Name: Passion Fruit & Mango Cheesecake
Prep time: 20 min
Cook time: PT-487907H6M31S
Total time: PT-487907H6M31S
Cuisine: Fusion/Tropical
Ingredients: For the gingersnap crust: 1 1/2 cups gingersnap cookie crumbs; 6 tablespoons unsalted butter, melted; For the cheesecake filling: 4 (8 oz) packages cream cheese, softened; 1 1/2 cups sugar; 3 tablespoons all-purpose flour; 4 large eggs, room temperature; Juice of 1 lime; 1/2 cup pureed fresh mango (about 2 small mangoes); Pulp from 2 passion fruits; 1/2 cup sour cream; For the mango passion fruit topping: 1 cup mango or passion fruit juice; Juice of 1/2 lime; 1 1/2 teaspoons unflavored powdered gelatin; 2 tablespoons sugar; Pulp from 1 fresh passion fruit

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Why You’ll Love This Recipe

Tropical flavors of mango and passion fruit that taste like summer in every bite.
A gingersnap crust that adds warmth and spice to balance the fruity filling.
Two baking methods to choose from—traditional or water bath—for your preferred finish.
Beautiful presentation with a glossy mango-passion fruit topping.
Perfect make-ahead dessert for parties, since it needs chilling time to set.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the gingersnap crust:

1 1/2 cups gingersnap cookie crumbs
6 tablespoons unsalted butter, melted

For the cheesecake filling:

4 (8 oz) packages cream cheese, softened
1 1/2 cups sugar
3 tablespoons all-purpose flour
4 large eggs, room temperature
Juice of 1 lime
1/2 cup pureed fresh mango (about 2 small mangoes)
Pulp from 2 passion fruits
1/2 cup sour cream

For the mango passion fruit topping:

1 cup mango or passion fruit juice
Juice of 1/2 lime
1 1/2 teaspoons unflavored powdered gelatin
2 tablespoons sugar
Pulp from 1 fresh passion fruit

directions

Prepare the crust: Preheat oven to 375°F. Mix gingersnap crumbs with melted butter until evenly moistened. Press into the bottom of a 9–10 inch springform pan. Bake for 5–7 minutes, then let cool.
Prepare the filling: Preheat oven to 325°F. In a bowl, whisk sugar and flour. In a large bowl, beat cream cheese on low speed until smooth. Add sugar/flour mixture, then mix in eggs one at a time. Blend in mango puree, passion fruit pulp, sour cream, and lime juice. Pour filling into cooled crust.
Bake:
- Method 1: Bake for 45 minutes. Turn off oven and leave cheesecake inside for 1 hour to cool slowly.
- Method 2 (water bath): Wrap pan in foil and place in a larger pan with hot water. Bake 70–90 minutes, until set but slightly jiggly. Let cool in oven for 1 hour.
Cool and chill: Place on a cooling rack until room temperature. Chill in refrigerator overnight or at least 2 hours.
Prepare topping: Sprinkle gelatin over half of the juice and lime juice. Let bloom for 1 minute. Heat remaining juice and sugar until dissolved, then whisk into gelatin mixture. Cool 15–20 minutes, stirring occasionally. Add passion fruit pulp, then pour over cheesecake. Chill until set.
Serve: Run a knife around the pan edges, release, and slice.

Servings and timing

This recipe yields 10 slices.
Prep time: 20 minutes
Cook time: 45–90 minutes (depending on method)
Cooling & chilling time: 4 hours
Total time: 5–6 hours (mostly inactive)

Variations

Crust options: Use graham crackers or digestive biscuits instead of gingersnaps.
Citrus twist: Add orange or lemon zest to the filling for extra brightness.
Tropical toppings: Garnish with slices of kiwi, pineapple, or fresh berries.
No-bake version: Use a no-bake cheesecake base and top with the same mango passion fruit glaze.
Dairy-free: Substitute with vegan cream cheese and coconut cream for a plant-based cheesecake.

storage/reheating

Refrigerate: Store in the refrigerator, covered, for up to 5 days.
Freeze: Freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the refrigerator overnight before serving.
Do not reheat: Cheesecake is best served chilled.

FAQs

Can I use frozen mango instead of fresh?

Yes, thaw and puree frozen mango for the same result.

Can I substitute bottled passion fruit juice for fresh pulp?

Yes, but fresh pulp gives the cheesecake more texture and vibrant flavor.

Why use a water bath when baking?

It prevents cracks by keeping the oven environment moist and ensures an even bake.

What if my cheesecake cracks?

Don’t worry—just cover it with the topping or whipped cream. It will still taste amazing.

Can I make this ahead of time?

Yes, cheesecake is best when chilled overnight, making it perfect for preparing in advance.

Can I skip the gelatin in the topping?

The gelatin helps it set. Without it, the topping may be runnier but still delicious.

What other fruits pair well with this cheesecake?

Pineapple, papaya, or berries pair beautifully with mango and passion fruit.

How do I know the cheesecake is done?

It should be set at the edges and slightly jiggly in the center—it will firm up as it cools.

Can I reduce the sugar?

Yes, you can reduce the sugar in both the filling and topping slightly, but the texture may change.

Can I make mini cheesecakes instead?

Yes, bake in muffin tins with liners for about 20–25 minutes.

Conclusion

Passion Fruit & Mango Cheesecake is a stunning dessert that blends creamy richness with tropical brightness. From the spiced gingersnap crust to the silky mango-passion fruit filling and luscious topping, every bite is refreshing and indulgent. Whether you’re making it for summer parties, special celebrations, or simply to treat yourself, this cheesecake is sure to impress.

Passion Fruit & Mango Cheesecake

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A tropical cheesecake featuring a spiced gingersnap crust, creamy mango-passion fruit filling, and a luscious fruit topping. Silky, fruity, and perfect for summer gatherings or special occasions.

Author: Amy
Prep Time: 20 minutes
Cook Time: 45–90 minutes
Total Time: 5–6 hours
Yield: 10 slices
Category: Dessert
Method: Baked
Cuisine: Fusion/Tropical
Diet: Vegetarian

Instructions

Prepare the crust: Preheat oven to 375°F. Mix gingersnap crumbs with melted butter. Press into the bottom of a 9–10 inch springform pan and bake 5–7 minutes. Cool.
Prepare the filling: Preheat oven to 325°F. In a bowl, whisk sugar and flour. In a large bowl, beat cream cheese on low speed until smooth. Add sugar/flour mixture, then eggs one at a time. Blend in mango puree, passion fruit pulp, sour cream, and lime juice. Pour into cooled crust.
Bake: Method 1 – Bake 45 minutes, turn off oven, leave inside 1 hour. Method 2 – Water bath: Wrap pan in foil, place in larger pan with hot water, bake 70–90 minutes until set but slightly jiggly. Cool in oven 1 hour.
Cool and chill: Place on cooling rack until room temperature. Chill in refrigerator overnight or at least 2 hours.
Prepare topping: Sprinkle gelatin over half of the juice and lime juice, bloom 1 minute. Heat remaining juice and sugar until dissolved, whisk into gelatin mixture. Cool 15–20 minutes, stirring occasionally. Add passion fruit pulp and pour over cheesecake. Chill until set.
Serve: Run knife around pan edges, release, and slice.