Copycat Cheesecake Factory Mango-Key Lime Cheesecake

The Cheesecake Factory has 34 flavors of cheesecake. And everyone has their fave… but the truth is mango Key lime stands out from the pack in the most delicious way. It’s got creamy mango and Key lime cheesecake, a layer of fluffy mango mousse, and a layer of mango glaze, all encased in a vanilla-coconut crust. Topped with TCF’s signature whipped cream tower, this dessert is great for when you want a fruity, sweet indulgence.
This cake consists of a few layers that each require time to chill and set. To make this recipe as manageable as possible, it has been created so you can layer the cake as it cools instead of waiting for each layer to cool completely. Although the multiple layers make this feel complex, each layer is created with a simple and likely familiar technique. The end result is an amazing mash-up of textures and flavors that will give the cheesecake-based chain a run for its money.
Store any leftover cheesecake in the refrigerator in an airtight container for up to 3 days.
Did you make this recipe? Let us know how it went in the comments!
Ingredients
Vanilla Coconut Crust
- 9 oz.
vanilla wafer cookies (about 70)
- 2 oz.
unsweetened dried coconut chips
- 5 Tbsp.
coconut oil, melted
- 3/4 tsp.
kosher salt
Mango-Key Lime Cheesecake Filling
- 1 3/4 cups
mango puree
- 1/2 cup
finely chopped mango
- 2 1/2
(8-oz.) blocks cream cheese, softened
- 1
(14-oz.) can sweetened condensed milk
- 1/2 cup
sour cream
- 2 Tbsp.
all-purpose flour
- 1/2 tsp.
kosher salt
- 1/2 tsp.
pure vanilla extract
- 3
large eggs
- 2 tsp.
finely grated Key lime zest
- 3 Tbsp.
fresh Key lime juice
Mango Mousse
- 1 tsp.
unflavored gelatin powder
- 2 Tbsp.
fresh Key lime juice
- 1/2 cup
mango puree
- 1/2 cup
heavy cream
- 3 Tbsp.
granulated sugar
Mango Glaze
- 1 tsp.
unflavored gelatin powder
- 1 Tbsp.
fresh Key lime juice
- 3/4 cup
fresh mango juice
- 1 Tbsp.
plus 1 1/2 tsp. granulated sugar
Whipped cream, for serving
Directions
Vanilla Coconut Crust
- Step 1Place a rack in center of oven; preheat to 350°. In a food processor, process cookies and coconut until mixture resembles coarse sand. Add oil and salt and process until well combined and mixture holds together when pinched.
- Step 2Transfer mixture to a 9" springform pan. Press into bottom and up sides of pan in an even layer.
- Step 3Bake crust until deep golden brown, about 12 minutes. Let cool completely. Wipe out food processor. Reduce oven temperature to 300°.
Mango-Key Lime Cheesecake Filling
- Step 1In a small pot over medium-high heat, cook mango puree and chopped mango, stirring frequently, until reduced to about 1 cup, about 15 minutes. Let cool.
- Step 2Meanwhile, in food processor, pulse cream cheese until smooth and no lumps remain, 10 to 15 seconds. Add milk and sour cream and pulse until combined, 25 to 30 seconds. Add flour, salt, and vanilla and pulse until combined, 5 to 10 seconds. Add eggs one at a time, blending to incorporate after each addition.
- Step 3Pour two-thirds of filling into a medium bowl or a pitcher, add Key lime zest and juice, and stir to combine. To remaining filling, add 3/4 cup mango mixture and stir to combine.
- Step 4Pour lime filling into crust and smooth with an offset spatula. Pour mango filling into center of lime filling. Dollop mango filling with remaining cooked mango mixture. Using a spoon or offset spatula, swirl mango mixture into mango filling. To achieve the proper layered look, do not swirl mango and lime filling together.
- Step 5Bake cheesecake until center slightly jiggles when shaken, about 1 hour and 30 minutes. Turn off oven and crack door open. Let cheesecake cool 1 hour, then place on a countertop and let cool 30 minutes more. Refrigerate, uncovered, until ready to serve.
Mango Mousse
- Step 1In a small heatproof bowl, sprinkle gelatin over lime juice. Microwave in 15-second increments, stirring between each, until gelatin is dissolved. Add mango puree and stir until smooth.
- Step 2In a medium bowl, using a handheld mixer on medium-high speed or a whisk, whip cream and granulated sugar until soft peaks form. Fold mango puree into whipped cream. Cover and refrigerate until cold, about 1 hour.
- Step 3Spread mousse of top of cheesecake, making sure top is completely covered. Refrigerate until set, about 1 hour.
Mango Glaze
- Step 1In a small heatproof bowl, sprinkle gelatin over lime juice. Let sit 5 minutes.
- Step 2In a small saucepan over medium heat, bring mango juice and granulated sugar to a boil and stir until sugar is dissolved.
- Step 3Meanwhile, fill the bottom of a medium bowl with ice cubes.
- Step 4Pour mango juice mixture over gelatin mixture and whisk until gelatin is dissolved. Set small bowl inside bowl with ice cubes and whisk until mixture begins to cool. When completely cool and just starting to set, pour glaze over mousse layer and smooth with an offset spatula.
- Step 5Refrigerate entire cheesecake until cold and set, 3 to 4 hours.
- Step 6Top cheesecake with whipped cream and serve.