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.
Mango Coconut Cheesecake
- Prep Time 25 min
- Total 9 hr 5 min
- Servings 16
- Ingredients 11
Ingredients
Crust
- 2 cups crushed coconut cookies (7 to 8 oz)
- 1/4 cup butter, melted
Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 1/4 cups sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla
- 3 eggs
- 1 container (8 oz) sour cream
- 1 jar (20 oz) mango slices, drained, chopped (about 1 1/2 cups)
Garnish
- 1/2 cup shaved coconut, toasted
- Additional chopped mango
Instructions
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Step1Heat oven to 350°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. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
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Step2Meanwhile, in large bowl, beat cream cheese, sugar, cornstarch and vanilla with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Stir in sour cream and mango. Pour filling over crust.
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Step3Bake at 300°F 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. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
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Step4To 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. Cover; refrigerate any remaining cheesecake.
Nutrition
370
Calories
25g
Total Fat
4g
Protein
31g
Total Carbohydrate
25g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 220
- Total Fat
- 25g
- 38%
- Saturated Fat
- 14g
- 68%
- Trans Fat
- 1/2g
- Cholesterol
- 100mg
- 34%
- Sodium
- 230mg
- 10%
- Potassium
- 130mg
- 4%
- Total Carbohydrate
- 31g
- 10%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 25g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 4%
- 4%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 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 Choice
2Tips from the Betty Crocker Kitchens
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