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!

Course Dessert

Cuisine American, Caribbean, Fusion

Prep Time 30

Chilling Time 2 30

Total Time 3

Servings

Calories 408kcal

Author Imma

1 13.5-ounce can full-fat coconut milk, chilled for 24 hours (or use a can of unsweetened coconut cream)
¼ cup (30g) powdered sugar
1-2 tablespoons (6-12g) lime zest
½ teaspoon (2-3ml) vanilla extract
key lime slices for garnish (optional)
½ cup (40g) toasted coconut flakes (optional)

Blend graham crackers in a food processor or place them in a large resealable plastic bag and crush them with a rolling pin until finely ground.
Pour the cracker crumbs into a small bowl with the butter, vanilla, sugar, and nutmeg. Thoroughly mix until crumbs slightly come together.
Press the mixture evenly onto the bottom of a 9-inch springform pan lined with parchment paper. The bottom of a cup works well to press it down.

In a large bowl, whip the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Fold in the key lime zest and juice, vanilla, mango, and toasted coconut if using.
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.

Remove canned coconut milk from the fridge, carefully scoop out the firm, waxy, thick white layer of coconut cream, and add it to your bowl. Reserve the liquid for smoothies or other recipes.
Whip the coconut cream for about 5 minutes or until it becomes light and fluffy with soft peaks. Then, whip in the powdered sugar and grated lime zest.
Return whipped coconut cream to the fridge for around 5 minutes or until ready to use. More time will make it firmer.
Finally, mound the coconut whipped cream on the pie and make decorative swirls.
Cover with plastic wrap, and refrigerate until firm, 2½ to 3 hours.
Remove the sides carefully from the springform pan. Then, carefully transfer it to a cake stand or serving plate using the parchment paper. Garnish with optional key lime slices and toasted coconut, slice, and enjoy!

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.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.