No-Bake Key Lime, Mango, Coconut Cheesecake Pie – This luscious pie is full of classic Caribbean lime and coconut flavor! Moist, creamy, and so heavenly! Perfectly sweet, tart, and sinfully good!
Say hello to your new favorite dessert! Not just “a summertime-only dessert”. This masterpiece is easy to throw together year-round and whenever you have guests.
Huge disclaimer!!! Don’t EVER make this when you’re alone because you’ll eat the whole thing before you realize it’s gone. This sumptuous pie soothes the blues, so I definitely recommend it when you’re feeling down.
Seriously! Words can’t describe how luscious it is. So I’m not even going to try. One thing is for sure: your guests will moan and groan with pleasure.
Why Key Lime, Mango, Coconut, and Cream Cheese Work
I had making a key lime pie in mind for a decadent dessert. But I got carried away and decided to use a cheesecake filling for it. Then I saw all those mangos I got on sale, and my mind went on vacation to Tropical Land. There was no turning back, so what’s a little coconut cream on top of it all?
Oh! Don’t let all those layers fool you. The tropical goodness comes together for beautifully complex flavors. It’s super easy, and I’ll show you the simple steps.
Ingredient List
- Pie Crust – Honey graham crackers, butter, and sugar make up a classic cookie crust. I added a little vanilla and ground nutmeg for a more intriguing flavor. Sub crackers with digestive cookies or use graham cracker crumbs from a box.
- Cheesecake Filling – Get that wonderful zest off the key limes with a microplane, then squeeze out that delicious juice. Cream cheese, condensed milk, and mango deliver a refreshing tropical treat. Add in some toasted coconut flakes for texture if desired.
- Topping – Coconut cream and powdered sugar make easy, breezy whipped coconut cream. You could use whipped cream if you’re not Loco for Coco. But I don’t recommend it. And for true coconut lovers (my peeps), sprinkle it with more toasted coconut flakes and garnish it with key lime slices. Yes! Yes! Yes!
Enjoy!!!
How to Make No-Bake Key Lime, Mango, Coconut Cheesecake Pie
- Pulse graham crackers in a blender or food processor until finely ground. Or place them in a large sealable bag and crush them with a rolling pin.
- Combine – Pour the cracker crumbs into a small bowl with the butter, vanilla, sugar, and nutmeg. Thoroughly mix until crumbs slightly come together. (Photo 1)
- Finish Crust – Line a 9-inch springform pan with parchment paper. Then press the graham cracker mixture evenly onto the bottom. The bottom of a cup works well to press it down. (Photos 2-4)
- Whip – In a large bowl, beat the cream cheese until light and fluffy. Then gradually beat in the sweetened condensed milk until smooth. (Photo 5)
- Fold in the key lime zest and juice, vanilla, mango, and toasted coconut if using. (Photos 6-8)
- Fill – Pour the filling into the crust and smooth the top with a rubber spatula. Chill in the refrigerator while you make the coconut whipped cream.
- Whip the coconut cream for about 5 minutes or until soft peaks form. Then, gently whip in the powdered sugar and grated lime zest.
- Chill – Return whipped coconut cream to the fridge for around 5 minutes or until ready to use. More time will make it firmer.
- Assemble – Finally, mound the coconut whipped cream on the pie and make decorative swirls.
- Allow to Set – Cover it with plastic wrap, and refrigerate until firm (2½-3 hours or overnight).
- Serve – Remove the sides carefully from the springform pan. Carefully transfer it to a serving plate using the parchment paper. Garnish with optional key lime slices and toasted coconut, slice, and enjoy!
Recipe Tips
- Refrigerate coconut cream overnight so it’s very cold for fluffy coconut cream. A good quality product works best, but Trader Joe’s coconut cream worked for me.
- I used ⅓ cup key lime juice, but if you want more tartness, increase it to about ½ cup. Regular limes work fine if you can’t find key limes.
- An 11-inch pie plate works if you don’t have a springform cake pan.
- For mini pies, assemble them in cute little ramekins. Line the crust on the bottom, add the filling, and top it off with the coconut cream.
- Replace the mango with pineapple, peaches, or any other fruit that is in season.
- Use homemade whipped cream instead of coconut cream.
- Bake ½ cup coconut flakes in the oven at 300℉ (150℃) for about 10 minutes or until some have browned. Then let them cool.
Make-Ahead and Storage
Overall flavor improves if you can chill it overnight, so go ahead and make it the day before and keep it in the fridge. It freezes well for 2-3 months and lasts 2-3 days in the refrigerator (the crust might get a little soggy after a couple of days, but it’s still delicious).
