Cheesecake Factory Mango Key Lime Cheesecake Recipe

One day at Cheesecake Factory, my eyes caught a bright yellow slice on the menu. The server said it was their Mango Key Lime Cheesecake. Then I ordered their cheesecake and my mouth watered with every single bite.

The creamy filling, sweet mango, and tangy lime worked together so well. Each layer had its own flavor but they all blended perfectly.

After that amazing meal, I couldn’t stop thinking about it. I wanted to make it at home so I could enjoy it whenever I wanted.

I went back to the restaurant three more times just to study each layer and figure out the recipe. I tried different amounts of mango and tested different lime ratios until I finally got it just right.

Today, I’m excited to share this copycat Cheesecake Factory Mango Key Lime Cheesecake recipe with you. Now you can make this delicious dessert in your home!

5 Reasons You Must Love This Mango Key Lime Cheesecake

1. Perfect Sweet and Tangy Balance – The smooth cream cheese blends beautifully with the tart lime and sweet mango. It’s not too heavy, yet full of tropical taste.

2. Creamy Texture – Each bite feels rich, soft, and silky, just like the real Cheesecake Factory dessert.

3. Bright Mango Flavor – The mango puree adds a sunny color and a refreshing fruit note that makes the cheesecake feel light and special.

4. Homemade Comfort – It’s easier than you think to bake it at home, and the flavor feels just like what you’d order from the menu.

5. Beautiful Presentation – With swirls of mango on top and a light lime touch, this cheesecake looks like it came straight from a bakery display.

Cheesecake Factory Mango Key Lime Cheesecake Ingredients

Before baking, it’s good to know each ingredient and how it works. Some can be swapped if you don’t have the exact one, so don’t worry.

For the Crust:

• Graham crackers (8 sheets) – Crushed finely to make a sandy texture for the base. You can use digestive biscuits or vanilla wafers as a substitute. Just crush them the same way.
• Unsalted butter (½ cup) – Melted to bind the crumbs together. Salted butter works too, but skip the extra salt elsewhere. Coconut oil can replace butter for a dairy-free version.
• Sugar (2 tablespoons) – Adds a light sweetness to the crust. Brown sugar or coconut sugar can be used instead for a deeper flavor.
• Ground nutmeg (½ teaspoon) – Adds warm, soft flavor. Cinnamon or ginger powder can take its place.
• Vanilla extract (1 teaspoon) – Makes the crust smell and taste rich. Almond extract works as another option.

For the Filling:

• Cream cheese (32 ounces, softened) – Gives the cheesecake its smooth and creamy base. Use full-fat cream cheese for best results. Low-fat versions may make the texture too soft. Let it sit at room temperature for at least one hour before using.
• Sugar (1½ cups) – Sweetens the filling. Granulated white sugar is standard. You can try cane sugar or a sugar substitute that bakes well, but the texture might change slightly.
• Large eggs (3) – Helps the filling set while baking. Always use eggs at room temperature so they mix smoothly. There’s no real substitute here as eggs are key to structure.
• Egg yolks (2) – Makes the texture thicker and richer. These add creaminess without extra liquid. You can leave them out, but the filling will be less dense.
• Mango puree (2 cups) – Brings in the fruity flavor. Use ripe, fresh mangoes for the best taste. Frozen mango chunks also work well after thawing. Canned mango puree can be used in a pinch, but check for added sugar.
• Lime zest (from 2 limes) – Gives the cake its citrus flavor. Always zest before juicing. Lemon zest can replace lime zest, but the taste will be less tangy.
• Lime juice (2 tablespoons) – Balances the sweetness with a tangy note. Freshly squeezed is best. Bottled lime juice works but lacks brightness.

Equipment Needed

1. 9-inch springform pan – Makes it easy to remove the cheesecake.
2. Mixing bowls – For crust, filling, and topping.
3. Hand or stand mixer – Helps mix the filling smooth.
4. Rubber spatula – Scrapes every bit of batter from the bowl.
5. Measuring cups and spoons – Keeps your measurements accurate.
6. Oven – For baking evenly.
7. Blender or food processor – Blends mango into a puree.
8. Cooling rack – Helps the cheesecake cool without cracks.
9. Plastic wrap or foil – To chill and cover overnight.
10. Baking sheet with water bath (optional) – Prevents the cheesecake from cracking.

How to Make Cheesecake Factory Mango Key Lime Cheesecake

Step 1 | Prepare the Crust

Preheat the oven to 375°F (190°C). Crush the graham crackers until they look like fine sand. Mix with sugar, nutmeg, and vanilla extract. Pour in the melted butter and stir until all crumbs are coated and stick together.

