Copycat Mango Key Lime Cheesecake

This show-stopping mango key lime cheesecake is inspired by everyone’s favorite from The Cheesecake Factory and captures the creamy citrusy magic at home. With its luscious mango and key lime filling, a velvety layer of mango mousse, and a shiny mango glaze set over a coconutty vanilla crust, each bite is a tropical dream. My family looks forward to this every summer – it is the ultimate celebration cake for birthdays or backyard barbecues.

I first made this for my daughter’s graduation party and everyone raved that it was even better than the original from the restaurant. People ask for the recipe every time.

Ingredients

• Vanilla wafer cookies: The base for the crust Choose crisp fresh cookies so they grind easily and give off great vanilla aroma
• Unsweetened dried coconut chips: Adds nutty chew and fragrance Look for coconut with no added sugar or preservatives
• Coconut oil: Helps hold the crust together and boosts the coconut flavor Use virgin for the richest taste
• Kosher salt: Balances both the crust and filling so the flavors shine through
• Mango puree: The star of the show Find ripe mangoes for blending or use high-quality canned puree with no added sugar
• Fresh mango: Chopped fruit pieces add bursts of texture and tropical tang
• Cream cheese: Use full-fat for that classic cheesecake richness Let it come to room temperature for smooth mixing
• Sweetened condensed milk: Adds creamy sweetness and a smooth set Be sure to get the regular kind not evaporated milk
• Sour cream: Gives tang and keeps the filling from feeling heavy
• All-purpose flour: Helps the cheesecake set without cracking Do not skip this
• Pure vanilla extract: Rounds out sweet flavors Real vanilla makes a big difference here
• Eggs: Needed for setting and adding body Always use large eggs and add one at a time for even mixing
• Fresh Key lime zest and juice: The essential citrus punch Use fresh key limes or bottled if needed zest before juicing
• Heavy cream: For the light airy mousse Use cold cream for best whip
• Unflavored gelatin powder: Needed to set the mousse and glaze Choose a trusted brand and check expiration date
• Granulated sugar: Sweetens the mousse and glaze and helps the whipped cream hold Peaks
• Fresh mango juice: For glaze gives glossy finish and concentrated flavor Use pressed or bottled juice with no added sugar if fresh not available
• Whipped cream: The signature topping on Cheesecake Factory slices Make homemade for maximum wow factor

Step-by-Step Instructions

Prepare the Vanilla Coconut Crust:

Process the vanilla wafers and dried coconut in a food processor until the mix is like coarse sand. Add melted coconut oil and salt then pulse until the crumbs stick together. Firmly press this into the bottom and sides of a springform pan for an even fat crisp crust. Bake until golden and aromatic then let it cool completely.

Make the Mango Key Lime Cheesecake Filling:

Simmer mango puree and chopped mango over medium heat stirring as it thickens and becomes jammy about fifteen minutes. Let cool before adding to the cheese mixture. In a food processor whip cream cheese until smooth then blend in sweetened condensed milk and sour cream. Add in the flour salt and vanilla plus the eggs one at a time mixing gently. Divide the filling. Stir lime zest and juice into one part and mango mixture into the other. Layer the lime filling in the crust first then pour the mango filling gently into the center. Dollop any leftover cooked mango and use a spoon to swirl for a pretty pattern. Do not overmix the swirl to keep the layers distinctive.

Bake and Cool the Cheesecake:

Bake the assembled cheesecake at a low oven temperature until just set and slightly jiggly in the center. Turn off the oven crack the door and let it gently finish setting for an hour. Let cool on the counter and then refrigerate uncovered for a few hours or overnight for easiest slicing.

Whip Up the Mango Mousse:

Dissolve gelatin in key lime juice by microwaving in bursts then blend immediately with mango puree so it is fully smooth. Whip cold heavy cream and sugar to soft peaks fold in mango mixture gently and chill until thick. Spread over the cold cheesecake ensuring a smooth even layer.

Make the Mango Glaze:

Bloom gelatin in lime juice. In a small pot bring mango juice and sugar to a boil until sugar dissolves. Combine with gelatin whisk until completely smooth then cool the mixture in a bowl set over ice until thickening but still pourable. Spread over the mousse for a shiny tropical finish. Chill again until fully set and the glaze does not stick to your finger when touched.

Decorate and Serve:

Right before serving pipe or dollop mounds of whipped cream all around for that signature bakery look. Slice with a hot dry knife for the cleanest edges and enjoy every decadent bite.

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My favorite ingredient in this cake is the fresh mango puree because of the incredible color and naturally sweet flavor it gives. One time my dad ate two slices before even finishing dinner because he could not resist. The kitchen smelled incredible the whole time.

Storage Tips

Refrigerate the cheesecake uncovered until it is cold and set then wrap tightly or place in an airtight container. For longer keeping slice and wrap individual pieces they will stay moist and delicious for up to three days. If freezing wrap tightly in several layers of plastic then foil and thaw overnight in the fridge before serving for best texture.

Ingredient Substitutions

If you cannot find key limes regular lime zest and juice work just fine. Any good quality store-bought mango puree or nectar can stand in for making your own just avoid those heavy in added sugar. For the crust you can swap graham crackers for vanilla wafers just add a little more coconut oil if needed.

Serving Suggestions

This cake looks lovely on its own with just whipped cream but you can dress it up with curls of fresh mango lime slices or even a sprinkle of toasted coconut for extra crunch. It is a perfect finale to a summer cookout tropical themed party or Mother’s Day brunch.

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Cultural Context

Cheesecake Factory is iconic for its creative flavor mashups and this mango key lime cheesecake is one of their most requested summer specials. Inspired by both classic New York cheesecake and tropical fruit mousse cakes from Asia it celebrates both creamy richness and bright refreshing fruit the way only an American dessert classic can.

Common Recipe Questions

→ What makes the crust distinctive?

The crust combines vanilla wafer cookies and coconut chips for a sweet, toasty base that complements the tropical flavors.

→ How do you achieve the swirled filling?

You layer mango and Key lime mixtures separately, then gently swirl cooked mango through the center for a marbled effect.

→ Can I prepare this dessert ahead?

Yes, it must be fully chilled and sets up best overnight, making it ideal for preparing in advance.

→ What's the best way to store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to three days to preserve the delicate texture.

→ Can I use regular limes instead of Key limes?

Regular limes can be substituted, but Key limes offer a sweeter, more floral flavor for authenticity.