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!
Recipe Notes:
Don’t let the time of this recipe scare you! A lot of the total time is for the cheesecake to cool and set, it’s not hands-on time.
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
- Combine crushed graham crackers, sugar, coconut and melted butter together in a small bowl.
- Press into a 9″ springform pan and using the bottom of a glass or measuring cup.
- Bake the crust in a 350°F oven for 10 minutes and then set it aside to cool.
Step 2: Prepare Cheesecake Filling
- Combine mango and lime juice in a food processor or blender and process until smooth.
- Beat the cream cheese until smooth and then add sugar and continue to blend.
- Add eggs, one at a time and then sour cream, vanilla, mango-lime puree and lime zest. Blend until smooth and well incorporated.
- Pour the cheesecake filling into the prepared crust.
Step 3: Water Bath and Baking
- 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.
- Place the foil wrapped cheesecake pan in a large roasting pan or baking dish.
- Pour hot water into the roasting dish until the water is about 1″ deep.
- Bake the cheesecake at 325°F for 60 to 65 minutes until the center barely jiggles when nudged.
- Turn off the oven and open the oven door partway and let the cheesecake cool for 1 hour.
- Move the cheesecake to the counter and allow it to cool for an additional hour.
- Cover and transfer to the fridge to chill for at least 6 hours, or overnight.
Step 4: Prepare Glaze
- Combine mango, lime juice and lemon juice to a blender or food processor and blend until fully smooth.
- Pour through a fine mesh strainer to make sure the puree is very smooth.
- Add cornstarch and sugar to a small saucepan 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 the remaining puree, whisking to combine.
- 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.
- 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
- Whip the heavy cream until it begins to thicken. Add powdered sugar and vanilla and continue to whip until it’s stiff.
- Pipe a thick border of whipped cream around the cheesecake.
- Pour the mango glaze into the center of the cheesecake, then spread it carefully to meet up with the whipped cream edges.
- 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
- The Perfect Cheesecake
- Mini Oreo Cheesecakes
- Pina Colada Cheesecake Mousse
- Caramel Apple Cheesecake
- Key Lime Cheesecake
Mango Lime Cheesecake
Equipment
Ingredients
Crust
Cheesecake
- 1 mango fresh, ripe, peeled and cut
- 3 tablespoons lime juice freshly squeezed
- 24 ounces cream cheese 3 packages, room temperature
- 1⅓ cups granulated sugar
- 3 large eggs room temperature
- ½ cup sour cream room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons lime zest
Glaze
- 1 mango fresh, ripe, peeled and cut
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 2 teaspoons corn starch
- 2 tablespoons granulated sugar
Whipped Cream
- ⅔ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- toasted coconut as garnish
Instructions
Prepare crust
- Preheat oven to 350°F.
- Combine crushed graham crackers, granulated sugar, shredded coconut and melted butter in a medium bowl and stir to combine.1½ cups graham cracker crumbs, 2 tablespoons granulated sugar, ¾ cup shredded sweetened coconut, 5 tablespoons salted butter
- 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
- Add mango and fresh lime juice to a blender or food processor and blend until smooth.1 mango, 3 tablespoons lime juice
- 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.24 ounces cream cheese, 1⅓ cups granulated sugar, 3 large eggs, ½ cup sour cream, 1 teaspoon vanilla extract, 2 teaspoons lime zest
- Pour the cheesecake batter into the prepared crust.
- 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 extra wide foil, (or 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.
- Bake cheesecake in pre-heated oven at 325°F (note this is reduced from the crust baking temperature) for 60 to 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
- Once the cheesecake has chilled at least 6 hours, prepare the glaze. 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.1 mango, 2 tablespoons fresh lime juice, 2 tablespoons fresh lemon juice
- 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.2 teaspoons corn starch, 2 tablespoons granulated sugar
- 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
- In a chilled bowl, whip heavy cream until it begins to thicken. Add powdered sugar and vanilla extract and continue to whip until stiff.⅔ cup heavy whipping cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla extract
- 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.
- 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.
- Garnish cheesecake with toasted coconut and lime zest, if desired.toasted coconut
Notes
Nutrition
Originally published August 21, 2015.
So excited to make this for my husbands birthday!! Question: could you make the glaze the night before and leave it in the fridge until you’re ready to pour? Trying to make the day-of assembly as simple as possible!
Yes, I think that would work just fine! Happy celebrating!
There are two types of mangoes, which type did you use in your recipe?
Well, I guess I’m learning something new, because where we live (in California) I’ve generally only seen one type of mango in the stores. The mangoes I used (and are most available here) have colors of green, yellow and red all on the same fruit when they are ripe.
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!
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!
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?
I’m also interested iin the baking time for mini cheesecakes.
Family loved it. Is my favorite cheesecake ever!
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.
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!
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!
So glad you enjoyed this Kristin! Love the idea of boosting the coconut flavor just a bit!
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!!
orange juice works or any citrus juice depending on the type of flavor you’re looking for.