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