Description
Indulge in the tropical flavors of mango and coconut with this creamy and luscious Mango Coconut Cheesecake. A coconut graham cracker crust holds a rich coconut cheesecake topped with a refreshing mango gelée, creating a perfect dessert for any occasion.
Ingredients
Scale
Coconut Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/2 cup coconut flakes
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Coconut Cheesecake
- 4 8 oz blocks full fat Philadelphia cream cheese
- 1 cup coconut milk
- 4 large eggs
- 1 cup granulated sugar
- 3 Tablespoons cornstarch
- 1/2–1 tsp coconut extract
Mango Gelée
-
- 1 cup mango puree
- 2.5 teaspoons gelatine powder
- 1/2 cup water
To serve
-
- ripe mangos, sliced
- raspberries
- unsweetened coconut flakes
Instructions
- Prepare the Coconut Graham Cracker Crust: Combine graham cracker crumbs, coconut flakes, sugar, and melted butter. Press into the bottom of a springform pan.
- Make the Coconut Cheesecake: Beat cream cheese until smooth, then mix in coconut milk, eggs, sugar, cornstarch, and coconut extract. Pour over crust and bake.
- Create the Mango Gelée: Heat mango puree, water, and gelatine until dissolved. Pour over the chilled cheesecake.
- Serve: Top with sliced mangos, raspberries, and coconut flakes before serving.
Notes
- Ensure all ingredients are at room temperature for a smooth cheesecake batter.
- Chill the cheesecake for several hours or overnight before adding the mango gelée for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 25 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 120 mg
Keywords: Cheesecake recipe, Mango dessert, Coconut flavor