Here’s a bright, tropical dessert that’s smooth, creamy, and perfect for summer: Mango Lime Cheesecake. It combines the rich, velvety texture of classic cheesecake with the sweet-tart flavors of mango and fresh lime. You can make this as a baked or no-bake version I’ll include both options below.
🍰 Mango Lime Cheesecake (Baked Version)
🧺 Ingredients
Crust:
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1 ½ cups graham cracker crumbs (or digestive biscuits)
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¼ cup sugar
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½ cup (1 stick) melted butter
Filling:
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24 oz (3 blocks) cream cheese, softened
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1 cup sugar
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1 tbsp lime zest
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¼ cup fresh lime juice
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3 large eggs
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1 tsp vanilla extract
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1 cup mango purée (fresh or canned)
Mango Topping:
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1 cup mango purée
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1 tbsp lime juice
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1 tbsp sugar (optional)
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1 tsp unflavored gelatin (or cornstarch for thickening)
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2 tbsp water
👩🍳 Instructions
1. Make the Crust:
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Preheat oven to 325°F (160°C).
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Mix crumbs, sugar, and butter. Press into the bottom of a springform pan (9-inch).
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Bake for 10 minutes, then cool.
2. Prepare the Filling:
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Beat cream cheese until smooth. Add sugar, lime zest, and lime juice.
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Beat in eggs one at a time. Stir in vanilla and mango purée.
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Pour into cooled crust.
3. Bake the Cheesecake:
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Bake for 50–60 minutes or until the center is set but still slightly jiggly.
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Turn off oven, crack the door, and let cool for 1 hour.
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Chill in the fridge for at least 4 hours or overnight.
4. Add Mango Topping:
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In a small saucepan, combine mango purée, lime juice, and sugar.
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Dissolve gelatin in 2 tbsp water, let sit 5 mins, then stir into mango mixture.
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Heat gently until slightly thickened (don’t boil).
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Let cool slightly, then pour over the chilled cheesecake.
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Chill again until topping is set.
🌴 Optional Garnishes:
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Fresh mango slices
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Lime zest or lime wedges
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Whipped cream or toasted coconut
🥶 No-Bake Mango Lime Cheesecake (Shortcut)
Use the same crust and simply chill it — no baking.
Filling:
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16 oz cream cheese
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1 cup mango purée
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1/4 cup lime juice + 1 tbsp zest
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1/2 cup sugar
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1 cup whipped cream or whipped topping
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1 envelope unflavored gelatin (dissolved in 1/4 cup hot water)