Tropical Cheesecake
Transport your taste buds to paradise with this luscious Tropical Cheesecake, a dessert brimming with sun-kissed island flavors. Featuring a buttery graham cracker crust and a creamy filling infused with velvety coconut cream, tangy pineapple, and vibrant mango puree, this cheesecake offers a perfect balance of sweetness and tropical zest. Each bite is like a mini vacation, with optional shredded coconut and whipped cream adding the ultimate finishing touch. Ideal for summer parties, special occasions, or whenever you crave a tropical escape, this easy-to-follow recipe will delight your guests and elevate your dessert game. With just 25 minutes of prep and a stunning result that tastes as good as it looks, this Tropical Cheesecake is guaranteed to be a showstopper.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 450 grams cream cheese, softened
- 150 grams granulated sugar (for filling)
- 120 milliliters coconut cream
- 3 large eggs
- 1.5 teaspoons vanilla extract
- 240 grams crushed pineapple, drained
- 120 milliliters mango puree
- 50 grams shredded coconut (optional, for topping)
- 100 grams whipped cream (optional, for garnish)
Instructions
Preheat your oven to 160°C (325°F).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan to create an even crust layer. Use the back of a spoon or a flat-bottomed glass to press it down firmly. Set aside.
In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy, about 2-3 minutes using an electric mixer on medium speed.
Add the coconut cream, eggs (one at a time), and vanilla extract to the cream cheese mixture, beating well after each addition until fully incorporated.
Gently fold in the drained crushed pineapple and mango puree using a spatula until evenly distributed.
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently shaken.
Turn off the oven and leave the cheesecake inside the oven with the door slightly ajar for 1 hour to cool gradually.
Transfer the cheesecake to a wire rack and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
Before serving, optionally sprinkle the top with shredded coconut and pipe or dollop whipped cream for garnish.
Slice and enjoy your tropical cheesecake!
Nutrition Facts
Calories |
5298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.3 g | 441% | |
| Saturated Fat | 216.9 g | 1084% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1342 mg | 447% | |
| Sodium | 2979 mg | 130% | |
| Total Carbohydrate | 498.2 g | 181% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 361.2 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 777 mg | 60% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1811 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
