Mango Coconut Cheesecake
A delicious tropical twist on the classic cheesecake, combining the flavors of mango and coconut.
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Crust
- 1.5 cups Graham cracker crumbs
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Melted butter
Filling
- 24 oz Cream cheese softened
- 1 cup Granulated sugar
- 3 large Eggs
- 1 cup Mango puree
- 1 teaspoon Vanilla extract
- 0.5 cup Coconut milk
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, shredded coconut, and melted butter. Press into the bottom of a springform pan.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
Mix in mango puree, vanilla extract, and coconut milk until well combined.
Pour filling over crust. Bake for 60 minutes or until center is set.
Let cool to room temperature, then refrigerate for at least 4 hours before serving.
Calories: 450kcal | Carbohydrates: 45g | Protein: 7g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 120mg | Sodium: 320mg | Potassium: 200mg | Fiber: 2g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 1.5mg
Cheesecake, Coconut, Mango
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