Bright lime-infused cheesecake sits on a buttery, toasted coconut and graham crust for a crisp, nutty base.
A silky, tangy filling contrasts with a sweet, tropical mango coulis that adds vibrant acidity and color.
The texture is creamy and smooth with a slight chew from the toasted coconut topping for interest.
Serve well chilled for warm-weather desserts, brunch gatherings, or elegant after-dinner treats.
Ingredients
- Graham cracker crumbs (1 1/4 cups)
- Toasted shredded coconut (1/2 cup for crust, plus 2 tbsp for topping)
- Granulated sugar (3 tbsp for crust)
- Unsalted butter, melted (6 tbsp)
- Cream cheese, softened (16 oz / 450 g)
- Sour cream (1/2 cup)
- Granulated sugar (1 cup for filling)
- Large eggs (2)
- Lime zest (2 tbsp, from about 2 limes)
- Lime juice (3 tbsp, divided)
- Vanilla extract (1 tsp)
- Salt (1/4 tsp)
- Ripe mango, peeled and diced (1 to 1 1/4 cups for coulis)
- Granulated sugar (2 tbsp for coulis)
- Optional: whipped cream or extra lime zest for serving
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving an overhang to lift the bars out.
- Make the crust: combine graham crumbs, 1/2 cup toasted coconut, 3 tbsp sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 8–10 minutes until lightly golden. Remove from oven and let cool slightly while you prepare the filling.
- Beat the cream cheese and 1 cup sugar in a large bowl until smooth and free of lumps. Add sour cream and mix until combined.
- Add eggs one at a time, mixing gently after each. Stir in lime zest, 2 tbsp lime juice, vanilla, and salt; mix only until smooth—avoid overbeating.
- Pour the filling over the warm crust and smooth the top. Bake for 20–25 minutes until the edges are set and the center still has a slight jiggle.
- Cool the pan on a wire rack to room temperature, then refrigerate for at least 3 hours or overnight to fully set.
- Make the mango coulis: place diced mango, 2 tbsp sugar, and 1 tbsp lime juice in a blender and puree until smooth. If desired, pass through a fine sieve for a silky coulis.
- Lift the chilled cheesecake from the pan using the parchment overhang. Trim edges and cut into bars. Spoon mango coulis over each bar and sprinkle with the remaining toasted coconut and extra lime zest.
- Serve chilled. Store leftovers covered in the refrigerator for up to 4 days.
Tips or Variations
For a no-bake version, press the crust into a pan and chill, then use whipped cream cheese filling stabilized with gelatin.
Swap mango for passion fruit purée or a mixed tropical fruit coulis for different flavors.