Oh, I just have to share this Mango Coconut Cheesecake Recipe with you because it quickly became one of my favorite tropical desserts to make at home. The way the creamy coconut cheesecake pairs with the bright, luscious mango gelée on top creates a flavor combo that is both refreshing and indulgent. It’s perfect for summer gatherings, or anytime you want to impress guests with something a little exotic but still super comforting.

What really makes this Mango Coconut Cheesecake Recipe stand out is the coconut graham cracker crust—it adds a subtle crunch and depth without overpowering that delicate cheesecake filling. Plus, it’s easy to prep ahead, so you can relax and enjoy the party instead of stressing in the kitchen. Trust me, you’ll want to bookmark this one for your next special occasion!

Ingredients You’ll Need

Each ingredient in this Mango Coconut Cheesecake Recipe works together beautifully for balanced texture and flavor. When you shop, look for full-fat coconut milk and ripe mangoes to get that rich tropical taste bursting through the cheesecake.

Graham cracker crumbs: Choose classic or honey grahams to add sweetness and a sturdy base.
Coconut flakes: Unsweetened shredded or flaked coconut gives texture and tropical flair to the crust.
Granulated sugar: Sweetens both crust and filling evenly.
Unsalted butter: Melts into the crust for richness and binding.
Philadelphia cream cheese: Full fat, room temperature for smooth, creamy filling without lumps.
Coconut milk: Full fat and well shaken to avoid separation — it adds lush coconut flavor and creaminess.
Large eggs: Room temperature eggs help with smooth texture and binding.
Cornstarch: Keeps the cheesecake nice and firm without heaviness.
Coconut extract: Optional but highly recommended to boost that coconut punch.
Mango puree: Fresh or frozen, make sure it’s smooth and sweet for the gelée topping.
Gelatine powder: Used to set the mango gelée perfectly atop your cheesecake.
Water: To bloom the gelatine.
Fresh mango slices, raspberries, and unsweetened coconut flakes: For serving and garnishing to add freshness and color.

Variations

I love how flexible this Mango Coconut Cheesecake Recipe is—there are a few ways you can easily tweak it to suit your mood or dietary needs. Make it your own and have fun experimenting!

Dairy-free version: I once swapped the cream cheese for vegan cream cheese and used coconut yogurt—resulted in a lighter, but still creamy cheesecake.
Flavor tweaks: Adding a little lime zest to the crust or topping can brighten the tropical flavors even more.
Seasonal fruits: Rather than mango puree, you could try pineapple or passion fruit for the gelée — just adjust sweetness accordingly!
Crust alternatives: For gluten-free, crushed gluten-free graham crackers or almonds work well with the coconut flakes.

How to Make Mango Coconut Cheesecake Recipe

Step 1: Prepare the Coconut Graham Cracker Crust

Start by mixing the graham cracker crumbs, coconut flakes, sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of a springform pan (I find a 9-inch pan works best). A tip: use the bottom of a measuring cup to press evenly and tightly for a solid crust that won’t crumble when you cut the cheesecake. Pop it in the fridge while you prep the filling—it helps the crust set nicely.

Step 2: Whip Up That Coconut Cheesecake Filling

Beat the cream cheese until smooth and fluffy—no lumps, trust me, this step makes the texture silky. Gradually add sugar, then the coconut milk, eggs one at a time, and finally the cornstarch and coconut extract. Mix on low speed to combine everything, scraping the bowl down as needed. Pour the filling over your chilled crust and smooth the surface with a spatula. Now it’s ready to bake.

Step 3: Bake and Chill the Cheesecake

Bake your cheesecake at 325°F (160°C) for about 50-60 minutes. The edges should be set, but the center will still have a slight wobble—this keeps it creamy, not dry. After baking, turn off the oven and leave the door cracked to cool gradually, which helps prevent cracks. Then refrigerate for at least 4 hours, preferably overnight, before adding the mango gelée.

Step 4: Make and Set the Mango Gelée

To make the mango gelée, bloom your gelatine powder by sprinkling it over cold water and letting it sit for about 5 minutes. Warm the mixture gently until the gelatine dissolves completely. Stir the dissolved gelatine into the mango puree and let it cool slightly (but don’t let it set!). Pour the gelée evenly over your chilled cheesecake, then pop it back in the fridge to fully set—about 2 hours.

How to Serve Mango Coconut Cheesecake Recipe

Mango Coconut Cheesecake Recipe - Recipe Image

Garnishes

I love topping the finished Mango Coconut Cheesecake with a few slices of ripe mango, fresh raspberries, and a sprinkle of unsweetened coconut flakes. They add a lovely pop of color and texture, plus a fresh burst that balances the rich cheesecake.

Side Dishes

When I serve this cheesecake, I like pairing it with a light green salad or some tropical fruit salad to keep the meal refreshing and not too heavy. A cup of lightly brewed green tea or coconut water complements the dessert nicely, too.

Creative Ways to Present

For a special occasion, I’ve layered this Mango Coconut Cheesecake Recipe in small individual jars or glasses, which makes it look fancy and fun. You could even create mini cheesecakes using a muffin tin for portion control and cute presentation — plus, no cutting worries afterward!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in the fridge, tightly covered with plastic wrap or in an airtight container. I usually eat mine within 3-4 days—any longer and the crust can start to soften, but the flavors remain delicious.

