This Mango Lime Cheesecake is a dreamy fusion of creamy indulgence and zesty brightness. With a buttery graham cracker and coconut crust, a silky mango-lime cheesecake filling, and a glossy mango citrus glaze, this dessert is a showstopper. It’s perfect for summer gatherings, tropical-themed parties, or anytime you want to impress with a dessert that tastes like sunshine on a plate.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- 4 tablespoons granulated sugar
- ¾ cup sweetened shredded coconut
- 5 tablespoons salted butter, melted
For the Cheesecake Filling:
- 2 ripe mangoes, peeled and chopped
- 3 tablespoons fresh lime juice
- 24 oz (3 packages) cream cheese, room temperature
- 1⅓ cups granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1½ teaspoons vanilla extract
- 2 teaspoons lime zest
For the Mango Citrus Glaze:
- 1 ripe mango, peeled and chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons granulated sugar
For the Whipped Cream:
- ⅔ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional Garnish:
- Toasted coconut flakes
- Extra lime zest
Instructions
1. Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, shredded coconut, and melted butter.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling
- In a blender or food processor, puree the mango and lime juice until smooth.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy.
- Add sugar and mix until well combined.
- Beat in the eggs one at a time, scraping down the sides of the bowl as needed.
- Add sour cream, vanilla extract, mango-lime puree, and lime zest. Mix until smooth and fully incorporated.
3. Bake the Cheesecake
- Wrap the outside of the springform pan with heavy-duty aluminum foil to prevent leaks.
- Place the pan in a large roasting dish and pour hot water into the dish until it reaches about 1 inch up the sides of the cheesecake pan.
- Bake at 325°F (163°C) for 60–65 minutes, or until the center is just slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and let it cool on the counter for another hour.
- Cover and refrigerate for at least 6 hours or overnight.
4. Prepare the Mango Citrus Glaze
- Blend mango, lime juice, and lemon juice until smooth. Strain if desired for a silky texture.
- In a small saucepan, whisk together cornstarch and sugar. Add a few tablespoons of the mango puree and whisk until smooth.
- Add the remaining puree and cook over medium heat, stirring constantly, until it begins to boil.
- Boil for 30 seconds, then remove from heat and let cool. Chill in the fridge until ready to use.
5. Make the Whipped Cream
- In a chilled bowl, whip the heavy cream until soft peaks form.
- Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
- Transfer to a piping bag fitted with your favorite tip.
6. Assemble and Serve
- Pipe a border of whipped cream around the edge of the chilled cheesecake.
- Pour the mango glaze into the center and spread gently to meet the whipped cream.
- Garnish with toasted coconut and lime zest for a tropical finish.
Tips & Variations
- Make Ahead: This cheesecake is best made a day in advance to allow the flavors to meld and the texture to set.
- No Coconut? Skip the shredded coconut in the crust if you prefer a classic graham base.
- Tropical Twist: Add a splash of coconut milk to the filling for extra island vibes.
This Mango Lime Cheesecake is a celebration of creamy decadence and citrusy brightness. Want to try a no-bake version next or explore a passionfruit swirl variation? I’ve got ideas!