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
