Mango Key Lime Cheesecake
A refreshing, no-bake cheesecake with a delightful balance of tangy lime and sweet mango, perfect for impressing guests or family.
Ingredients
Crust
- 1.5 cups crushed graham crackers
- ⅓ cup sugar
- ½ cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- ½ cup freshly squeezed key lime juice (or regular lime juice)
- 1 cup mango puree (fresh or canned)
Instructions
Preparation of Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the crushed graham crackers, sugar, and melted butter until well combined.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool.
Preparation of Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add the sugar, mixing until fully incorporated.
- Add the eggs one at a time, ensuring they blend in completely before adding the next.
- Mix in the sour cream, key lime juice, and mango puree until the mixture is smooth.
Combine and Bake
- Pour the filling over the cooled crust.
- Bake for 50-60 minutes, or until the edges are set, and the center is slightly jiggly.
Chill
- Once done, turn off the oven, crack the door open slightly, and let the cheesecake cool inside for an hour.
- Afterward, refrigerate for at least 4 hours or overnight for best results.
Serve
- Once chilled, release the cheesecake from the springform pan.
- Slice and serve with whipped cream or fresh mango slices on top if desired.
Notes
Don't skip the chilling time! A well-chilled cheesecake is essential for that perfect set and flavor. For an extra flavor punch, drizzle it with mango or key lime sauce right before serving.