A tropical twist on a classic dessert, this Mango Coconut Cheesecake is a creamy, delicious treat that’s perfect for summer. With a coconut-infused base, a sweet mango topping, and a vibrant passion fruit glaze, this cheesecake is an ideal dessert for any special occasion or casual gathering.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup melted coconut oil
2 cups cream cheese, softened
1 cup coconut milk
½ cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup fresh mango puree
½ cup shredded coconut
¼ cup passion fruit pulp (fresh or frozen)
2 tablespoons sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
In a bowl, combine the graham cracker crumbs and melted coconut oil. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool.
In a large mixing bowl, beat together the cream cheese, coconut milk, sugar, eggs, and vanilla extract until smooth and creamy.
Gently fold in the mango puree and shredded coconut. Pour the mixture over the cooled crust in the springform pan.
Bake for 50-55 minutes, or until the cheesecake is set and lightly golden around the edges. Let it cool completely before refrigerating for at least 4 hours or overnight.
While the cheesecake is chilling, prepare the passion fruit glaze by combining the passion fruit pulp and sugar in a small saucepan over medium heat. Simmer for 5-7 minutes, until the glaze thickens slightly. Remove from heat and allow it to cool.
Once the cheesecake has set, pour the cooled passion fruit glaze over the top, spreading it evenly.
Slice and serve chilled, garnished with additional coconut flakes or fresh mango slices, if desired.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 5 hours 15 minutes (including chilling)
Servings: 10 servings
Calories: 320 kcal per serving
Variations
Vegan: To make this cheesecake vegan, replace the cream cheese with a plant-based version and swap the eggs with a flax egg or a similar egg replacement.
Gluten-Free: Use gluten-free graham cracker crumbs for the crust to make this cheesecake gluten-free.
Other Fruit Toppings: If passion fruit isn’t available, I sometimes use a mixture of fresh berries or even a drizzle of mango syrup for the glaze.
Add Nuts: For an added crunch, I occasionally add chopped macadamia nuts to the crust for a bit of extra texture and flavor.
Storage/Reheating
Storage: I recommend storing any leftover cheesecake in the refrigerator. It will keep well for up to 4 days in an airtight container.
Freezing: If you need to store it longer, freeze the cheesecake (without the glaze) for up to 2 months. To freeze, wrap it in plastic wrap and aluminum foil before placing it in an airtight container. Thaw it in the fridge overnight before serving.
Reheating: I don’t typically reheat cheesecake, as it’s best served chilled. However, if you prefer it at room temperature, let it sit out for 15-20 minutes before serving.
FAQs
How can I make this cheesecake ahead of time?
I love making this cheesecake a day or two in advance. The flavors only get better after chilling overnight, making it the perfect make-ahead dessert for busy occasions.
Can I use frozen mango for the puree?
Yes! I’ve used frozen mango before, and it works just as well as fresh mango. Just be sure to thaw it and blend it into a smooth puree.
Can I make the glaze with canned passion fruit pulp?
Absolutely! I’ve used both fresh and canned passion fruit pulp. Just make sure to strain it if there are any seeds, depending on your preference.
What can I use if I don’t have a springform pan?
If I don’t have a springform pan, I’ve used a regular 9-inch cake pan, though I do recommend lining it with parchment paper to make removing the cheesecake easier.
Is this cheesecake suitable for people with dairy allergies?
To make this cheesecake dairy-free, simply substitute the cream cheese and coconut milk with dairy-free alternatives. There are many great options on the market now for a dairy-free cheesecake!
Conclusion
This Mango Coconut Cheesecake with Passion Fruit Glaze is a tropical delight that brings a burst of sunshine to any occasion. With its smooth, creamy texture, tropical fruit flavors, and gorgeous glaze, it’s sure to impress anyone lucky enough to try it. Whether it’s a summer party, a special event, or just a treat for yourself, I can’t recommend this cheesecake enough. I always look forward to serving it—there’s never a crumb left!
Recipe:
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Mango Coconut Cheesecake with Passion Fruit Glaze
- Total Time: 5 hours 15 minutes (including chilling)
- Yield: 10 servings
- Diet: Vegetarian
Description
A tropical twist on a classic dessert, this Mango Coconut Cheesecake is a creamy, delicious treat that’s perfect for summer. With a coconut-infused base, a sweet mango topping, and a vibrant passion fruit glaze, this cheesecake is an ideal dessert for any special occasion or casual gathering.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup melted coconut oil
2 cups cream cheese, softened
1 cup coconut milk
½ cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup fresh mango puree
½ cup shredded coconut
¼ cup passion fruit pulp (fresh or frozen)
2 tablespoons sugar
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
- In a bowl, combine the graham cracker crumbs and melted coconut oil. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool.
- In a large mixing bowl, beat together the cream cheese, coconut milk, sugar, eggs, and vanilla extract until smooth and creamy.
- Gently fold in the mango puree and shredded coconut. Pour the mixture over the cooled crust in the springform pan.
- Bake for 50-55 minutes, or until the cheesecake is set and lightly golden around the edges. Let it cool completely before refrigerating for at least 4 hours or overnight.
- While the cheesecake is chilling, prepare the passion fruit glaze by combining the passion fruit pulp and sugar in a small saucepan over medium heat. Simmer for 5-7 minutes, until the glaze thickens slightly. Remove from heat and allow it to cool.
- Once the cheesecake has set, pour the cooled passion fruit glaze over the top, spreading it evenly.
- Slice and serve chilled, garnished with additional coconut flakes or fresh mango slices, if desired.
Notes
Vegan: To make this cheesecake vegan, replace the cream cheese with a plant-based version and swap the eggs with a flax egg or a similar egg replacement.
Gluten-Free: Use gluten-free graham cracker crumbs for the crust to make this cheesecake gluten-free.
Other Fruit Toppings: If passion fruit isn’t available, use a mixture of fresh berries or drizzle mango syrup for the glaze.
Add Nuts: For added crunch, add chopped macadamia nuts to the crust for extra texture and flavor.
Storage: Store leftovers in the refrigerator for up to 4 days in an airtight container.
Freezing: Freeze without glaze for up to 2 months. Thaw in the fridge overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 27g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
