She told me she LOVES mango.
She really likes coconut too.
And, I was in the mood for creating a different type of no-bake cheesecake: gelatin would be the secret!

With a delightful crust of baked butter biscuits, a filling of creamy coconut, and a layer of sticky sweet tropical fruit, topped with crunch mango coconut chips, you’ll think you’ve died and gone to the heavenly tropics: Mango Coconut Tropical Cheesecake.

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Mango Coconut Tropical Cheesecake

Crust:
1 pkg. butter biscuit cookies (7.6 oz), processed into a fine crumb
8 Tbs. butter, melted

Preheat the oven to 425 degrees.
Line a cheesecake pan with parchment paper.
Combine the cookie crumbs and melted butter, and press into the parchment lined cheesecake pan.
Bake for 10-12 minutes, until golden brown.
Remove from the oven and cool completely.

Coconut Cream Filling:
16 oz. cream cheese, room temperature
6 oz. coconut gelatin
1 tsp. vanilla extract

Cream together the softened cream cheese, gelatin, and vanilla.
Spread over the cooled crust.
Chill.

Mango Tropical Topping:
12 oz. Bonne Maman Pineapple Passion Fruit Preserves
1 cup Dang, Tropical Mango Coconut Chips

Spread the preserves over the top of the chilled coconut cream filling evenly.
Top with the mango coconut chips and chill again before slicing and serving.