Mango Lime Cheesecake
🥭🍋 Mango Lime Cheesecake Recipe
Crust (Graham-Coconut)
- 1½ cups graham cracker crumbs
- ¾ cup shredded sweetened coconut
- 2 Tbsp sugar
- 5 Tbsp melted butter
Press into a 9″ springform pan and bake at 350 °F (175 °C) for 10 minutes. Cool.
Filling
- 24 oz (3 × 8 oz) cream cheese, room temp
- 1⅓ cups granulated sugar
- 3 Tbsp lime juice + 2 tsp lime zest
- 3 Tbsp mango puree (fresh or canned)
- 3 eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- Beat cream cheese and sugar until smooth.
- Beat in eggs, lime juice/zest, mango puree, sour cream, and vanilla until just combined.
- Pour into cooled crust.
Bake (Water Bath Use Recommended)
- Preheat oven to 325 °F (160 °C).
- Wrap the pan in foil and place in a water bath (roasting pan with ~1″ hot water).
- Bake 60–65 minutes until center is just set.
- Cool in oven with door ajar for 1 hour, then at room temp for another hour. Refrigerate at least 6 hours or overnight.
Mango-Lime Glaze & Whipped Cream
Glaze:
- ½ cup mango puree
- 2 Tbsp lime juice
- ½ Tbsp cornstarch + 1 Tbsp sugar
- Heat mango and lime; stir in cornstarch and sugar.
- Simmer until thickened. Cool, then pour over chilled cheesecake.
Whipped Cream:
- 1 cup heavy cream
- 2 Tbsp powdered sugar
- ½ tsp vanilla extract
Whip until stiff peaks. Pipe a border around the glaze and top with lime zest or toasted coconut flakes.
🍽️ Serving & Storage Tips:
- Make ahead! Refrigerate overnight—flavors enhance over time.
- Store in an airtight container for up to 3 days.
- Can freeze for ~1 month, thaw overnight before serving.
Variations:
- Macaroon crust alternate: Use 1¾ cups shredded coconut, 2 Tbsp sugar, ½ tsp vanilla, and egg whites to bind.
- No-bake version: Combine cream cheese, sugar, cream, lime, and mango in a crust; chill to set
