I’m so excited to share this Mango Coconut Cheesecake Recipe with you—it’s one of my absolute favorite tropical-inspired desserts. Imagine a creamy, dreamy cheesecake bursting with coconut flavor, paired with vibrant mango gelée on top. The combo is fresh, indulgent, and perfect for impressing your friends or treating yourself on a sunny afternoon.

This cheesecake stands out because it marries two of my go-to flavors: coconut and mango, with a crust that adds just the right crunch. Whether you’re serving it at a summer barbecue, birthday celebration, or just want a sweet escape from winter blues, this Mango Coconut Cheesecake Recipe delivers every time, and I’ll walk you through making it foolproof.

Ingredients You’ll Need

The magic of this Mango Coconut Cheesecake Recipe lies in the balance of creamy cheese, tropical coconut, and fresh mango. I like to use full-fat ingredients for richness, and don’t skip the coconut flakes—they add that essential texture.

Graham cracker crumbs: I prefer the classic kind for that signature crunch and buttery flavor.
Coconut flakes: Unsweetened shredded or flaked coconut works; make sure it’s unsweetened to balance the sweetness.
Granulated sugar: Just the regular stuff—no need for anything fancy here.
Unsalted butter: Melted, real butter brings the crust together and adds that rich, toasty flavor.
Philadelphia cream cheese: Full-fat and room temperature, so you get that perfectly smooth cheesecake texture.
Coconut milk: Full-fat and well shaken before opening—this is key for that creamy coconut flavor in the filling.
Eggs: Large and at room temperature, which helps your batter emulsify evenly.
Cornstarch: This helps stabilize the cheesecake so it holds its shape beautifully.
Coconut extract: Adjust to taste; I use a full teaspoon for a pronounced coconut kick.
Mango puree: Freshly pureed mango is best for vibrant flavor, but good quality frozen puree works in a pinch.
Gelatine powder: For that perfect gelée Top layer—makes it glossy and slightly jiggly without being runny.
Water: To dissolve the gelatine.
Fresh ripe mangos: For garnish, sliced thin to echo the mango puree flavor.
Raspberries: Add a tart contrast and gorgeous color.
Unsweetened coconut flakes: Toasted on top for a crunchy, nutty finish.

Variations

One of the best parts about this Mango Coconut Cheesecake Recipe is how easy it is to tweak flavors and add your own spin. I love encouraging you to experiment—it’s your cheesecake after all!

Variation: When I want to make it dairy-free, I substitute cream cheese with a quality vegan cream cheese and use coconut cream instead of coconut milk—still decadent but allergy-friendly.
Variation: Adding lime zest to the mango gelée gives a zesty punch that brightens up the whole dessert.
Variation: Swap out the graham cracker crust for crushed macadamia nuts combined with coconut flakes for an extra tropical crust texture.
Variation: For a more intense mango flavor, I sometimes add a few spoonfuls of finely diced mango chunks into the cheesecake batter before baking—adds a fun surprise in each bite.

How to Make Mango Coconut Cheesecake Recipe

Step 1: Prepare the Coconut Graham Cracker Crust

Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, coconut flakes, and sugar. Pour in the melted butter and stir everything together until the mixture resembles wet sand—this helps your crust stick together. Press firmly into the bottom of a springform pan (9-inch works great) to form an even layer. Bake the crust for about 10 minutes to toast it slightly; this step really brings out the coconut flavor and prevents sogginess later. Let it cool completely while you make the cheesecake filling.

Step 2: Make the Coconut Cheesecake Filling

Make sure your cream cheese and coconut milk are at room temperature—that prevents lumps and helps you whip a perfectly smooth batter. Using a stand mixer or electric hand mixer, beat the cream cheese and sugar until creamy and smooth. Next, add coconut milk gradually, mixing continuously for an even texture. Beat in the eggs one at a time, scraping the bowl in between so everything is well incorporated. Add the cornstarch and coconut extract last and mix just until combined. Avoid overmixing here because you want the filling to be luscious but not airy, which could cause cracking during baking.

