Mango Coconut Cheesecake

Ingredients

For the Crust

• 250 g graham crackers, crushed
• 100 g melted butter

For the Filling

• 600 g cream cheese, softened
• 200 ml heavy cream
• 150 g sugar
• 3 eggs
• 200 g mango purée
• 80 ml coconut cream
• 1 tsp vanilla extract
• Zest of 1 lime

For the Topping

• Fresh mango cubes
• Toasted coconut flakes
• Lime zest
• Fresh mint leaves

Instructions

1. Preheat the oven to 160°C (320°F).
2. Mix the crushed graham crackers with melted butter and press into the bottom of a 23 cm springform pan.
3. Bake the crust for 10 minutes, then let it cool.
4. Beat the cream cheese until smooth.
5. Add sugar, eggs, heavy cream, coconut cream, mango purée, vanilla, and lime zest. Mix until creamy.
6. Pour the filling over the crust.
7. Bake for 55–60 minutes, until the center is just slightly set.
8. Cool completely, then refrigerate for at least 6 hours or overnight.
9. Decorate with fresh mango cubes, toasted coconut flakes, lime zest, and mint before serving.

Description

🥭🥥 Mango Coconut Cheesecake

A silky, tropical cheesecake bursting with sweet mango and creamy coconut on a buttery biscuit crust. Finished with juicy mango cubes and toasted coconut, this refreshing dessert is perfect for summer parties and special occasions.