Coconut Lime Cheesecake with Mango Coulis

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Awesome! It was so easy! Not too sweet, not too rich… a wonderful, smooth result that’s really made. Very refresing and tropical. You can taste each flavor, but not one overpowers the other.

Coconut Lime Cheesecake with Mango Coulis

Prep: 30 mins
Cook: 30 mins
Servings: 8


For the Crust:

  • 1 1/4 cup graham cracker crumbs (1 sleeve of crackers)
  • 1 Tbsp sugar
  • 1/2 cup toasted coconut flakes*
  • 5 Tbsp melted butter

For the Cream Cheese mixture:

  • 2 (8 oz) pkgs cream cheese, room temperature
  • 1/2 cup sugar
  • 1/4 cup key lime juice
  • 2 Tbsp heavy whipping cream
  • 2 eggs room temperature

For the garnish:

  • Sliced Key limes
  • Toasted shredded coconut
  • Whipped cream
  • 2 cups cubed fresh mango


  1. Preheat oven to 350 degrees. Line a 9×9 inch pan with foil and set aside.
  2. In a bowl combine the graham cracker crumbs, sugar, and coconut together with melted butter. Press firmly into the bottom of the prepared 10-inch springform pan..
  3. In the bowl, whip the cream cheese and sugar together with a mixer until smooth. Add in the lime juice and whipping cream and mix to combine. Add in the eggs one at a time and mix until combined. Pour over crust and bake at 350 degrees for 22-24 minutes until center is set.
  4. Cool in pan on a cooling rack for 1 hour and then refrigerate at least 3 hours before cutting.
  5. Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable.
  6. Serve garnished with whipped cream, coconut, and lime slices. Drizzle mango coulis over cheesecake when plated.

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