Mango Cheesecake with Coconut Crust

Mango Cheesecake with Coconut Crust is an irresistible tropical dessert that combines the creamy richness of cheesecake with the bright, fruity sweetness of ripe mangoes and the subtle nutty crunch of toasted coconut. This dessert captures the essence of summer in every velvety bite, making it both refreshing and indulgent.

The buttery coconut-graham cracker crust perfectly complements the smooth, tangy mango cream cheese filling. Whether you’re celebrating a special occasion, hosting a dinner party, or simply treating yourself, this mango cheesecake is a show-stopping dessert that’s sure to impress.

Why I Love This Recipe

I absolutely adore this recipe because it’s a fusion of tropical elegance and creamy decadence. The coconut crust adds a delightful texture that enhances every mouthful, while the mango purée brings a bright, fruity flavor that feels light yet luxurious.

It’s also incredibly versatile and foolproof — you can make it as a baked or no-bake version, prepare it ahead of time, and it tastes even better the next day. The contrast between the buttery crust, creamy filling, and fresh mango topping makes this cheesecake unforgettable.

Why It’s a Must-Try Dish

This is a must-try dessert because:

• It’s unique — not your everyday cheesecake!
• Combines the luscious flavor of mango with the tropical aroma of coconut.
• Perfect for warm-weather occasions or summer gatherings.
• Can be made ahead of time — ideal for parties.
• Has a restaurant-quality look and taste, but is easy enough for home bakers.

Preparation and Cooking Time

• Preparation Time: 30 minutes
• Chilling Time: 6 hours (or overnight)
• Baking Time (for baked version): 50 minutes
• Total Time: ~7 hours 20 minutes (including chilling)

Servings & Calories

• Servings: 10–12 slices
• Calories: ~380 kcal per serving

Cuisine & Course

• Cuisine: Fusion (Tropical / American-inspired)
• Course: Dessert

Ingredients

For the Coconut Crust:

• 1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits, crushed)
• ½ cup (40 g) shredded unsweetened coconut, lightly toasted
• ¼ cup (50 g) granulated sugar
• ½ cup (115 g) melted unsalted butter

For the Cheesecake Filling:

• 3 packages (8 oz / 225 g each) cream cheese, softened
• ¾ cup (150 g) granulated sugar
• ¾ cup (180 ml) mango purée (fresh or canned)
• 3 large eggs (room temperature)
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon juice
• ¼ cup (60 ml) heavy cream

For the Mango Topping:

• 1 cup (240 ml) mango purée
• 1 tablespoon cornstarch (optional, for thickening)
• 1 tablespoon water
• 1 tablespoon sugar (adjust depending on mango sweetness)
• Fresh mango slices, for garnish
• Toasted coconut flakes, for garnish

Simple Cooking Directions

1. Make the coconut crust and press it into the pan.
2. Beat the cream cheese with sugar, then add eggs, mango purée, and flavorings.
3. Pour the mixture over the crust and bake (or chill for the no-bake version).
4. Top with mango glaze and chill until firm.
5. Garnish with fresh mango slices and coconut before serving.

Step-by-Step Preparation Method

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs, toasted coconut, sugar, and melted butter.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then cool completely before adding the filling.

Step 2: Prepare the Cheesecake Filling

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Add sugar and continue beating until fluffy.
3. Mix in the mango purée, vanilla extract, lemon juice, and heavy cream.
4. Beat in the eggs one at a time, mixing just until combined (do not overbeat).

Step 3: Bake the Cheesecake

1. Pour the filling over the cooled crust.
2. Place the springform pan in a larger baking dish and pour hot water halfway up the sides (water bath method for even baking).
3. Bake for 50–55 minutes or until the center is just set and slightly jiggly.
4. Turn off the oven and let the cheesecake cool inside for 1 hour.
5. Remove from oven and refrigerate for at least 6 hours or overnight.

Step 4: Prepare the Mango Topping

1. In a small saucepan, combine mango purée, sugar, and cornstarch mixed with water.
2. Cook over medium heat until the mixture thickens slightly (about 5 minutes).
3. Cool completely before spreading over the chilled cheesecake.

Step 5: Garnish and Serve

Top the cheesecake with the mango glaze, fresh mango slices, and toasted coconut flakes. Slice and serve chilled.

How to Serve

Serve cold, straight from the refrigerator, with a dollop of whipped cream or a drizzle of extra mango sauce.
It pairs beautifully with tropical drinks like coconut water, pineapple juice, or even iced coffee.

Additional Recipe Tips

• Use ripe, sweet mangoes like Alphonso or Ataulfo for the best flavor.
• Don’t overbeat the batter after adding eggs — it can cause cracks.
• Always chill thoroughly for the cheesecake to set properly.
• For a no-bake version, skip baking and use 2 teaspoons of gelatin in the filling.
• Run a knife around the cheesecake edges before removing from the pan to prevent cracking.

Variations

• No-Bake Mango Cheesecake: Use gelatin to set the filling instead of baking.
• Vegan Version: Replace cream cheese with vegan cream cheese and butter with coconut oil.
• Mini Mango Cheesecakes: Use muffin tins for individual portions.
• Mango Passionfruit Cheesecake: Add a swirl of passionfruit pulp to the topping for a tangy twist.
• Mango Coconut Bars: Prepare in a rectangular pan and cut into bars instead of slices.

Freezing and Storage

• Storage (Refrigerator): Store covered for up to 5 days.
• Freezing (Whole Cheesecake or Slices): Wrap tightly in plastic wrap and freeze for up to 2 months.
• To Thaw: Defrost overnight in the refrigerator before serving.
• Avoid freezing with fresh fruit topping — add it after thawing.

Special Equipment Needed

• 9-inch springform pan
• Electric hand mixer or stand mixer
• Mixing bowls
• Rubber spatula
• Saucepan
• Measuring cups and spoons
• Baking sheet (for water bath)

FAQ

Q1: Can I use canned mango purée?
Yes, canned mango purée works perfectly, especially during off-season months. Just make sure it’s unsweetened or adjust the sugar accordingly.

Q2: What if I don’t have a springform pan?
You can use a deep pie dish, but you’ll need to slice carefully to serve.

Q3: Can I make this ahead of time?
Absolutely! Cheesecake tastes even better when made a day in advance.

Q4: Why did my cheesecake crack?
Overmixing or sudden temperature changes can cause cracks. Use a water bath and let it cool gradually.

Q5: Can I skip the coconut in the crust?
Yes — replace it with more graham crumbs if you prefer a classic crust.

Conclusion

Mango Cheesecake with Coconut Crust is the perfect marriage of creamy, fruity, and tropical flavors — a dessert that feels luxurious yet refreshingly light. Every bite transports you to a sunny beach, with silky mango filling and a golden coconut crust that melts in your mouth.

Whether you serve it at a festive dinner or enjoy it with family on a warm afternoon, this cheesecake promises to delight everyone who tastes it. It’s not just a dessert — it’s a taste of paradise on a plate.