Coconut Cheesecake With Mango Sauce Recipe

Name: Coconut Cheesecake With Mango Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11 whole graham crackers (to yield about 1 1/3 cups crumbs); 4 tablespoons (1/2 stick) unsalted butter, melted; 1/3 cup sweetened flaked coconut; 1 teaspoon pure coconut extract; 1/8 teaspoon salt; 1 cup cream of coconut (such as Coco Lopez brand); 1 envelope unflavored gelatin; 1/2 cup heavy cream, chilled; 16 ounces cream cheese, softened and cut into 1-inch chunks; 1 teaspoon pure coconut extract; 1 teaspoon pure vanilla extract; One 14-ounce bag frozen mango puree, thawed; 2 tablespoons confectioners' sugar; 1 tablespoon dark rum

Servings: persons

11 whole graham crackers (to yield about 1 1/3 cups crumbs)
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup sweetened flaked coconut
1 teaspoon pure coconut extract
1/8 teaspoon salt
1 cup cream of coconut (such as Coco Lopez brand)
1 envelope unflavored gelatin
1/2 cup heavy cream, chilled
16 ounces cream cheese, softened and cut into 1-inch chunks
1 teaspoon pure coconut extract
1 teaspoon pure vanilla extract
One 14-ounce bag frozen mango puree, thawed
2 tablespoons confectioners' sugar
1 tablespoon dark rum

1
1. To make the crust, preheat the oven to 350u00b0F. Place the graham crackers in the work bowl of a food processor and process until finely ground. Combine the crumbs, butter, coconut, coconut extract, and salt in a medium-size mixing bowl and stir until moistened.
2
2. Press the mixture evenly across the bottom and about 1 inch up the sides of a 9-inch springform pan, packing it tightly with your fingertips so it is even and compacted. Bake until crisp, 6 to 8 minutes. Let cool completely. (The crust may be wrapped in plastic wrap and frozen for up to 1 month.)
3
3. To make the filling, place 1/2 cup of the cream of coconut in a small heatproof bowl, sprinkle the gelatin on top, and let soften for 5 minutes. Put 1 inch of water in a small saucepan and bring to a bare simmer. Place the bowl over the simmering water and heat, whisking constantly, just until the gelatin melts, 30 seconds to 1 minute.
4
4. In a large bowl, using an electric mixer, beat the heavy cream until soft peaks form. Beat in the cream cheese and the remaining 1/2 cup cream of coconut until the mixture is almost smooth (a few small lumps are okay), 1 minute more. Stir in the coconut extract and vanilla extract. With the mixer running, pour in the liquefied gelatin. Continue to beat until the mixture is light and smooth, 2 to 3 minutes.
5
5. Scrape the filling into the prepared crust, smoothing the top with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days.
6
6. To make the sauce, push the mango puree through a fine-mesh strainer to remove any strings or tough fibers. Stir in the confectioners' sugar and rum. (You may refrigerate the sauce in an airtight container for up to 3 days.)
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7. Release the sides of the pan from the cheesecake. Drizzle Mango Sauce on dessert plates and then place a slice of cake over the sauce on each plate. Serve immediately.

1277

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 11 whole graham crackers (to yield about 1 1/3 cups crumbs), 4 tablespoons (1/2 stick) unsalted butter, melted, 1/3 cup sweetened flaked coconut, 1 teaspoon pure coconut extract, and more.

Yes, Coconut Cheesecake With Mango Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Cheesecake With Mango Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions