Mango Key Lime Cheesecake
Mango Key Lime Cheesecake Like No Other
Ever tasted a dessert that feels like sunshine on your palate? This Mango Key Lime Cheesecake perfectly intertwines creamy cheesecake with the tropical vibes of mango and the zesty punch of key lime. It’s not just any dessert; it’s a symphony of flavors that brings a smile with every bite. Plus, you can whip it up all in one pan — who doesn’t love minimal cleanup?
Why Make This Recipe
This cheesecake deserves a spot on your dessert table for a few delightful reasons:
- EASY TO MAKE: You don’t need a culinary degree to master this! Just straightforward steps that even your non-baking friends can follow.
- CREAMY & DREAMY: The combination of mango and key lime sends your taste buds to a tropical paradise.
- YOU WON’T BREAK THE BANK: With affordable ingredients, this recipe keeps your wallet happy while impressing everyone at the table.
Ingredients:
You don’t need fancy stuff — just these basics!
For the crust:
- 3/4 cup (100g) vanilla wafer crumbs
- 2 tbsp (26g) sugar
- 2 tbsp (28g) butter, melted
For the cheesecake filling:
- 1 3/4 cups (131g) sweetened shredded coconut
- 1/4 cup (52g) granulated sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 large egg whites, room temperature
- 24 ounces (678g) cream cheese, room temperature
- 1 1/4 cups (259g) sugar
- 3 tbsp (24g) all-purpose flour
- 1 1/2 cups (360ml) sweetened condensed milk
- 1/2 cup (115g) sour cream
- 2 tsp coconut extract
- 2 tsp vanilla extract
- 4 large eggs, room temperature
- 1/2 cup (120ml) canned mango puree
- 2 1/4 tsp mango flavor*
- 2 1/4 tsp mango extract
- 1/2 cup (120ml) key lime juice
- 2 large egg yolks
- 6 tbsp (78g) sugar
- 1 1/2 tbsp cornstarch
- 1 cup (240ml) milk
- 1 tbsp (14g) salted butter
- 3/4 tsp mango extract
- 3/4 tsp mango flavor
- 4 tbsp (60ml) room temperature water
- 1 1/2 tsp granulated gelatin
- 3 tbsp (39g) granulated sugar
- 1/2 cup (120ml) canned mango puree
Directions:
Let’s get baking!
To Make The Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the vanilla wafer crumbs, sugar, and melted butter until combined. Press this mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Set it aside to cool.
To Make The Cheesecake Filling:
- In a large bowl, mix the sweetened shredded coconut, sugar, vanilla extract, salt, and egg whites until fluffy.
- In another bowl, beat the cream cheese and sugar until smooth. Add in flour, sweetened condensed milk, sour cream, coconut extract, vanilla, eggs, mango puree, mango flavor, and mango extract. Mix until well blended.
- Pour this filling over the cooled crust and bake for about 50-60 minutes, or until the center is set. Cool to room temperature.
To Make The Toppings:
- Whisk together key lime juice, egg yolks, sugar, cornstarch, and milk in small saucepan. Heat gently until thickened.
- Remove from heat and stir in the salted butter, mango extracts, water, and gelatin until smooth.
- Pour over the cooled cheesecake and refrigerate for at least 4 hours or overnight.
How to Make Mango Key Lime Cheesecake (Overview)
Get ready to be the star of the dessert table! Start by making a crunchy crust with vanilla wafers. While it bakes, prepare the creamy filling that blends rich cheesecake flavors with tropical mango. Don’t forget to top it off with that tangy key lime custard for a perfect lift. Pro tip: Let it chill overnight for the best flavor infusion!
How to Serve Mango Key Lime Cheesecake
Slice up this stunning cheesecake and watch your friends’ eyes light up! Serve it with a sprinkle of toasted coconut on top, or add a dollop of whipped cream for extra creaminess. The vibrant yellows and greens create a feast for the eyes, while the sweet tropical aroma dances in the air. 💛
How to Store Mango Key Lime Cheesecake
Got leftovers (if that’s even possible)? This cheesecake will stay good in the fridge for up to 5 days. You can also freeze it for about 3 months. Just thaw it overnight in the fridge before serving. Easy peasy!
Tips to Make Mango Key Lime Cheesecake
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smooth filling.
- Don’t Skip the Chill Time: Refrigerating overnight enhances the flavors — plus, it cuts beautifully!
- Add Some Zest: Grate some lime zest on top for that extra citrus burst and vibrant color.
Variation
Want to mix things up? Try substituting the mango puree with pineapple or passion fruit for a fun twist! You could also consider a vegan cheesecake version using non-dairy cream cheese and coconut cream instead of sour cream.
FAQs
1. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake tastes even better after chilling overnight.
2. Can I use fresh mango instead of canned puree?
Yes! Just blend some fresh mango until smooth and use that instead.
3. How do I know if the cheesecake is done baking?
It’s ready when the edges are set and the center is slightly jiggly — it will firm up as it cools!
📌 Pin this recipe for your next cozy dinner night!
Mango Key Lime Cheesecake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the vanilla wafer crumbs, sugar, and melted butter until combined. Press this mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Set it aside to cool.
- In a large bowl, mix the sweetened shredded coconut, sugar, vanilla extract, salt, and egg whites until fluffy.
- In another bowl, beat the cream cheese and sugar until smooth. Add in flour, sweetened condensed milk, sour cream, coconut extract, vanilla, eggs, mango puree, mango flavor, and mango extract. Mix until well blended.
- Pour this filling over the cooled crust and bake for about 50-60 minutes, or until the center is set. Cool to room temperature.
- Whisk together key lime juice, egg yolks, sugar, cornstarch, and milk in a small saucepan. Heat gently until thickened.
- Remove from heat and stir in the salted butter, mango extracts, water, and gelatin until smooth.
- Pour over the cooled cheesecake and refrigerate for at least 4 hours or overnight.
