No Bake Tropical Cheesecake

Escape to a tropical paradise with this No Bake Tropical Cheesecake, a creamy and refreshing dessert that’s bursting with island-inspired flavors! Featuring a buttery graham cracker crust and a luscious filling made with smooth cream cheese, rich coconut milk, and a hint of zesty lime, this easy-to-make cheesecake is layered with sweet pineapple chunks and juicy mango for a vibrant fruity twist. Topped with toasted shredded coconut, it delivers the perfect balance of creamy indulgence and tropical flair—all without turning on your oven! Perfect for summer gatherings, no-bake dessert lovers, or anyone craving a slice of sunshine, this chilled delight sets beautifully in the fridge for a hassle-free treat that’s as stunning as it is delicious. Get ready to impress your guests with this show-stopping dessert! Keywords: no bake tropical cheesecake, easy no bake cheesecake, tropical flavors, coconut dessert recipe, mango pineapple cheesecake.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 2 cups (crushed) graham crackers
• 6 tablespoons (melted) unsalted butter
• 16 ounces (softened) cream cheese
• 0.75 cup granulated sugar
• 0.5 cup coconut milk
• 2 tablespoons (freshly squeezed) lime juice
• 1 teaspoon vanilla extract
• 1 cup whipped topping
• 1 cup (drained) pineapple chunks
• 1 cup (fresh or frozen, diced) mango slices
• 0.25 cup (toasted, for garnish) shredded coconut

Directions

Step 1

In a medium-sized mixing bowl, combine the crushed graham crackers and melted butter until the mixture resembles wet sand.

Step 2

Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the crust in the refrigerator to set while preparing the filling.

Step 3

In a large bowl, beat the softened cream cheese and granulated sugar together using a handheld or stand mixer until smooth and creamy.

Step 4

Add the coconut milk, lime juice, and vanilla extract to the cream cheese mixture. Beat until fully incorporated and no lumps remain.

Step 5

Gently fold in the whipped topping using a spatula to maintain the airy texture.

Step 6

Spread half of the cheesecake filling evenly over the chilled crust.

Step 7

Sprinkle the pineapple chunks and diced mango over the first layer of filling. Then, spread the remaining filling on top to completely cover the fruit.

Step 8

Smooth the top of the cheesecake with a spatula, then cover with plastic wrap and refrigerate for at least 6 hours or overnight to set.

Step 9

Before serving, carefully release the cheesecake from the springform pan and garnish with toasted shredded coconut on top.

Step 10

Slice into pieces and serve chilled. Enjoy a tropical escape with every bite!

Nutrition Facts

Serving size	1364.8 grams (1364.8g)

Amount per serving	% Daily Value*
Calories	3943

Total Fat 283.50g	363%
Saturated Fat 158.20g	791%
Polyunsaturated Fat 17.90g
Cholesterol 687mg	229%
Sodium 2021mg	88%
Total Carbohydrate 341.30g	124%
Dietary Fiber 9.90g	35%
Total Sugars 270.80g
Protein 39.50g	79%

Vitamin D 24IU	120%
Calcium 576mg	44%
Iron 5mg	28%
Potassium 1469mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.6%

Protein: 3.9%

Carbs: 33.5%