Creamy Mango Key Lime Cheesecake

Here is my favorite mango key lime cheesecake recipe, with a smooth, creamy filling that combines sweet tropical mango with tart key lime juice, all sitting on top of a simple graham cracker crust.

This cheesecake is always a hit at summer gatherings and potluck dinners. I love making it because it tastes fancy but is actually pretty easy to put together. Plus, who can resist that perfect balance of sweet and tangy?

What Kind of Mango Should I Use?

For this cheesecake, you’ll want to use canned mango puree rather than fresh mango, as it gives you a consistent texture and concentrated flavor that works perfectly in both the cheesecake filling and the topping. Canned mango puree is already smooth and has the right consistency for baking, plus it won’t add extra water content that could affect your cheesecake’s texture. You can find it in the international aisle of most grocery stores, often near other tropical fruit products. If you can only find fresh mango, you’ll need to puree it until completely smooth and strain out any fibers, but canned will give you the most reliable results every time.

Options for Substitutions

This tropical cheesecake has some room for swaps, though a few ingredients are pretty important to keep:

• Vanilla wafer crumbs: Graham cracker crumbs work perfectly here, or you can crush up coconut cookies for extra tropical flavor. Use the same amount and follow the same mixing process.
• Key lime juice: Regular lime juice is totally fine if you can’t find key limes. You might need to add a tiny bit more sugar since key limes are slightly sweeter, but start with the same amount and taste as you go.
• Mango puree: You can make your own by blending fresh mango until smooth, or try peach or passion fruit puree for a different tropical twist. Just keep the same measurements.
• Mango extract and flavor: If you can’t find mango extract, increase the mango puree slightly and add a drop of orange extract. The flavor won’t be as intense, but it’ll still be delicious.
• Coconut extract: Vanilla extract can step in here if needed, though you’ll lose some of that tropical coconut taste.
• Cream cheese: This is one ingredient I wouldn’t substitute – it’s essential for the cheesecake’s texture and structure. Make sure it’s at room temperature for smooth mixing.
• Sweetened condensed milk: You can make your own by simmering 1 cup milk with 2/3 cup sugar until thick, but store-bought is much easier and gives consistent results.

Watch Out for These Mistakes While Baking

The biggest mistake when making this cheesecake is not having your cream cheese at proper room temperature, which can lead to lumpy filling that won’t smooth out no matter how much you mix – take it out of the fridge at least 2-3 hours before baking. Another common error is overmixing the batter once you add the eggs, which incorporates too much air and can cause cracks on the surface, so mix just until combined. Don’t skip the water bath (bain-marie) technique, as baking the cheesecake in a roasting pan filled halfway with hot water helps prevent cracking and ensures even cooking. Finally, resist the urge to open the oven door during baking, and when it’s done, let the cheesecake cool gradually by turning off the oven and cracking the door open – sudden temperature changes are the enemy of smooth cheesecake tops.

What to Serve With Mango Key Lime Cheesecake?

This tropical cheesecake is pretty rich and decadent on its own, so I like to keep the sides light and refreshing. A simple fruit salad with fresh berries, pineapple chunks, and maybe some mint really complements those bright mango and key lime flavors without competing with them. You could also serve it with a dollop of whipped cream or a scoop of vanilla ice cream if you want to go all out. For drinks, iced tea, coffee, or even a tropical punch would be perfect alongside this creamy dessert.

Storage Instructions

Refrigerate: This cheesecake needs to chill in the fridge for at least 4-6 hours before serving, but overnight is even better. Once it’s set, cover it with plastic wrap or store it in an airtight container and it’ll stay fresh for up to 5 days. The flavors actually get better after a day or two!

Freeze: You can absolutely freeze this tropical treat for up to 3 months. Wrap individual slices in plastic wrap and then place them in a freezer bag, or freeze the whole cheesecake covered tightly. Just remember that the texture might be slightly denser after freezing, but it’s still delicious.

Serve: When you’re ready to enjoy frozen slices, let them thaw in the fridge for about 2-3 hours or at room temperature for 30-45 minutes. For the best texture and flavor, serve it chilled straight from the fridge rather than at room temperature.

Preparation Time	30-45 minutes
Cooking Time	75-90 minutes
Total Time	105-135 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 50-60 g
• Fat: 180-200 g
• Carbohydrates: 380-420 g

Ingredients

For the crust:

• 2 tbsp melted butter
• 3/4 cup vanilla wafer crumbs
• 2 tbsp sugar

For the coconut macaroon layer:

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

For the cheesecake filling:

• 1/2 cup sour cream (full-fat for richness)
• 2 1/4 tsp mango flavor
• 1 1/4 cups sugar
• 2 1/4 tsp mango extract
• 1/2 cup mango puree
• 2 tsp coconut extract
• 1/2 cup key lime juice (freshly squeezed for best flavor)
• 24 oz cream cheese (room temperature, I use Philadelphia)
• 4 large eggs (at room temperature)
• 2 tsp vanilla extract
• 1 1/2 cups sweetened condensed milk
• 3 tbsp all-purpose flour

For the mango pastry cream:

• 6 tbsp sugar
• 2 large egg yolks
• 1 tbsp salted butter
• 3/4 tsp mango flavor
• 3/4 tsp mango extract
• 1 1/2 tbsp cornstarch
• 1 cup milk

For the mango gelatin glaze:

• 1/2 cup mango puree
• 1 1/2 tsp gelatin
• 3 tbsp sugar
• 4 tbsp water (room temperature)

Step 1: Prepare the Pan and Cookie Crust Layer

• 3/4 cup vanilla wafer crumbs
• 2 tbsp sugar
• 2 tbsp melted butter

Preheat your oven to 325°F (163°C).

Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.

In a small bowl, combine the vanilla wafer crumbs, sugar, and melted butter.

Press this mixture evenly into the bottom of the prepared pan to form the base crust.

Step 2: Make and Bake the Macaroon Crust Layer

• 1 3/4 cups sweetened shredded coconut
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 2 large egg whites at room temperature

In a large bowl, stir together the shredded coconut, granulated sugar, vanilla extract, and salt.

In another bowl, whip the egg whites on high speed until stiff peaks form.

Fold half the whipped egg whites into the coconut mixture, then add the remaining egg whites and continue folding until combined.

Spread this macaroon mixture evenly over the cookie crust.

Bake for 15–20 minutes, until the edges are lightly browned.

Remove from the oven and set aside to cool.

Cover the outsides of the pan tightly with aluminum foil to prevent water from getting in during the water bath.

If needed, clean the sides of the pan and re-grease to keep your cheesecake sides neat.

I always do this for a professional finish.

Step 3: Prepare and Divide the Cheesecake Batter

• 24 oz cream cheese, room temperature
• 1 1/4 cups sugar
• 3 tbsp all purpose flour
• 1 1/2 cups sweetened condensed milk
• 1/2 cup sour cream
• 2 tsp coconut extract
• 2 tsp vanilla extract
• 4 large eggs, room temperature

Reduce the oven temperature to 300°F (148°C).

In a large bowl, beat together the cream cheese, sugar, and flour on low speed until smooth.

Slowly add the sweetened condensed milk, mixing until well combined.

Mix in the sour cream, coconut extract, and vanilla extract, also on low speed.

Add the eggs one at a time, mixing slowly after each addition.

Scrape down the sides of the bowl as needed to ensure a completely smooth batter.

Then, divide the mixture evenly into two large bowls.

I find weighing the batter ensures perfect layers, but measuring by cups works too.

Step 4: Flavor, Layer, and Bake the Cheesecake

• 1/2 cup canned mango puree
• 2 1/4 tsp mango flavor
• 2 1/4 tsp mango extract
• 1/2 cup key lime juice

To one bowl of batter, add mango puree, mango flavor, and mango extract.

Gently mix until well combined.

To the other, add key lime juice and gently stir to combine.

Pour the key lime filling evenly onto the pre-baked crust layers from Steps 1 and 2.

Drizzle the mango filling over the key lime filling in a swirling pattern to help create a more even and pretty layer.

Place the springform pan inside a larger pan and fill the outer pan with warm water, reaching about halfway up the sides of the springform pan (make sure the foil is keeping water out).

Bake for 1 hour and 15 minutes.

The cheesecake should be mostly set, with the outer edges firmer and the center still a bit jiggly.

Turn off the oven and let the cheesecake rest inside for 30 minutes without opening the door.

Then, crack the oven door for another 30 minutes to cool the cheesecake gently.

Remove from the oven and water bath, and let it cool to room temperature.

Chill in the fridge for 5-6 hours or overnight before removing from the springform pan.

Step 5: Prepare and Apply Mango Pastry Cream Topping

• 2 large egg yolks
• 6 tbsp sugar
• 1 1/2 tbsp cornstarch
• 1 cup milk
• 1 tbsp salted butter
• 3/4 tsp mango extract
• 3/4 tsp mango flavor

To make the pastry cream, gently beat the egg yolks in a medium bowl and set aside.

In a large saucepan, whisk together sugar, cornstarch, and milk until smooth.

Cook over medium heat, stirring constantly, until thickened and bubbling.

Temper the egg yolks by adding a little of the hot milk mixture to them, whisking, then repeating this process before returning everything to the saucepan.

Bring to a gentle boil for about 1 minute, whisking constantly, until thickened.

Remove from heat and stir in butter, mango extract, and mango flavor until fully combined.

Spread the pastry cream evenly on top of the chilled cheesecake.

Refrigerate while preparing the next topping.

For a richer flavor, I sometimes add a pinch of salt to the pastry cream.

Step 6: Prepare and Add Mango Gelatin Topping

• 4 tbsp water, room temperature
• 1 1/2 tsp granulated gelatin
• 3 tbsp granulated sugar
• 1/2 cup canned mango puree

Sprinkle granulated gelatin over the water in a shallow dish and let it bloom for about 5 minutes.

Heat the bloomed gelatin in the microwave for 5–10 seconds, just until melted.

Stir in the sugar, then add the mango puree and mix until combined.

Let the gelatin mixture sit for about 10 minutes to thicken slightly.

Drizzle it over the pastry cream topping (from Step 5) and spread gently into an even layer.

Chill the cheesecake for another 2–3 hours until the topping is set and firm.

This step is key for a glossy, fruity finish that really wows!

Step 7: Chill, Serve, and Store

Once the mango gelatin topping is set, the cheesecake is ready to serve.

Keep it refrigerated in an airtight container or well covered.

It will stay fresh for 4–5 days.

I like to garnish each slice with a bit of fresh mango or a sprig of mint for a beautiful presentation!