Freezing

Good news if you want to prepare ahead! I’ve frozen the cheesecake (without the mango gelée topping to keep texture intact) wrapped well in foil and plastic wrap. When ready, thaw overnight in the fridge and then add the mango gelée fresh before serving.

Reheating

Since this is a chilled dessert, you don’t really reheat it. Just take it out of the fridge around 15 minutes before serving to let it soften slightly and bring out the flavors, especially the coconut richness.

FAQs

Can I make this Mango Coconut Cheesecake Recipe without gelatin?

You could try agar-agar as a vegetarian substitute, but keep in mind it sets firmer and faster than gelatin. It’s best to follow packaging instructions to get the gelée consistency right. Skipping a setting agent entirely will mean the mango layer won’t firm up properly.
What’s the best way to get a crack-free cheesecake?

Slow cooling is key. After baking, turn off the oven and leave the door slightly open to let the cheesecake cool gradually. Also, avoid overbaking—it should still jiggle mildly in the center when done.
Can I use canned mango puree or fresh mango?

Fresh mango pureed works best for vibrant flavor, but good quality canned mango puree can work in a pinch. Just taste for sweetness and adjust sugar if needed before making the gelée.
How do I prevent the crust from becoming soggy?

Using melted butter and chilling the crust before adding the filling helps it set firmly. Also, make sure not to overfill the cheesecake so the crust isn’t soaking wet for too long.

Final Thoughts

This Mango Coconut Cheesecake Recipe is truly a gem in my dessert rotation because it always brings a little sunshine to the table, no matter the season. I hope you give it a try and find yourself loving it as much as I do — it’s not only a feast for the taste buds but also a treat to make and share. Plus, with those tropical flavors, it’s like a mini vacation in every bite!

Mango Coconut Cheesecake Recipe

★★★★★ 4.6 from 64 reviews

Author: Isabella
Prep Time: 25 minutes
Cook Time: 70 minutes
Total Time: 8 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American with tropical influences
Diet: Vegetarian

Print Recipe

Description

This Mango Coconut Cheesecake features a rich and creamy coconut-infused cream cheese filling on a crunchy coconut graham cracker crust, topped with a vibrant mango gelée and fresh mango slices. It’s a tropical twist on a classic cheesecake that’s perfect for warm weather or any occasion craving a refreshing dessert.

Ingredients

Scale

Coconut Graham Cracker Crust

2 cups (220 grams) graham cracker crumbs (a little less than 2 sleeves)
1/2 cup (45 grams) coconut flakes (unsweetened, shredded or flaked)
1/3 cup (70 grams) granulated sugar
1/2 cup (110 grams) unsalted butter, melted

Coconut Cheesecake

4 8 oz blocks full fat Philadelphia cream cheese (room temperature)
1 cup coconut milk (full fat, room temperature) (be sure to shake the can before opening it!)
4 large eggs (room temperature)
1 cup granulated sugar
3 Tablespoons cornstarch
1/2–1 tsp coconut extract (depending on taste, 1 tsp used)

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 crust: In a mixing bowl, combine the graham cracker crumbs, coconut flakes, and granulated sugar. Add melted unsalted butter and stir until all the crumbs are evenly coated and hold together when pressed. Press this mixture firmly into the bottom of a springform pan to create an even crust layer. Refrigerate while preparing the filling.
Make the cheesecake filling: In a large bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add granulated sugar and continue to beat until combined. Add coconut milk and beat to incorporate. Add eggs one at a time, mixing gently after each addition. Mix in cornstarch and coconut extract until fully combined and smooth.
Bake the cheesecake: Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for about 60-70 minutes or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Then remove from the oven and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Prepare the mango gelée: In a small bowl, sprinkle gelatin powder over the water and let it bloom for 5 minutes. Gently warm the gelatin mixture until fully dissolved—do not boil. Stir in the mango puree until smooth. Allow the mango gelée mixture to cool slightly but not set.
Assemble the cheesecake: Remove the chilled cheesecake from the refrigerator. Pour the mango gelée evenly over the cheesecake surface. Return to the fridge and chill for at least 2-3 hours or until the gelée is fully set.
Serve: Before serving, garnish the mango gelée topping with fresh sliced ripe mangoes, raspberries, and sprinkle unsweetened coconut flakes over the top for added texture and flavor. Slice and enjoy this tropical delight.

Notes

Use full-fat cream cheese and coconut milk for the best creamy texture and flavor.
Ensure all dairy ingredients are at room temperature to avoid lumps in the cheesecake filling.
Blooming gelatin properly is essential for a smooth mango gelée topping.
Let the cheesecake cool gradually in the oven to prevent cracks.
You can substitute fresh mango puree with frozen mango puree if fresh mangoes are unavailable.
Refrigerate the cheesecake overnight for best flavor and texture.

Keywords: Mango Coconut Cheesecake, tropical cheesecake, coconut graham cracker crust, mango gelée cheesecake, creamy coconut dessert