Hey friends! Today, I’m excited to share a dessert that’s sunshine on a plate — a No-Fuss Mango Key Lime Cheesecake that’s creamy, tangy, tropical, and so easy to make. Imagine the silky richness of cheesecake, the zing of key lime, and the sweet floral notes of ripe mango all coming together in one dreamy bite. It’s the kind of dessert that instantly transports you to a breezy beachside café, toes in the sand, mango juice dripping down your fingers.
Why This Cheesecake Feels Like a Mini Getaway
This recipe was born out of a craving for something bright and refreshing during a rainy week. I wanted the flavors of summer — something that reminded me of tropical vacations and lazy afternoons. The result? A no-bake cheesecake that’s light, luscious, and layered with flavor.
Here’s why you’ll love it:
- No-bake — no oven, no stress.
- Tropical flavor bomb — mango + key lime = magic.
- Beginner-friendly — perfect for casual bakers.
- Make-ahead — ideal for parties or weeknight indulgence.
Recipe at a Glance
| Category | Details |
|---|---|
| Prep Time | 20 minutes |
| Chill Time | 4–6 hours (or overnight) |
| Total Time | ~6 hours |
| Skill Level | Easy |
| Servings | 8–10 slices |
| Tools Needed | Springform pan, blender, spatula, mixing bowls |
| Make-Ahead? | Yes! Best chilled overnight |
Ingredients List + Substitutions
Crust
- 1 ½ cups graham cracker crumbs
Sub: Digestive biscuits or vanilla wafers - 1/3 cup melted butter
Sub: Coconut oil for a tropical twist - 2 tbsp sugar
Optional for extra sweetness
Filling
- 16 oz (450g) cream cheese, softened
Full-fat for best texture - 1 cup mango purée
Fresh or canned — Alphonso mangoes are divine! - 1/2 cup sweetened condensed milk
Adds richness and sweetness - 1/4 cup key lime juice
Sub: Regular lime juice if needed - 1 tsp vanilla extract
Adds warmth and depth - 1/2 cup whipped cream or whipped topping
Folded in for a light, mousse-like texture
Step-by-Step Instructions
Step 1: Make the Crust
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press firmly into the bottom of a springform pan.
- Chill in the fridge while you make the filling.
Pro Tip: Use the bottom of a glass to press the crust evenly.
Step 2: Blend the Filling
- In a large bowl, beat cream cheese until smooth.
- Add mango purée, condensed milk, lime juice, and vanilla.
- Mix until creamy and well combined.
Sensory Checkpoint: The mixture should be silky, pale orange, and smell like tropical heaven.
Step 3: Fold in Whipped Cream
- Gently fold in whipped cream to lighten the texture.
- Pour the filling over the chilled crust and smooth the top.
Step 4: Chill & Set
- Cover and refrigerate for at least 4 hours, preferably overnight.
- The cheesecake should be firm to the touch and slice cleanly.
Serving & Storage Tips
| Storage Method | Duration | Notes |
|---|---|---|
| Fridge | Up to 5 days | Keep covered to prevent drying out |
| Freezer | 1 month | Wrap tightly; thaw in fridge before serving |
| Serve chilled | Always | Top with fresh mango or lime zest |
Troubleshooting & FAQ
| Issue | Solution |
|---|---|
| Filling too soft | Chill longer or freeze briefly before slicing |
| Crust crumbles | Add a bit more butter and press firmly |
| Too tangy | Reduce lime juice or add more mango purée |
| No key limes available | Use regular limes — still delicious! |
Variations to Try
- Coconut Mango Cheesecake: Add 1/4 cup shredded coconut to the crust and sprinkle on top.
- Spicy Mango Twist: Stir in a pinch of chili powder or cayenne for a sweet-heat surprise.
- Mini Cheesecakes: Make in muffin tins for individual servings — perfect for parties!