Cold Cheesecake with Mango and Coconut Bottom

1. Prepare the Coconut Bottom:
Combine shredded coconut, crushed biscuits, melted butter, and honey (if using) in a bowl.
Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
Refrigerate for 30 minutes to set.
2. Make the Cheesecake Filling:
In a small bowl, dissolve the gelatin in 3 tablespoons of water. Heat gently until the gelatin fully dissolves, then let it cool slightly.
In a large bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth.
Gently fold in the whipped cream until well combined.
Gradually stir the cooled gelatin into the cream cheese mixture.
Pour the cheesecake filling over the chilled coconut bottom and smooth the top with a spatula.
Refrigerate for at least 2–3 hours, or until set.
3. Prepare the Mango Topping:
In a small bowl, dissolve the gelatin in 2 tablespoons of water. Heat gently until dissolved, then let cool slightly.
Blend the ripe mangoes into a smooth puree. Stir in sugar to taste.
Mix the dissolved gelatin into the mango puree until well incorporated.
Pour the mango topping over the set cheesecake layer and spread evenly.
Chill for another 2–3 hours, or until the mango layer is firm.
4. Serve:
Carefully remove the cheesecake from the springform pan.
Decorate with fresh mango slices, shredded coconut, or mint leaves for an extra tropical touch.
Slice and enjoy chilled!
Tips for Success
Use fully ripe mangoes for the sweetest and most flavorful topping.
To make the crust gluten-free, substitute the biscuits with gluten-free cookies or almond flour.
If you prefer a more intense coconut flavor, toast the shredded coconut before mixing it into the base.
This cold cheesecake with mango and coconut bottom is a delightful combination of tropical flavors and creamy textures. Perfect for summer parties or a refreshing after-dinner dessert, it’s sure to impress! 🌴🥭✨