Tropical Fresh Fruit Cheesecake
Indulge in a slice of paradise with this Tropical Fresh Fruit Cheesecake! Made with a creamy coconut-infused filling, this cheesecake is topped with juicy mango, pineapple, and kiwi for a refreshing burst of tropical flavor. The graham cracker crust adds a perfect touch of sweetness and crunch. It’s the ultimate dessert for anyone craving a fruity, tropical treat. Ideal for summer gatherings, this cheesecake will have everyone coming back for more!
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup coconut cream
1 cup diced mango
1 cup diced pineapple
1/2 cup sliced kiwi
Fresh mint leaves (for garnish)
Instructions:
1. Prepare the Crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the pan to form a solid crust layer.
2. Make the Filling: In a large bowl, beat softened cream cheese and sugar until creamy and smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract, sour cream, and coconut cream for that tropical cheesecake flavor.
3. Bake: Pour the cheesecake filling over the crust, spreading it evenly. Bake for 50-60 minutes, or until the center is just set. Allow to cool at room temperature, then refrigerate for at least 4 hours (overnight is best for optimal flavor).
4. Add Tropical Toppings: Before serving, top the chilled cheesecake with fresh mango, pineapple, and kiwi. Garnish with mint leaves for a beautiful presentation.
Tips:
For a twist, try adding other tropical fruits like papaya or dragon fruit.
Let the cheesecake chill overnight to enhance the tropical fruit flavors.
Details:
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours 20 minutes (including chilling)
Calories: Approx. 380 per slice
Servings: 10
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