Dining By Debbie

Key Lime Mango Cheesecake with Macadamia Coconut Crust Recipe using Blendtec

keylime mango cheesecake 2

I didn’t want just any cheesecake. Love almost anything citrus. So after several adjustments and experiments I think I’ve finally came up with the right combination. The good news is this will work in a 10″ Springform Pan and I’ve also done this in a 9″ x 13″. And you ask…why would I want to use the 9″ x 13″? Well it was great to be able to slice it up and get even, small pieces for a party. I could still plate it to look beautiful. I think the next way to try will be in individual party cups. I’ll let you know how that works out. Betting it will be a hit!

Let’s start out with the Macadamia Coconut Crust.

Preheat oven to 350 degrees.

It is so easy to just add the flour, brown sugar whisk it and then add unsalted butter. You can use a pastry brush but I just use my hands to get it to the oatmeal texture.

macadamia coconut crust 01

Now it is time to add nuts and coconut.

macadamia coconut crust 04

Simple enough now I will give instructions according to the 10″ Springform Pan. Removing 1/2 cup of the crust for topping put the rest in the bottom of spring form pan. Press with hands evenly until it fills firm.

macadamia coconut crust 03

Bake for 12 minutes.

You can use a mixer for the filling but I prefer the Blendtec Designer Series using the 
Wildside Jar. Put in jar starting with the lime juice adding all but the lime zest. Secure lid and hit the batter button that looks like a whisk.

keylime mango cheesecake 01

Add Zest and pulse for just 1-2 times.

keylime mango cheesecake 02

Add filling to crust. Next create a water bath and return to oven. If using 10″ Springform Pan bake for 30 minutes. If using a 9″x13″ bake for 15 minutes before adding the topping.

keylime mango cheesecake 03

While baking prepare Mango topping. In small bowl add sugar, corn starch and punch powder. Whisk. Add to water in medium sauce pan whisking until smooth. Cook on medium high until bubbly and thick.

keylime mango cheesecake 04

Remove from stove and add cut up mangos.

keylime mango cheesecake 05

Spread on top of cheesecake being very careful. Make an even layer. I only like a thin layer so you may not need all of it but that’s up to you.

keylime mango cheesecake 06

In separate bowl add reserved crust, macadamias and coconut.

macadamia coconut crust 02

Sprinkle on top of mango topping and return to oven. Bake for additional 15 minutes or until it doesn’t jiggle when moved.

keylime mango cheesecake 07

Cool for about an hour and then refrigerate for at least 4 hours. Garnish with Whipped Cream, Mangoes and Lime if desired.

keylime mango cheesecake 3

Key Lime Mango Cheesecake with Macadamia Coconut Crust Blendtec Recipe

Serves 8-12
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Meal type Dessert Recipes
Misc Pre-preparable, Serve Cold
Website Dining By Debbie
You can garnish with Whipped Cream, Mangos and Lime but not really necessary. It's great with nothing on top. I kind of prefer the 9" x 13" pan but both are great.


Garnish (Optional)

  • Whipped Cream
  • Mango
  • Lime

Macadamia Coconut Crust

  • 1 1/3 cup All Purpose Flour
  • 1/2 cup Light Brown Sugar
  • 1/3 cup Unsalted Butter
  • 1/2 cup Macadamia Nuts (finely chopped)
  • 1/2 cup Sweetened Flaked Coconut

Key Lime Cheesecake Filling

  • 1/3 cup Key Lime or Lime Juice
  • 4 Large Eggs (room temp)
  • 1 cup Granulated Sugar
  • 24oz Cream Cheese (room temp)
  • 2 teaspoons Lime Zest

Mango Topping

  • 1 cup Water
  • 1/2 cup Granulated Sugar
  • 2 heaped tablespoons Corn Starch or Cornaby's Thick Gel
  • 1/2 teaspoon Mango Punch Powder (sugar free)
  • 2 cups Fresh or Frozen Mango (cut small)

Macadamia Coconut Topping

  • 1/2 cup Reserve of Crust
  • 1/2 cup Macadamia Nuts (chopped)
  • 1/2 cup Sweetened Flaked Coconut


Macadamia Coconut Crust
Step 1
Preheat oven to 350 degrees. In large mixing bowl add flour and brown sugar. Whisk and add butter. Now you can use a pastry blender or like me just rub between your hands until you get an oatmeal texture. Add nuts and coconut. Stir to mix.
Step 2
Take 1/2 cup of crust out and set aside for topping. Spread the remainder of the crust evenly in a 10" springform pan or 9" x 13" pan. Bake for 12 minutes.
Key Lime Cheesecake Filling
Step 3
While crust is baking start to prepare cheesecake. Zest limes or key limes. Juice enough to get 1/2 cup. That will take about 4 limes. Set aside.
Step 4
Using WildSide jar add ingredients in order lime juice, sugar, eggs and cream cheese. Secure lid on Blendtec and push Batter button or pulse 8-10 times on another blender. Remove lid and add lime zest. Pulse 1-2 times.
Step 5
Poor filling into crust. Put both in water bath and return to 350 degree oven. 10" springform pan bake for 30 minutes. 9" x 13" pan bake for 15 minutes.
Mango Topping
Step 6
While baking with filling prepare Mango Topping. I used frozen mango but have used fresh mango and they both work great. Cut into small pieces and set aside.
Step 7
In small bowl mix together sugar, corn starch and punch powder. Add water to medium sauce pan. Whisk sugar mixture in quickly and cook with stove on medium high temp. Make sure you have it mixed well and keep stirring to avoid lumps. Let boil until thick. Remove from stove and add mango.
Step 8
When Cheesecake is almost done spread mango mixture over top of cheesecake very carefully. I only like a thin layer so you may not be using all of it. Just a matter of taste. Spread evenly over top of cheesecake.
Macadamia Coconut Topping
Step 9
Take reserve crust and add macadamias and coconut. Mix evenly. Sprinkle over Mango topping. Return to oven and bake another 15 minutes or until when it won't giggle.
Step 10
Let cool for about an hour. Refrigerate for at least 4 hours before serving.
Step 11
Garnish with Whipped Cream, cut Mangoes and Limes. This is strictly optional. Only for looks it is great without.


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