If you’re searching for a dessert that bursts with tropical sunshine and zesty sweetness, look no further than Mango Key Lime Cheesecake. This treat combines the creamy richness of classic cheesecake with the tang of key lime and the lush, fruity essence of mango. The result is a showstopper of a dessert that’s as gorgeous as it is delectable, perfect for impressing guests or simply savoring something extraordinary at home.

Mango Key Lime Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

What makes Mango Key Lime Cheesecake so special is the beautiful harmony between simple, high-quality ingredients. Each one plays a starring role: crisp graham crackers give crunch, rich cream cheese forms the luscious base, and, of course, fresh mango and zippy key lime bring all the color and sparkle you could hope for in a slice of summer.

Graham cracker crumbs: The golden foundation for the crust; using honey grahams gives extra warmth and depth.
Granulated sugar: Sprinkled into both the crust and filling to balance tartness and add a gentle sweetness.
Unsalted butter (melted): Holds the crumbs together for a perfect, buttery base—make sure it’s fully melted for even mixing.
Cream cheese (softened): The creamy heart of the cheesecake; bring to room temperature for ultra-smooth blending.
Eggs: These bind everything together and give the cheesecake its silky texture—add them one at a time for best results.
Sour cream: Adds richness and just a hint of tang, keeping the filling incredibly tender and light.
Key lime juice: A must for that punchy tropical flavor; authentic key limes make a difference, but bottled juice works in a pinch.
Key lime zest: Intensifies citrus aroma—zest first, then juice for maximum yield.
Mango purée (fresh or canned): For pure sunshine in every bite; ripe, fresh mango is ideal but canned purée gives convenience.
Heavy whipping cream: Fluffy, cloudlike topping that lightens each slice beautifully.
Powdered sugar: Sweetens the whipped cream delicately and helps stabilize it.
Fresh mango (diced): Juicy jewel-like garnish that highlights the mango flavor throughout.
Extra lime zest for garnish: A finishing touch that looks as delicious as it tastes.

How to Make Mango Key Lime Cheesecake

Step 1: Prep the Pan & Preheat the Oven

Begin by preheating your oven to 325°F (163°C). If you have parchment paper handy, line the bottom of your 9-inch springform pan for easy removal later. A little prep now means no sticking and stress-free serving later!

Step 2: Make the Graham Cracker Crust

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted unsalted butter until every crumb is coated. It should feel like damp sand. Press the mixture firmly and evenly into the bottom of your springform pan—use a flat-bottomed glass for an extra compact, even crust. Set aside.

Step 3: Create the Cheesecake Filling

In a large mixing bowl, beat softened cream cheese and granulated sugar together until completely smooth, scraping the sides as you go. Add the eggs one at a time, mixing well after each addition; this prevents lumps and keeps the texture luxurious. Next, blend in sour cream, key lime juice, and zest. Finish by folding in the rich mango purée—your batter will now be irresistibly creamy and beautifully pale yellow.

Step 4: Assemble and Bake

Pour the luscious filling over your prepared crust and smooth the top with a spatula. For guaranteed even baking and to help avoid cracks, bake your Mango Key Lime Cheesecake in a water bath: Wrap the outside of the pan with foil and set it in a larger pan filled with hot water. Bake for 55 to 65 minutes, until the edges are set and the center jiggles ever so slightly when you nudge the pan. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour—this gentle cooling ensures a gorgeously smooth top.

Step 5: Cool and Chill

After the gentle hour-long cool-down in the oven, transfer the cheesecake to a wire rack until it’s room temperature. Then cover and chill in the refrigerator for at least 4 hours, but overnight is even better for maximum flavor and slice-ability. This patience is rewarded with the dreamiest texture!

Step 6: Make the Whipped Cream Topping

Just before serving, whip heavy cream and powdered sugar together until you reach stiff peaks. It’s worth taking the extra few minutes for homemade—this topping is cloudlike, fresh, and enhances the richness of the cheesecake without overpowering those tropical notes.

Step 7: Garnish and Serve

Spread or pipe the whipped cream over the chilled cheesecake. Sprinkle on diced fresh mango and a little extra lime zest for a pop of color and flavor. Slice with a hot, dry knife (run it under hot water and wipe between cuts) for perfectly neat portions of Mango Key Lime Cheesecake.

