Mango Coconut Cheesecake with Passion Fruit Glaze

This Mango Coconut Cheesecake with Passion Fruit Glaze is a tropical dessert dream. Creamy cheesecake blended with sweet mango and coconut sits on a crunchy graham cracker crust, topped with a tangy passion fruit glaze. It’s perfect for summer gatherings, holidays, or anytime you want a show-stopping dessert.

Why You’ll Love This Recipe

• Combines tropical flavors of mango, coconut, and passion fruit.

• Smooth and creamy texture with a crunchy crust.

• A beautiful dessert for special occasions.

• Can be made ahead for easy serving.

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs

• ½ cup shredded coconut

• ¼ cup granulated sugar

• 6 tbsp unsalted butter, melted

For the Cheesecake Filling

• 16 oz cream cheese, softened

• ½ cup granulated sugar

• 3 large eggs

• 1 cup mango puree (fresh or frozen)

• ½ cup coconut cream

• 1 tsp vanilla extract

For the Passion Fruit Glaze

• ½ cup passion fruit pulp

• 3 tbsp sugar

• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Make the Crust

• Preheat oven to 325°F (160°C).

• Combine graham cracker crumbs, shredded coconut, sugar, and melted butter in a bowl.

• Press the mixture firmly into the bottom of a 9-inch springform pan.

• Bake for 8–10 minutes, then let cool.

2. Prepare the Cheesecake Filling

• Beat cream cheese and sugar until smooth.

• Add eggs one at a time, mixing well after each.

• Stir in mango puree, coconut cream, and vanilla extract until combined.

• Pour filling over the cooled crust.

3. Bake the Cheesecake

• Place the springform pan in a larger roasting pan and add hot water halfway up the sides for a water bath.

• Bake for 55–65 minutes or until the center is almost set.

• Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

• Remove from the oven and refrigerate for at least 4 hours or overnight.

4. Make the Passion Fruit Glaze

• In a saucepan, heat passion fruit pulp and sugar over medium heat.

• Stir in the cornstarch slurry and cook until thickened, about 2–3 minutes.

• Let cool completely before pouring over the chilled cheesecake.

5. Serve

• Pour the glaze evenly over the cheesecake.

• Garnish with extra mango slices, shredded coconut, or fresh mint if desired.

• Slice and serve chilled.

Tips and Variations

• No water bath option: Place a pan of water on the oven rack below the cheesecake to prevent cracks.

• Fruit swap: Use pineapple or papaya puree if mango isn’t available.

• Storage: Keep in the refrigerator for up to 4 days or freeze for up to 1 month.

This Mango Coconut Cheesecake with Passion Fruit Glaze is a creamy, tropical treat that will wow your guests with every bite.