Cool off this summer with a sweet & creamy Mango Pineapple Icebox Cheesecake. Reminiscent of a mango-flavored pina colada, this frozen no-bake dessert is a decadent mixture of cream cheese, fresh mango and pineapple, a touch of rum and plenty of whipped cream. Oh, it's so good!
In a medium bowl, combine graham cracker crumbs and toasted coconut.
Pour in melted butter and mix well.
Pat firmly into bottom springform pan. Place in freezer while mixing mango cheesecake mixture.
Mango Pineapple Cheesecake
In a large mixing bowl, beat cream cheese and powdered sugar. Set aside.
Place cut up mango and pineapple, place in blender and puree until smooth. Add rum and extracts and blend again.
Pour mango-pineapple puree into cream cheese mixture and beat until well incorporated.
Clean mixing bowl well. Add heavy cream and beat until soft peaks form. If using Cool Whip just skip this step.
Fold whipped cream or Cool Whip into mango cheesecake mixture.
Remove crust from freezer and pour cheesecake mixture over crust.
Place back in freezer for at least 4 hours.
Prior to serving, remove from freezer, decorate with chopped mango and mint leaves, then let sit for approximately 10 minutes to soften slightly before serving.
Notes
To toast coconut: Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Sprinkle coconut in a single layer on paper. Bake in over 7-10 minutes until toasted. Watch carefully as it can burn easily.