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Mango Key Lime Cheesecake

This Mango Key Lime Cheesecake perfectly intertwines creamy cheesecake with tropical mango and zesty key lime, creating a symphony of flavors in every bite.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 380
Ingredients Method Notes

Ingredients
  

For the crust
  • 3/4 cup vanilla wafer crumbs
  • 2 tbsp sugar
  • 2 tbsp butter, melted
For the cheesecake filling
  • 1 3/4 cups sweetened shredded coconut
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 large egg whites, room temperature
  • 24 ounces cream cheese, room temperature
  • 1 1/4 cups sugar
  • 3 tbsp all-purpose flour
  • 1 1/2 cups sweetened condensed milk
  • 1/2 cup sour cream
  • 2 tsp coconut extract
  • 2 tsp vanilla extract
  • 4 large eggs, room temperature
  • 1/2 cup canned mango puree
  • 2 1/4 tsp mango flavor *
  • 2 1/4 tsp mango extract
  • 1/2 cup key lime juice
  • 2 large egg yolks
  • 6 tbsp sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup milk
  • 1 tbsp salted butter
  • 3/4 tsp mango extract
  • 3/4 tsp mango flavor
  • 4 tbsp room temperature water
  • 1 1/2 tsp granulated gelatin
  • 3 tbsp granulated sugar
  • 1/2 cup canned mango puree

Method
 

To Make The Crust
  1. Preheat your oven to 350°F (175°C).
  2. 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
  1. In a large bowl, mix the sweetened shredded coconut, sugar, vanilla extract, salt, and egg whites until fluffy.
  2. 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.
  3. 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
  1. Whisk together key lime juice, egg yolks, sugar, cornstarch, and milk in a small saucepan. Heat gently until thickened.
  2. Remove from heat and stir in the salted butter, mango extracts, water, and gelatin until smooth.
  3. Pour over the cooled cheesecake and refrigerate for at least 4 hours or overnight.

Notes

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.