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Mango Coconut Cheesecake

Mango Coconut Cheesecake

A delicious taste of the tropics is headed your way with this cheesecake, boasting a coconut cookie crust, mango in the creamy filling and shaved coconut on top. Make it your way with the variation below.

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  • 2 cups crushed coconut cookies (7 to 8 ounces)
  • 1/4 cup butter, melted


  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 (8 ounce) container sour cream
  • 1 (20 ounce) jar mango slices, drained, chopped (about 1 1/2 cups)


  • 1/2 cup shaved coconut, toasted
  • Additional chopped mango


  1. Heat oven to 350 degrees F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
  2. In small bowl, mix crust ingredients. Press in bottom of pan.
  3. Bake for 8 to 10 minutes or until set.
  4. Reduce oven temperature to 300 degrees F.
  5. Cool crust for 10 minutes.
  6. Meanwhile, in large bowl, beat cream cheese, sugar, cornstarch and vanilla with electric mixer on medium speed until light and fluffy.
  7. Beat in eggs, one at a time, just until blended.
  8. Stir in sour cream and mango. Pour filling over crust.
  9. Bake at 300 degrees F for 1 hour 20 minutes to 1 hour 30 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved.
  10. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven for 30 minutes.
  11. Run small metal spatula around edge of pan to loosen cheesecake. Cool on cooling rack for 30 minutes.
  12. Refrigerate for at least 6 hours or overnight.
  13. To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Sprinkle coconut and additional mango over top of cheesecake.
  14. Cover; refrigerate any remaining cheesecake.

Prep Time 25 min | Total Time 9 hr 5 min | Servings 16

Expert Tips: To toast coconut, heat oven to 350 degrees F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.

Use a food processor to crush the cookies. If you don’t own one, place cookies in a resealable plastic bag, seal bag and crush cookies with a rolling pin.

Peach Mango Cheesecake: Use a 20-ounce jar of sliced peaches for the mangoes.

Nutrition Information 1 Serving Calories 370 (Calories from Fat 220)

% Daily Value Total Fat 25g 25% (Saturated Fat 14g,14%Trans Fat 1/2g 1/2%), Cholesterol 100mg 100%; Sodium 230mg 230%; Total Carbohydrate 31g 31% (Dietary Fiber 0g 0% Sugars 25g 25%), Protein 4g 4%

% Daily Value*: Vitamin A 20%; Vitamin C 4%; Calcium 6%; Iron 4%

Exchanges: 1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat

Carbohydrate Choices: 2

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit (used with permission): Betty Crocker