Golden Mango Coconut Cheesecake
A creamy and delightful cheesecake infused with tropical flavors of mango and coconut, perfect for celebrations or a sweet treat at home.
Ingredients
Crust
- 2 cups Oreo biscuit crumbs
- 1/3 cup melted butter
Cheesecake Filling
- 2 blocks cream cheese, softened Use room temperature for smoother batter.
- 3/4 cup sugar
- 3 large eggs
- 3/4 cup mango purée Divided: 3/4 cup for filling and 3/4 cup for topping.
- 3/4 cup fresh cream
- 1/4 cup coconut cream
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Mango Coconut Cream Topping
- 2/3 cup heavy whipping cream
- 1/4 cup coconut cream For topping.
- 1/4 cup icing sugar
- 1 tsp gelatin, dissolved Optional.
Garnish
- Fresh mango cubes For decoration.
- Mango balls For decoration.
- Coconut slices For decoration.
- Chopped pistachios For decoration.
- Fresh mint leaves For decoration.
- Shredded coconut For decoration.
Instructions
Preparation
- Preheat your oven to 300°F (150°C). Wrap the outside of a springform pan with foil for a water bath.
- Mix Oreo crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of the pan to create a thick crust layer.
- Bake the crust for 10 minutes, then let it cool slightly.
Cheesecake Filling
- In a large bowl, beat cream cheese and sugar together until silky smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Blend in mango purée, fresh cream, coconut cream, cornstarch, and vanilla extract until smooth and glossy.
- Pour the cheesecake filling over the crust and smooth the top.
- Place the pan into a water bath and bake for 50–60 minutes until the center is slightly jiggly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool slowly to prevent cracks.
- Chill completely in the refrigerator for at least 6 hours or overnight.
Mango Coconut Cream Topping
- Whip the heavy whipping cream to soft peaks.
- Fold in mango purée, coconut cream, icing sugar, and dissolved gelatin if using.
- Pipe elegant mango coconut cream swirls over the chilled cheesecake for a bakery-style finish.
Serving
- Decorate with fresh mango cubes, mango balls, coconut slices, pistachios, mint leaves, and a sprinkle of shredded coconut.
- Serve chilled for the creamiest tropical flavor and silky cheesecake texture.
Notes
Store any leftover cheesecake in an airtight container in the refrigerator for up to five days. For longer storage, consider freezing individual slices wrapped tightly to prevent freezer burn. Use room temperature cream cheese for a smoother batter.