Indulge in tropical bliss with these Lush Mango Coconut No-Bake Cheesecake Parfaits! Creamy coconut cheesecake layers meet sweet mango puree and a crunchy cookie base, all elegantly served in individual cups. Perfect for summer gatherings or a make-ahead treat, this easy dessert delivers vibrant flavors and a dreamy, mousse-like texture—no oven required!
Top Tip
For the smoothest cheesecake layer, make sure your cream cheese is fully softened before mixing.
Ingredients
Cookie Base
- 1 cup graham cracker crumbs (or digestive biscuits, crushed)
- 2 tbsp unsalted butter, melted
- 1 tbsp shredded coconut (optional)
Coconut Cheesecake Layer
- 8 oz (225g) cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup canned coconut cream (or thick coconut milk)
- 1 tsp vanilla extract
Mango Layer
- 1 large ripe mango, peeled and diced (about 1 cup)
- 1 tbsp honey or agave syrup
- 1 tsp lime juice
To Assemble & Garnish
- Extra diced mango
- Toasted coconut flakes
- Fresh mint leaves (optional)
Steps
- In a small bowl, combine graham cracker crumbs, melted butter, and shredded coconut. Stir until the mixture resembles wet sand.
- Spoon about 2 tablespoons of the cookie base into the bottom of each of four small jars or glasses. Press down gently to form a crust. Set aside.
- In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy. Add coconut cream and vanilla extract, then beat until well combined and creamy.
- In a blender or food processor, puree the diced mango with honey and lime juice until completely smooth.
- To assemble, layer 2-3 tablespoons of the coconut cheesecake mixture over the cookie base in each jar. Spoon a layer of mango puree on top. Repeat layers if your jars are tall enough, finishing with mango puree.
- Chill parfaits in the refrigerator for at least 2 hours to set and meld flavors.
- Before serving, top with extra diced mango, toasted coconut flakes, and a sprig of fresh mint, if desired.
Nutrition
- Calories: 335
- Protein: 4g
- Net Carbs: 34g
- Fat: 21g
- Fiber: 2.5g
Tips
- Swap in other tropical fruits like pineapple or passionfruit for a twist.
- For a vegan version, use dairy-free cream cheese and plant-based butter.
- Prepare parfaits up to 24 hours in advance for easy entertaining.
FAQs
Can I use frozen mango instead of fresh?
Absolutely! Thaw the mango completely and drain excess liquid before pureeing for the best texture.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
How long do these parfaits keep in the fridge?
They’ll stay fresh for up to 3 days, covered and refrigerated. Add garnishes just before serving.
Can I make this recipe gluten-free?
Yes—use gluten-free cookies or graham crackers for the base.
Is coconut cream the same as coconut milk?
Coconut cream is thicker and richer than coconut milk. For best results, use canned coconut cream or the thick part from a can of full-fat coconut milk.