How to Serve Mango Key Lime Cheesecake

Garnishes

Don’t skimp on the finishing touches—this is where your Mango Key Lime Cheesecake truly shines! Try a mountain of freshly whipped cream, scatter jewels of diced mango across the top, and finish with a flurry of bright lime zest. For an extra bit of flair, you can add thinly sliced lime wheels or a sprinkle of toasted coconut for crunch.

Side Dishes

While this cheesecake is a star on its own, a plate of lightly sugared berries or a simple fruit salad pairs beautifully, enhancing the tropical profile. A side of crisp coconut cookies or buttery shortbread rounds out the dessert course, and a cold press coffee or minty iced tea makes the perfect sipping companion.

Creative Ways to Present

For intimate gatherings, consider cutting the Mango Key Lime Cheesecake into petite bars or squares for a fun, finger-food vibe. You can also spoon dollops of the filling into mini jars for adorable single-serving parfaits—layer with crumb and filling and top with mango for visual delight. If you’re feeling playful, serve with a scoop of coconut or mango sorbet for a tropical plate.

Make Ahead and Storage

Storing Leftovers

Store leftover Mango Key Lime Cheesecake in the fridge, covered tightly with plastic wrap or in an airtight container. It stays beautifully fresh for up to 4 days and the flavor only deepens—if you can resist finishing it sooner.

Freezing

If you’d like to keep some for a special treat down the road, the cheesecake (without whipped cream or fresh fruit) freezes exceptionally well. Wrap individual slices tightly with plastic wrap and foil, or freeze the whole cheesecake. Thaw overnight in the fridge before adding toppings and serving—it’ll taste just as dazzling.

Reheating

There’s no need to reheat Mango Key Lime Cheesecake since it’s served chilled. If you prefer a slightly softened texture, let slices sit at room temperature for 10 to 15 minutes before serving—they’ll be even silkier and rich.

FAQs

Can I use bottled lime juice instead of key limes?

Absolutely, bottled key lime juice works in a pinch and will still deliver that signature tang. However, if you can find fresh key limes, their floral, bright flavor truly elevates the Mango Key Lime Cheesecake. Either way, be sure to use fresh zest for extra zing.

What kind of mango is best for the purée?

The best mango is one that’s ripe and fragrant—Ataulfo, Kent, or Haden varieties are especially creamy and sweet. You can use fresh mango puréed in a blender, or high-quality canned mango purée for convenience. Avoid stringy or underripe fruit for a smooth result.

How do I prevent cracks in my cheesecake?

A water bath is the cheesecake baker’s best friend! Wrapping the springform pan in foil and baking in a larger pan filled with hot water ensures even, gentle heat. Also, don’t overmix after adding eggs, and let the cake cool slowly in the oven before moving to the fridge.

Can I make Mango Key Lime Cheesecake ahead of time?

Yes! In fact, this cheesecake is the perfect make-ahead dessert. Prepare it one or two days before your event—it needs at least four hours to chill for best texture, and the flavor improves as it sits. Add the toppings just before serving for ultimate freshness.

Is this recipe gluten free?

As written, it isn’t gluten free due to the graham cracker crust. However, you can easily substitute gluten-free graham crackers or cookies for a celiac-friendly version of Mango Key Lime Cheesecake. All other ingredients are naturally gluten free.

Final Thoughts

There’s just something magical about the blend of creamy cheesecake with tropical flavors—it makes every bite of Mango Key Lime Cheesecake taste like a special occasion. I hope you give this recipe a try and share it with the people you love. One slice and you’ll see why it’s an instant favorite!

Mango Key Lime Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

Author: admin
Total Time: 5 hours 30 minutes (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the tropical flavors of this luscious Mango Key Lime Cheesecake. A creamy and tangy dessert that combines the zesty punch of key limes with the sweetness of mango, all nestled in a buttery graham cracker crust.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted

For the filling:

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/4 cup key lime juice
2 teaspoons key lime zest
1 cup mango purée (fresh or canned)

For the topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 cup diced fresh mango
Extra lime zest for garnish

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Instructions

Preheat oven and prepare crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter; press into pan.
Prepare filling: Beat cream cheese and sugar, add eggs one at a time, mix in sour cream, lime juice, zest, and mango purée.
Bake: Pour filling over crust, bake for 55-65 minutes until set. Cool, then refrigerate.
Whip cream and garnish: Whip cream with sugar, spread on cheesecake. Garnish with mango and lime zest before serving.