Take a walk on the exotic side with a luscious cheesecake topped with an extravaganza of fruit—including kiwi, chopped mango and toasted coconut flakes.
What You Need
Original recipe yields 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 kiwi s, peeled, quartered, sliced and divided
1 medium mango, peeled, chopped and divided
1 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
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Let's Make It
Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended.
Add whipped topping; stir gently until well blended. Reserve 1/4 cup each kiwi, mango and coconut for garnish. Stir remaining kiwi, mango and coconut into cream cheese mixture. Spoon into crust.
Refrigerate 3 hours or until set. Top with reserved mango, kiwi and coconut. Store leftover cheesecake in refrigerator.
Looking for something sweet? One serving of this easy-to-make dessert works well for an after-meal treat.
How to Toast Coconut
Place coconut in small nonstick skillet. Cook on medium heat until lightly toasted, stirring frequently.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 17g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.