Dining By Debbie

Mini Key Lime Mango Cheesecake with Macadamia Coconut Crust

mini key lime mango cheesecake with macadamia coconut crust 4

I have found it is so much easier when I have guests if I have the portions already done. It is all about the mini for me. Not sure I will ever go back to making a large one. It might be a little more work to begin with but in the end it is so much easier when you try to entertain.

Mini Key Lime Mango Cheesecake with Macadamia Coconut Crust

Serves 24-30
Prep time 25 minutes
Cook time 30 minutes
Total time 55 minutes
Meal type Dessert Recipes
Misc Serve Cold
By author Deborah Iverson


Macadamia Coconut Crust

  • 1 1/3 cup all purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup butter
  • 1/2 cup macadamia nuts, chopped fine
  • 1/2 cup shredded coconut

Key Lime Cheesecake Filling

  • 24fl oz cream cheese, room temperature
  • 1 cup sugar
  • 4 Large eggs
  • 1/2 cup fresh lime juice
  • 2 teaspoons lime zest

Mango Glaze

  • 1/2 cup sugar
  • 1/2 teaspoon mango punch powder
  • 2 heaped tablespoons heaping tbs. corn starch or Cornaby’s Thick Gel
  • 1 cup water
  • 2 cups fresh or frozen chopped mango

Macadamia Coconut Topping

  • 1/2 cup reserve of crust
  • 1/2 cup macadamia nuts, chopped
  • 1/2 cup shredded coconut


Macadamia Coconut Crust
Step 1
Preheat oven to 350 degrees. Add flour, brown sugar and butter to large mixing bowl. Use a pastry blender or like me must rub between your hands until you get an oatmeal texture. Add nuts and coconut. Stir in mix.
Step 2
Take ½ cup of crust and set aside for topping. Fill 24 to 30 cupcake liners with 1 – 2 tsp. crust. Press with fingers. Bake for 10 to 12 minutes or until light brown.
Key Lime Cheesecake Filling
Step 3
While crust is baking start to prepare cheesecake filling. Add cream cheese to large mixing bowl. Mix until smooth.
Step 4
Add sugar and mix for about 1 to 2 minutes. Add eggs one at a time mixing between each addition. Stir in lime juice and zest.
Step 5
I use a large scoop and fill each crust. Place back in oven for 10 – 12 minutes.
Mango Glaze
Step 6
While baking cheesecake prepare mango glaze. Add sugar, corn starch and punch powder to a microwave proof mixing bowl. Whisk until blended well. Add water and whisk again.
Step 7
Cook in microwave on high for 1 minute at a time stirring after each minute until it has become thick.
Step 8
Remove from microwave add mango and stir until mixed well.
Macadamia Coconut Topping
Step 9
Take crust reserve and add macadamia and coconut. Stir until mixed.
Step 10
Top each cheesecake with mango glaze and macadamia coconut topping. Return to oven for 12 to 15 minutes or until no longer giggles.
Step 11
Cool for at least 2 to 3 hours.


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