Press the mix into the bottom of your springform pan. Bake for 8 minutes, then let it cool while making the filling.

Step 2 | Make the Mango Puree

Peel and cut ripe mangoes into chunks. Blend until smooth. You’ll need 2½ cups total. Keep 2 cups for the filling and save the rest for the topping and decoration.

Step 3 | Mix the Filling

Lower the oven temperature to 325°F (163°C). Beat the cream cheese and sugar until smooth and creamy with no lumps. Add eggs one by one, mixing after each. Add egg yolks and mix again.

Then pour in the mango puree, lime juice, and zest. Stir until everything looks silky and even.

Step 4 | Bake the Cheesecake

Pour the batter over the baked crust. Smooth the top with a spatula and tap the pan gently to remove any air bubbles.

Bake for about 60 minutes or until the center is slightly jiggly but set.

Step 5 | Make the Topping

While baking, mix sour cream, sugar, and lime juice until smooth.

After the cheesecake is baked, remove it and let it cool for about 15 minutes. Spread the topping gently over the warm cheesecake.

Step 6 | Decorate

Add small spoonful of mango puree on top and swirl with a stick or knife for a nice pattern. Sprinkle with toasted coconut and lime wedges if you like.

Step 7 | Chill the Cheesecake

Place the cheesecake back in the oven at 375°F (190°C) for 20 minutes to set the topping.
Turn off the oven, open the door slightly, and let it rest inside for 1 hour.

Once cooled, wrap it with plastic wrap and refrigerate overnight. This chilling time helps the texture become creamy and firm.

Step 8 | Serve the Cheesecake

When ready to serve, remove the cheesecake from the fridge and carefully run a knife around the edges before unlocking the springform pan. Slice with a clean knife, wiping it between cuts for neat pieces.

Serve each slice chilled on a small dessert plate with a drizzle of mango puree or a sprinkle of toasted coconut.

Pro Tips for the Perfect Mango Key Lime Cheesecake

• Choose Ripe Mangoes: Ripe mangoes have the best sweet flavor. Look for mangoes that give slightly when pressed. Avoid hard or green mangoes, as they will taste sour.
• Don’t Overmix the Batter: Too much mixing adds air bubbles, which can cause cracks. Mix just until smooth, then stop.
• Try a Water Bath: Place your springform pan inside a larger baking pan and pour hot water into the outer pan until it comes halfway up the sides of the springform pan. This keeps the cheesecake moist and helps prevent cracks.
• Be Patient with Chilling: Chilling overnight is essential. The cheesecake needs this time to firm up properly. Cutting it too soon will result in a messy slice.

Serving Suggestions like Cheesecake Factory

The Cheesecake Factory serves this dessert on a white plate with extra mango puree drizzled around the slice. They add a small dollop of whipped cream on the side. Sometimes they put a fresh mint leaf on top for color.

The portion is large – about one-eighth of the whole cake per person. You can copy this style at home by keeping your plates simple and letting the bright orange color show.

Serve each slice cold straight from the fridge. The cold temperature makes the texture firm and creamy. Add a small scoop of vanilla ice cream on the side for extra richness.

Some people like to serve it with fresh mango chunks or berries around the plate. The tartness of raspberries or the sweetness of strawberries pairs well with the lime and mango flavors.

A light dusting of powdered sugar over the top just before serving makes it look elegant. Keep garnishes simple so the beautiful cheesecake remains the main focus.

Storage and Make-Ahead Tips

This cheesecake keeps really well, so it’s perfect if you want to make it ahead of time. I just cover the top with plastic wrap or pop it in an airtight container and stick it in the fridge.

It stays fresh for up to 5 days. Honestly, it tastes even better after a day or two—the lime and mango flavors mix together more, and the texture gets nice and firm, which makes it super easy to slice.

You can also freeze it if you want to save some for later. I like to wrap each slice in plastic wrap and then put them all in a freezer bag.

They’ll stay good for about 2 months. When you’re ready to dig in, just move a slice to the fridge and let it thaw overnight.

If you’re planning ahead for a party, bake the cheesecake up to 3 days early. Keep it chilled and covered in the fridge. Then, right before serving, add any toppings or decorations so they look fresh.

Cheesecake Factory Mango Key Lime Cheesecake Recipe FAQs

1. Can this cheesecake be made without a water bath?

Yes, but a water bath helps prevent cracks. Without it, bake on a lower rack and avoid opening the oven door during baking. Let the cake cool slowly to reduce surface cracks.

