Mai Tai Cheesecake Recipe

Classic cheesecake with a twist…the flavors of a Mai Tai.
  • Ready in: 6 hours
  • Prep time: 45 minutes
  • Chill/Cook time: 5 hours, 15 minutes
  • By:
  • Servings: Makes 12 servings

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  • 1 cup graham cracker crumbs
  • 1 cup coconut flakes
  • ⅓ cup butter, melted
  • 4 (8 ounce) packages cream cheese, softened
  • 4 larges eggs, room temperature
  • 1 cup diced fresh pineapple
  • 1 cup diced fresh or frozen mangos
  • 1 cup diced fresh cherries
  • ¼ cup coconut rum
  • ¼ cup chopped fresh mint
  • Toasted coconut, optional

cooking methods

  • Bake


  1. Preheat oven to 325°F. In medium bowl, combine first 3 ingredients. Press into the bottom of a 10-inch spring form pan. Set aside.
  2. In large mixing bowl, combine softened cream cheese and both packets Mai Tai Cheese Ball Mix. Using an electric mixer on high, beat until light and fluffy, about 2 minutes. Reduce to medium and beat eggs in, one at a time, until just combined (do not over mix).
  3. Pour mixture over crust in pan. Place on a foil-lined baking sheet. Bake 50-60 minutes or until cake is set 3-inches from edge but still wobbly in center when pan is gently shaken. Remove from oven and run a knife around edge of cake to loosen. Place on cooling rack and allow to cool 30 minutes.
  4. Meanwhile, in medium bowl, combine fruits, rum and mint. Toss to coat. Cover and refrigerate until ready to serve. Run a knife along edge of cake again and refrigerate, uncovered, until thoroughly chilled, at least 4 hours.
  5. Carefully release and remove sides of pan. Slice into 12 slices. Serve slices topped with fruit and toasted coconut, if desired.

Makes 12 servings.

Nutrition per Serving: Calories: 480 Total Fat: 37g Sat. Fat: 23g Cholest: 155mg Sodium: 390mg Carbs: 28g Fiber: 2g Sugar: 21g Protein: 9g

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