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 am not going to even going to 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 my 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 am 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 gram 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 limejuice 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 breeze 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.
- 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 head 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
- 2 cups (8 ounce, 250grams) graham cracker crumbs)
- ½ 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 (1¼ cups, 300ml,) sweetened condensed milk
- 2 Tablespoons lime zest
- ⅓ cup key lime Juice
- 1 Large Mango about (11/2 cup diced mango)
- ½ cup roasted sweetened coconut
- 1 can full-fat coconut milk, chilled for 24 hours
- ¼ cup powdered sugar
- 1-2 Tablespoons lime zest
- ½ teaspoon vanilla extract.
- Key lime slices, for garnish (optional)
- ½ cup toasted coconut flakes
- 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 and mango.
- Pour the filling into the crust; smooth the top with a rubber spatula. Refrigerate while you make the coconut whipped cream.
- Remove can 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, 2½ 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
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.
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.
Refrigerate for about 5 minutes before you mound on pie