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a coconut mango cheesecake topped with golden mango puree and toasted coconut flakes, a slice cut beside fresh mango chunks, on a bright table, wide horizontal shot, bright tropical light, shallow depth of field, landscape orientation

Coconut Mango Cheesecake

Tropical mango puree adds a bright touch to this creamy coconut cheesecake.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 1.75 cups graham cracker crumbs
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 1/2 cup coconut cream
  • 3 eggs
  • 1 cup mango puree for topping

Method
 

  1. Preheat the oven to 325 degrees F and press the crumbs into a springform pan.
  2. Beat the cream cheese and sugar until smooth, then blend in the coconut cream.
  3. Add the eggs one at a time on low speed.
  4. Pour over the crust and bake for 55 to 60 minutes until set.
  5. Cool, then chill at least 4 hours.
  6. Spread the mango puree over the top and sprinkle with toasted coconut before serving.

Notes

Toast some shredded coconut for a pretty, crunchy garnish.