Pineapple-Mango Cheesecake Recipe

Name: Pineapple-Mango Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups Honey Maid Graham Crumbs; 1/4 cup packed brown sugar; 1/4 cup toasted flaked coconut; 1/4 cup butter, melted; 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened; 1 cup granulated sugar; 3 Tbsp. flour; 1 Tbsp. vanilla; 1 cup sour cream; 4 eggs; 2 cups each finely chopped fresh pineapple and mangos

Servings: persons

1
Heat oven to 325F.
2
Line 13x9-inch pan with foil, with ends of foil extending over sides.
3
Mix graham crumbs, brown sugar, coconut and butter; press onto bottom of prepared pan.
4
Beat cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended.
5
Add sour cream; mix well.
6
Add eggs, 1 at a time, mixing on low speed after each just until blended.
7
Pour over crust.
8
Bake 40 to 45 min.
9
or until centre is almost set.
10
Cool.
11
Refrigerate 4 hours.
12
Meanwhile, combine pineapple and mangos in medium bowl.
13
Blend half the fruit mixture in blender until smooth.
14
Return to fruit in bowl; mix well.
15
Refrigerate until ready to serve.
16
Use foil handles to lift cheesecake from pan before cutting into pieces.
17
Serve topped with fruit mixture.

1478

kcal

Calories

101

Fat

121

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1-1/4 cups Honey Maid Graham Crumbs, 1/4 cup packed brown sugar, 1/4 cup toasted flaked coconut, 1/4 cup butter, melted, and more.

Yes, Pineapple-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.

That's it — enjoy your meal!

Pineapple-Mango Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions