Mango Lime Cheesecake

This Mango Lime Cheesecake is rich, creamy and bursting with tropical flavors!

Before we let summer slip through our fingers, let’s enjoy one last summer inspired treat!

This Mango Lime Cheesecake is rich, creamy and bursting with tropical flavors!

The recipe starts with a flavorful graham cracker crust and coconut crust, then is filled with a thick, creamy layer of cheesecake infused with mango and lime, and finally it’s topped with a tart mango citrus glaze and whipped cream.

The recipe will take some time to prepare, but one of my favorite things about making cheesecake is they can (and should) be made a day in advance, so there is very little prep on the day you serve it.

This Mango Lime Cheesecake is rich, creamy and bursting with tropical flavors!

My fridge is always stocked with Challenge butter and cream cheese and this cool and creamy Mango Lime Cheesecake is the perfect recipe to highlight fresh, high quality dairy products like Challenge Dairy.

I love using Challenge products because they are made from all natural ingredients and never contain any hormones, additives or fillers.

Challenge cream cheese is fresh from the farm to the fridge in just two days!  Challenge uses fresh milk and cream from local dairies and it’s ready to be put in the diary case in just 24 hours!

It’s important to me to chose high quality ingredients when I’m baking.  If I’m going to take the time to make desserts from scratch I want to make sure the end results are truly delicious!

This Mango Lime Cheesecake is rich, creamy and bursting with tropical flavors!

Let’s get baking!

Print Recipe

Mango Lime Cheesecake

Yield: 1 - 9" Cheesecake (apx. 16 servings)

This cheesecake is rich, creamy and bursting with tropical flavors!

Ingredients:

Crust

  • 1 1/2 cups graham cracker crumbs (10 full crackers)
  • 2 Tablespoons sugar
  • 3/4 cup shredded sweetened coconut
  • 5 Tablespoons Challenge butter, melted

Cheesecake

  • 1 ripe, fresh mango
  • 3 Tablespoons fresh lime juice
  • zest of 2 limes (2 teaspoons)
  • 3, 8oz. packages Challenge cream cheese
  • 1 1/3 cups sugar
  • 3 eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract

Glaze

  • 1 ripe, fresh mango
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons corn starch
  • 2 Tablespoons sugar

Whipped Cream

  • 2/3 cup heavy whipping cream
  • 2 Tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Toasted coconut, as garnish.

Directions:

Prepare crust -
1.  Preheat oven to 350*F.

2.  Melt butter in a small bowl, then set aside.  Crush graham crackers and then add remaining ingredients (including butter) to a medium bowl.  Stir together until well combined.  Pour mixture into a 9" springform pan and use the bottom of a glass or measuring cup to press the mixture firmly into the bottom and about 1 inch up the side of the pan.  Bake in pre-heated oven for 10 minutes, then set aside to cool.

Prepare cheesecake-

1.  Gather all of your ingredients on the counter so your cream cheese and eggs can warm up to room temperature.

2.  Zest limes and set aside zest, then juice the limes. Peel the mango and cut the fruit from around the pit.  Add mango and fresh lime juice to a blender or food processor and blend until smooth.

3.  In the bowl of an electric mixer, blend cream cheese until smooth.  Add sugar and continue to blend.  Add eggs, one at a time (while blending).  Add sour cream, vanilla, mango/lime puree and lime zest.  Blend until all ingredients are smooth and well incorporated.  Pour the cheesecake batter into the prepared crust.

4.  Prepare the cheesecake pan to be baked in a water bath (as follows).  To prepare water bath, wrap the cheesecake pan (bottom and sides) with foil, (you may need to criss cross two sheets of foil) so that no water can get into the pan.  Place the foil wrapped cheesecake pan in a large roasting pan or baking dish, then pour HOT water into the roasting dish until the water is about 1" deep.  Carefully move to oven and bake.

5.  Bake cheesecake in pre-heated oven at 325*F (note this is reduced from the crust baking temperature) for 60-65 minutes, until the center barely jiggles when nudged.  At this time, turn OFF the oven and open the oven door part way.  Allow the cheesecake to slowly cool in the oven for 1 hour.  Move cheesecake to the counter and cool an additional hour.  At this time, move the cheesecake to the fridge (cover with foil) and chill for AT LEAST 6 hours, or overnight.

Prepare glaze-

1.  Once the cheesecake has chilled at least 6 hours, prepare the glaze.  Peel mango and cut the fruit from around the pit.  Add mango, lime juice and lemon juice to a blender or food processor and blend until fully smooth.  After blending, if desired, pour puree through a fine strainer to make sure the puree is very smooth.

2.  In a small saucepan add cornstarch and sugar and whisk together.  Add a few tablespoons of the mango puree and whisk to combine.  Turn on the heat to medium and begin to gently cook.  Add remaining puree, whisking to combine.  Increase heat to medium-high and cook just until it begins to boil.  Boil 30 seconds (while whisking), then remove from heat.  Continue to stir to allow the glaze to cool a bit, then pour into a bowl and move to the fridge to cool further.

Prepare whipped cream-

1.  In a chilled bowl, whip heavy cream until it begins to thicken.  Add powdered sugar and vanilla and continue to whip until stiff.  Add whipped cream to a large piping bag, fitted with a tip of your choice and pipe a thick boarder of whipped cream around the cheesecake.

2.  Pour mango glaze in the center of the cheesecake, then use an off-set spatula to spread carefully to meet up with the whipped cream.

3.  Garnish cheesecake with toasted coconut and lime zest, if desired.

Be sure to use nice ripe mangos for the best flavor.

I used Challenge brand butter and cream cheese, but please feel free to use a high quality brand of your choice.