What to Serve With No-Bake Key Lime, Mango, Coconut Cheesecake
My first reaction is a steaming hot cup of coffee. ☕️😍 But ginger and lemongrass tea are great, too.
More Tropical Vacation Desserts to Try
No-Bake Key Lime, Mango, Coconut Cheesecake Pie
This luscious pie is full of classic Caribbean lime and coconut flavor! Moist, creamy, and so heavenly! Perfectly sweet, tart, and sinfully good!
Prep: 30 minutes
Chilling Time: 2 hours 30 minutes
Total: 3 hours
American, Caribbean, Fusion
Servings 10
Ingredients
No-Bake Crust
- 2 cups (170g) graham cracker crumbs (about 28 squares)
- ½ cup (120g) unsalted butter, room temperature
- ¼ cup (50g) granulated sugar
- 1 teaspoon (5ml) vanilla extract
- 1-1½ teaspoons (2-3g) nutmeg
Cheesecake Mango Filling
- 2 8-ounce packages cream cheese, room temperature
- 1 14-ounce can (400g) sweetened condensed milk
- 2 tablespoons (12g) lime zest
- ⅓ cup (80ml) key lime juice
- 1 large mango (about 1½ cup diced mango)
- ½ cup (60g) sweetened coconut, toasted (optional)
Coconut Cream Topping
- 1 13.5-ounce can full-fat coconut milk, chilled for 24 hours (or use a can of unsweetened coconut cream)
- ¼ cup (30g) powdered sugar
- 1-2 tablespoons (6-12g) lime zest
- ½ teaspoon (2-3ml) vanilla extract
- key lime slices for garnish (optional)
- ½ cup (40g) toasted coconut flakes (optional)
Instructions
The No-Bake Crust
- Blend graham crackers in a food processor or place them in a large resealable plastic bag and crush them with a rolling pin until finely ground.
- Pour the cracker crumbs into a small bowl with the butter, vanilla, sugar, and nutmeg. Thoroughly mix until crumbs slightly come together.
- Press the mixture evenly onto the bottom of a 9-inch springform pan lined with parchment paper. The bottom of a cup works well to press it down.
Cheesecake Filling
- In a large bowl, whip the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Fold in the key lime zest and juice, vanilla, mango, and toasted coconut if using.
- Pour the filling into the crust and smooth the top with a rubber spatula. Chill in the refrigerator while you make the coconut whipped cream.
Coconut Cream Topping
- Remove canned coconut milk from the fridge, carefully scoop out the firm, waxy, thick white layer of coconut cream, and add it to your bowl. Reserve the liquid for smoothies or other recipes.
- Whip the coconut cream for about 5 minutes or until it becomes light and fluffy with soft peaks. Then, whip in the powdered sugar and grated lime zest.
- Return whipped coconut cream to the fridge for around 5 minutes or until ready to use. More time will make it firmer.
- Finally, mound the coconut whipped cream on the pie and make decorative swirls.
- Cover with plastic wrap, and refrigerate until firm, 2½ to 3 hours.
- Remove the sides carefully from the springform pan. Then, carefully transfer it to a cake stand or serving plate using the parchment paper. Garnish with optional key lime slices and toasted coconut, slice, and enjoy!
Tips & Notes:
- Refrigerate coconut cream overnight so it’s very cold for fluffy coconut cream. A good quality product works best, but Trader Joe’s coconut cream worked for me.
- I used ⅓ cup key lime juice, but if you want more tartness, increase it to about ½ cup. Regular limes work fine if you can’t find key limes.
- An 11-inch pie plate works if you don’t have a springform cake pan.
- For mini pies, assemble them in cute little ramekins. Line the crust on the bottom, add the filling, and top it off with the coconut cream.
- Replace the mango with pineapple, peaches, or any other fruit that is in season.
- Use homemade whipped cream instead of coconut cream.
- Bake ½ cup coconut flakes in the oven at 300℉ (150℃) for about 10 minutes or until some have browned. Then let them cool.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Serving: 1slice| Calories: 408kcal (20%)| Carbohydrates: 59g (20%)| Protein: 4g (8%)| Fat: 18g (28%)| Saturated Fat: 10g (63%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 4g| Trans Fat: 0.4g| Cholesterol: 26mg (9%)| Sodium: 348mg (15%)| Potassium: 183mg (5%)| Fiber: 3g (13%)| Sugar: 30g (33%)| Vitamin A: 529IU (11%)| Vitamin C: 11mg (13%)| Calcium: 48mg (5%)| Iron: 2mg (11%)
Grace says
Thank you so much for this recipe! Your elaborate manual made me make this in no time.
