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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!

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)

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.

Find it online: https://yumfamilyrecipes.com/mango-coconut-cheesecake-recipe-with-passion-fruit-glaze/