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–+ servings

Gluten Free Mango Coconut Cheesecake

This gluten free mango coconut cheesecake is a tropical twist on a classic dessert that's creamy, fruity, and absolutely stunning. Perfect for impressing guests at any gathering.
Gluten Free Mango Coconut Cheesecake
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 517 kcal
Print Recipe Pin Recipe

Equipment

  • 9-inch springform pan
  • roasting pan

Ingredients
  

For the Coconut Crust

  • 1 1/2 cups Gluten Free Graham Cracker Crumbs
  • 1/2 cup Unsweetened Shredded Coconut
  • 5 tbsp Unsalted Butter, melted
  • 2 tbsp Granulated Sugar

For the Filling

  • 32 oz Cream Cheese, softened
  • 3/4 cup Granulated Sugar
  • 1 cup Mango Puree (fresh or canned)
  • 4 Large Eggs
  • 1/2 cup Coconut Cream
  • 2 tbsp Cornstarch
  • 1 tsp Vanilla Extract
  • 1/2 tsp Coconut Extract

For the Topping

  • 1 cup Heavy Whipping Cream
  • 2 tbsp Powdered Sugar
  • 1 cup Fresh Mango, diced
  • 3 tbsp Toasted Coconut Flakes

Instructions
 

  • Preheat the oven to 325°F and wrap a 9-inch springform pan with two layers of foil on the outside. In a bowl, combine the gluten free graham cracker crumbs, shredded coconut, melted butter, and sugar. Stir until everything is evenly moistened.
    Press the mixture firmly into the bottom of the pan. Bake for 10 to 12 minutes until lightly golden and set, then let it cool.
  • In a large bowl, beat the cream cheese and sugar on medium speed until very smooth and creamy, about 4 minutes. Scrape down the bowl thoroughly.
  • Add the mango puree, coconut cream, cornstarch, vanilla extract, and coconut extract. Beat on low speed until everything is fully combined and the batter has a beautiful golden-orange color.
  • Add the eggs one at a time, beating on low speed after each addition just until the yolk is incorporated. The batter should be smooth and pourable.
  • Pour the filling over the cooled crust. Set the pan inside a larger roasting pan and add hot water until it reaches halfway up the sides of the springform pan. Bake for 60 to 65 minutes, until the edges are fully set and the center has just a slight jiggle.
  • Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the water bath, take off the foil, and refrigerate for at least 6 hours or overnight.
  • Whip the heavy cream and powdered sugar until stiff peaks form. Spread or pipe it over the top of the chilled cheesecake. Arrange the diced fresh mango in the center and scatter the toasted coconut flakes all around. Serve cold.

Nutrition

Serving: 1servingCalories: 517kcalCarbohydrates: 38gProtein: 7gFat: 37g
Keyword cheesecake, gluten-free, mango coconut, tropical dessert
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