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%)
Joan says
Hello,
You mention parchment paper when transferring the cheesecake from pan to plate. Should the springtime pan be lined with parchment paper?
I have 2 giant mango trees in my yard and I’m excited to try this recipe!
Thank you
ImmaculateBites says
Hi Joan. Yes, line the pan with parchment paper. Recipe updated. Do let me know how it works out for you :)!
Joan says
Thank you. I’m making the cheesecake today. 1 more question. Do you add vanilla to the crust or the filling or both and how much?
Joan says
I made the pie and will make it again. It’s an excellent recipe!
ImmaculateBites says
Thanks so much for the feedback!
Erin Danzer says
You don’t mention anything about parchment paper until step 11, and there is no mention that it’s supposed to be in pan. Hope I didn’t just waste $$ ingredients.
Immaculate Bites says
Hello Erin! Thank you for pointing this out. For now, you can line the bottom of the springform pan before putting the graham base. This can help you easily transfer the pie to another container.
Lisa says
hi imma- other than the topping i dont see coconut though it is listed in recipe ingredients 2 times. once for filling as toasted sweetened coconut(does this go in the filling) and once as topping toasted coconut flakes(optional topping). Can you please clarify when each is to be used? Plan to make this for Mother’s Day gather at my house.
ImmaculateBites says
Hi Lisa, Adding and topping this cheese cake with toasted coconut flakes is optional. I like to top with coconut flakes and omit adding it to the filling . Happy Mother’s Day.
Emili says
Hi! I’m interested in trying out this recipe….big fan of mango! But I’m just concerned on how it will set. Is there really no gelatin needed in the filling?
imma africanbites says
Hi, Emili. The mangoes will set fine and no need for any gelatin.
Fred says
Hi Imma ! 🙂
Love the coco, florida key lime pie is probably my favorite desert competing with a well balanced cheesecake and mango is the best if I had to pick one fruit. I just had to try this desert! I made molten lava cakes a few years ago as my 1st desert, but it’s just mix and put in the oven so this was pretty much my 1st cake, even tho it’s no bake! I prefer a good meal and am not that much of a dessert fan. But… Coconut/Key Lime/Mango/CheeseCake !?… I’d like to high five you, fist bump you, hug you and possibly ask you to marry me, Imma! ^^ You’re seriously talking my language!
This cake is delicious! Even got rated by friends ive had over a few times and they told me i could actually sell this one. And I thought to myself ; Imma might be on to something here… ^^ A great mix of ingredients i love, was relatively easy to make. Thanks for this recipe! <3 I'll be making this again soon for family and the holidays and just for myself in the future when i feel like I'm the only one around me who deserves to eat a good cake like this ! 😀
Thanks for sharing! <3
ImmaculateBites says
Hi Fred ! So happy to hear you enjoyed this as much as I do. Listen to your friends, this is a keeper ! I can’t seem to get enough of it . Thank you so much for taking the time to share this with me . Really means a lot to me. Have a great weekend!
Fred says
Thank you, Imma! If there is one suggestion i could make to the recipe is to specify to use coconut CREAM and not coconut MILK for the topping. Most of the coconut milk i can purchase at my local stores is from Taiwan and I tried to whip that thing for 40 minutes and it wouldn’t thicken up. (I did use the full fat and not low fat that they had in option, chain grocery stores around here simply didn’t have coconut Cream and only had milk) So i went to a specialized ingredients store where i found coconut cream and it worked like a charm. If there is a can of coconut milk out there, that you use, that can thicken up, that brand of coconut MILK might not be available for everyone so i think it’s best that you specify “Cream” and not “Milk” so there is no confusion and the topping is successful with coconut.
Thanks again for the great recipe and Happy Holidays to you !