Coconut Mango Cheesecake Recipe

Name: Coconut Mango Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 None pecan shortbread cookies; 1/4 cup salted butter, melted; 1/2 cup toasted coconut; 1/2 cup coconut cream; 32 oz cream cheese, at room temperature; 3/4 cup sugar; 3 oz vanilla pudding mix; 1 cup mango nectar; 1 (1/4 oz) envelope unflavored powdered gelatin, bloomed in 2 tbsp cold water for 5 mins; 1 None ripe mango, peeled and sliced; 1 None kiwi, peeled and sliced; 8 None small whole strawberries

Servings: persons

15 None pecan shortbread cookies
1/4 cup salted butter, melted
1/2 cup toasted coconut
1/2 cup coconut cream
32 oz cream cheese, at room temperature
3/4 cup sugar
3 oz vanilla pudding mix
1 cup mango nectar
1 (1/4 oz) envelope unflavored powdered gelatin, bloomed in 2 tbsp cold water for 5 mins
1 None ripe mango, peeled and sliced
1 None kiwi, peeled and sliced
8 None small whole strawberries

1
In a food processor, pulse shortbread cookies to crumbs. Add butter and process until combined. Press into the base of an 8 inch springform pan. Chill.
2
Wipe out bowl of food processor and process coconut for 30 seconds. Set aside.
3
Beat coconut cream, cream cream and sugar until smooth. Set aside. Prepare vanilla pudding mix with mango nectar as the liquid. Mix 2 tbsp with bloomed gelatin then gently heat until melted. Fold into cream cheese mixture along with toasted coconut. Transfer to pan and chill overnight.
4
Transfer cheesecake to a serving platter and decorate with mango, kiwi and strawberries. Serve immediately.

3893

kcal

Calories

369

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 15 None pecan shortbread cookies, 1/4 cup salted butter, melted, 1/2 cup toasted coconut, 1/2 cup coconut cream, and more.

Yes, Coconut Mango Cheesecake 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.

Coconut Mango Cheesecake

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