Coconut Mango Cheesecake Zoom

Coconut Mango Cheesecake Recipe

Cheesecake, meet your new best friend, coconut. Coconut gives extra oomph to rich, smooth cheesecake. It's a feast for your eyes as well as your taste buds.
Makes: Makes about 16 servings
Skill Level: None

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Step 1

Preheat oven to 325°F. Place large shallow pan of water in bottom of oven. Prepare 10 in. springform pan with vegetable cooking spray.

Step 2

In small bowl, combine graham cracker crumbs, coconut, sugar and melted butter. Press into bottom of pan. Bake 8 minutes; cool completely.

Step 3

Lower oven temperature to 250°F. In large bowl, beat cream cheese, sugar and cornstarch with electric mixer until light and fluffy. Add eggs, one at a time, scraping bowl often. Mix in coconut milk, lime juice and extract until mixture is smooth. Pour into cooled crust.

Step 4

Bake 1-1/4 to 1-1/2 hours or until filling is set but still jiggles slightly in center when pan is gently shaken. Turn oven off and, with door closed, allow cheesecake to remain in oven for 1 hour. Remove from oven and cool on wire rack. Refrigerate 3-4 hours or overnight.

Step 5

Just before serving, remove cheesecake from pan. Brush outside edge with jam. Press toasted coconut onto sides to coat. Peel mango and slice into thin strips. Arrange mango slices around top edge of cheesecake.

Makes about 16 servings.

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graham cracker crumbs

1 cup graham cracker crumbs

sweetened flaked coconut

1/4 cup sweetened flaked coconut

granulated sugar

1-1/4 cups granulated sugar


1/4 cup (1/2 stick) butter (melted)

cream cheese

4 packages (8 oz. ea.) cream cheese (softened)


1 tablespoon cornstarch


4 eggs

canned coconut milk

1/2 cup canned coconut milk (well stirred)

lime juice

1 tablespoon lime juice

coconut extract

1-1/2 teaspoons coconut extract



mango or apricot jam

3 tablespoons mango or apricot jam (melted)


1/2 cup coconut (toasted)

firm, ripe mangoes

2 firm, ripe mangoes



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