Mango Key Lime Cheesecake Recipe

Introduction

This Mango Key Lime Cheesecake is a tropical twist on a classic favorite, combining creamy cheesecake layers with bright key lime and sweet mango flavors. A crisp vanilla wafer and coconut macaroon crust adds delightful texture beneath the luscious filling. Perfect for summer celebrations or any time you want a refreshing dessert.

Ingredients

• 3/4 cup (100g) vanilla wafer crumbs
• 2 tbsp (26g) sugar (for crust)
• 2 tbsp (28g) butter, melted
• 1 3/4 cups (131g) sweetened shredded coconut
• 1/4 cup (52g) granulated sugar (for coconut layer)
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 2 large egg whites, room temperature
• 24 ounces (678g) cream cheese, room temperature
• 1 1/4 cups (259g) sugar (for filling)
• 3 tbsp (24g) all purpose flour
• 1 1/2 cups (360ml) sweetened condensed milk
• 1/2 cup (115g) sour cream
• 2 tsp coconut extract
• 2 tsp vanilla extract (for filling)
• 4 large eggs, room temperature
• 1/2 cup (120ml) canned mango puree
• 2 1/4 tsp mango flavor
• 2 1/4 tsp mango extract
• 1/2 cup (120ml) key lime juice
• 2 large egg yolks
• 6 tbsp (78g) sugar (for topping)
• 1 1/2 tbsp cornstarch
• 1 cup (240ml) milk
• 1 tbsp (14g) salted butter
• 3/4 tsp mango extract (for topping)
• 3/4 tsp mango flavor (for topping)
• 4 tbsp (60ml) room temperature water
• 1 1/2 tsp granulated gelatin
• 3 tbsp (39g) granulated sugar (for gelatin topping)
• 1/2 cup (120ml) canned mango puree (for gelatin topping)

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
2. Step 2: In a small bowl, combine the vanilla wafer crumbs, 2 tablespoons sugar, and melted butter. Press this mixture firmly into the bottom of the springform pan to form the crust.
3. Step 3: For the macaroon crust layer, mix the shredded coconut, 1/4 cup sugar, vanilla extract, and salt in a large bowl. In a separate bowl, whip the egg whites on high speed until stiff peaks form.
4. Step 4: Fold about half of the whipped egg whites into the coconut mixture gently, then fold in the remaining egg whites until fully combined.
5. Step 5: Spread the macaroon mixture evenly over the cookie crust. Bake for 15-20 minutes or until the edges are lightly browned. Remove from oven and allow to cool.
6. Step 6: Wrap the outside of the springform pan with aluminum foil to protect from water during the water bath. Prepare the pan for the water bath and set aside.
7. Step 7: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and combined, scraping the sides as needed.
8. Step 8: Slowly add the sweetened condensed milk, mixing until smooth. Add sour cream, coconut extract, and vanilla extract, mixing on low speed until combined.
9. Step 9: Add eggs, one at a time, mixing slowly after each addition. Scrape the bowl sides to ensure even mixing.
10. Step 10: Divide the filling evenly into two bowls. In one bowl, stir in mango puree, mango flavor, and mango extract. In the other, stir in key lime juice.
11. Step 11: Pour the key lime filling over the cooled crust and spread evenly. Drizzle the mango filling over the key lime layer, distributing it evenly without pouring all in one spot.
12. Step 12: Place the springform pan into a larger pan and add warm water halfway up the sides of the springform pan. Ensure water does not cross the foil wrap.
13. Step 13: Bake for 1 hour and 15 minutes. The center should be set but still slightly jiggly, with the edges firmer.
14. Step 14: Turn off the oven and leave the door closed for 30 minutes. Then crack the door open slightly and let the cheesecake cool for an additional 30 minutes.
15. Step 15: Remove the cheesecake from the oven and water bath. Allow it to cool to room temperature, then refrigerate for 5-6 hours or overnight until firm.
16. Step 16: For the pastry cream topping, beat egg yolks gently in a medium bowl. In a saucepan, whisk sugar, cornstarch, and milk until smooth. Cook over medium heat until thickened and bubbly.
17. Step 17: Temper the egg yolks by slowly whisking in small amounts of the hot milk mixture, then return all to the saucepan. Bring to a light boil while whisking continuously for about one minute.
18. Step 18: Remove from heat; stir in butter, mango extract, and mango flavor until smooth. Spread this cream evenly over the chilled cheesecake. Return to the refrigerator.
19. Step 19: To make the gelatin topping, sprinkle gelatin evenly over room temperature water and let it bloom for 5 minutes. Microwave gently until melted.
20. Step 20: Stir in sugar and mango puree into the melted gelatin. Let the mixture thicken for about 10 minutes, then drizzle it evenly over the pastry cream layer. Smooth into an even layer.
21. Step 21: Refrigerate the cheesecake for 2-3 hours until the topping layers are firm and chilled. Serve and enjoy!

