Mango Lime Cheesecake

This Mango Lime Cheesecake is rich, creamy and bursting with tropical flavors! This cheesecake is like an island dream and features a perfect graham cracker coconut crust, a creamy mango and lime infused cheesecake, topped with a citrus glaze and whipped cream! Make this dessert ahead of time to enjoy at a summer party for a tropical treat the whole family will love!

Love all things lime? Make sure to try this Key Lime Cheesecake and Coconut Lime Cheesecake Mousse!

Mango Lime Cheesecake Recipe

Don’t let summer slip through your fingers before you have a chance to enjoy this tropical treat. This luscious cheesecake recipe balances an ultra creamy texture with light and fruity tropical flavors. It’s the perfect way to end a gorgeous summer dinner party!

The recipe is comprised of four parts – the crust, filling, glaze and whipped cream. Each layer is perfected so that when the cheesecake is assembled, each bite will taste like an island dream! Every bite contains a bit of graham cracker coconut crust, creamy mango and lime cheesecake, and a tart citrus glaze. Plus, fluffy whipped cream to tie it all together. 

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. All you have to do the day of is pull this cheesecake out of your fridge and wow your guests!

Why You’ll Love This Mango Cheesecake Recipe

Make Ahead. Cheesecake is an excellent make-ahead dessert! Don’t waste time on the day of your event rushing to pull together a yummy dessert – just make this mango lime cheesecake! It takes at least 6 hours to set, so it’s ideal to make it the day before and let it refrigerate overnight. That way all you have to do is slice, serve, and enjoy!

Tropical Flavors. The tropical flavors in this cheesecake are delightful. Not only are the lime and mango flavors bright and dreamy, but they’re also paired with the coconut graham cracker crust which takes it to the next level! It’s like a tropical smoothie in cheesecake form.

Decadent and Creamy. This cheesecake is so creamy and decadent! While the flavors are light and fruity, the texture balances them out with a rich creaminess. Each bite is a morsel of luxury. 

How to Make Lime Mango Cheesecake

Since this recipe is a labor of love, I’ve broken it down into four steps with mini steps underneath. My advice is to read the recipe all the way through first, and then take it one step at a time. Don’t stress, and remember – the whole recipe is in the complete printable recipe card below.

Step 1: Prepare Crust

1. Combine crushed graham crackers, sugar, coconut and melted butter together in a small bowl.   
2. Press into a 9″ springform pan and using the bottom of a glass or measuring cup.
3. Bake the crust in a 350°F oven for 10 minutes and then set it aside to cool.

Step 2: Prepare Cheesecake Filling

1. Combine mango and lime juice in a food processor or blender and process until smooth.
2. Beat the cream cheese until smooth and then add sugar and continue to blend.
3. Add eggs, one at a time and then sour cream, vanilla, mango-lime puree and lime zest. Blend until smooth and well incorporated.
4. Pour the cheesecake filling into the prepared crust.

Step 3: Water Bath and Baking

1. Wrap the cheesecake pan (bottom and sides) with extra wide foil, (or you may need to crisscross two sheets of foil) so that no water can get into the pan.  
2. Place the foil wrapped cheesecake pan in a large roasting pan or baking dish.
3. Pour hot water into the roasting dish until the water is about 1″ deep. 
4. Bake the cheesecake at 325°F for 60 to 65 minutes until the center barely jiggles when nudged.
5. Turn off the oven and open the oven door partway and let the cheesecake cool for 1 hour. 
6. Move the cheesecake to the counter and allow it to cool for an additional hour. 
7. Cover and transfer to the fridge to chill for at least 6 hours, or overnight.

Step 4: Prepare Glaze

1. Combine mango, lime juice and lemon juice to a blender or food processor and blend until fully smooth. 
2. Pour through a fine mesh strainer to make sure the puree is very smooth.
3. Add cornstarch and sugar to a small saucepan and whisk together.
4. Add a few tablespoons of the mango puree and whisk to combine.
5. Turn on the heat to medium and begin to gently cook. Add the remaining puree, whisking to combine.
6. Increase the heat to medium-high and cook just until it begins to boil. Boil for 30 seconds while whisking, and then remove from heat.  
7. Continue to stir to allow the glaze to cool a bit, and move it to the fridge to cool further.

Step 5: Prepare Whipped Cream + Assemble

1. Whip the heavy cream until it begins to thicken. Add powdered sugar and vanilla and continue to whip until it’s stiff. 
2. Pipe a thick border of whipped cream around the cheesecake.
3. Pour the mango glaze into the center of the cheesecake, then spread it carefully to meet up with the whipped cream edges.
4. Garnish your cheesecake with toasted coconut and lime zest, if desired.

Storage Information

Store your cheesecake by covering it with saran wrap or placing it in an airtight container. Keep it in the refrigerator for 5 to 7 days. 

Variations To Try

The basics of this recipe are perfect just the way they are, but you can play around with the flavors plenty! 

• Instead of lime and mango, make this a lemon and blueberry cheesecake!
• Make the cheesecake filling strawberry flavor, along with the glaze, and top your piped whipped cream with freshly sliced berries. 
• If you don’t have the time to make the whipped cream layer, use a pre-made option like Cool Whip or Tru Whip. 
• Instead of making a glaze, try something like jam, compote, or lime or lemon curd. 
• Also, if you want to make the recipe even easier on yourself, use a pre-made pie crust!

Trish’s Tips

• Be sure to use nice ripe mangos for the best flavor!
• See step-by-step photos showing how to create a water bath in my Black Forest Cheesecake recipe post.
• Let your cream cheese and eggs warm up to room temperature before adding them to your cheesecake mixture.
• I know it’s tempting to dig in, but let your cheesecake cool in the fridge for at least 6 hours to set up fully.
• Use an offset spatula to make it easier to spread the glaze around the cheesecake.

More Cheesecake Recipes To Try

1. The Perfect Cheesecake
2. Mini Oreo Cheesecakes
3. Pina Colada Cheesecake Mousse
4. Caramel Apple Cheesecake
5. Key Lime Cheesecake

Originally published August 21, 2015.