2. Why did my cheesecake crack on top?

Cracks usually happen from overbaking or cooling too fast. Let the cheesecake cool slowly in the oven with the door slightly open. Overmixing can add too much air, and skipping the water bath can dry it out.

Don’t worry – small cracks don’t affect the taste, and you can cover them with a sour cream topping.

3. Can I make this cheesecake without a springform pan?

Yes, but it’s trickier. Use a cake pan or pie dish lined with parchment paper, leaving some extra over the sides to lift it out later. It works, but a springform pan makes removal much easier and cleaner.

4. How do I know when the cheesecake is done baking?

The edges should be set, and the center should jiggle slightly – like jelly, not liquid. It’ll finish cooking as it cools. If you use a thermometer, the center should be about 150°F.

5. What if cream cheese is not softened?

Use cream cheese at room temperature. Cold cream cheese causes lumps and uneven mixing, leading to grainy cheesecake texture.

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Yield: 12

Cheesecake Factory Mango Key Lime Cheesecake Recipe

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Bring Cheesecake Factory home! Learn how to bake this Mango Key Lime Cheesecake with bright mango flavor and tangy lime in just a few simple steps.

Prep Time: 40 minutes

Bake Time: 1 hour 20 minutes

Additional Time: 8 hours 20 minutes

Total Time: 10 hours 20 minutes

Ingredients

For the Crust:

• Graham crackers – 8 sheets, finely crushed
• Unsalted butter – ½ cup, melted
• Sugar – 2 tablespoons
• Ground nutmeg – ½ teaspoon
• Vanilla extract – 1 teaspoon

For the Filling:

• Cream cheese – 32 ounces, softened
• Sugar – 1½ cups
• Large eggs – 3, room temperature
• Egg yolks – 2
• Mango puree – 2 cups
• Lime zest – from 2 limes
• Lime juice – 2 tablespoons

For the Topping:

• Sour cream – ½ cup
• Sugar – 2 tablespoons
• Lime juice – 1 teaspoon

For Decoration (optional):

• Mango puree – ½ cup
• Toasted coconut – 2 tablespoons
• Lime wedges – for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Crush the graham crackers until they look like fine sand. Mix with sugar, nutmeg, and vanilla extract. Pour in the melted butter and stir until all crumbs are coated and stick together. Press the mix into the bottom of your springform pan. Bake for 8 minutes, then let it cool while making the filling.
2. Peel and cut ripe mangoes into chunks. Blend until smooth. You’ll need 2½ cups total. Keep 2 cups for the filling and save the rest for the topping and decoration.
3. Lower the oven temperature to 325°F (163°C). Beat the cream cheese and sugar until smooth and creamy with no lumps. Add eggs one by one, mixing after each. Add egg yolks and mix again. Then pour in the mango puree, lime juice, and zest. Stir until everything looks silky and even.
4. Pour the batter over the baked crust. Smooth the top with a spatula and tap the pan gently to remove any air bubbles. Bake for about 60 minutes or until the center is slightly jiggly but set.
5. While baking, mix sour cream, sugar, and lime juice until smooth. After the cheesecake is baked, remove it and let it cool for about 15 minutes. Spread the topping gently over the warm cheesecake.
6. Add small spoonful of mango puree on top and swirl with a stick or knife for a nice pattern. Sprinkle with toasted coconut and lime wedges if you like.
7. Place the cheesecake back in the oven at 375°F (190°C) for 20 minutes to set the topping. Turn off the oven, open the door slightly, and let it rest inside for 1 hour. Once cooled, wrap it with plastic wrap and refrigerate overnight. This chilling time helps the texture become creamy and firm.
8. When ready to serve, remove the cheesecake from the fridge and carefully run a knife around the edges before unlocking the springform pan. Slice with a clean knife, wiping it between cuts for neat pieces. Serve each slice chilled on a small dessert plate with a drizzle of mango puree or a sprinkle of toasted coconut.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 520Total Fat: 32gSaturated Fat: 18gCholesterol: 155mgSodium: 200mgCarbohydrates: 48gFiber: 1.5gSugar: 36gProtein: 7g

This Cheesecake Factory Mango Key Lime Cheesecake Recipe brings a restaurant classic right into your kitchen. The creamy texture, bright mango flavor, and tangy lime zest create a dessert worth the time.

Follow each step carefully and let it chill overnight. Once you slice into it, the layers will show your hard work.

Try it at home and see how close it comes to the original. Snap a photo of your creation and share it online.

Leave a comment below about how yours turned out. Your pictures inspire others to bake too.