240ml) heavy cream, whipped
½ cup (100g) powdered sugar
2 tsp vanilla extract
2 tbsp lemon juice
2 tsp gelatin (or agar-agar for a vegetarian option)
3 tbsp water (to dissolve the gelatin)
For the Mango Topping:
2 large ripe mangoes, pureed (about 2 cups)
2 tbsp sugar (adjust to taste)
1 tsp gelatin (or agar-agar)
2 tbsp water
Instructions
