Description
A delightful dessert combining tropical flavors of mango and coconut, perfect for gluten-free diets.
Ingredients
Scale
- 2 cups gluten-free graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 cup heavy cream
- 1 cup fresh mango puree
- 1/2 cup shredded coconut
- 3 eggs
- 1 tsp vanilla extract
- 1 tbsp lime juice
Instructions
- Preheat the oven to 325°F (160°C).
- Combine the gluten-free graham cracker crumbs and melted butter in a mixing bowl. Press this mixture firmly into the bottom of a 9-inch springform pan.
- Beat together the cream cheese and sugar in a large bowl until smooth.
- Add in the heavy cream, mango puree, shredded coconut, eggs, vanilla extract, and lime juice. Mix until everything is well combined.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for about 50-60 minutes or until the center is set and lightly browned.
- Cool, then refrigerate for at least 4 hours or overnight before serving.
Notes
Serve chilled, garnished with fresh mango slices or shredded coconut. Pairs well with whipped cream or honey.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg