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Mango Lime Cheesecake

Indulge in this tropical Mango Lime Cheesecake that'll transport your taste buds straight to paradise. With its creamy filling and zesty citrus twist, this dessert is a true crowd-pleaser.

Tasty Team
91% would make again
Mango Lime Cheesecake

Inspired by


for 8 servings


  • 8 digestive biscuits
  • 1 tablespoon sugar
  • ¼ cup butter (50 g), melted


  • 3 large mangoes, or 6 small yellow mangos, peeled & diced
  • 32 oz cream cheese (900 g), at room temperature
  • 1 ¾ cups sugar (225 g)
  • 3 large eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 2 lime zests


  • 1 cup sour cream (250 mL)
  • 2 lime juices
  • 1 tablespoon sugar

Nutrition Info

  • Calories 678
  • Fat 49g
  • Carbs 50g
  • Fiber 2g
  • Sugar 42g
  • Protein 12g

Estimated values based on one serving size.


  1. Preheat your oven to 190°C (375°F).
  2. Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
  3. Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
  4. Pour crust mix into a 9-inch (23 cm) springform cake pan. Use a measuring up to press into the base and partially up the sides. Bake for 8-10 minutes, until lightly golden. Set aside to cool.
  5. Using a blender, puree mangos until smooth. Set aside.
  6. In a large bowl, whisk together cream cheese and sugar until smooth.
  7. Add the eggs and egg yolk one at a time until combined. Mix in 500 milliliters (2 cups) mango puree, and lime zest, whisking until combined.
  8. Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
  9. Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
  10. In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
  11. Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
  12. Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
  13. Cover the top of the pan with clingfilm and chill overnight in the fridge before serving.
  14. Enjoy!
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Mango Lime Cheesecake

Inspired by