About the Recipe
Cheesecake has always been my dessert happy place—and if you've been around here a while, you know I’m not afraid to play with bold flavors. From the warmth of my Nutmeg-Spiced Cheesecake to the indulgent swirl of my Chocolate Raspberry Swirl Cheesecake, or even those playful Cheesecake Peaches that look as delightful as they taste, I love finding new ways to make this classic feel fresh.
This Mango-Lime Cheesecake is my bright, tropical twist. It’s sunshine in dessert form. Creamy, zesty, and vibrant, it brings that juicy mango-lime magic into every bite—no suitcase to the tropics required. I use mango powder here, which is a total game-changer for anyone (like me) who doesn’t always have ripe mangos at their fingertips. It’s pure mango flavor, concentrated and ready to elevate just about anything—but especially cheesecake.
That said, if you do have access to fresh mangos, you’re absolutely covered. I’ve included simple instructions for how to make this recipe using fresh fruit instead—so no matter where you’re baking from, this cheesecake is within reach.
If you’re craving something that feels light yet decadent, fruity but rich, this one’s for you. It’s the kind of cheesecake that doesn’t just sit pretty—it steals the show.
Bright, Tropical Flavor: The mango powder brings a concentrated mango flavor, beautifully complemented by the zesty lime, making each bite a tropical treat.
Creamy and Refreshing Texture: These cheesecake bars are smooth and creamy with a refreshing citrus-mango twist—ideal for warm-weather desserts.
Perfect Make-Ahead Dessert: These bars are easy to prepare in advance, making them a convenient option for gatherings or just for having a treat ready in the fridge.
No Extra Moisture: Using mango powder instead of fresh mango keeps the cheesecake texture just right, without the risk of a watery filling.
Naturally Vibrant Color: The mango powder adds a warm golden hue, making these bars as visually appealing as they are delicious.
A Unique Take on Classic Cheesecake: The combination of mango and lime in cheesecake form is a fun twist, offering something a little different from the usual flavors.
What You'll Love
What is mango powder, and where can I find it? Mango powder, also known as amchur or dehydrated mango powder, adds concentrated mango flavor without the extra moisture. It’s often available in specialty stores or online.
Can I use fresh mango instead of mango powder? Yes! While mango powder is a convenient way to add concentrated flavor without extra moisture, you can definitely use fresh mango. Just purée about 150g (¾ cup) of ripe mango and simmer it gently for 5–10 minutes to reduce excess liquid. Let it cool before swirling into the cheesecake. This ensures the texture stays rich and creamy without becoming too soft or runny.
How do I store mango lime cheesecake bars? Keep them in an airtight container in the refrigerator for up to 5 days. They’re best enjoyed chilled, making them perfect for a refreshing dessert.
Can I make these cheesecake bars ahead of time? Absolutely! These bars can be made a day or two in advance and refrigerated until serving. The flavors develop as they sit, making them even more delicious.
How do I create the swirled top? After pouring the cheesecake mixture into the pan, swirl in a bit of extra mango and lime for a visually appealing marbled effect.
Frequently asked Questions
Ingredients
For the Crust:
150g graham cracker crumbs (1½ cups)
60g unsalted butter, melted (¼ cup)
25g granulated sugar (2 tbsp)
20g shredded coconut (optional) (¼ cup)
For the Mango Swirl:
Option 1 – Using Mango Powder:
50g mango powder (½ cup)
30ml water (2 tbsp)
12g granulated sugar (1 tbsp)
Option 2 – Using Fresh Mango:
150g fresh ripe mango purée (approx. ¾ cup)
12–25g granulated sugar (1–2 tbsp, depending on ripeness)
(Optional: Simmer the purée for 5–10 minutes until slightly thickened, then cool before using.)
For the Cheesecake Filling:
450g cream cheese, softened (16 oz)
100g granulated sugar (½ cup)
2 eggs
Zest and juice of 1 lime
5ml vanilla extract (1 tsp)
Preparation
Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving a bit of overhang to make removal easy later.
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared pan.
Bake the crust for 8–10 minutes, or until lightly golden. Remove from the oven and let cool while you prepare the filling.
In a small bowl, mix together mango powder, water, and sugar until it forms a smooth paste. Set aside.
Using fresh mango instead of powder: No mango powder? No problem. Purée about ¾ cup (150g) of ripe mango until smooth, then stir in 1–2 tablespoons of sugar, depending on your mango’s sweetness. If the purée is very thin, simmer it over low heat for 5–10 minutes until it thickens slightly. Let it cool before swirling it into the cheesecake filling just like you would with the mango paste.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
Mix in the lime zest, lime juice, and vanilla extract until fully combined.
Pour the cheesecake filling over the cooled crust and spread it out evenly.
Drop spoonfuls of your mango swirl mixture (powder-based or fresh) over the cheesecake filling. Use a knife or toothpick to gently swirl it in for that marbled effect.
Bake for 25–30 minutes, or until the edges are set but the center still has a slight jiggle.
Turn the oven off, but leave the cheesecake inside to rest for 1 hour as it cools gradually.
Remove from the oven and let it cool completely in the pan on a wire rack before decorating the top.
Decorate the top with whipped cream, mango and citrus slices (optional). Refrigerate for at least 4 hours (or overnight) before slicing into bars and serving.
Storing:
These cheesecake bars can be stored in the refrigerator for 5-7 days if sealed with plastic wrap or in an airtight container.
Tips
If you are not in a rush, I would recommend letting the cheesecake cool in the fridge overnight. I always get so excited with cheesecake and want to slice into it as soon as possible. But so often it hasn't fully cooled in the center and just crumbles when I cut into it. My cheesecake motto, 'overnight ensures a good first bite'.
Mango and lime also pair so nicely with coconut. If you are a coconut fan, I would highly recommend adding some shaved coconut to the crust or why not top it with some coconut cream? It will give you that tropical vacation vibe. Who would say no to that?