And it was a big hit :-). It is soooo delicious and really tasty.
Thank you so much.
ImmaculateBites says
Hi Grace! Glad to hear you loved it so much! Thanks for taking the time to let me know.
ana says
Hi- your ingredients list include a can of coconut milk, but where do you use this ingredient? I went through the instructions but don’t see it, perhaps I missed it.
ImmaculateBites says
You whip the chilled canned milk and mix with powdered sugar and flavoring . Recipe has been updated to make it clearer.
Emmy says
I made this yesterday for my family’s Sunday dinner and everyone went CRAZY for it! I was worried it would set in the pan, but it was PERFECT! Flavor, texture, consistency = A++++!
Thanks for the excellent recipe!
Emmy says
Oops, typo! Meant to say wouldn’t * 🙂
ImmaculateBites says
My pleasure! So happy to hear it worked out so well for you. Thanks for letting me know.
Rosemary says
I love yr recipes Imma !
ImmaculateBites says
Thanks!
Stephanie says
This recipe looked amazing! I did take fresh mango from my tree, however, I did purée the mango. So, he filling tasted amazing but the pie did not firm up after overnight refrigeration. Is this because I puréed the mango? I’ve made a mango key lime pie before that I puréed and it came out firm. Help!
ImmaculateBites says
So sorry to hear about this! Puree mango is definitely the culprit here. It adds extra liquid which makes it harder to firm up. I have only used chopped mango for this recipe.
Debbie says
Hi Imma, I volunteer in the Redland Fruit and Spice Park with 240 different cultivars of mangoes. I also have my own trees. Every year I freeze diced mangoes for mango pies. Pureed mangoes or frozen mangoes may be watery. The way I solve this problem? I cook the defrosted mangoes for a while to heat-off some of the liquid. It also makes the mangoes a little jam-like.
Now, I want to try yours! I plan to cool the heated mangoes before I make your recipe for a big party we are having at the Park. Wish me luck.
imma africanbites says
Can’t wait for you to try this Debbie. Please do let me know how it turns out for you. 🙂 Enjoy?!
Miya says
I want to add mango purée (brand -deep from the Indian store). Do you know what the changes are to be made to the recipe? Would it cause to be too liquid? Please advise.
ImmaculateBites says
Hi Miya! I can’t say for sure. Because I have not tested the recipe with puree mango. If you do try it out let me know how it works out . Thanks.
Stephanie says
Did you try he purée? Was it too much liquid?
Caroline Csak says
This looks delicious – I’m going to make it for our Caribbean International Dinner this weekend.
ImmaculateBites says
Awesome! Do let me know how it works out for you. Happy Cooking
Jill says
What a stunning dessert! And I love that you used fresh-squeezed lime juice. Pinned!
ImmaculateBites says
Thanks for Pinning Jill.
Tina Dawson | Love is in my Tummy says
Are you kidding me!!! forget that this has mango and coconut – my two most favourite flavours – it’s a cheesecake AND a pie!!!! Officially amazed!
ImmaculateBites says
Mine too Tina. They just blend well together.
Charla @ That Girl Cooks Healthy says
Omg! Imma can your pictures get any better? Seriously! It’s been a while since I visited your website, lovely as always and this recipe is so timely especially with summer just around the corner.
ImmaculateBites says
Aww Thanks Charlene.
pooja@poojascookery.com says
Mangoes are my weak point and I loved this recipe.
ImmaculateBites says
They are mine too especially during mango season when they are really sweet and flavorful.
Lisa says
That just looks fabulous! I love anything with lime, then combine it with cheesecake filling and graham crackers…..YUM!
ImmaculateBites says
Really Decadent!
Bintu | Recipes From A Pantry says
I actually have just spent 5 mins just drooling and wanting to move close to you so I can get slices of this beyond lushcious cake. I have added it to my flipboard so I can come back and make it one day.
ImmaculateBites says
Awesome! When you do make it let me know how it works out for you.
Rany says
Omg! I can feel the calories crawling in….but who cares about them when pie looks this delicious! Heading to the kitchen to try out this luscious creation!
Thanks, Im…
ImmaculateBites says
Rany you only live ONCE. Splurge a little.
Danielle says
That is the prettiest pie ever, and I can’t wait to find out how delicious it is. Mango season is almost here!!!