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To create the No-Bake Mango Coconut Cheesecake Cups, you need these simple ingredients: - 1 cup graham cracker crumbs - 1/4 cup unsweetened shredded coconut - 1/4 cup unsalted butter, melted - 8 oz cream cheese, softened - 1/2 cup sweetened condensed milk - 1/2 cup mango puree (fresh or canned) - 1 teaspoon vanilla extract - 1 teaspoon gelatin powder (optional, for extra firmness) - Fresh mango slices and toasted coconut for garnish Each ingredient plays a key role in the final taste and texture. The graham cracker crumbs form the base, giving a nice crunch. The unsweetened shredded coconut adds a tropical feel that pairs well with mango. Cream cheese gives the cheesecake its rich and creamy texture. Sweetened condensed milk brings sweetness, while mango puree gives it that fresh fruit flavor. Vanilla extract rounds out the taste, making it even better. If you want a firmer cheesecake, you can add gelatin. Finally, fresh mango slices and toasted coconut serve as lovely garnishes, making the cups look great and adding extra flavor. With these ingredients, you can create a delightful dessert that is both easy and delicious! First, grab a medium bowl. Combine 1 cup of graham cracker crumbs and 1/4 cup of shredded coconut. This mixture gives your crust a nice flavor and texture. Then, pour in 1/4 cup of melted unsalted butter. Mix it all up until the crumbs are well-coated. Next, take four dessert cups. Divide the crust mix evenly among them. Press down firmly to make a smooth base. This step is key for a great cheesecake. Set the cups aside while we make the filling. Now, in another bowl, place 8 oz of softened cream cheese. Use an electric mixer to beat it until it’s nice and smooth. This makes it easy to blend in the other ingredients. Slowly add in 1/2 cup of sweetened condensed milk, 1/2 cup of mango puree, and 1 teaspoon of vanilla extract. Keep mixing until everything is combined. If you want a firmer cheesecake, dissolve 1 teaspoon of gelatin powder in 1 tablespoon of hot water. Add this to the mixture and stir well. Spoon the filling over the crusts, spreading it evenly. Make sure each cup gets a nice layer of that mango goodness. Once you fill all four cups, it’s time to chill. Place them in the fridge for at least 4 hours. This helps the cheesecake set nicely. When you’re ready to serve, take the cups out. Garnish with fresh mango slices and a sprinkle of toasted coconut. This adds a lovely touch and makes them look extra special. Enjoy your tasty no-bake mango coconut cheesecake cups! To get a smooth texture, start with softened cream cheese. Cold cream cheese will create lumps. I let mine sit out for about 30 minutes before mixing. Use an electric mixer to beat the cream cheese. This makes it creamy and fluffy. Mix the other ingredients slowly. If you go too fast, you may add air bubbles. Avoid that for the best texture! If you want a firmer cheesecake, use gelatin. First, dissolve the gelatin in hot water. Make sure it's fully dissolved before adding it to the mix. If you add it too soon, it may clump. Stir the gelatin well into the cheesecake mix. This way, it blends in smoothly. Remember to chill the cups for at least four hours. This helps the gelatin set properly. When serving, I love to add fresh mango slices on top. It adds color and flavor. A sprinkle of toasted coconut gives a nice crunch. You can also serve the cups with a drizzle of honey for extra sweetness. For a fun twist, try adding a mint leaf as a garnish. It looks pretty and adds a fresh taste! {{image_2}} You can change the crust for this no-bake dessert. Use crushed cookies like Oreos or vanilla wafers. For a nutty option, try ground almonds or pecans mixed with butter. Each gives a different flavor and texture. While mango is delicious, you can try other fruits. Substitute the mango puree with strawberry, blueberry, or passion fruit. Each fruit adds its unique taste. You can also mix fruits for fun combinations. Just keep the same amount of puree for balance. Want a vegan option? Replace cream cheese with soaked cashews. Blend soaked cashews with coconut cream and maple syrup. Use coconut oil instead of butter for the crust. Make sure to check that your sweetened condensed milk is plant-based. This way, everyone can enjoy this treat! To store your no-bake mango coconut cheesecake cups, cover them tightly with plastic wrap or a lid. This keeps them fresh and prevents odors from other foods. Place them in the fridge. I recommend storing them in the back, where it's coldest. These cheesecake cups will last up to five days in the fridge. For the best taste and texture, eat them within three days. Avoid freezing these cups, as it can change their creamy texture. You do not need to reheat these cheesecake cups. They are best served chilled. If you want to refresh them, just take them out of the fridge a few minutes before serving. This way, they will have the perfect coolness and texture. Yes, you can make these cheesecake cups ahead of time. They taste great when chilled. I often prepare them the night before a party. This way, they have time to set and develop the flavors. Just keep them in the fridge until you are ready to serve. If you want to skip gelatin, use agar-agar or a plant-based gelatin. Both options work well. Agar-agar is a great choice for a vegan option. You can also try coconut cream for a creamy texture without gelatin. Just remember, these substitutes may change the texture slightly. You can check if the cheesecake is set by gently shaking the cup. If the filling jiggles slightly, it needs more time. If it holds its shape, it’s ready. A good rule is to chill for at least four hours. The longer, the better! You learned how to make tasty no-bake cheesecake cups with fresh mango and coconut. We covered the ingredients, from the crust to the filling, and how to assemble them. I shared tips for a smooth texture and different variations to try. Remember, these cups store well and have many ways to serve them. In the end, enjoy this refreshing treat at your next gathering. Get creative and personalize it for yourself!

No-Bake Mango Coconut Cheesecake Cups

Indulge in a tropical treat with these No-Bake Mango Coconut Cheesecake Cups! This easy-to-follow recipe combines a delicious graham cracker and coconut crust with creamy mango cheesecake filling. Perfect for a refreshing dessert, it's simple to prepare and requires no baking. Garnished with fresh mango slices and toasted coconut, these cups are sure to impress. Click through to discover this delightful recipe and bring a taste of the tropics to your kitchen!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsweetened shredded coconut

1/4 cup unsalted butter, melted

8 oz cream cheese, softened

1/2 cup sweetened condensed milk

1/2 cup mango puree (fresh or canned)

1 teaspoon vanilla extract

1 teaspoon gelatin powder (optional, for extra firmness)

Fresh mango slices and toasted coconut for garnish

Instructions
 

In a medium bowl, combine the graham cracker crumbs and shredded coconut. Pour in the melted butter and mix until the crumbs are evenly coated.

    Divide the crust mixture evenly among four dessert cups, pressing it down firmly to create an even base. Set aside.

      In another bowl, beat the softened cream cheese with an electric mixer until smooth.

        Slowly add the sweetened condensed milk, mango puree, and vanilla extract to the cream cheese, and continue mixing until thoroughly combined.

          If using gelatin, dissolve it in 1 tablespoon of hot water and add it to the mixture, stirring well to incorporate.

            Spoon the cheesecake filling over the prepared crusts in each cup, spreading it evenly.

              Refrigerate the cups for at least 4 hours, or until the cheesecake is set.

                Just before serving, garnish with fresh mango slices and a sprinkle of toasted coconut on top.

                  Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 4