Coconut-Lime Cheesecake with Mango Coulis

Coconut-Lime Cheesecake with Mango Coulis

CC♥'s2bake 517

"This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a dollop of whipped cream and a sprinkle of toasted coconut, for even more flavor."

Ingredients 9 h 30 m {{adjustedServings}} servings 468 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
  2. Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
  3. Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
  4. Reduce oven heat to 300 degrees F (150 degrees C).
  5. Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
  6. Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
  7. Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
  8. Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
  9. Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.
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Reviews 65

  1. 82 Ratings


OMG CC this is ADP! (Absolute Dessert Perfection) And, I must admit I was a bit skeptical since this is the first time I've made a cheesecake without a water bath. But even without that there were no cracks at all! I am a skeptic no more. Now onto the crust - I didn't use gingersnap cookies as I'm not a fan of them and I had some leftover "Guyanese Lime Cookies" from this site. I crushed those up and next time I might put the coconut in the food processor or leave it out altogether. The crust is wonderful. The cheesecake itself is fabulous! It's divine and having two layers is GENIOUS! The flavors compliment each other vs. compete with each other. Some people thought it was thin or there wasn't enough filling - well if you have experience making cheesecakes you can tell by the ingredients that this isn't a NY style cheesecake that would contain at least (4) 8 oz. blocks of cream cheese. Double it if you must, but I do think that will take away from this dessert. The mango coulis is delish and I wish I had made this while mango was in season as I had to add a bit more sugar to get the desired sweetness. I did follow CC's suggestion and topped this with some toasted cococut, lime zest, and some coconut flavored whipped cream (8 oz. heavy whipping cream, 2 Tbsp. white sugar, 1 1/4 tsp. coconut extract) which put an already incredible dessert over the top to ADP! Thanks CC for a great recipe! (As I write this review I'm actually enjoying a slice....)

Avon- status quo PRO

I needed a show stopper dessert for a BBQ over the Memorial Day weekend and this was just the one. I loved how this came together and was one of the easiest cheesecakes I've ever made. I confess I didn't have the gingersnaps and didn't feel like making a trip to the store, so I used cinnamon graham crackers that I had on hand and added 1 tsp of ground ginger to the crumbs for that ginger taste that was such a nice compliment to the other flavors. In the coconut layer of the cheesecake, I also added 1/4 C of coconut to carry that flavor through. This is the first cheesecake I've ever made that I didn't do in a water bath. I followed the baking instructions exactly and it came out perfect. No cracks and very little settling. A wonderful dessert that just screams summer and one I'll make several more times before the summer ends for sure. Thanks CC, really, really delicious.


Fantastic! I made this for a small dinner party and everyone loved it! Very refresing and tropical. You can taste each flavor, but not one overpowers the other. I only have a 10" spring form pan, but it still came out fine. I used my food processor to crush the ginger snaps. I've found that the finer the crumb, the better the crust sticks together. For the coulis, I doubled the sugar and added about 5 tsp. water so that I could drizzle it (I just put it in a plastic baggie, snipped the corner off, then squeezed out decoratively). Topped it off with homeade whipped cream and toasted coconut. My guests thought they were dining at a five-star restaurant. Well done, CC!