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Mango Coconut Cheesecake Recipe

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★★★★★

4.5 from 89 reviews

This Mango Coconut Cheesecake features a rich coconut graham cracker crust, a creamy coconut-infused cream cheese filling, and a vibrant mango gelée topping. The dessert combines tropical flavors and a smooth texture, perfect for an indulgent summer treat or special occasion.

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)
  • 4 large eggs (room temperature)
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/2–1 teaspoon coconut extract (adjust to taste, used 1 teaspoon)

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

  1. Prepare the Coconut Graham Cracker Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, coconut flakes, sugar, and melted butter. Stir until the mixture is evenly moistened. Press the mixture firmly into the bottom of a springform pan to form an even crust layer. Bake the crust for 8-10 minutes until set and slightly golden. Remove from oven and allow to cool while preparing the cheesecake filling.
  2. Make the Coconut Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually add sugar, then incorporate the cornstarch, mixing well to avoid lumps. Pour in the coconut milk and coconut extract, blending thoroughly. Add eggs one at a time, mixing slowly after each addition to fully incorporate without overbeating.
  3. Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake at 325°F (163°C) for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracking. Remove from oven and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
  4. Prepare the Mango Gelée: Sprinkle gelatin powder over cold water in a small bowl and let bloom for 5 minutes. Meanwhile, warm the mango puree gently in a saucepan over low heat. Stir in the bloomed gelatin until fully dissolved. Allow the mixture to cool to room temperature but not set.
  5. Assemble the Cheesecake: Remove the chilled cheesecake from the refrigerator. Carefully pour the mango gelée evenly over the top layer of the cheesecake. Return to the refrigerator and chill until the gelée is firmly set, about 2-3 hours.
  6. Serve: Garnish the finished cheesecake with sliced ripe mangos, fresh raspberries, and a sprinkle of unsweetened coconut flakes. Slice and serve chilled for the best flavor and texture.

Notes

  • Room temperature ingredients help create a smooth, lump-free cheesecake filling.
  • Be sure to shake the coconut milk can before opening to mix the cream and liquid.
  • Blooming gelatin properly ensures the mango gelée sets perfectly without lumps.
  • Use a springform pan for ease of removal and presentation.
  • Allow the cheesecake to cool gradually after baking to avoid cracks on the surface.
  • The mango gelée adds a fresh, fruity contrast to the rich coconut cheesecake.

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

Find it online: https://busyrecipe.com/mango-coconut-cheesecake-recipe/