See step-by-step photos of creating the water bath in my Black Forest Cheesecake recipe post.

Recipe source - Glorious Treats

 

This Mango Lime Cheesecake is rich, creamy and bursting with tropical flavors!

Enjoy!

This Mango Lime Cheesecake is rich, creamy and bursting with tropical flavor!

Disclosure – I created this recipe as part of an ongoing partnership with Challenge Dairy.  Partnering with brands I love allows me to provide you high quality content at no cost to you.  I only work with brands I use and love.  All images, text and opinions are my own.

27 comments

  1. This looks awesome! Btw, love your coffee meringue cookie recipe.

    Do you think I can use lemons and lemon juice to substitute for lime for almost the same great taste?

    • Hi Linda, Generally lemon has a bit more over-powering flavor, so if I was going to not use any limes I might suggest reducing the citrus juice by 1/2 and replacing the other 1/2 of the juice with water. Happy baking!

  2. My favorite cheesecake at Cheesecake Factory is the Mango Key Lime. I’m pretty sure I’d be in BIG trouble if I made it at home, since no one else in my family really likes it!!!

    • Hi Alisha, Yes, the Cheesecake Factory version was my inspiration =) I guess you’ll have to give this a try when you’re having some guests over. Hope you enjoy it!

  3. mmm-mmm-mmmm! My mouth is watering! This looks delicious!

  4. Mango and lime is a gorgeous flavour combo, and you can’t beat a good cheesecake!

  5. It looks so good, I will try it very soon! Thanks for the recipe!
    Amy
    http://www.foodetcaetera.com

  6. Glory! Oh, my gosh, this looks delish! Right now i have a bowl full of lovely, juicy little limes, from my neighbor’s tree that had a huge branch broken off in a horrible storm. I also have 4 ripe mangoes in my frig, from a day i scored 50 cent mangoes at Walmart! Do I dare make this beautiful treat??? I could, and share it with my “mango buddy” son, great excuse to go visit my kids at college! Tee-hee! Hope you are doing well, Glory!

  7. What a gorgeous cheesecake! Love the mango + lime flavors in here, so summery and fresh :)

  8. This cheesecake is such a great idea. Question: How do you get your cheesecakes so flawless? Even when I do a water bath I still end up with little cracks.

    • Hi Caitlin, The “trick” to having the cheesecake not crack is two part… #1 The water bath #2 – Allowing the cheesecake to cool very slowly (following the directions I’ve listed). Give it a try and let me know if you have better luck! Happy baking!

  9. Sounds absolutely amazing! I love tropical flavors with creamy cheesecake! YUM…

  10. Gorgeous Glory! I am usually far too lazy to use a water bath but you are so right – it keeps the cheesecake from cracking! The toasted coconut is the perfect garnish!

  11. HI, if I don’t have lime what can I use as substitute? I definitely will try this, but I’m from Santo Domingo and we do not have limes, since you differentiate lemons from limes.

    Thanks so much in advance for your kind response, I’ll be awaiting to practice this treat!!

  12. This cheesecake is delicious!  I’ve made many kinds of cheesecake, and this one is a winner.  The flavors were well-balanced between mango, lime, and coconut.  I had no problems with the recipe one bit.  The only change I made was to the whipped cream.  I stabilized it with unflavored gelatin and I added a 1/2 tsp of coconut extract for even more coconut flavor.  This is a keeper!  Thanks so much for sharing the recipe!

  13. Could you substitute frozen mango?

    • Hi Christina,  I’ve only made it with fresh, but I believe frozen would work perfectly well.  You may need to add just a bit more corn starch (I’d try 2 1/2 teaspoons total) because frozen fruit tends to be a bit juicer.  
      Happy baking!  

  14. my local Indian grocery store sells delicious mango puree at a great price. I want to make this using the already pureed mango. About how much puree do you have in your recipe after you put it in the blender and add to the cheesecake mix and then again when you puree and make the glaze?

    • Oh boy, I don’t think I measured it, but if I was to try and take a guess I’d say between 1/2 cup and 2/3 cup (per mango). Especially for the glaze, I’d suggest tasting it to make sure the balance of the mango and the lemon and lime juice is a nice balance. If it’s too sour (from the citrus juice) add a bit more of the mango puree.

  15. Family loved it. Is my favorite cheesecake ever!

  16. If I wanted to make mini cheesecakes, would I just fill the crust and cheesecake batter to fit the pans and bake for the same time or would it be a shorter time?

  17. Would this be good without the glaze? Also, I am weary of the water bath because I’m always afraid it will make the crust soggy lol. Is that a silly worry?

    • The glaze really adds a nice sweet & tart mango flavor. Feel free to make the recipe without the glaze, but I might serve it with some thinly sliced fresh mango to add that flavor.
      I have successfully used a water bath for cheesecakes many times without any water leaking through. Try to find a springform pan that has a pretty tight seal to begin with (pour some water into the empty pan and it will give you an idea of how well it can hold water out as well). I have seen bakers use a crock pot liner (which looks almost like a plastic shower cap) to give extra insurance that no water seeps through into the crust.
      I promise, it can be done!
      I hope you give the recipe a try and love it as much as my family does!

  18. I’m all set to make this beautiful cheesecake this weekend. I’m wondering, however, how the crust will hold up with the coconut. I haven’t had much luck with crusts that have a third ingredient. And water baths are no longer a concern since I started using the cheesecake moat. Thanks for the recipe!

    • I didn’t have any trouble with the crust keeping a nice shape and cutting nicely. The amount of coconut is not enough to really change the general texture from a traditional graham cracker crust.
      I hope you have great success this weekend! I just love all the flavors in this cheesecake!

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