Toasted coconut sits on top of this coconut cheesecake. Even the crust has some coconut. This isn’t your normal chewy coconut. The mango sauce adds just the right amount of sweetness to this cheesecake. You will love it! Get the recipe at
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4.87 from 15 votes

Coconut Cheesecake with Mango Sauce

The tropical tastes of coconut and mango make this cheesecake different than any you have tasted!
Prep Time20 mins
Cook Time0 mins
Refrigeration6 hrs
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: coconut, mango
Method: Bake, Stove Top
Skill Level: Basic
Servings: 10 Slices
Calories: 460kcal
Author: Marilyn



Graham Coconut Crust

  • 11 whole graham crackers (to yield about 1 1/3 cups crumbs)
  • 4 TBS (1/2 stick) unsalted butter, melted
  • 1/3 cup sweetened flaked coconut
  • 1 tsp pure coconut extract
  • 1/8 tsp salt

Coconut Filling

  • 1 cup cream of coconut 
  • 1 envelope unflavored gelatin
  • 16 oz Cream cheese, softened and cut into 1-inch chunks
  • 1/2 cup heavy cream, chilled
  • 1 tsp pure coconut extract
  • 1 tsp pure vanilla extract


  • 1/4 cup toasted coconut to taste

Mango Sauce

  • 14 oz One bag frozen mango puree, thawed
  • 2 TBS confectioners' sugar
  • 1 TBS dark rum


Graham Coconut Crust

  • Preheat the oven to 350°F. Place the graham crackers in the work bowl of a food processor and process until finely ground. Combine the crumbs, butter, coconut, coconut extract, and salt in a medium-size mixing bowl and stir until moistened.
  • Press the mixture evenly across the bottom and about 1 inch up the sides of a 9-inch springform pan, packing it tightly with your fingertips so it is even and compacted. Bake until crisp, 6 to 8 minutes. Let cool completely. (The crust may be wrapped in plastic wrap and frozen for up to 1 month.)

Coconut Filling

  • Place 1/2 cup of the cream of coconut in a small heatproof bowl, sprinkle the gelatin on top, and let soften for 5 minutes. Put 1 inch of water in a small saucepan and bring to a bare simmer. Place the bowl over the simmering water and heat, whisking constantly, just until the gelatin melts, 30 seconds to 1 minute.
  • In a large bowl, using an electric mixer, beat the heavy cream until soft peaks form. Beat in the cream cheese and the remaining 1/2 cup cream of coconut until the mixture is almost smooth (a few small lumps are okay), 1 minute more. Stir in the coconut extract and vanilla extract. With the mixer running, pour in the liquefied gelatin. Continue to beat until the mixture is light and smooth, 2 to 3 minutes.
  • Scrape the filling into the prepared crust, smoothing the top with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days.

Mango Sauce

  • Push the mango puree through a fine-mesh strainer to remove any strings or tough fibers. Stir in the confectioners' sugar and rum. (You may refrigerate the sauce in an airtight container for up to 3 days.)


  • Release the sides of the pan from the cheesecake. Top with toasted coconut. Drizzle Mango Sauce on dessert plates and then place a slice of cake over the sauce on each plate. Serve immediately.



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Serving: 1Piece | Calories: 460kcal | Carbohydrates: 39g | Protein: 5g | Fat: 32g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 78mg | Sodium: 291mg | Fiber: 2g