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Mango Key Lime Cheesecake

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Mango Key Lime Cheesecake is a tropical, creamy, and tangy dessert that perfectly blends the sweetness of mango with the zesty punch of key lime. This no-bake cheesecake is easy to make and features a buttery graham cracker crust topped with a vibrant mango layer. Refreshing and indulgent, it’s the perfect treat for any occasion, bringing the taste of paradise to every bite.

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup key lime juice (fresh or bottled)
  • 1 tablespoon lime zest
  • 1/2 cup mango puree (from fresh or frozen mango)

For the Mango Topping:

  • 1/2 cup mango puree (fresh or frozen mango)
  • 2 tablespoons sugar (optional, depending on the sweetness of your mango)
  • 1 teaspoon lime juice

Instructions

  • Prepare the crust:
    Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until evenly moistened. Press the mixture into the bottom of a 9-inch springform pan to create an even layer.
    Bake for 8-10 minutes until golden brown. Let cool completely.

  • Prepare the cheesecake filling:
    Beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add powdered sugar, vanilla extract, lime juice, and lime zest, and mix until smooth and combined.
    In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, then fold in the mango puree until fully combined.

  • Assemble the cheesecake:
    Pour the cheesecake filling into the cooled graham cracker crust and spread it out evenly.
    Cover the cheesecake and refrigerate for at least 4 hours, or overnight for best results.

  • Prepare the mango topping:
    Blend fresh or frozen mango in a food processor or blender until smooth. If the puree is too thick, add a little water to reach a pourable consistency.
    Sweeten the mango puree with sugar, then stir in lime juice for added tang.

  • Top the cheesecake:
    Once the cheesecake has set, pour the mango topping over the cheesecake, spreading it evenly.
    Garnish with lime zest or fresh mango slices for extra flair.

  • Serve:
    Slice, serve, and enjoy this tropical Mango Key Lime Cheesecake with its refreshing flavors and creamy texture!

Notes

  • Storage: Store leftovers in the fridge, covered, for up to 3 days.
  • Freezing: Freeze the cheesecake (without the mango topping) for up to 1 month. Thaw overnight in the refrigerator before serving.
  • Reheating: This cheesecake is best served cold or at room temperature and does not require reheating.

Find it online: https://avarecipe.com/mango-key-lime-cheesecake/