Coconut-Mango Cheesecake Recipe

Name: Coconut-Mango Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups graham cracker crumbs; 1 1/2 cups coconut shredded; 1/4 cup sugar; 1/2 cup butter; 4 packages cream cheese; 3/4 cup sugar; 3 large eggs; 1 large egg yolks; 15 ounces cream of coconut; 1 cup heavy whipping cream; 1 cup coconut shredded; 2 large mangos

Servings: persons

1 1/2 cups graham cracker crumbs
1 1/2 cups coconut shredded
1/4 cup sugar
1/2 cup butter
4 packages cream cheese
3/4 cup sugar
3 large eggs
1 large egg yolks
15 ounces cream of coconut
1 cup heavy whipping cream
1 cup coconut shredded
2 large mangos

1
Wrap outside of 9-inch diameter springform pan with 2 3/4 inch- high sides with foil.
2
Mix graham cracker crumbs, coconut and sugar in medium bowl.
3
Add butter and mix to blend.
4
Press mixture into bottom and up sides of pre-pared pan.
5
Chill while preparing filling.
6
Beat cream cheese and 3/4 cup sugar in large bowl until blended.
7
Add eggs 1 at a time, beating after each addition.
8
Beat in egg yolk.
9
Add cream of coconut, whipping cream and shredded coconut; beat just until blended.
10
Pour into crust.
11
Meanwhile, preheat the OVEN to 325F (160C).
12
Bake cheesecake until puffed and golden, about 1 hour 25 minutes.
13
Transfer to rack; cool completely.
14
Refrigerate until well chilled.
15
Cover and keep refrigerated.
16
Puree 1/4 of mango slices in blender until smooth.
17
Transfer to small bowl.
18
Sweeten to taste with sugar, if desired.
19
Using small knife, cut around cheesecake to loosen.
20
Remove pan sides.
21
Arrange remaining mango slices decoratively over cheesecake.
22
Serve with mango puree.

1973

kcal

Calories

170

Fat

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: 1 1/2 cups graham cracker crumbs, 1 1/2 cups coconut shredded, 1/4 cup sugar, 1/2 cup butter, 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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