🥭🥥 MANGO COCONUT CHEESECAKE (NO-BAKE STYLE) – FULL RECIPE (ENGLISH)

👀 What this is

A creamy no-bake cheesecake with:

• Buttery biscuit crust
• Light coconut cream filling
• Fresh juicy mango topping

👉 Tropical + refreshing + not too heavy

🧾 Ingredients (4 mini cakes)

🍪 Base

• 150g digestive biscuits (crushed)
• 70g melted butter

🧁 Filling

• 200g cream cheese
• 150ml heavy cream
• 3 tbsp sugar
• 50ml coconut milk
• 1 tsp vanilla

🥭 Topping

• 1 ripe mango (diced)
• 1–2 tbsp mango puree (optional glaze)
• Shredded coconut

🔥 Instructions

1. Make base

• Mix crushed biscuits + melted butter
• Press into molds
  👉 Chill 20–30 mins

2. Prepare filling

• Beat cream cheese + sugar until smooth
• Add coconut milk + vanilla
• Whip cream separately → soft peaks
• Fold together gently

3. Assemble

• Pour filling over crust
• Smooth top
  👉 Chill 3–4 hours (or overnight)

4. Add topping

• Spoon mango cubes
• Drizzle mango puree
• Sprinkle coconut

💥 Pro Tips

• Use ripe mango → natural sweetness hits harder
• Chill long enough → clean shape when unmolding
• Add gelatin if you want firmer texture
• Light toast coconut → extra flavor

⚡ Flavor breakdown

• Base: buttery + slightly crunchy
• Filling: creamy, light coconut vibe
• Mango: sweet, juicy, tropical

👉 Balanced, not overly rich

🔥 Calories

~250–350 kcal per serving

🎯 Final vibe

This dessert =
“summer vacation in one bite” 🌴