Description
This luscious Mango Coconut Cheesecake combines a crunchy coconut graham cracker crust with a creamy, tropical coconut-infused cheesecake filling, topped with a glossy mango gelée and fresh fruit slices. Perfectly balanced sweetness and tropical flavors make this dessert a refreshing treat for any 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) unsweetened coconut flakes (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 full fat coconut milk, room temperature (shake can before opening)
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 to 1 teaspoon coconut extract (adjust to taste)
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 medium bowl, combine graham cracker crumbs, unsweetened coconut flakes, sugar, and melted butter. Mix until the mixture resembles wet sand. Press the mixture evenly into the bottom of a springform pan to form the crust. Set aside.
- Make the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add sugar and continue beating. Add coconut milk, eggs, cornstarch, and coconut extract; mix until fully combined and smooth. Pour the filling over the prepared crust in the springform pan.
- Bake the cheesecake: Preheat the oven to 325°F (163°C). Bake the cheesecake for approximately 55 to 65 minutes or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for another 15 minutes to prevent cracking. Remove from the oven and let cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Prepare the mango gelée: In a small bowl, sprinkle gelatine powder over 1/2 cup cold water to bloom for 5 minutes. Heat the bloomed gelatine gently until fully dissolved (avoid boiling). Stir the gelatine mixture into the mango puree until smooth. Allow to cool slightly but not set.
- Apply the mango gelée: Once the cheesecake is fully chilled and set, gently pour the mango gelée evenly over the top of the cheesecake. Refrigerate again until the gelée is firm, about 1 to 2 hours.
- Serve: Before serving, garnish the cheesecake with sliced ripe mangos, raspberries, and a sprinkle of unsweetened coconut flakes for added texture and flavor. Slice and enjoy!
Notes
- Room temperature ingredients (cream cheese, eggs, coconut milk) ensure a smooth and creamy cheesecake filling without lumps.
- Shaking the coconut milk can before opening helps to evenly mix the coconut cream and liquid inside the can.
- If gelatin is unavailable, agar-agar can be used as a vegetarian alternative with appropriate adjustments.
- Make sure to chill the cheesecake overnight for the best texture and flavor development.
- Adjust the amount of coconut extract to your taste preference; start with 1/2 teaspoon if you prefer a subtle coconut flavor.
Keywords: Mango cheesecake, coconut cheesecake, tropical dessert, graham cracker crust, mango gelée, creamy cheesecake