Mango-Pineapple-Lime Cheesecake Recipe

Name: Mango-Pineapple-Lime Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 113 cups gingersnap cookies ground; 3 1/2 ounces macadamia nuts roasted; 1/4 cup brown sugar golden, packed; 1 1/2 tablespoons crystallized ginger (candied) chopped; 2 tablespoons butter unsalted, melted; 4 packages cream cheese 8 ounces each; 1 1/2 cups sugar; 1 tablespoon lime zest minced; ⅔ cup sour cream; 6 tablespoons lime juice; 4 large eggs; 1 each mangos peeled pitted, sliced; 3 each kiwi fruit peeled, sliced; 1 small pineapple peeled, quartered, cored, thinly sliced, leaves reserved

Servings: persons

113 cups gingersnap cookies ground
3 1/2 ounces macadamia nuts roasted
1/4 cup brown sugar golden, packed
1 1/2 tablespoons crystallized ginger (candied) chopped
2 tablespoons butter unsalted, melted
4 packages cream cheese 8 ounces each
1 1/2 cups sugar
1 tablespoon lime zest minced
⅔ cup sour cream
6 tablespoons lime juice
4 large eggs
1 each mangos peeled pitted, sliced
3 each kiwi fruit peeled, sliced
1 small pineapple peeled, quartered, cored, thinly sliced, leaves reserved

1
Crust: Preheat oven to 350F (180C).
2
Generously butter 9-inch springform pan with 2 3/4 inch high sides.
3
Finely grind first 4 ingredients in processor.
4
Add butter; blend until crumbs are moistened.
5
Press mixture on bottom and 1 3/4 inches up sides of pan.
6
Bake until crust is set, abour 8 minutes.
7
Transfer to rack; cool.
8
Maintain oven temperature.
9
Filling: Use electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy.
10
Beat in sour cream and lime juice.
11
Add eggs 1 at a time, beating just until blended.
12
Pour filling into crust.
13
Bake until edges are firm but centre 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes.
14
Transfer to rack and cool 10 minutes.
15
Run small sharp knife around pan sides to loosen cake.
16
Cover; chill overnight.
17
Place mango around top edge of cake.
18
Place kiwi, then pineapple in centre.
19
Garnish with pineapple leaves.

6756

kcal

Calories

159

Fat

1330

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 113 cups gingersnap cookies ground, 3 1/2 ounces macadamia nuts roasted, 1/4 cup brown sugar golden, packed, 1 1/2 tablespoons crystallized ginger (candied) chopped, and more.

Yes, Mango-Pineapple-Lime Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mango-Pineapple-Lime Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions