No Bake Key Lime Mango Coconut Cheese Cake Pie – This luscious cake is full of amazing 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 dessert is meant to be enjoyed year round whenever you have guests over.
Don’t EVER make this when you are alone. You will eat the whole thing without even knowing it.
This sumptuous pie helps soothe the blues. A pie that I would recommend when you are feeling down.
Seriously! Words can’t describe how luscious this pie is. So I’m not going to even try. Be my guest!
One thing I know for sure; you are going to have your guests moaning and groaning with pleasure.
I had a key lime pie in mind when I was making this decadent dessert. But I quickly got carried away after the first try. Instead of envisioning pie crust and cream cheese filling. I became intrigued with the possibility of enhancing the pie and went deep on a vacation to my favorite place – Tropical Land, with coconut and Mango.
And I don’t want to EVER come back.
You will happily follow me after you make this – GUARANTEED!
Oh! Don’t let all those layers fool you. It’s super-easy to make! And I’m going to show you how.
First you need to get going with the key limes; grate them using a microplane and squeeze the heck out of them(my least favorite part of this whole pie).
Then you make the crust – which consists of butter, sugar and ground honey graham crackers (sub with digestive cookies). You can also purchase the pre-ground crackers to cut down on time. Or not the mode for crushing or cleaning a food processor.
Since it is homemade I had put my own secret ingredient in the mix – Nutmeg (sub cinnamon). It sure makes the crust more intriguing.
Next is the middle layer — condensed milk, cream cheese and key lime juice rind. And of course mango. A tropical treat.
And to top it off is the coconut layer made of coconut cream and powder sugar. An easy breezy way of making coconut whipped cream. You can leave out this layer and use whipped cream if you are not Loco for Coco.
But I wouldn’t recommend it.
And for the Coconut Lovers (My Peeps). Go ahead and sprinkle with roasted coconut flakes. Yes! Yes! Yes!
This one here is made with mango. So you have plenty of options.
Enjoy!!!
Tips
- It’s important that your refrigerate coconut cream overnight if you want fluffy coconut cream. The brand that works well is Trader Joes cream. You may have to try out other brands.
- I used 1/3 cup key lime, if you want it to be nicely tart you can increase it to about ½ cup. Equally substitute key limes with limes.
- Overall flavor improves overnight – make a day ahead and serve the day of.
- If using a pie pan, make it in an 11-inch pie plate.
- Lastly, if you do not want to make it into a pie you can serve them in cute little glass jars. Crust on the bottom, then filling and lastly coconut cream.
- Substitute mango with pineapple, peach or any other fruit.
- Use whipped cream in place of coconut cream.
- Bake ½ cup coconut flakes in the oven on 300 degrees, for about 10 minutes or more until some parts turn brown. Let it cool.
No Bake Key Lime Mango Coconut Cheese Cake Pie
Ingredients
- Crust
- 2 cups 8 ounce, 250grams graham cracker crumbs)
- 1/2 cup 120g, 4.2oz unsalted butter, room temperature
- ¼ cup 55 grams granulated sugar
- 1 teaspoon pure vanilla extract
- 1- 1½ teaspoons nutmeg spice
- Cheese Cake Mango Filling
- 2 8- ounce packages cream cheese room temperature
- 1 14- ounce can 1 1/4 cups, 300ml, sweetened condensed milk
- 2 Tablespoons lime zest
- 1/3 cup key lime Juice
- 1 Large Mango about 11/2 cup diced mango
- ½ cup roasted sweetened coconut (optional)
- Flake
- Topping
- 1 can full-fat coconut milk chilled for 24 hours
- ¼ cup powdered sugar
- 1-2 Tablespoons lime zest
- 1/2 teaspoon vanilla extract.
- Key lime slices for garnish (optional)
- ½ cup toasted coconut flakes (optional)
- optional
Instructions
- Blend gram cracker in a food processor or place crackers in a large reseal able plastic bag, and crush them with a rolling pin until they are finely ground.
- Add in a small bowl together with butter vanilla, sugar and nutmeg. Thoroughly mix until fully combine and crumbs slightly comes together.
- Press mixture evenly onto bottom of a 9-inch spring form pan. You may use the back of a cup to press it down.
- In a large bowl soft cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in key lime juice, vanilla, lime zest , mango and coconut flakes , if using any
- Pour the filling into the crust; smooth the top with a rubber spatula. Refrigerate while you make the coconut whipped cream.
- Remove canned coconut milk from fridge and carefully scoop out the firm, waxy, thick white layer of coconut cream and add it to your bowl. Throw out the liquid or serve for smoothies or cooking
- Whip the coconut cream for 5 minutes or more until it becomes fluffy and light, with soft peaks. Then add the powdered sugar and grated lime zest.
- Return whipped cream to fridge for about 5 minutes or until ready to use. Longer periods will make it firmer.
- Finally mount the coconut whipped cream on the pie decoratively.
- Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
- Remove carefully the sides from the spring form pan. You may carefully transfer the pie to a cake stand or serving plate, using the parchment paper. Place on a serving dish and then top with toasted coconut and serve
Nutrition Information:
Blend gram cracker in a food processor or place crackers in a large reseal able plastic bag, and crush them with a rolling pin until they are finely ground.
Add in a small bowl together with butter vanilla, sugar and nutmeg.
Press mixture evenly onto bottom of a 9-inch spring form pan.
You may use the back of a cup to press it down. Set aside.
In a large bowl soft cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
Stir in key lime juice, vanilla and lime Zest.
Finally stir in the Mango
Voila your filling is ready.
Remove canned coconut milk and whip for 5 minutes or more until it becomes fluffy and light, with soft peaks. Then add the powdered sugar and grated lime zest.
Refrigerate for about 5 minutes before you mound on pie
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 !