Mango Key Lime Cheesecake (No-Bake!) – The Dreamy Tropical Dessert You Need

If sunshine had a flavor, it would taste exactly like this Mango Key Lime Cheesecake. Creamy, vibrant, and refreshingly tart, this no-bake beauty combines the sweet, floral notes of ripe mangoes with the zing of real key lime juice — all nestled in a buttery graham cracker crust and topped with silky whipped cream and mango curls. It’s a vacation in dessert form!

This recipe has become a summer tradition in my kitchen. I first made it for a beach-themed potluck, and it was the first dessert to vanish. Since then, it’s been requested for birthdays, BBQs, and even one brunch wedding. It’s the kind of dessert that looks like it took hours to make… but it’s actually ridiculously simple. Just a little mixing, a little chilling, and a whole lot of “WOW” once you slice into it.

Recipe at a Glance

Prep Time: 25 minutes
Chill Time: 4–6 hours (or overnight)
Total Time: About 6.5 hours (mostly hands-off)
Skill Level: Easy (Great for beginners!)
Servings: 8–10 slices from a 9-inch springform pan
Tools Needed: Springform pan, hand mixer or stand mixer, mixing bowls, citrus juicer/zester, rubber spatula
Make-Ahead Friendly? Absolutely! Can be made 1–2 days ahead and stored in the fridge.

Mango Key Lime Cheesecake (No-Bake, Easy & Tropical!) If sunshine could be sliced and served on a plate, this Mango Key Lime Cheesecake would be it. Lush, creamy, and bursting with tropical flavor, it’s everything you want in a summer dessert — bright key lime tang meets sweet, golden mango in a silky no-bake cheesecake with a buttery graham cracker crust. And yes, it tastes just as dreamy as it sounds. I first made this for a backyard get-together on one of those sticky-hot summer days when the oven just wasn’t an option. Since then, it’s become my go-to for every warm-weather gathering. There’s just something magical about that zesty lime dancing with ripe mango that makes everyone pause mid-bite with a smile. Even better? It’s surprisingly easy. No baking, no gelatin, no stress — just mix, chill, and devour. Ready to create a little tropical magic in your kitchen? Let’s do this! Recipe at a Glance Prep Time: 25 minutes Chill Time: 4–6 hours (overnight ideal) Total Time: About 4.5–6.5 hours (mostly hands-off) Skill Level: Beginner-friendly (no baking, just careful mixing) Yield: One 9-inch cheesecake (8–10 slices) Scaling Options: Half for a 6-inch pan or double in a 9×13 pan Tools Needed: Springform pan, hand/stand mixer, mixing bowls, spatula, zester, juicer Make-Ahead? Absolutely! Best made 1 day ahead for perfect texture and flavor Ingredients For the Crust: 1½ cups graham cracker crumbs Substitute: Crushed digestive biscuits or vanilla wafers 6 tablespoons unsalted butter, melted Substitute: Coconut oil for a dairy-free option 2 tablespoons brown sugar Tip: Enhances depth — light or dark both work For the Filling: 16 oz full-fat cream cheese, softened Tip: Bring to room temp to avoid lumps 1 (14 oz) can sweetened condensed milk Substitute: Coconut condensed milk for dairy-free version ½ cup key lime juice (fresh or bottled) Pro Tip: Strain to remove seeds and pulp 1 tablespoon lime zest Note: Adds bold citrus aroma 1 cup mango purée (fresh or canned) Tip: Alphonso or Ataulfo mangos are best for flavor 1 teaspoon vanilla extract ¾ cup heavy cream, whipped to stiff peaks Substitute: Coconut cream for dairy-free, but texture may be looser For Garnish: Fresh mango slices Lime zest or thin lime wheels Toasted coconut flakes (optional) Ingredient Substitution Table: Ingredient Full Half Double Graham Cracker Crumbs 1½ cups ¾ cup 3 cups Cream Cheese 16 oz 8 oz 32 oz Mango Purée 1 cup ½ cup 2 cups Lime Juice ½ cup ¼ cup 1 cup Step-by-Step Instructions Step 1: Make the Crust Combine graham cracker crumbs, melted butter, and brown sugar in a bowl. Mix until the texture resembles wet sand. Press into the bottom of a 9-inch springform pan, using the back of a spoon to smooth. Chill in the freezer for 15 minutes to firm up. Why it matters: A cold, firm crust gives clean slices and supports the creamy filling. Step 2: Make the Mango-Lime Cheesecake Filling In a large bowl, beat softened cream cheese until completely smooth (no lumps!). Add the sweetened condensed milk, lime juice, zest, mango purée, and vanilla. Beat on medium-low just until smooth and uniform. Don’t overmix after adding the lime juice — it can loosen the texture. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold the whipped cream into the mango-lime mixture using a spatula. Look for: A light, creamy texture that holds soft peaks. It should feel mousse-like. Step 3: Assemble and Chill Pour filling over the chilled crust. Use an offset spatula to smooth the top. Tap the pan gently on the counter to release air bubbles. Cover loosely and refrigerate for at least 4 hours — overnight is best. Pro Tip: For super clean slices, freeze for 30 minutes before serving. Step 4: Garnish and Serve Top with fresh mango slices, lime zest, or toasted coconut. Run a thin knife around the edge before releasing the springform pan. Slice with a hot knife (wiped clean between cuts) for bakery-worthy presentation. Serving & Storage Tips Method Duration Notes Refrigerator Up to 3 days Cover loosely to avoid moisture buildup Freezer Up to 1 month Wrap slices in parchment and freeze in airtight container Thawing Overnight in fridge Best texture when chilled, not room temp Troubleshooting & FAQ Problem Cause Fix Filling too loose Overmixed or under-chilled Chill longer or freeze briefly before serving Crust crumbling Not enough butter or not packed tightly Add more butter or press firmer next time Cheesecake cracks Overmixed after adding lime juice Fold gently and don’t whip too long Variations Coconut Mango Cheesecake: Swap heavy cream for whipped coconut cream and top with toasted coconut. Mango Passionfruit Swirl: Swirl in ¼ cup passionfruit puree before chilling. Boozy Beach Version: Add 1 tbsp dark rum or coconut rum to the filling for a tropical twist! Closing Thoughts You did it! This Mango Key Lime Cheesecake is proof that you don’t need an oven to impress a crowd. It’s tropical, tangy, and just the right amount of indulgent. Whether you’re making it for a summer barbecue, a beach-themed party, or just a cozy dessert at home — it’s guaranteed to steal the show. Mango Key Lime Cheesecake

