It’s cheesecake time! Without you know the cheese. This Mango Key Lime Cheesecake will give any traditional cheesecake a run for its money. The key lime base is swirled with mango puree that sits on a coconut-macadamia nut crust and is topped off with mango mousse. I really wanted to make this cheesecake vegan because I planned on bringing it to my work where some of my co-workers are vegan. I was careful not to use honey but needed a sticky substance to stabilize the cheesecake so it wouldn’t melt at room temperature. The most brilliant thought popped into my head: gelatin! Perfect. Gelatin is a great binding agent that solidifies liquids. Oops. There went it being vegan. I guess that is why I am a paleo blogger and not vegan. The gelatin worked like a charm! You can leave this cheesecake out at room temperature, and it won’t melt for at least 4 hours! Now I don’t recommend leaving it outside on a hot summer day, but I was pretty happy with 4 hours.
Who here loves the Cheesecake Factory? Back in the day I loved going to the Cheesecake Factory because the menu was huge! I could never decide what to order, but I always knew I was getting dessert! The Paleo Parents challenged a group of bloggers to recreate their favorite Cheesecake Factory dishes paleo-style! While I tend to share primarily savory dishes, I thought I was up for the challenge of making a dessert! I used to have a huge sweet tooth. Okay I still have a huge sweet tooth but I reel it in by only occasionally making treats. This Mango Key Lime Cheesecake is so good! Don’t be scared off by the ingredient list. There are a lot of repeating ingredients. I am a fan of simple desserts, which is why I love this mango key lime cheesecake because most of it comes together in the blender, and it’s raw! The mango mousse topping might be my favorite part. I could eat it just by itself!
What is your favorite Cheesecake Factory dish? Be sure to check out the other paleo bloggers’ Cheesecake Factory recreations!
Ingredients
- 1 1/2 tsp gelatin
- 1 cup coconut milk
- 2 mangos, peeled and pureed, about 1 1/2 cups, divided
- 1 tbls maple syrup
- 1 cup macadamia nuts
- 1 1/2 cups coconut flakes
- 2 tbls coconut oil
- 1 tbls maple syrup
- 1 pinch sea salt
- 1 can coconut milk, cream scooped from the top
- 2 tsp gelatin
- 3 cups raw cashews, soaked overnight in filtered water
- 1 cup lime juice
- 2 tbls lime zest
- 1/4 cup maple syrup
- 1/2 tsp sea salt
- 1/2 cup mango puree
Directions
- Sprinkle gelatin over coconut milk in a small sauce pot and let bloom for a couple minutes.
- Once the gelatin has bloomed, turn on the heat slightly and whisk until gelatin is dissolved.
- Refrigerate until set for about 4 hours.
- In a blender combine gelled coconut milk, 1 cup mango puree and 1 tables maple syrup.
- Pulse together the macadamia nuts and coconut flakes until almost a flour consistency.
- Add in the coconut oil and maple syrup until well combined.
- Press mixture into 9-inch springform pan and place into the freezer.
- Sprinkle gelatin over coconut milk in a small sauce pot and let bloom for a couple minutes.
- Once the gelatin has bloomed, turn on the heat slightly and whisk until gelatin is dissolved.
- Add coconut milk, cashews, lime juice, lime zest and sea salt to blender and mix until smooth.
- Pour into prepared crust pan.
- Pour remaining 1/2 cup mango puree over filling and swirl in with a chopstick or toothpick.
- Place pan into the fridge for 1 hour.
- After 1 hour, pour mango mouse over filling and return to the fridge for 1-2 mores hours or until set.
- Optional: top cheesecake with fresh lime zest for garnish.
Enjoy!
x vanessa
This looks so good! Can’t wait to make it 🙂
Thanks Erin!!
A key lime base is swirled with mango puree on a coconut-macadamia nut crust topped off with mango mousse?! This sounds like one of the best concepts ever! Love seeing other Cheesecake Recreation Roundup recipes, too. 🙂
Aww thank you Rachel!!
I think I have just decided I’m going to stop looking at these Cheescake Factory recipes until after I’m off AIP since it’s like a special form of torture looking at pictures like yours and knowing I can’t have it. Hmmm… 🙂 Looks and sounds AMAZING.
Oh no!! But thank you!! 🙂
This looks amazing! What kind of gelatin do you use?
I used Great Lakes brand in the red can!
This looks so good. We are a big cheesecake family around here so I’m sure this will make it onto our table soon.
Thank you Trisha!
I love love citrusy desserts! I want to reach into my monitor so I can have a bite, lol
Aww thank you so much Jenny!!
You had me at mango! This looks very yummy!
Thanks Stacey! The mango mousse would be amazing just by itself!
Wow! This looks so delicious! I cant wait to make this! Just curious… could i use this with any topping? I would like to make this as you described and also some other flavors? Strawberry, raspberry, blueberries? Etc. I am hosting a gathering and would like to make a few varieties. Please let me know. Thank you so much 🙂
I absolutely think you could use other flavors as a topping! Strawberry sounds amazing!!
Hi, I would love to try this and have actually bought all the ingredients apart from the coconut milk as I am partial to using canned coconut milk (even if organic). Is there any substitute for coconut milk in your recipe? Also how much do you mean by a can? Thanks!
Hi there! Unfortunately there really isn’t a substitution for the coconut milk especially in the filling layer because you are actually just using the cream scooped from a 13.5oz can. This is much thicker than any normal substitution such as almond milk. You could potentially try a 1/2 cup of homemade almond milk in place of the coconut cream, but I haven’t tried it.
Can you clarify the mango instructions? You say 1.5 cups of mango puree, but you list 1 cup added to the mouse, and 1 cup added to the filling. Which step has the 0.5 cups and which has the 1 cup?
Sorry about that! 1 cup is in the mango mousse, and 1/2 cup in the filling. I have fixed the instructions!