Mango Key Lime Cheesecake

This showstopping Mango Key Lime Cheesecake layers tangy key lime, sweet mango, and aromatic coconut for a tropical dessert with irresistible contrast in every bite. If you love bright, fruity cheesecakes and crave a texture adventure, this recipe delivers both.

The first time I made this, the bright color and layered look got as much attention as the flavor. It has become my go-to when I want to impress at family birthday parties.

Ingredients

• Vanilla wafer crumbs: give the cookie crust a tender base and mild sweetness. Choose a brand with real vanilla for the best flavor
• Sugar: in the crust and macaroon layer brings out the mellow crumbly contrast
• Butter: in the crust holds everything together and adds richness. Use real butter for that deep flavor
• Sweetened shredded coconut: in the macaroon layer adds chewy coconut flavor. Fresh or soft shreds work best
• Egg whites: in the macaroon layer help create a light texture. Use room temperature eggs for best whipping
• Cream cheese: forms the creamy, classic body of the cheesecake. Go for full fat blocks for structure
• Sugar: in the filling provides balance for the tart flavors
• All purpose flour: gives extra stability to the filling
• Sweetened condensed milk: brings luscious sweetness and dense texture
• Sour cream: adds tang and silkiness to the filling
• Coconut extract and vanilla extract: infuse deep, layered flavor. Try to pick pure extracts for best aroma
• Eggs: give the custard-like texture. Room temperature eggs blend in best
• Canned mango puree: delivers strong mango taste. Choose a brand with no added sugar or artificial flavor
• Mango flavor and mango extract: boost the fruitiness. Use both for intensity
• Key lime juice: gives vivid tartness. Use fresh key limes if possible for zippy punch
• Egg yolks and sugar: in the topping create a silky cream. Separate eggs carefully
• Cornstarch: thickens the mango cream for a smooth finish
• Milk: for the topping should be whole for creaminess
• Salted butter: in the topping adds shine and depth
• Gelatin: for the shimmering mango layer. Bloom it fully to avoid lumps
• Granulated sugar: in the topping boosts the sweet glaze
• Canned mango puree: again for intense golden color and tropical note

Step-by-Step Instructions

Prepare and Bake the Crust:

Preheat oven to a gentle 160 C. Line a springform pan with parchment and grease the sides for easy release. Mix vanilla wafer crumbs sugar and butter until combined then press in a thin even layer on the bottom. For the macaroon crust mix coconut sugar vanilla and salt in a bowl. Whip egg whites to stiff peaks with a hand mixer then gently fold them into the coconut mix in two additions so the mixture stays fluffy. Press this over the cookie layer. Bake just until the coconut is golden in spots and smells nutty around twenty minutes. Cool completely before filling.

Mix the Cheesecake Filling:

Reduce oven temperature to 150 C. Beat cream cheese sugar and flour on lowest speed until completely smooth. Scrape the bowl often to avoid lumps. Pour in sweetened condensed milk mix well then blend in sour cream coconut extract and vanilla. Add the eggs one at a time just until each disappears for a smooth custard-like liquid. Divide the filling precisely into two bowls. Stir mango puree mango flavor and mango extract into one bowl for bright color and tang. Stir key lime juice into the other for tartness.

Layer and Bake the Cheesecake:

Spread the key lime filling evenly across the cooled crust. Drizzle the mango filling in wide circles over the top making sure it covers but creates an even layer. Place the pan in a deep roasting pan. Fill with warm water halfway up the side for gentle even baking. Bake until the center is set but a little wobbly about one hour fifteen minutes. Let the cake cool slowly in the oven first with the door closed and then propped open. This keeps the top from cracking.

Chill and Add Mango Cream:

Let the cheesecake reach room temperature then refrigerate overnight to fully set. For the mango cream gently beat yolks. Whisk sugar cornstarch and milk in a saucepan and cook over medium heat until thick and bubbling. Slowly add a bit of hot mixture to the yolks to prevent scrambling then return everything to the pot and bubble until thick. Stir in butter mango extract and mango flavor while still warm so it becomes creamy and smooth. Spread evenly over the cold cheesecake and chill again.

Finish with Mango Gelatin:

Sprinkle gelatin over water in a small bowl and let it fully bloom. Microwave a few seconds until melted then stir in sugar. Blend in mango puree and let thicken slightly at room temp. Spoon and smooth this over the mango cream for a vibrant glossy finish. Chill until set.

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There is something magical about the contrast between silky mango cream and the chewy coconut crust. My kids think the jiggly top is the best part and often steal the first bite

Storage Tips

To store the cheesecake keep it in an airtight container in the fridge for up to five days. The flavors actually develop as it chills and leftovers taste even better. For longer storage slice and freeze individual pieces tightly wrapped and thaw overnight in the fridge.

Ingredient Substitutions

If mango puree is unavailable blend ripe fresh mangoes until smooth and strain for a silky consistency. Regular lime juice can work in place of key lime though the flavor will be a touch less zesty. For coconut flavor if you cannot find extract boost the coconut in the macaroon crust instead.

Serving Suggestions

Serve this cheesecake ice cold for a clean cut and the best flavor. Garnish with toasted coconut ribbons fresh mango cubes or even a few extra drops of key lime juice for a punchy finish. For parties arrange slices on a platter and scatter bright edible flowers for a tropical look.

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Cultural and Historical Context

Cheesecake has a long legacy as a celebratory American dessert and this recipe blends Southern American key lime tradition with the mangoes and coconuts beloved throughout the tropics. The macaroon crust is a clever nod to classic coconut macaroons and gives this cake standout chew.

Frequently Asked Questions

→ How do I prevent cracks in the cheesecake?

Bake at a low temperature, use a water bath, and let the cake cool gradually to minimize cracking.

→ What makes the crust different?

The double layer—vanilla wafer and coconut macaroon—adds crunch and tropical flavor beneath the creamy filling.

→ Can I use fresh mango instead of puree?

Yes, blend ripe mango smooth and strain it for a consistent puree in the filling and toppings.

→ Is a springform pan necessary?

Yes, it helps keep the layers intact and allows easy removal for clean slicing.

→ How should leftovers be stored?

Cover tightly and refrigerate for up to 4–5 days for best texture and freshness.

→ Do I need to use both mango flavor and extract?

Using both enhances the fruitiness, but if unavailable, extra puree or extract can be substituted for flavor.