Mango Pineapple Lime Cheesecake
Indulge in the tropical bliss of Mango Pineapple Lime Cheesecake, a no-bake dessert bursting with vibrant flavors and silky textures. This captivating cheesecake features a buttery graham cracker crust topped with creamy lime-infused filling, layered with juicy pineapple pieces and a luscious mango puree. The addition of fresh lime juice and zest delivers a tangy twist that perfectly balances the natural sweetness of the tropical fruits. With its vibrant layers and refreshing garnish of mint and citrus, this dessert is as visually stunning as it is delicious. Perfect for summer gatherings or anytime you’re craving a taste of the tropics, this make-ahead treat is sure to impress.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 75 grams Unsalted butter, melted
- 450 grams Cream cheese, softened
- 150 grams Granulated sugar
- 60 ml Fresh lime juice
- 1 tablespoon Lime zest
- 120 ml Heavy cream
- 10 grams Gelatin powder
- 60 ml Cold water
- 200 ml Fresh mango puree
- 100 grams Fresh pineapple chunks, finely diced
- 30 grams Powdered sugar
- 1 handful Fresh mint leaves (optional garnish)
Instructions
Prepare the crust by combining the graham cracker crumbs and melted butter in a mixing bowl until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even crust. Refrigerate to set while preparing the filling.
Bloom the gelatin by sprinkling it over the cold water in a small bowl. Set aside for 5 minutes to hydrate.
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the lime juice and lime zest to the cream cheese mixture and mix to combine.
In a small saucepan over low heat, dissolve the bloomed gelatin completely. Let it cool slightly, then add it to the cream cheese mixture and mix well.
Whip the heavy cream in a separate bowl until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Pour half of the cheesecake filling onto the prepared crust and smooth it out with a spatula. Sprinkle the finely diced pineapple evenly over this layer.
Mix the mango puree with the powdered sugar in a small bowl, then gently spoon this mango mixture over the pineapple layer.
Pour the remaining cheesecake filling over the mango layer and smooth the top. Tap the pan gently on the counter to eliminate air bubbles.
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until fully set.
Before serving, carefully release the cheesecake from the springform pan. Garnish with additional lime zest, fresh mango or pineapple slices, and mint leaves if desired.
Slice and enjoy your Mango Pineapple Lime Cheesecake!
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 36.6 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 166 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
