Creamy Mango Key Lime Cheesecake Recipe

 Picture a velvety smooth cheesecake infused with the tropical sweetness of ripe mangoes and the bright, tangy punch of key lime, all sitting atop a buttery graham cracker crust. This Creamy Mango Key Lime Cheesecake is a show-stopping dessert that captures the essence of summer in every luxurious bite. The combination of creamy mango puree swirled through rich cheesecake filling, complemented by the distinctive tartness of key limes, creates a flavor profile that’s both refreshing and indulgent. The beautiful marbled appearance makes this cheesecake as stunning to look at as it is to eat, perfect for special occasions, holiday gatherings, or any time you want to impress your guests with a restaurant-quality dessert. While cheesecake might seem intimidating, this recipe breaks down every step to ensure success, resulting in a dessert that’s absolutely worth the effort.

Serving Quantity: 12 servings

Cooking Time: 1 hour 15 minutes (plus 6 hours chilling time)

Nutrition Information (per serving):

1. Calories: 425
2. Protein: 7g
3. Fat: 28g
4. Carbohydrates: 38g
5. Fiber: 1g
6. Sugar: 30g
7. Sodium: 310mg

1. Gather Your Ingredients

For the crust:

1. Two cups graham cracker crumbs (about 14 to 16 crackers)
2. Quarter cup granulated sugar
3. Half cup unsalted butter, melted
4. Pinch of salt

For the mango puree:

1. One and a half cups fresh mango chunks (about 2 medium mangoes)
2. Two tablespoons granulated sugar
3. One tablespoon fresh lime juice

For the cheesecake filling:

1. Twenty-four ounces cream cheese (three 8-ounce packages), softened to room temperature
2. One cup granulated sugar
3. Three large eggs, room temperature
4. Half cup sour cream, room temperature
5. Half cup key lime juice (about 12 to 15 key limes, or substitute regular lime juice)
6. Zest of three key limes (or one regular lime)
7. One teaspoon vanilla extract
8. Quarter cup all-purpose flour
9. Quarter teaspoon salt

For topping:

1. Fresh mango slices
2. Lime zest
3. Whipped cream (optional)
4. Fresh mint leaves (optional)

2. Prepare the Crust

Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, extending the foil up the sides. This prevents water from leaking in during the water bath. In a medium bowl, combine two cups of graham cracker crumbs, quarter cup of sugar, half a cup of melted butter, and a pinch of salt. Mix thoroughly with a fork until the mixture resembles wet sand and holds together when pressed. Pour the crumb mixture into the prepared springform pan. Use the bottom of a measuring cup or glass to press the crumbs firmly and evenly into the bottom of the pan and about one inch up the sides. Bake the crust for 10 minutes until lightly golden and fragrant. Remove from the oven and let it cool while you prepare the filling.

3. Make the Mango Puree

Peel and cube one and a half cups of fresh ripe mango. Place the mango chunks in a blender or food processor along with two tablespoons of sugar and one tablespoon of lime juice. Blend on high speed for 30 to 45 seconds until completely smooth with no chunks remaining. You should have about one cup of smooth mango puree. Taste the puree and add more sugar if needed, depending on the sweetness of your mangoes. Pour the puree through a fine mesh strainer if you want an ultra-smooth consistency, though this step is optional. Set aside three-quarters cup of the puree for the cheesecake filling and reserve the remaining quarter cup for the swirl on top.

4. Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for about 2 to 3 minutes until completely smooth and creamy with no lumps. Scrape down the sides of the bowl frequently. Add one cup of sugar and beat for another 2 minutes until light and fluffy. The mixture should look pale and airy. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Don’t overmix once the eggs are added, as this can incorporate too much air and cause cracks. Add the sour cream, key lime juice, lime zest, vanilla extract, flour, and salt. Beat on low speed just until everything is combined and smooth.

5. Create the Mango Swirl

Pour half of the plain cheesecake filling into the cooled crust, spreading it evenly. Drizzle half of the reserved three-quarters cup of mango puree over this layer in random patterns. Use a butter knife or skewer to gently swirl the mango through the cheesecake filling, creating a marbled effect. Don’t overmix or the colors will blend together completely. Pour the remaining cheesecake filling on top and spread it evenly. Drizzle the rest of the three-quarters cup of mango puree on top along with the reserved quarter cup. Use a knife or skewer to create swirls again, making beautiful patterns on the surface.

6. Prepare the Water Bath

Place the foil-wrapped springform pan inside a larger roasting pan. Bring a kettle or pot of water to a boil. Carefully place the roasting pan with the cheesecake on the middle rack of your preheated oven. Pour the hot water into the roasting pan, being very careful not to splash any water onto the cheesecake, until the water comes about halfway up the sides of the springform pan. The water bath helps the cheesecake bake evenly and prevents cracks by maintaining moisture in the oven.

7. Bake the Cheesecake

Close the oven door gently and bake the cheesecake for 60 to 70 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center still jiggles slightly when you gently shake the pan. It should look like softly set gelatin in the middle, about a 3-inch circle in the center. Don’t overbake or the texture will be dry and grainy. Turn off the oven and crack the door open about 4 inches. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks from forming due to sudden temperature changes.

8. Chill and Set

After the hour in the oven, carefully remove the roasting pan from the oven. Lift the springform pan out of the water bath and remove the aluminum foil. The cheesecake should still be slightly jiggly in the very center, but it will firm up as it chills. Place the cheesecake on a wire rack and let it cool to room temperature, about 2 hours. Once completely cool, cover the top loosely with plastic wrap or aluminum foil, being careful not to touch the surface. Refrigerate for at least 4 hours, but preferably overnight. The cheesecake needs this time to fully set and develop its flavors.

9. Serve and Garnish

When ready to serve, run a thin knife around the edge of the pan to loosen the cheesecake, then carefully remove the springform ring. Transfer the cheesecake to a serving platter. Garnish the top with fresh mango slices arranged in a decorative pattern, a sprinkle of lime zest for color and extra citrus aroma, and optional dollops of whipped cream. Fresh mint leaves add a beautiful pop of green. For the cleanest slices, dip a sharp knife in hot water and wipe it clean between each cut. Serve chilled and watch your guests marvel at this tropical masterpiece.

Tips for Perfect Results

1. All dairy ingredients must be at room temperature before mixing. Cold ingredients don’t blend smoothly and can result in a lumpy filling with air pockets.
2. Don’t skip the water bath. While it seems like extra work, it’s the secret to a crack-free, evenly baked cheesecake with a silky texture.
3. Use ripe, fragrant mangoes for the sweetest, most flavorful puree. Ataulfo or Alphonso mangoes are particularly sweet and creamy.
4. Key limes are smaller and more tart than regular Persian limes, but regular limes work perfectly fine as a substitute if key limes aren’t available.
5. Beat the cream cheese thoroughly before adding other ingredients to ensure a smooth, lump-free filling. Any lumps at this stage won’t smooth out later.
6. Don’t overmix once the eggs are added. Overmixing incorporates too much air, which can cause the cheesecake to puff up and then collapse, creating cracks.
7. The cheesecake will continue to firm up as it cools and chills, so don’t worry if the center seems too soft when you remove it from the oven.
8. For easier slicing, make the cheesecake a day ahead. It actually tastes better the next day as the flavors have more time to meld together.
9. If small cracks do appear on the surface, don’t worry. You can cover them with the mango slices and whipped cream, or make a simple mango glaze to pour over the top.
10. Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.