Coconut-Lime Cheesecake with Mango Coulis

Coconut-Lime Cheesecake with Mango Coulis

Made  times
CC<3's2bake 637

"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."
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9 h 30 m servings 468 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 85 Ratings

Most helpful positive review

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 we...

Most helpful critical review

I was very disappointed in this crust. The ginger flavor was overpowering and the texture was chewy. I was embarassed serving this at a friend's house especially because the silence said it al...

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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 we...

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...

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...

WOW the crust for this cheesecake is ingenious! I think that the coconut lime flavor is so great on its own that you dont actually need the mango coulis- but if you like a saucy cheesecake than...

This is absolutely delicious! We loved it. Each flavor stands on it's own, none of which are overpowering. The combination of flavors, the smooth texture, the sweet/tart mix, everthing is perfec...

This was really good! I like the mango puree over the cheesecake. I did change the crust only because we done like gingersnaps. I used vanilla wafers instead, I followed the rest of the recipe a...

I've found that I can use simple soup crackers (saltines or the like) to make the crust- much cheaper than buying gingersnaps! And it works just fine; just replace cookie crumbs with cracker cru...

One word for this Cheesecake.... FANTASTIC!!!!!

This was made for my birthday "cake", soooooo good and pretty!

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