Tips & Variations

• Use room temperature ingredients to ensure a smooth, crack-free cheesecake filling.
• If you don’t have mango flavor, increase the mango puree slightly for a more natural fruity taste.
• Protecting the springform pan with foil is essential to prevent water from seeping in during the water bath baking.
• For a quicker gelatin setting, chill the gelatin layer in the freezer for 20 minutes, watching carefully so it doesn’t freeze solid.

Storage

Store the completed cheesecake in an airtight container or cover it well in the refrigerator. It will keep fresh for up to 4-5 days. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting in the fridge overnight, which helps the flavors meld and the layers set perfectly.

What is the purpose of the water bath during baking?

The water bath provides gentle and even heat, preventing the cheesecake from cracking and ensuring a smooth, creamy texture.

Mango Key Lime Cheesecake Recipe

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★★★★★

4.7 from 79 reviews

This Mango Key Lime Cheesecake combines a unique dual-flavored filling of tropical mango and tangy key lime atop a crunchy vanilla wafer and coconut macaroon layered crust. Baked in a water bath for a creamy, crack-free texture, it’s topped with a luscious mango-infused pastry cream and a glossy mango gelatin layer. Perfect for a summer dessert that balances sweet, tart, and creamy flavors.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 8 hours 5 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Crust

• 3/4 cup (100g) vanilla wafer crumbs
• 2 tbsp (26g) sugar
• 2 tbsp (28g) butter, melted

Macaroon Crust Layer

• 1 3/4 cups (131g) sweetened shredded coconut
• 1/4 cup (52g) granulated sugar
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 2 large egg whites, room temperature

Cheesecake Filling

• 24 ounces (678g) cream cheese, room temperature
• 1 1/4 cups (259g) sugar
• 3 tbsp (24g) all purpose flour
• 1 1/2 cups (360ml) sweetened condensed milk
• 1/2 cup (115g) sour cream
• 2 tsp coconut extract
• 2 tsp vanilla extract
• 4 large eggs, room temperature

Mango Filling

• 1/2 cup (120ml) canned mango puree
• 2 1/4 tsp mango flavor
• 2 1/4 tsp mango extract

Key Lime Filling

• 1/2 cup (120ml) key lime juice
• 2 large egg yolks
• 6 tbsp (78g) sugar
• 1 1/2 tbsp cornstarch
• 1 cup (240ml) milk

Pastry Cream Topping

• 1 tbsp (14g) salted butter
• 3/4 tsp mango extract
• 3/4 tsp mango flavor

Gelatin Topping

• 4 tbsp (60ml) room temperature water
• 1 1/2 tsp granulated gelatin
• 3 tbsp (39g) granulated sugar
• 1/2 cup (120ml) canned mango puree

