TROPICAL DELIGHT FRESH FRUIT CHEESECAKE Recipe
Indulge in a taste of the tropics with this delightful fresh fruit cheesecake. Creamy coconut-infused cheesecake on a graham cracker crust, topped with a colorful array of tropical fruits.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 6 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup shredded coconut
- 6 tbsp melted butter
For the Cheesecake:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup coconut cream
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tsp vanilla extract
For the Topping:
- Sliced pineapple
- Sliced mango
- Sliced kiwi
- Strawberries, halved
- Fresh mint leaves (optional)
Instructions
- Preheat your oven: Set the oven to 325°F (160°C) and grease a 9-inch springform pan.
- Make the crust: Combine graham cracker crumbs, shredded coconut, and melted butter. Press into the pan’s bottom, bake for 10 minutes, then cool.
- Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in coconut cream, cornstarch, lemon juice, and vanilla extract.
- Pour and bake: Pour the filling over the crust, smooth the top, and bake for 45-50 minutes until set. Cool, then chill for at least 4 hours.
- Decorate with fruit: Arrange pineapple, mango, kiwi, and strawberries on the cheesecake. Add mint leaves for a fresh finish.
Notes
- For extra coconut flavor, toast the shredded coconut before adding it to the crust.
- Use room temperature cream cheese to prevent lumps in the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 21g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Tropical, Fresh Fruit, Cheesecake, Coconut, Dessert