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
Grace says
Thank you so much for this recipe! Your elaborate manual made me make this in no time.
And it was a big hit :-). It is soooo delicious and really tasty.
Thank you so much.
ImmaculateBites says
Hi Grace! Glad to hear you loved it so much! Thanks for taking the time to let me know.
ana says
Hi- your ingredients list include a can of coconut milk, but where do you use this ingredient? I went through the instructions but don’t see it, perhaps I missed it.
ImmaculateBites says
You whip the chilled canned milk and mix with powdered sugar and flavoring . Recipe has been updated to make it clearer.
Emmy says
I made this yesterday for my family’s Sunday dinner and everyone went CRAZY for it! I was worried it would set in the pan, but it was PERFECT! Flavor, texture, consistency = A++++!
Thanks for the excellent recipe!
Emmy says
Oops, typo! Meant to say wouldn’t * 🙂
ImmaculateBites says
My pleasure! So happy to hear it worked out so well for you. Thanks for letting me know.
Rosemary says
I love yr recipes Imma !
ImmaculateBites says
Thanks!
Stephanie says
This recipe looked amazing! I did take fresh mango from my tree, however, I did purée the mango. So, he filling tasted amazing but the pie did not firm up after overnight refrigeration. Is this because I puréed the mango? I’ve made a mango key lime pie before that I puréed and it came out firm. Help!
ImmaculateBites says
So sorry to hear about this! Puree mango is definitely the culprit here. It adds extra liquid which makes it harder to firm up. I have only used chopped mango for this recipe.
Debbie says
Hi Imma, I volunteer in the Redland Fruit and Spice Park with 240 different cultivars of mangoes. I also have my own trees. Every year I freeze diced mangoes for mango pies. Pureed mangoes or frozen mangoes may be watery. The way I solve this problem? I cook the defrosted mangoes for a while to heat-off some of the liquid. It also makes the mangoes a little jam-like.
Now, I want to try yours! I plan to cool the heated mangoes before I make your recipe for a big party we are having at the Park. Wish me luck.
imma africanbites says
Can’t wait for you to try this Debbie. Please do let me know how it turns out for you. 🙂 Enjoy?!
Miya says
I want to add mango purée (brand -deep from the Indian store). Do you know what the changes are to be made to the recipe? Would it cause to be too liquid? Please advise.
ImmaculateBites says
Hi Miya! I can’t say for sure. Because I have not tested the recipe with puree mango. If you do try it out let me know how it works out . Thanks.
Stephanie says
Did you try he purée? Was it too much liquid?
Caroline Csak says
This looks delicious – I’m going to make it for our Caribbean International Dinner this weekend.
ImmaculateBites says
Awesome! Do let me know how it works out for you. Happy Cooking
Jill says
What a stunning dessert! And I love that you used fresh-squeezed lime juice. Pinned!
ImmaculateBites says
Thanks for Pinning Jill.
Tina Dawson | Love is in my Tummy says
Are you kidding me!!! forget that this has mango and coconut – my two most favourite flavours – it’s a cheesecake AND a pie!!!! Officially amazed!
ImmaculateBites says
Mine too Tina. They just blend well together.
Charla @ That Girl Cooks Healthy says
Omg! Imma can your pictures get any better? Seriously! It’s been a while since I visited your website, lovely as always and this recipe is so timely especially with summer just around the corner.
ImmaculateBites says
Aww Thanks Charlene.
pooja@poojascookery.com says
Mangoes are my weak point and I loved this recipe.
ImmaculateBites says
They are mine too especially during mango season when they are really sweet and flavorful.
Lisa says
That just looks fabulous! I love anything with lime, then combine it with cheesecake filling and graham crackers…..YUM!
ImmaculateBites says
Really Decadent!
Bintu | Recipes From A Pantry says
I actually have just spent 5 mins just drooling and wanting to move close to you so I can get slices of this beyond lushcious cake. I have added it to my flipboard so I can come back and make it one day.
ImmaculateBites says
Awesome! When you do make it let me know how it works out for you.
Rany says
Omg! I can feel the calories crawling in….but who cares about them when pie looks this delicious! Heading to the kitchen to try out this luscious creation!
Thanks, Im…
ImmaculateBites says
Rany you only live ONCE. Splurge a little.
Danielle says
That is the prettiest pie ever, and I can’t wait to find out how delicious it is. Mango season is almost here!!!