Instructions

1. Prepare the Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Mix the vanilla wafer crumbs, sugar, and melted butter in a small bowl until combined, then firmly press this mixture into the bottom of the pan.
2. Create the Macaroon Crust Layer: In a large bowl, stir together the shredded coconut, sugar, vanilla extract, and salt. In a separate large mixing bowl, whip the egg whites on high speed until stiff peaks form. Fold half of the egg whites into the coconut mixture gently, then fold in the remaining egg whites until fully combined. Spread this macaroon mixture evenly over the cookie crust and bake for 15-20 minutes until edges are lightly browned. Remove and set aside to cool.
3. Prepare the Springform Pan for Water Bath: Wrap the outside of the springform pan with aluminum foil tightly to prevent water from seeping in during the water bath baking. If needed, clean and re-grease the pan sides for a neat cheesecake finish. Set aside.
4. Make the Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and combined, avoiding excess air. Gradually add sweetened condensed milk and mix until incorporated. Mix in sour cream, coconut extract, and vanilla extract on low speed. Add the eggs one at a time, mixing slowly after each addition and scraping bowl sides to ensure smooth batter.
5. Divide and Flavor the Filling: Split the cheesecake batter evenly into two bowls. Into one, stir the mango puree, mango flavor, and mango extract gently. Into the other, add key lime juice and mix gently.
6. Layer the Fillings: Pour the key lime filling over the pre-baked crust and spread evenly. Carefully drizzle the mango filling over the key lime layer in multiple spots to create a marbled or layered effect.
7. Baking in a Water Bath: Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan but does not contact the foil. Bake in the oven for 1 hour and 15 minutes until the center is set but still slightly jiggly, with the outer edges firmer.
8. Cooling Process: Turn off the oven and leave the door closed for 30 minutes to allow gradual cooling and continued cooking. Then crack the oven door and cool an additional 30 minutes to prevent cracking.
9. Chill the Cheesecake: Remove the cheesecake from the oven and water bath, take off the foil, and cool to room temperature. Refrigerate for 5-6 hours or overnight until fully firm. Remove the cheesecake from the springform pan and place on a serving dish while preparing the toppings.
10. Make the Pastry Cream Topping: Beat egg yolks in a medium bowl and set aside. In a saucepan, whisk together sugar, cornstarch, and milk over medium heat until smooth and starting to bubble. Temper the egg yolks by adding a small amount of the hot milk mixture gradually while whisking, then combine with the rest in the saucepan. Bring to a light boil, whisking continuously until thickened (about 1 minute). Remove from heat, stir in butter, mango extract, and mango flavor until smooth. Spread evenly over cooled cheesecake and refrigerate.
11. Prepare the Gelatin Mango Topping: Sprinkle gelatin evenly over water in a shallow dish to bloom for 5 minutes. Microwave briefly to melt gelatin, stir in sugar, then mix in mango puree. Allow to thicken slightly for about 10 minutes, then drizzle and spread over the pastry cream layer to form an even topping.
12. Final Chill and Serve: Refrigerate the cheesecake until toppings are firm, approximately 2-3 hours. Store in an airtight container in the refrigerator and consume within 4-5 days for best freshness.

Notes

• Make sure all ingredients like eggs and cream cheese are at room temperature to ensure smooth mixing.
• The water bath baking technique prevents cracks and ensures a creamy texture in the cheesecake.
• Use high-quality canned mango puree for the best vibrant mango flavor.
• Tempering the egg yolks is essential to avoid scrambled eggs in the pastry cream.
• You can prepare the crust and macaroon layers a day ahead to save time.
• Wrap the springform pan well in foil to avoid water leaks during the water bath.
• Do not rush the cooling process; gradual cooling helps maintain cheesecake texture and prevents cracking.
• Store leftovers tightly covered in the fridge to maintain freshness.

Keywords: Mango cheesecake, Key lime cheesecake, Tropical cheesecake, Baked cheesecake, Water bath cheesecake, Mango dessert, Key lime dessert