Step 3: Bake Your Cheesecake

Pour your cheesecake filling over the cooled crust and gently smooth the top. Pop it into the oven at 325°F (163°C) and bake for about 55-65 minutes. You want the edges firm but the center slightly jiggly when you gently shake the pan—this ensures a creamy texture once chilled. Turn off the oven, crack the door, and let your cheesecake cool inside for an hour to avoid sudden temperature shocks that can cause cracks. After that, place it on the counter to reach room temperature before refrigerating for at least 4 hours, ideally overnight.

Step 4: Prepare the Mango Gelée

While your cheesecake chills, dissolve the gelatine powder in ½ cup cold water and let it bloom for 5 minutes. Meanwhile, gently heat the mango puree in a small saucepan until warm (not boiling), then stir in the dissolved gelatine, mixing until fully combined. Let the gelée cool to room temperature but not set. Once your cheesecake is chilled, pour the gelée evenly over the top and return it to the fridge for another 2 hours or until firm.

How to Serve Mango Coconut Cheesecake Recipe

Mango Coconut Cheesecake Recipe - Recipe Image

Garnishes

I love topping this cheesecake with slices of ripe mango and a handful of fresh raspberries—they add bursts of fresh flavor and a pop of color that makes the dessert feel super special. Toasted unsweetened coconut flakes sprinkled on top give it an irresistible crunch and beautiful visual contrast. If I’m feeling fancy, a few mint leaves add a lovely aroma as well.

Side Dishes

This Mango Coconut Cheesecake pairs beautifully with light sides like a simple mixed green salad with citrus vinaigrette or even a tropical fruit salad. I’ve also served it alongside vanilla bean whipped cream for extra indulgence. If you’re hosting a party, some crispy coconut macaroons complement it wonderfully.

Creative Ways to Present

For birthdays or special occasions, I’ve turned this cheesecake into a layered dessert by making mini parfaits with cheesecake chunks, mango gelée, and toasted coconut in individual glasses. It’s not only beautiful but also so fun to serve and eat. Another idea is plating slices with a drizzle of passion fruit sauce for an exotic twist.

Make Ahead and Storage

Storing Leftovers

I always keep any leftover cheesecake covered tightly with plastic wrap or in an airtight container in the fridge. It stays fresh and delicious for up to 4 days—if it lasts that long! Just be sure to add the fresh mango slices right before serving, as they can get mushy if stored on the cheesecake.

Freezing

Freezing this Mango Coconut Cheesecake Recipe works well if you want to prep ahead. I recommend freezing it without the mango gelée layer to avoid texture changes. Wrap the cheesecake tightly in plastic wrap and then foil to prevent freezer burn. Thaw it overnight in the fridge before adding the gelée and fresh toppings—freshness restored like magic!

Reheating

Since cheesecake is best served chilled, I don’t recommend reheating. If your cheesecake has been frozen, simply thaw in the fridge and serve cold. If you prefer it slightly less cold, take it out about 20 minutes before serving to let it soften just a touch—that’s how I like it!

FAQs

Can I substitute vegan cream cheese in this Mango Coconut Cheesecake Recipe?

Absolutely! Using a high-quality vegan cream cheese works well, especially combined with coconut cream instead of coconut milk. Just note that texture might be slightly different, but it’s a delicious dairy-free alternative.
How do I prevent cracks in my cheesecake?

To avoid cracks, bake the cheesecake gently at a lower temperature, don’t overmix the batter, and allow it to cool gradually by leaving it in the oven with the door ajar after baking. Also, use room temperature ingredients for an even bake.
Can I make the mango gelée without gelatin?

If you prefer a vegetarian option, you can use agar-agar as a substitute for gelatin. Just follow the package instructions for setting fruit purees, but keep in mind agar sets a bit firmer.
How far in advance can I make this cheesecake?

Making this Mango Coconut Cheesecake Recipe a day or two ahead works great—the flavors even improve overnight. Just add the mango gelée and fresh toppings on the day you plan to serve for best results.
What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment, but removing the cheesecake might be trickier. Just chill thoroughly and use a sharp knife to gently loosen the edges before slicing.

Final Thoughts

This Mango Coconut Cheesecake Recipe holds such a special place in my heart because it feels like a mini getaway every time I take a bite—tropical, creamy, and utterly comforting. I genuinely think you’ll enjoy making it as much as eating it. Give it a try for your next gathering or simply as a sweet treat to brighten your day; once you do, it might just become your new favorite too.