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Ingredients

For the Crust:

1½ cups graham cracker crumbs (about 10 full sheets)
Substitute: Use digestive biscuits or vanilla wafers for a sweeter twist.
⅓ cup unsalted butter, melted
Substitute: Coconut oil for a dairy-free option.
2 tbsp light brown sugar
Note: Enhances the graham flavor – white sugar works too.

For the Cheesecake Filling:

16 oz cream cheese, softened (full-fat is best!)
1 can (14 oz) sweetened condensed milk
Note: Not the same as evaporated milk!
½ cup key lime juice (fresh or bottled)
Tip: Strain to remove pulp and seeds.
1 tbsp lime zest (zest before juicing!)
1 cup mango purée (fresh mango blended until smooth)
Substitute: Canned purée or thawed frozen mango chunks blended smooth.
1 tsp vanilla extract

For the Topping:

1 cup heavy whipping cream, cold
¼ cup powdered sugar
¼ cup mango purée (for swirl or dollop)

For Garnish (Optional):

Mango slices or curls
Lime zest
Toasted coconut flakes

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Ingredient Adjustment Table:

Ingredient	Full	Half	Double
Graham Crumbs	1½ cups	¾ cup	3 cups
Cream Cheese	16 oz	8 oz	32 oz
Key Lime Juice	½ cup	¼ cup	1 cup
Mango Purée	1 cup	½ cup	2 cups

Step-by-Step Instructions

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Step 1: Make the Crust

Mix the graham cracker crumbs, melted butter, and brown sugar in a medium bowl until the texture resembles wet sand.
Press into the bottom of a 9-inch springform pan using a spoon or flat-bottomed glass. Press firmly!
Chill in the freezer while you prep the filling — at least 15 minutes.

Pro Tip: A firm crust = clean, easy slicing later.

Step 2: Prepare the Filling

In a large bowl, beat the softened cream cheese until smooth and creamy (no lumps!).
Gradually add the condensed milk while mixing on low speed. Scrape down the sides.
Mix in the key lime juice, lime zest, mango purée, and vanilla extract. Mix until just combined.

Sensory checkpoint: The filling should be thick, glossy, and tropical-scented. Try not to eat it all with a spoon (I won’t judge if you do).

Step 3: Assemble and Chill

Pour the filling over your chilled crust. Smooth the top with an offset spatula.
Tap the pan gently on the counter to release air bubbles.
Cover with plastic wrap and refrigerate for at least 4–6 hours, preferably overnight.

Why chill? It needs time to firm up — don’t rush it!

Step 4: Whip the Topping

In a chilled bowl, beat the heavy cream and powdered sugar until medium-stiff peaks form.
Spread or pipe on top of the chilled cheesecake.
Dollop or swirl the remaining mango purée for a vibrant finish.

Step 5: Garnish and Serve

Top with mango slices, lime zest, or toasted coconut if desired.
To slice cleanly, run a thin knife under warm water and wipe between each cut.

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Serving & Storage Tips

Method	Duration	Tips
Fridge	3–4 days	Keep covered with plastic wrap or in an airtight container
Freezer	1 month	Freeze whole or sliced; wrap tightly in plastic and foil
Thawing	Overnight	In the fridge for best texture

Troubleshooting & FAQs

Problem	Cause	Fix
Filling is runny	Didn’t chill long enough	Refrigerate overnight or freeze briefly to firm up
Crust falls apart	Not pressed tightly enough or too little butter	Press more firmly and use full amount of melted butter
Lumpy filling	Cream cheese wasn’t softened	Bring to room temp next time or microwave briefly on low

Variations to Try

Passion Fruit Twist: Replace half the mango with passion fruit pulp.
Boozy Island Vibes: Add 1 tbsp coconut rum to the filling for a subtle kick.
Mini Cheesecakes: Press crust into lined muffin tins and pipe filling for individual servings!

Final Thoughts

This Mango Key Lime Cheesecake is sunshine in every bite — bright, creamy, cool, and downright irresistible. Whether you’re hosting a summer dinner party, celebrating something sweet, or just craving something tropical and special, this is your go-to recipe. And the fact that it’s no-bake? Total bonus.

Try it, tweak it, and make it yours. And if you do, I’d LOVE to hear how it turned out — leave a comment or tag me on Instagram so I can see your cheesecake masterpiece!

Ready to bring a little tropical magic to your kitchen? Let’s do this!