No-Bake Key Lime, Mango, Coconut Cheesecake Pie – This luscious pie is full of classic Caribbean lime and coconut flavor! Moist, creamy, and so heavenly! Perfectly sweet, tart, and sinfully good!

Decadent No Bake Key Lime Mango Coconut Pie ready to slice

Say hello to your new favorite dessert! Not just “a summertime-only dessert”. This masterpiece is easy to throw together year-round and whenever you have guests.

Huge disclaimer!!! Don’t EVER make this when you’re alone because you’ll eat the whole thing before you realize it’s gone. This sumptuous pie soothes the blues, so I definitely recommend it when you’re feeling down.

Seriously! Words can’t describe how luscious it is. So I’m not even going to try. One thing is for sure: your guests will moan and groan with pleasure.

Serving up an insanely delicious slice of No Bake Key Lime Mango Coconut Cheesecake Pie

Why Key Lime, Mango, Coconut, and Cream Cheese Work

I had making a key lime pie in mind for a decadent dessert. But I got carried away and decided to use a cheesecake filling for it. Then I saw all those mangos I got on sale, and my mind went on vacation to Tropical Land. There was no turning back, so what’s a little coconut cream on top of it all?

Oh! Don’t let all those layers fool you. The tropical goodness comes together for beautifully complex flavors. It’s super easy, and I’ll show you the simple steps.

Ingredient List

Pie Crust – Honey graham crackers, butter, and sugar make up a classic cookie crust. I added a little vanilla and ground nutmeg for a more intriguing flavor. Sub crackers with digestive cookies or use graham cracker crumbs from a box.
Cheesecake Filling – Get that wonderful zest off the key limes with a microplane, then squeeze out that delicious juice. Cream cheese, condensed milk, and mango deliver a refreshing tropical treat. Add in some toasted coconut flakes for texture if desired.
Topping – Coconut cream and powdered sugar make easy, breezy whipped coconut cream. You could use whipped cream if you’re not Loco for Coco. But I don’t recommend it. And for true coconut lovers (my peeps), sprinkle it with more toasted coconut flakes and garnish it with key lime slices. Yes! Yes! Yes!

Enjoy!!!

How to Make No-Bake Key Lime, Mango, Coconut Cheesecake Pie

Mix the crust ingredients and line a springform pan

Pulse graham crackers in a blender or food processor until finely ground. Or place them in a large sealable bag and crush them with a rolling pin.
Combine – Pour the cracker crumbs into a small bowl with the butter, vanilla, sugar, and nutmeg. Thoroughly mix until crumbs slightly come together. (Photo 1)
Finish Crust – Line a 9-inch springform pan with parchment paper. Then press the graham cracker mixture evenly onto the bottom. The bottom of a cup works well to press it down. (Photos 2-4)

Whip the cream cheese and combine all the filling ingredients

Whip – In a large bowl, beat the cream cheese until light and fluffy. Then gradually beat in the sweetened condensed milk until smooth. (Photo 5)
Fold in the key lime zest and juice, vanilla, mango, and toasted coconut if using. (Photos 6-8)
Fill – Pour the filling into the crust and smooth the top with a rubber spatula. Chill in the refrigerator while you make the coconut whipped cream.

Whip the coconut cream for about 5 minutes or until soft peaks form. Then, gently whip in the powdered sugar and grated lime zest.
Chill – Return whipped coconut cream to the fridge for around 5 minutes or until ready to use. More time will make it firmer.
Assemble – Finally, mound the coconut whipped cream on the pie and make decorative swirls.
Allow to Set – Cover it with plastic wrap, and refrigerate until firm (2½-3 hours or overnight).
Serve – Remove the sides carefully from the springform pan. Carefully transfer it to a serving plate using the parchment paper. Garnish with optional key lime slices and toasted coconut, slice, and enjoy!

No Bake Key Lime Mango Coconut Pie sliced and ready to serve

Recipe Tips

Refrigerate coconut cream overnight so it’s very cold for fluffy coconut cream. A good quality product works best, but Trader Joe’s coconut cream worked for me.
I used ⅓ cup key lime juice, but if you want more tartness, increase it to about ½ cup. Regular limes work fine if you can’t find key limes.
An 11-inch pie plate works if you don’t have a springform cake pan.
For mini pies, assemble them in cute little ramekins. Line the crust on the bottom, add the filling, and top it off with the coconut cream.
Replace the mango with pineapple, peaches, or any other fruit that is in season.
Use homemade whipped cream instead of coconut cream.
Bake ½ cup coconut flakes in the oven at 300℉ (150℃) for about 10 minutes or until some have browned. Then let them cool.

Make-Ahead and Storage

Overall flavor improves if you can chill it overnight, so go ahead and make it the day before and keep it in the fridge. It freezes well for 2-3 months and lasts 2-3 days in the refrigerator (the crust might get a little soggy after a couple of days, but it’s still delicious).