Ingredients
Scale
- For the Tropical Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup mango puree
- 1/2 cup finely diced ripe peaches
- 1 cup heavy whipping cream
- 1 tsp unflavored powdered gelatin
- 2 tbsp cold water
- For the Coconut Graham Base:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup toasted shredded coconut
- 4 tbsp unsalted butter, melted
- 1 tbsp brown sugar
- For the Mango Peach Glaze:
- 1/2 cup mango puree
- 1/2 cup peach puree
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
- For Garnish (optional):
- Fresh mango cubes
- Thin peach slices
- Toasted coconut flakes
Instructions
- 1. Bloom the gelatin in the cold water for 5 minutes.
- 2. Beat the cream cheese, powdered sugar, vanilla, and mango puree until smooth.
- 3. Heat 2 tbsp of the heavy cream until steaming, then stir in the bloomed gelatin until fully dissolved. Let cool slightly before mixing into the cream cheese mixture.
- 4. Fold the diced peaches into the cheesecake mixture.
- 5. Whip the remaining heavy cream to soft peaks and gently fold it into the filling.
- 6. Spoon the mixture into silicone dome molds and freeze for at least 6 hours or until completely firm.
- 7. Mix the graham cracker crumbs, toasted coconut, melted butter, and brown sugar. Press into small rounds to match the base of each dome and chill until firm.
- 8. In a small saucepan, combine the mango puree, peach puree, sugar, lemon juice, cornstarch, and water. Simmer for 2–3 minutes until glossy and slightly thickened. Cool completely.
- 9. Unmold the frozen cheesecake domes and place each on a coconut graham base.
- 10. Spoon or pour the cooled mango peach glaze evenly over each dome.
- 11. Garnish with fresh mango cubes, peach slices, and toasted coconut flakes before serving.
- Prep Time: 30 mins
- Cook Time: 5 mins
- Method: Dessert
- Cuisine: Tropical
Nutrition
- Calories: 355
- Sugar: 21 g
- Fat: 25 g
- Carbohydrates: 30 g
- Protein: 5 g