Mango Coconut Cheesecake Recipe with Passion Fruit Glaze

Why You’ll Love Mango Coconut Cheesecake Recipe with Passion Fruit Glaze Recipe

This Mango Coconut Cheesecake Recipe with Passion Fruit Glaze  is an irresistible combination of creamy, fruity, and tangy flavors. The rich coconut-infused cheesecake base offers a smooth, velvety texture, while the bright mango flavor brings a refreshing sweetness. The passion fruit glaze adds a beautiful pop of color and a zesty twist, creating a perfect balance of flavors that will transport you straight to a tropical paradise.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup shredded coconut

• 1/4 cup melted butter

• 2 tbsp sugar

For the cheesecake filling:

• 16 oz cream cheese, softened

• 1/2 cup sour cream

• 1 cup coconut milk

• 1/2 cup sugar

• 2 large eggs

• 1/2 cup shredded coconut

For the passion fruit glaze:

• 1/2 cup passion fruit juice (fresh or bottled)

• 1/4 cup sugar

• 1 tbsp cornstarch

Directions

1. Preheat the oven: Set your oven to 325°F (163°C).

2. Prepare the crust: In a medium bowl, combine graham cracker crumbs, shredded coconut, melted butter, and sugar. Mix until well combined. Press this mixture into the bottom of a springform pan to form the crust. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool.

3. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the sour cream and coconut milk, then beat again until combined. Add the eggs one at a time, beating well after each addition. Stir in the shredded coconut.

4. Bake the cheesecake: Pour the cheesecake filling into the cooled crust. Smooth the top with a spatula. Bake for 45-50 minutes or until the center is set but slightly wobbly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Afterward, chill the cheesecake in the refrigerator for at least 4 hours, or overnight for best results.

5. Make the passion fruit glaze: In a small saucepan, combine passion fruit juice and sugar. Bring to a simmer over medium heat. In a separate small bowl, mix cornstarch with a little water to create a slurry. Gradually add the slurry to the simmering juice, whisking constantly until the glaze thickens. Remove from heat and let cool to room temperature.

6. Top the cheesecake: Once the cheesecake has chilled, pour the passion fruit glaze over the top and spread it evenly with a spatula.

7. Serve: Slice and serve chilled.

Servings and Timing

• Servings: This recipe makes about 10-12 servings, depending on the portion size.

• Prep Time: 25 minutes

• Cook Time: 1 hour

• Chill Time: 4 hours (overnight recommended)

Variations

• No coconut: If you’re not a fan of coconut, you can substitute the shredded coconut in the crust and filling with almond meal or crushed graham crackers.

• Gluten-free: Use gluten-free graham cracker crumbs for the crust to make this recipe gluten-free.

• Fruit topping options: In addition to the passion fruit glaze, you can top the cheesecake with fresh mango slices or a variety of tropical fruits such as papaya, pineapple, or kiwi for extra color and flavor.

• Lighter version: Use reduced-fat cream cheese or Greek yogurt in place of sour cream for a lighter version.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.

• Freezing: You can freeze the cheesecake (without the glaze) for up to 3 months. Just wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.

• Reheating: This cheesecake is best served chilled, so there’s no need to reheat. Simply take it out of the fridge about 15 minutes before serving for the best flavor and texture.

FAQs

1. Can I make this cheesecake without a springform pan?

Yes, you can use a regular round cake pan, but the springform pan is preferred as it allows for easy removal of the cheesecake once it’s set.

2. Can I substitute the passion fruit juice with something else?

You can substitute the passion fruit juice with other tropical juices like orange, mango, or pineapple. However, the unique tang of passion fruit is key to the glaze’s flavor.

3. Can I make the cheesecake ahead of time?

Yes! In fact, it’s recommended to make the cheesecake a day ahead to allow the flavors to meld together and for the texture to set properly.

4. Can I use fresh mango instead of the glaze?

You could use fresh mango puree or mango slices as a topping, but the glaze adds a more intense flavor and a glossy finish that fresh fruit won’t provide.

5. How can I prevent the cheesecake from cracking?

To avoid cracks, bake the cheesecake at a lower temperature and allow it to cool slowly in the oven with the door ajar. You can also place a pan of water in the oven while baking to help maintain moisture.

6. Can I use a different crust for the cheesecake?

Yes, you can use a graham cracker crust, a biscuit crust, or even a crushed almond or nut crust for a different flavor.

7. How long should I chill the cheesecake before serving?

For the best texture and flavor, chill the cheesecake for at least 4 hours or overnight before serving.

8. Can I make the cheesecake without the coconut?

Yes, you can omit the shredded coconut, but the texture and tropical flavor may be slightly different. You could add a bit of vanilla or almond extract for flavor.

9. Can I make the passion fruit glaze without cornstarch?

Yes, if you don’t have cornstarch, you can use arrowroot powder as a substitute. Alternatively, you can omit it for a thinner glaze.

10. Can I double the recipe to make a larger cheesecake?

Yes, you can double the ingredients and use a larger pan. Just make sure to adjust the baking time accordingly.

Conclusion

This Mango Coconut Cheesecake with Passion Fruit Glaze is the perfect dessert to bring a tropical flair to any occasion. The combination of creamy cheesecake, coconut flavor, and the tangy passion fruit glaze makes it a unique and unforgettable treat. Whether you’re serving it at a party or enjoying it on a quiet evening, it’s sure to impress.

Mango Coconut Cheesecake Recipe with Passion Fruit Glaze

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This Mango Coconut Cheesecake with Passion Fruit Glaze is a tropical-inspired dessert that blends rich coconut and creamy mango flavors with a zesty passion fruit topping. Perfect for any special occasion, this cheesecake is a crowd-pleaser that offers a delicious balance of sweetness and tartness, making it a delightful treat for the summer season!

• Author: Emily
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 5 hours
• Yield: 10-12 servings
• Category: Dessert
• Method: Baking
• Cuisine: Tropical
• Diet: Vegetarian

Ingredients

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsweetened shredded coconut
• 1/4 cup granulated sugar
• 1/2 cup melted butter
• For the cheesecake filling:
• 3 (8 oz) packages cream cheese, softened
• 1 cup coconut milk (or heavy cream for a richer taste)
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup mango puree (fresh or canned)
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened shredded coconut
• For the passion fruit glaze:
• 1/2 cup passion fruit pulp (or juice)
• 2 tablespoons sugar
• 1 teaspoon cornstarch (optional, for thickening)

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Instructions

• For the crust:
• Preheat the oven to 325°F (165°C).
• In a medium bowl, mix the graham cracker crumbs, shredded coconut, and sugar.
• Add the melted butter and stir until the mixture is well combined and moist.
• Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
• Bake the crust for 10 minutes, then remove from the oven and allow it to cool while preparing the filling.
• For the cheesecake filling:
• In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
• Add the coconut milk (or heavy cream), mango puree, and vanilla extract. Mix until fully combined.
• Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
• Stir in the shredded coconut.
• Pour the mixture into the cooled crust.
• Bake for 55-60 minutes, or until the center is just set (it should still have a slight jiggle when you gently shake the pan).
• Turn off the oven, crack the oven door, and let the cheesecake cool for about 1 hour.
• Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before topping with the passion fruit glaze.
• For the passion fruit glaze:
• In a small saucepan, combine the passion fruit pulp and sugar.
• Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
• If you prefer a thicker glaze, dissolve cornstarch in a small amount of water and add it to the pan. Stir and cook until the mixture thickens.
• Let the glaze cool before drizzling it over the chilled cheesecake.

Notes

• If you can’t find fresh passion fruit, you can substitute with passion fruit juice.
• For extra coconut flavor, you can toast the shredded coconut before adding it to the filling.
• You can make the cheesecake a day ahead to allow the flavors to fully meld.