Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup melted butter
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 cup pureed ripe mango
- 1 teaspoon vanilla extract
- Fresh mango slices for garnish (optional)
- Additional shredded coconut for garnish (optional)
Instructions
- Prepare the crust by combining graham cracker crumbs, shredded coconut, and melted butter. Press firmly into the bottom of a 9-inch springform pan and refrigerate for 30 minutes.
- In a separate bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- Whip heavy cream in another bowl until soft peaks form, then gently fold it into the cream cheese mixture.
- Add pureed mango and vanilla extract to the cream cheese mixture, mixing until combined.
- Pour the filling over the chilled crust and spread evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- Once set, run a butter knife around the edge of the cheesecake before removing from the springform pan. Slice and serve with optional garnishes.
- Prep Time: 30