This light and fluffy Coconut Cheesecake is topped with fresh whipped cream and a pile of tropical mango and pineapple, which is sure to put a smile on anyone’s face.
Cheesecake is all about the texture.
It needs to be light and fluffy but still hold that dense, creamy texture that it’s infamous for.
I nailed it with this one.
I infused it with coconut flavored Greek yogurt and a touch of coconut extract for the actual cheesecake, but what really puts this one over the top is the crust. I go back and forth between adding Greek yogurt or sour cream to my cheesecakes, either one works, but I love how I can add extra flavor with the Greek yogurt.
Oh and that crust?
Macadamia nuts, shredded sweetened coconut and graham crackers are combined to make a killer base that is packed to the brim with amazing texture and flavor.
You know what is also fun about this cheesecake? One of my friends was eating some coconut flavored Greek yogurt with fresh pineapples and mango and immediately messaged me, saying that she wanted me to create a cheesecake recipe that embodied those flavors.
I love my friends.
Best. Idea. Ever.
If you have some killer ideas for a flavor of cheesecake that you want me to create, send them my way. I’m always looking for a good reason to make more cheesecake!
Not that you need a good reason to make cheesecake, other than the fact that cheesecake is pure awesomeness.
Now pass me another slice.
disclaimer: This post is sponsored by the Arizona Milk Producers, reminding you to get your 3 daily doses of dairy! All thoughts and opinions are 100% my own.